CRAB-Dungeness Crab Sections (Clusters)
Regular price $129.00 Sale price $119.99 Save $9.01/
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Freshly frozen Dungeness Crab sections (clusters).
Available in 5 lbs. and 25 lbs. pack.
Flavor Profile
A world standard for premium crab, sweet, flavorful and semi-nutty, Dungeness has been likened to the shellfish version of an artichoke heart. Some compare the crab’s meat to that of a Maine (American) lobster, but more tender. Leg meat is slightly firmer than body meat. Shell color of whole cooks should be bright red; the back should not be cracked, and all legs should be attached.
| Calories: | 86 |
| Fat Calories: | 8.11 |
| Total Fat: | 0.9 g |
| Saturated Fat: | 0.1 g |
| Cholesterol: | 59 mg |
| Sodium: | 295 mg |
| Protein: | 17.4 g |
| Omega 3: | 0.3 g |
Cooking Tips
Cooked crabs can be eaten either hot or cold. The meat can be used in seafood stews or soups, sautés, salads and appetizers, in bisques, creamed dishes, salads and casseroles.
Origins
Alaska & Canada
Thaw your crab before cooking, either overnight in the refrigerator or by running it under cold water the day you’re cooking it. Check for thawing by squeezing the biggest section of the leg — it should “give” a little.
- Steaming: Cover and steam thawed snow crab for 5 to 7 minutes, king crab for 4 to 8 minutes.
- Boiling: Add spices and seafood or other seasonings to boiling water to give your crab extra flavor. Bring a pan of water to a boil. King crab takes only 4 to 6 minutes.
- Baking: Wrap the crab in a double sheet of aluminum foil, and then roll up the top, leaving a small hole for the steam to escape. Bake king crab for 4 to 7 minutes.
- Grilling: Wrap thawed crab in a doubled foil wrap or packet and seal it. Place about four to six inches from a medium-high heat source and cook for 6-8 minutes. Time may vary depending on grill.
- Broiling: Put crab on a cookie sheet and place sheet 7-8 inches from the broiling element for about 4-6 minutes.
