Only males are caught and kept to encure a sustainable fishery and prevent over-harvesting.

Origin: Off the coast of Alaska, Canada, California, Oregon, and Washington.

Season: Alaska opens in mid-May and runs until September. Washington and Oregon ocean season opens December 1st and runs until August 30th. Canadian season is open year-round, but produces the majority of their catch during the months of May, June, September and October.

Specifications: Each plastic container is 1lb and each box has 5 containers. Each box weighs 5lbs.

Shipping Method: Fedex Overnight

Browse other Wild Caught Fish, Wild Caught Shellfish and Live Oysters.

Dungeness Crab and Mushroom Dumplings
recipe created by: Peabody
12 ounces Dungeness crab meat, cooked
1 cup Shitake Mushrooms, cut into strips
½ cup Lobster Mushrooms, , cut into strips
½ cup Morel Mushrooms, , cut into strips
2 ounces sherry
1 ounce Cognac
1 cup heavy cream
½ cup scallions, cut thin
1 teaspoon fresh grated ginger
1 teaspoon finely chopped garlic
1 tsp olive oil
1 tsp unsalted butter salt and pepper to taste
8-inch rice paper, softened and kept between wet paper towels

Sauté scallions, garlic and mushrooms in olive oil and butter until soft, about 3 minutes. Add sherry and Cognac plus cup cream. Reduce until sauce starts to thicken, about 7 minutes.

Remove from heat. Add ginger and Dungeness crab meat and sauté for about 30 seconds. Season with salt and pepper. Set aside to let filling cool to room temperature. Place 1 tablespoon Dungeness crab filling in the center of each piece of rice paper. Bring edges of the rice paper together to form a sealed purse. Place dumplings in a bamboo steamer. Steam dumplings until heated through. Serve with sauce of your choice.