Dive into the succulent world of Dungeness crab with our roundup of 18 Delicious Dungeness Crab Recipes that promise to turn any meal into a seafood feast! Whether you’re craving quick weeknight dinners, seasonal delights, or cozy comfort food, we’ve got a dish to satisfy every palate. Get ready to impress your family and friends with these irresistible creations—your next favorite recipe awaits!
Creamy Dungeness Crab Pasta
Vividly recalling the gentle waves of the Pacific, this dish brings the ocean’s bounty to your table with a comforting embrace. The creamy Dungeness crab pasta is a symphony of rich flavors and textures, perfect for those evenings when the sea calls to you from afar.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- For the crab:
- 1 lb Dungeness crab meat, picked over for shells
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 8 oz spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb Dungeness crab meat and 1/4 tsp salt, sautéing gently for 2-3 minutes until just warmed through. Remove crab and set aside.
- In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic, sautéing for 1 minute until fragrant.
- Pour in 1 cup heavy cream, stirring to combine with the garlic. Simmer for 3-4 minutes until slightly thickened.
- Stir in 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper, mixing until the cheese is fully melted and the sauce is smooth. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Add the cooked spaghetti and warmed crab meat to the skillet, tossing gently to coat everything in the sauce. Cook for an additional 1-2 minutes until everything is heated through. Tip: Be gentle to keep the crab meat intact.
This creamy Dungeness crab pasta is a luxurious dish where the sweetness of the crab shines against the rich, velvety sauce. Try serving it with a sprinkle of fresh parsley or a squeeze of lemon for a bright finish.
Garlic Butter Dungeness Crab
Venturing into the kitchen on a quiet evening, the thought of preparing something both luxurious and comforting led me to the rich, savory depths of a dish that marries the sweetness of crab with the aromatic allure of garlic butter. It’s a recipe that feels like a gentle embrace, perfect for those moments when you crave a meal that’s both indulgent and intimately satisfying.
Ingredients
- For the crab:
- 2 live Dungeness crabs (about 2 lbs each)
- 4 quarts water
- 1/4 cup salt
- For the garlic butter sauce:
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Fill a large pot with 4 quarts of water and add 1/4 cup of salt. Bring to a boil over high heat.
- Carefully add the live Dungeness crabs to the boiling water. Cover and cook for 15 minutes. Tip: Ensure the crabs are fully submerged for even cooking.
- While the crabs cook, melt 1/2 cup of unsalted butter in a small saucepan over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute. Tip: Avoid browning the garlic to keep the sauce’s flavor fresh and not bitter.
- Remove the saucepan from heat and stir in 1 tbsp of lemon juice, 1/4 tsp of salt, and 1/4 tsp of black pepper. Set aside.
- Once the crabs are cooked, use tongs to transfer them to a plate. Let them cool for 5 minutes before cracking the shells. Tip: Use a crab cracker or the back of a heavy knife to carefully crack the shells without crushing the meat.
- Serve the cracked crabs on a large platter, drizzled with the garlic butter sauce.
Nowhere does the simplicity of ingredients belie the complexity of flavors more than in this dish. The crab meat, tender and sweet, pairs beautifully with the rich, garlicky butter, creating a harmony that’s both elegant and deeply satisfying. Consider serving it with a side of crusty bread to soak up every last drop of the sauce.
Dungeness Crab Cakes with Remoulade Sauce
Sometimes, the most memorable meals come from the simplest ingredients, transformed with care and a touch of creativity. Dungeness crab cakes, with their delicate sweetness and crisp exterior, paired with a tangy remoulade sauce, offer a perfect example of this alchemy.
Ingredients
- For the crab cakes:
- 1 pound Dungeness crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- For the remoulade sauce:
- 1/2 cup mayonnaise
- 2 tablespoons capers, drained and chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
Instructions
- In a large bowl, gently mix the crab meat, panko, mayonnaise, egg, parsley, Dijon mustard, Old Bay seasoning, and salt until just combined. Tip: Overmixing can break down the crab meat, leading to less texture in your cakes.
- Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 30 minutes to help them hold their shape during cooking.
- While the crab cakes chill, make the remoulade sauce by whisking together the mayonnaise, capers, dill, lemon juice, Dijon mustard, and smoked paprika in a small bowl. Refrigerate until ready to serve.
- Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and the mixture is hot. Tip: The combination of butter and olive oil prevents the butter from burning while adding flavor.
- Cook the crab cakes for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too soon; letting them cook undisturbed ensures a perfect crust.
- Serve the crab cakes warm with the remoulade sauce on the side.
Offering a delightful contrast between the crispy exterior and tender, flavorful interior, these crab cakes are a celebration of texture and taste. For a summer evening, consider serving them alongside a crisp, green salad or atop a bed of lightly dressed arugula for a complete meal.
Spicy Dungeness Crab Soup
Dusk settles softly outside, and here in the kitchen, the warmth of the stove promises comfort. This Spicy Dungeness Crab Soup, with its rich broth and tender crab, is a hug in a bowl, perfect for those evenings when the air carries a slight chill.
Ingredients
- For the broth:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 4 cups seafood stock
- 1 cup heavy cream
- For the spice mix:
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- For the crab:
- 1 lb Dungeness crab meat, cleaned
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the seafood stock, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes.
- While the broth simmers, mix the smoked paprika, cayenne pepper, and black pepper in a small bowl.
- Add the spice mix to the broth, stirring well to combine. Simmer for another 5 minutes.
- Gently fold in the crab meat and lemon juice, cooking just until the crab is heated through, about 3 minutes. Tip: Overcooking the crab can make it tough.
- Finally, stir in the heavy cream, warming the soup without boiling, about 2 minutes. Tip: Keep the heat low to prevent the cream from curdling.
Here, the soup reveals its character—creamy with a kick, the sweetness of the crab playing against the heat. Serve it with crusty bread for dipping, or over a bed of steamed rice to soak up every last drop.
Dungeness Crab and Avocado Salad
Now, as the early summer breeze whispers through the kitchen window, let’s embrace the simplicity and elegance of combining the ocean’s bounty with the earth’s creaminess. This dish is a celebration of textures and flavors, a gentle reminder of the joys of seasonal eating.
Ingredients
- For the salad:
- 1 lb Dungeness crab meat, cooked and shelled
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- Salt to taste
Instructions
- In a large mixing bowl, gently combine the Dungeness crab meat, diced avocados, red onion, and cilantro. Tip: Handle the crab meat carefully to keep it in large, succulent pieces.
- In a small bowl, whisk together the olive oil, lime juice, honey, and salt until emulsified. Tip: Adjust the honey according to your preference for sweetness.
- Drizzle the dressing over the salad and toss lightly to coat. Tip: Use a folding motion to mix, preserving the avocado’s shape.
- Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld.
Velvety avocado chunks cradle the sweet, tender crab, while the dressing adds a bright, tangy contrast. Serve this salad atop a bed of butter lettuce or with crispy crostini for an added crunch.
Steamed Dungeness Crab with Old Bay Seasoning
Calmly, as the morning fog lifts over the bay, the thought of steaming fresh Dungeness crab with Old Bay seasoning brings a sense of coastal comfort to mind. This dish, simple yet deeply flavorful, is a celebration of the sea’s bounty, inviting a moment of pause to savor the delicate sweetness of the crab against the warm spices.
Ingredients
- For the crab:
- 2 live Dungeness crabs (about 2 lbs each)
- 1/4 cup Old Bay seasoning
- 2 tbsp unsalted butter, melted
- 1 lemon, cut into wedges
- For the steaming liquid:
- 4 cups water
- 1/2 cup white vinegar
- 1 tbsp salt
Instructions
- Fill a large pot with 4 cups of water, 1/2 cup white vinegar, and 1 tbsp salt to create the steaming liquid.
- Place a steaming rack inside the pot, ensuring it sits above the liquid.
- Bring the steaming liquid to a boil over high heat, then reduce to a simmer.
- While the liquid heats, rinse the live Dungeness crabs under cold water to clean them.
- Carefully place the crabs on the steaming rack, belly side up, to ensure even cooking.
- Sprinkle 1/4 cup Old Bay seasoning evenly over the crabs.
- Cover the pot with a tight-fitting lid and steam the crabs for 15 minutes, or until the shells turn bright orange.
- Using tongs, remove the crabs from the pot and transfer them to a serving platter.
- Drizzle the steamed crabs with 2 tbsp melted unsalted butter and serve with lemon wedges on the side.
Steaming the crabs with Old Bay seasoning infuses them with a fragrant, spicy crust that complements their natural sweetness. The meat, tender and juicy, pulls away from the shell with ease, offering a satisfying texture contrast. Serve this dish with crusty bread to soak up the buttery, spiced juices for a truly indulgent experience.
Dungeness Crab Risotto
Mornings like this, when the light filters through the kitchen window just so, remind me of the quiet joy of cooking something truly special. Dungeness Crab Risotto is one of those dishes that feels like a gentle embrace, its creamy texture and sweet, delicate crab meat a testament to the beauty of simple ingredients coming together.
Ingredients
- For the broth: 4 cups chicken stock, 1 cup water
- For the risotto: 1.5 cups Arborio rice, 1/2 cup dry white wine, 1 small onion (finely chopped), 2 tbsp unsalted butter, 1 tbsp olive oil
- For the crab and finish: 1 lb Dungeness crab meat (cooked and shelled), 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, Salt to taste
Instructions
- In a medium saucepan, combine the chicken stock and water. Bring to a simmer over medium heat, then reduce to low to keep warm.
- In a large, heavy-bottomed pot, heat the olive oil and 1 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the Arborio rice to the pot, stirring to coat the grains with the oil and butter. Toast the rice for 2 minutes until slightly translucent around the edges.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the risotto is creamy, gently fold in the crab meat, Parmesan cheese, and remaining 1 tbsp butter. Season with salt to taste.
- Remove from heat and let stand for 2 minutes to allow the flavors to meld.
- Sprinkle with chopped parsley before serving.
As you take your first bite, notice how the risotto’s creaminess contrasts with the crab’s tender chunks, a harmony of textures and flavors. Serve it with a crisp white wine to elevate the dish’s delicate sweetness, or enjoy it as is, letting its comforting warmth speak for itself.
Grilled Dungeness Crab with Lemon Herb Butter
Now, as the gentle hum of the evening settles in, there’s something profoundly comforting about the simplicity of grilling. The ‘Grilled Dungeness Crab with Lemon Herb Butter’ is a dish that whispers of summer nights and the salty breeze, a reminder of the ocean’s bounty.
Ingredients
- For the crab:
- 2 whole Dungeness crabs, cleaned and halved
- 2 tbsp olive oil
- 1 tsp salt
- For the lemon herb butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp lemon zest
- 1/2 tsp garlic powder
Instructions
- Preheat your grill to medium-high heat, aiming for a steady 375°F.
- While the grill heats, prepare the lemon herb butter by mixing the softened butter, lemon juice, parsley, lemon zest, and garlic powder in a small bowl until well combined. Set aside.
- Brush the crab halves with olive oil and sprinkle lightly with salt.
- Place the crab halves on the grill, shell side down. Cover and grill for 5 minutes.
- Flip the crab halves carefully. Spoon a generous amount of the lemon herb butter over each half. Cover and grill for another 5 minutes, or until the crab meat is opaque and lightly charred at the edges.
- Remove from the grill and let rest for 2 minutes before serving.
Kindly, the crab emerges from the grill with a smoky sweetness, the lemon herb butter melting into every crevice, offering a bright contrast. Serve it atop a bed of wild rice or with crusty bread to soak up the buttery goodness, making each bite a celebration of flavors.
Dungeness Crab Stuffed Mushrooms
Mornings like these, when the light filters softly through the kitchen window, call for dishes that are both comforting and a little luxurious. Dungeness crab stuffed mushrooms offer just that—a tender bite filled with the sweet, delicate flavors of the sea, all nestled within earthy mushrooms.
Ingredients
- For the mushrooms:
- 12 large white mushrooms, stems removed and reserved
- For the filling:
- 1 cup Dungeness crab meat, carefully picked over for shells
- 1/4 cup cream cheese, softened
- 1 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp smoked paprika
- Salt to taste
- For the topping:
- 1/4 cup panko breadcrumbs
- 1 tbsp melted butter
- 1 tbsp grated Parmesan cheese
Instructions
- Preheat your oven to 375°F and lightly grease a baking sheet.
- Finely chop the reserved mushroom stems and set aside.
- In a medium bowl, combine the crab meat, cream cheese, mayonnaise, garlic powder, onion powder, smoked paprika, and salt. Mix gently until well combined.
- Carefully spoon the crab mixture into each mushroom cap, filling them generously.
- In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the stuffed mushrooms.
- Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.
- Let the mushrooms cool for a few minutes before serving to allow the flavors to meld together beautifully.
Golden and inviting, these stuffed mushrooms boast a creamy interior with a satisfying crunch on top. Serve them as an elegant appetizer or alongside a crisp salad for a light, yet indulgent meal.
Dungeness Crab and Corn Chowder
Perhaps there’s no better way to welcome the gentle embrace of summer than with a bowl of Dungeness Crab and Corn Chowder, a dish that marries the sweetness of corn with the rich, tender chunks of crab in a creamy, comforting broth.
Ingredients
- For the base:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh corn kernels
- 1 large potato, peeled and diced
- For the broth:
- 4 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- For the crab:
- 1 pound Dungeness crab meat, picked over for shells
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot over medium heat, melt the butter until foamy. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in the corn and potato, cooking for another 5 minutes to soften slightly.
- Pour in the chicken stock and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Reduce heat to low. Stir in the heavy cream and thyme, simmering gently for 5 minutes to blend flavors.
- Gently fold in the crab meat, heating through for about 2 minutes. Season with salt and pepper.
- For a smoother texture, blend half the chowder with an immersion blender before adding the crab.
- Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of olive oil for an extra layer of flavor.
Zesty with a hint of sweetness, this chowder boasts a velvety texture punctuated by the tender bites of crab and corn. Consider serving it with a crusty baguette to soak up every last drop of its creamy goodness.
Baked Dungeness Crab with Cheese
Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that marries the ocean’s bounty with the warmth of melted cheese. This baked Dungeness crab with cheese is a testament to simple ingredients coming together to create something truly special.
Ingredients
- For the crab:
- 1 whole Dungeness crab (about 2 lbs), cleaned and cracked
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- For the cheese topping:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the melted butter, garlic powder, and smoked paprika. Brush this mixture evenly over the crab pieces.
- Place the crab on the prepared baking sheet and bake for 10 minutes to infuse the flavors.
- While the crab bakes, combine the cheddar, mozzarella, Parmesan, mayonnaise, lemon juice, and oregano in a medium bowl. Mix until well blended.
- Remove the crab from the oven and carefully spoon the cheese mixture over the top, covering all the crab pieces evenly.
- Return the crab to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
- Let the crab rest for 5 minutes before serving to allow the flavors to meld together beautifully.
Buttery and rich, the crab meat pairs wonderfully with the creamy, tangy cheese topping, creating a dish that’s both luxurious and comforting. Serve it with a crisp green salad or crusty bread to soak up every last bit of the delicious sauce.
Dungeness Crab Louie Salad
Lingering over the thought of a dish that marries the richness of the sea with the crispness of fresh greens, the Dungeness Crab Louie Salad comes to mind, a testament to the simple yet profound pleasures of coastal cuisine.
Ingredients
- For the salad:
- 1 lb Dungeness crab meat, cooked and shelled
- 4 cups mixed salad greens
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, quartered
- For the dressing:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- Salt to taste
Instructions
- In a large bowl, gently toss the mixed salad greens with your hands to separate the leaves.
- Arrange the salad greens on a serving platter, creating a bed for the other ingredients.
- Scatter the Dungeness crab meat evenly over the greens, ensuring each bite will have a piece of crab.
- Place the avocado slices, cherry tomato halves, and hard-boiled egg quarters around the platter for visual appeal and varied textures.
- In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, paprika, and salt until smooth. Tip: For a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
- Drizzle the dressing over the salad just before serving to keep the greens crisp. Tip: Serve the dressing on the side if you prefer to control the amount each person gets.
- Chill the salad in the refrigerator for 10 minutes before serving to enhance the flavors. Tip: For an extra touch of elegance, garnish with a sprinkle of fresh dill or chives.
As you take the first bite, the creamy dressing complements the sweet crab meat, while the avocado adds a buttery contrast to the crisp greens. Consider serving this salad with a slice of crusty sourdough to soak up any remaining dressing on the plate.
Dungeness Crab Tacos with Lime Crema
Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and elegance of combining the ocean’s bounty with the humble taco. Dungeness Crab Tacos with Lime Crema is a dish that whispers of summer evenings and the joy of shared meals.
Ingredients
- For the crab filling:
- 1 lb Dungeness crab meat, picked over for shells
- 2 tbsp unsalted butter
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt to taste
- For the lime crema:
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1/4 tsp salt
- For serving:
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a medium skillet over medium heat, melt the butter. Add the red bell pepper, red onion, and garlic, sautéing until soft, about 5 minutes.
- Stir in the cumin, smoked paprika, and salt, cooking for another minute until fragrant.
- Gently fold in the crab meat, heating through for about 2 minutes. Be careful not to break up the crab too much.
- For the lime crema, whisk together the sour cream, lime juice, lime zest, and salt in a small bowl until smooth.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- To assemble, divide the crab mixture among the tortillas. Drizzle with lime crema and garnish with cilantro and lime wedges.
With each bite, the tender crab and crisp vegetables contrast beautifully against the creamy lime crema, while the warm tortillas bring it all together. Serve these tacos with an extra squeeze of lime for a bright finish that elevates the dish to new heights.
Dungeness Crab Benedict for Brunch
As the morning light filters through the kitchen, there’s something deeply comforting about preparing a meal that feels both luxurious and homely. Dungeness Crab Benedict for Brunch is that dish, a harmonious blend of rich flavors and textures that invites you to slow down and savor each bite.
Ingredients
- For the poached eggs:
- 4 large eggs
- 1 tbsp white vinegar
- For the hollandaise sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- For the crab mixture:
- 1 cup Dungeness crab meat, picked over for shells
- 1 tbsp unsalted butter
- 1/4 tsp Old Bay seasoning
- For serving:
- 2 English muffins, split and toasted
- Fresh chives, chopped for garnish
Instructions
- Fill a large saucepan with water, add vinegar, and bring to a gentle simmer over medium heat.
- Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for 4 minutes for soft yolks.
- While eggs poach, whisk egg yolks and lemon juice in a heatproof bowl until thickened.
- Place the bowl over a pot of barely simmering water, whisking constantly, and slowly drizzle in melted butter until sauce is thick and doubled in volume. Stir in cayenne pepper.
- In a small skillet, melt butter over medium heat. Add crab meat and Old Bay seasoning, stirring gently until warmed through.
- Place toasted English muffin halves on plates. Top each with a portion of the crab mixture, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with chopped chives and serve immediately.
Perfectly poached eggs yield to reveal golden yolks that mingle with the creamy hollandaise and sweet crab. For an extra touch of elegance, serve with a side of lightly dressed arugula.
Dungeness Crab Pot Pie
Just imagine the comfort of a warm, flaky pot pie, its golden crust giving way to a creamy, seafood-filled center. This Dungeness Crab Pot Pie is a luxurious twist on a classic, blending the sweet, tender meat of Dungeness crab with a rich, velvety sauce, all encased in a buttery, homemade pastry.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup unsalted butter, chilled and diced
- 4-6 tbsp ice water
- For the filling:
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 lb Dungeness crab meat, picked over for shells
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together 2 cups flour and 1/2 tsp salt for the crust. Add 2/3 cup diced butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
- For the filling, melt 1/4 cup butter in a large skillet over medium heat. Add onion, celery, and carrots, sautéing until soft, about 5 minutes.
- Sprinkle 1/3 cup flour over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
- Slowly whisk in milk and heavy cream, bringing the mixture to a simmer. Cook until thickened, about 5 minutes, then stir in salt, pepper, and nutmeg.
- Gently fold in the crab meat and parsley, then remove from heat.
- Roll out the chilled dough on a floured surface to fit your pie dish. Pour the filling into the dish, then cover with the dough, sealing the edges. Cut a few slits in the top to vent.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
Kindly savor the contrast of the crisp, buttery crust against the creamy, savory filling, where each bite offers the sweet, delicate flavor of Dungeness crab. Serve it with a simple green salad to complement its richness, making for a meal that feels both indulgent and comforting.
Dungeness Crab Sushi Rolls
Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to the quiet art of sushi making. There’s something deeply satisfying about the precision and care it demands, especially when working with something as delicate and flavorful as Dungeness crab.
Ingredients
- For the sushi rice:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For the filling:
- 1 lb Dungeness crab meat, cooked and shelled
- 1 avocado, sliced
- 1 cucumber, julienned
- For assembly:
- 4 sheets nori
- 1 tbsp sesame seeds
- Wasabi and pickled ginger, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking to allow it to steam and become stickier.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Set aside to cool.
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Tip: Fan the rice while mixing to help it cool and achieve a glossy finish.
- Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange crab meat, avocado slices, and cucumber strips horizontally across the center of the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Tip: Wet the nori’s border with a little water to help seal the roll.
- Sprinkle sesame seeds on the outside of the roll, then slice into 8 pieces with a sharp, wet knife.
- Serve with wasabi and pickled ginger on the side.
Perfectly balanced, the Dungeness crab sushi rolls offer a creamy texture from the avocado, a crisp freshness from the cucumber, and a sweet, briny depth from the crab. Try serving them on a slate board for an elegant presentation that highlights their beautiful cross-sections.
Dungeness Crab Dip with Artichokes
Comforting and rich, this Dungeness Crab Dip with Artichokes is a luxurious treat that brings the ocean’s bounty to your table. It’s a dish that whispers of lazy Sundays and the joy of sharing good food with loved ones.
Ingredients
- For the base:
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- For the mix-ins:
- 8 oz Dungeness crab meat, picked over for shells
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- For the topping:
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, and garlic powder until smooth. Tip: For a smoother consistency, whisk the ingredients together.
- Gently fold in the crab meat, chopped artichoke hearts, and 1/2 cup Parmesan cheese into the base mixture. Be careful not to break up the crab meat too much.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- In a small bowl, mix the remaining 1/4 cup Parmesan cheese, breadcrumbs, and melted butter. Sprinkle this topping evenly over the dip.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the dip is bubbly around the edges. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
- Let the dip stand for 5 minutes before serving to allow it to set slightly. Tip: Serving it warm enhances the flavors and texture.
Melted cheese and tender crab meat create a dip that’s irresistibly creamy with a satisfying crunch from the artichokes. Serve it with slices of toasted baguette or crisp vegetables for a delightful contrast in textures.
Dungeness Crab and Shrimp Gumbo
Perhaps there’s no dish quite as comforting as a bowl of gumbo, its rich flavors melding together like the stories we tell around the table. Today, let’s gently stir the pot on a Dungeness Crab and Shrimp Gumbo, a dish that carries the warmth of the sea and the earth in every spoonful.
Ingredients
- For the roux:
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- For the gumbo base:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken stock
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- For the seafood:
- 1 lb Dungeness crab meat
- 1 lb shrimp, peeled and deveined
- 2 tbsp chopped parsley
Instructions
- In a large pot, combine the flour and oil over medium heat to make the roux. Stir continuously for 20-25 minutes until it reaches a dark chocolate color. Tip: A wooden spoon is best for stirring to prevent burning.
- Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes until the vegetables soften.
- Pour in the chicken stock and diced tomatoes, stirring to combine with the roux and vegetables. Add the bay leaves, thyme, smoked paprika, and cayenne pepper. Bring to a boil, then reduce to a simmer for 30 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
- Gently fold in the crab meat and shrimp. Simmer for another 10 minutes until the shrimp are pink and opaque. Tip: Avoid overcooking the seafood to keep it tender.
- Remove the bay leaves and stir in the chopped parsley before serving.
This gumbo unfolds with layers of flavor, the sweetness of the crab and shrimp playing against the smoky depth of the roux. Serve it over a mound of steamed rice, letting the grains soak up the rich broth, for a meal that feels like a hug from the inside.
Conclusion
We hope this roundup of 18 Delicious Dungeness Crab Recipes has inspired you to dive into the kitchen and try something new. Whether you’re a seasoned chef or a curious beginner, there’s a dish here for everyone. Don’t forget to share your favorites in the comments and pin your must-try recipes on Pinterest. Happy cooking, seafood lovers!
