How to Cook Dungeness Crab Legs
Dungeness crab legs are an affordable and delicious alternative to King crab. They make an excellent addition to any meal, and are tasty and filling enough to be served as an entrée. Dungeness crabs are widely available, and take very little time to cook and clean. Does this Spark an idea?
Things You'll Need
- Dungeness crab, live or very fresh
- Large pot
- Salt
- Tongs
- Seasoning
- Unsalted melted butter for dipping
Instructions
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How to Cook Dungeness Crab Legs
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1
Put live crabs into the freezer for 20 minutes in order to place them into a dormant state. This not only reduces their mobility and makes them easier to handle, but it also reduces their level of consciousness before boiling.
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2
Bring 8 quarts of salted water to a hard boil over high heat. The pot should contain enough water to completely cover the crabs, with an additional 4 inches of water on top. For additional flavor, seasoning can be added to the water, such as bay leaf, peppercorns, carrot, or anything else you have available.
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3
Gently lower the crabs into the water, head first. Immediately cover the pot and return the water to a boil. When boiling resumes, reduce the heat to medium-high, and cook the crabs for approximately 15-20 minutes, depending on the size of the crab. Generally, Dungeness crab should be boiled 7-8 minutes per pound.
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4
Remove the Dungeness crab from the pot and rinse well under cold running water. This halts the cooking process, and cools the shell for handling and cleaning. The crab can also be placed into a bowl of ice water for several minutes if running water is not available.
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5
Drain the crab well, and then clean and portion each one. Cleaning a Dungeness crab involves removal of the flap of shell on the bottom of the crab, pulling off the top of the shell, and rinsing the gill tissue away. To portion a Dungeness crab, break or cut the legs into pairs. Cleaned crabs can be arranged on a platter, along with butter, for serving.
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1
Tips & Warnings
It is always wise to round down cooking time when necessary. Overcooked crab is wasted, while undercooked crab can be placed back into the pot for additional cooking.
