Oregon Dungeness crab possesses a sweet, delicate flavor, with leg meat that is firm and white with pinkish tones, and body meat that is delectably flaky. No wonder it has become an important part of our state’s seafood heritage!
Crab season begins in December and continues through mid-August. During the peak of the Dungeness harvest (December-April), live or whole-cooked crabs are readily available at supermarket seafood counters and specialty seafood markets (though prolonged winter storms sometimes interrupt supply).
To cook live crab, place them in boiling, salted water for 18 to 20 minutes (after the water returns to a boil) until the shell turns bright orange. Immerse in cold water to cool before cleaning. Serve with melted butter.
The meat-to-shell ratio for Dungeness is about 25 percent, making it one of the meatier crabs available. Expect to yield about a ½ pound of picked meat from a two-pound crab. We suggest pairing the state delicacy with Elouan wines – try our Rosé with a delicate crab salad or light risotto. Our Pinot Noir is excellent alongside a spicy crab spaghetti!