3.5 oz (100g) raw, edible portion
Calories from Fat 5
Total Fat 1.2g
Saturated Fat 0.17g
Total Carbohydrates 0g
The texture of Dungeness crab is tender and flaky; leg meat is somewhat firmer than the body meat.
Dungeness crab lends itself to a variety of preparations including steaming, baking, microwaving, sautéing, and simmering. Simply thaw and heat gently for hot menu items or heat and chill for cold dishes. On the West Coast, Dungeness crabs are traditionally eaten whole, freshly cracked with melted butter and sourdough bread. Its meat is good in stews, soups, salads, pasta dishes, seafood cocktail, omelets, cioppino, and crab cakes.
Live crabs that show no movement when handled should be discarded. The meat should be white, moist, and smell fresh.
Named after a Washington State fishing village, Dungeness crab was the first crab fishery established in the Northwest.
King crab and snow crab can be used as substitutes for this species.
Dungeness crabs are harvested from Southern Alaska to Southern California. We ship fresh Dungeness crabs directly to our distribution centers.
Dungeness crabs are caught in pots in shallow water and brought live to processing plants.
Live and fresh-cooked Dungeness crabs are available November through February. Frozen product is available year-round with peak availability during the winter harvest months based on annual catch. You can order wholesale seafood from Frugé Seafood today.
Dungeness crab is sweet and mild.
Dungeness crab is appropriate for casual dining, fine dining, hotels, and resort/country clubs.