|Five 1lb packs (Approx. 5lbs total).|
|60% Body Meat & 40% Leg Meat|
|Alaska: mid June-September. Washington and Oregon: December-August. Canada: Year-round, particularly May, June, September and October.|
|Off the coast of Alaska, Canada, California, Oregon, or Washington, depending on season.|
A prized delicacy of the west coast of the United States, Dungeness crab meat offers large lumps of tender, sweet, feather-light crab meat. Because Dungeness crab is extremely perishable when raw, this meat has been pre-cooked and meat arrives ready to use.
Dungeness crab meat is the perfect addition to salads, sandwiches, and all manner of (gently) cooked crab dishes, especially the beloved crab cake.
To ensure a sustainable fishery and prevent overharvesting, only male Dungeness crabs are caught.
Storage: Store crab meat in its pouches or a sealed container in your refrigerator.
Shelf Life: 3-5 days.
RECIPES & TIPS
If you wish to serve Dungeness crab meat hot, take care to reheat it gently without actually cooking it much more. To do this, add it to recipes only at the very end and cook just until heated through or (if heating separately) lightly steam it to your desired temperature.
Cold crab meat can be tossed in salads (often with a creamy dressing or citrus or mustard vinaigrette) or blended with mayonnaise or aioli and herbs, chili powders, or spices for use as a sandwich filling (traditionally served on soft rolls). Crab meat to be served hot can be used in crab cakes, dips, soups, casseroles, ravioli, wonton or squash blossom fillings.
When in doubt, simply reheat it by itself and serve with drawn (melted) butter for a simple, delectable treat.
The sweetness of Dungeness crab pairs well with a huge variety of ingredients in both hot and cold dishes. Fresh herbs (chives, cilantro, lemongrass, shiso, dill, tarragon), creamy dairy (butter, mayonnaise, cream, crème fraiche), sour ingredients (pineapples, oranges, lemons, limes, yuzu, vinegar), and spicy elements (chile peppers, paprika, cayenne, curry powder, ginger, mustard, garlic) all compliment or accent its flavor nicely and can be used in different combinations.