How to Kill a Dungeness Crab

Dungeness crabs sold fresh must be prepared for cooking.

Dungeness crab is found on the West Coast in Pacific waters. It is usually sold frozen, because like other crabs, the meat starts to deteriorate as soon as the crab dies. You may be lucky to find a fish monger who sells live Dungeness crabs or have caught one yourself. Dispatching the crab to fish heaven is not for the squeamish but it has to be done.

Things You'll Need

• Pot
• Boiling water
• Paper bag
• refrigerator
• Hard surface
• Butcher knife
• Ice
• Water
• Bowl
• Mallet

Instructions

Boiling

1. Check the crab to make sure it is alive. It should be moving and react to you. Keep your fingers out of the pincer's way. Rinse under water.

2. Bring a pot of water to the boil. When it's fully boiling put in the crab. You may hear the crab "shrieking" and think it is in pain. What you're hearing is the air escaping from its shell.

3. Boil for 7 to 8 minutes per pound of crab. For example, if you have three crabs each weighing 1 1/2 lbs., boil for 30 to 36 minutes.

Removing the Shell

1. Put the crab in a paper bag and place in the refrigerator for 20 to 30 minutes. The cold slows down the metabolism of the crab so it's less feisty.

2. Turn the crab over on its back. Hold it with both hands and whack the head against a hard surface. You'll see it's two "eyes" on top of its head. Aim for the spot in back of the eyes. This doesn't kill the crab but it is now unconscious.

3. Put the crab right side up. Slide a butcher knife between the top and lower plates of the shell above the legs. Put pressure on the knife upward so the upper plate comes loose from the lower plate. Remove the upper plate.

4. Place the butcher knife down the middle of the crab. Press firmly until the crab is cut in half. It's now dead. Clean the guts out and cook immediately.

Knife and Mallet

1. Put the crab in a bowl filled with ice and water. This slows down the crab so it won't pinch you.

2. Place the crab on its back on a cutting board. Place a butcher knife length wise down the center of the crab from the top to the bottom.

3. Hit the knife with a mallet so it cleaves the apron and goes through the crab to the shell. Cook immediately.

References

• Monterey Fish: Dungeness Crab
• Clove Garden: Dungeness Crab