Dungeness Crab Recipes

I love steamed dungeness crabs dipped in hot salty butter. Yummy.

The flavor and texture of the dungeness crab is of high quality with plentiful meat and it gives a higher meat yield than blue crab.

Dungeness Crab Jambalaya

Makes 4 or 5 servings.

Start with 2 to 3 lb. dungeness crab

1/2 cup each chopped onion and green pepper

2 slices bacon, diced

1 tbsp. flour

3 cups cooked rice

1 can (14-1/2 to 16 oz.) tomatoes, undrained

1 tsp. Worcestershire sauce

1/8 tsp. thyme, crushed

1/4 tsp. paprika

Directions:

Clean the crab by lifting off the back shell, remove and discard the messy stuff inside. Rinse crab thoroughly under cool water. Next you want to break off legs from the body cluster and crack along edges. If desired you can break body section into several pieces, remove the meat and reserve. Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat.

Cover and cook over medium heat about 4-6 minutes until crab is heated. Serve with rice and enjoy.

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