Large Dungeness crab
Seasonings of your choice,
such as wine, lemons, herbs,
peppercorn and crab boil
IS IT SuSTaInablE?
Large heavy cutting board
Food mallet (use if needed to
break harder parts of shell)
1 heavy bowl to place crab
meat in (glass or heavy metal
bowl works best)
2 stainless steel mixing bowls,
one for ice bath, one to hold
shells and scraps
Yes, according to Monterey Bay Aquarium’s
Seafood Watch program, which helps
consumers and businesses make choices
for healthy oceans by recommending what
seafood items are designated “best choices,”
“good alternatives” and “avoid.” Dungeness
crab, caught in Canada and the U.S., is
listed as a “best choice.” It is caught using
the trapping method, which is considered
eco-friendly because fishermen can release
undersized crabs mostly unharmed. For a look at the ratings of
other types of crabs, visit
SeafoodWatch/web/ sfw_factsheet.aspx?gid= 8.
Randy Torres, CEC, uses Dungeness crab in this Beef Oscar dish.
Pictured from front of plate to back: roasted beef tenderloin topped with
crab; crab topped with seared foie gras; asparagus with pearl onions;
roasted Yukon gold potato with basil crumb on mushroom compote; and a
truffle cauliflower purée with béarnaise sauce, top right, and basil oil and
veal glace, bottom right.
hElPful hIn TS
Use a crab fork to remove meat from small appendages.
For added flavor, add seasonings to water.
Add crab to water if you choose to cook it whole. When water
returns to a boil, cook for 9 minutes.
Expose crab belly. Lifting crab
flap, insert chef’s knife; slice
straight down toward head to kill
crab. After crab has been killed,
remove tail flap.
Remove gills; discard. If
desired, remove crab butter;