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Whole Cooked Dungeness Crabs

approx. 30 lbs total

Out of Stock

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



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  • Recipes & Tips
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Size:

1 1/2-2lbs each (Approx. 30lbs total).

Features:

Fully Cooked

Season:

Alaska: mid June-September. Washington and Oregon: December-August. Canada: Year-round, particularly May, June, September and October. May arrive frozen or previously frozen, depending on availability.

Origin:

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 crabs offer large lumps of tender, sweet, feather-light body meat and a smaller amount of slightly firmer leg meat. Because Dungeness crab is extremely perishable when raw, these crabs have been brought to the dock live and then pre-cooked prior to shipment.

They can be served whole (either hot or cold) with a crab cracker and drawn butter, or cracked and their meat removed for use in salads, sandwiches, crab cakes, and a multitude of other dishes.

To ensure a sustainable fishery and prevent overharvesting, only male Dungeness crabs are caught.


Storage: Store whole crabs in your refrigerator.
 
Shelf Life: Up to 5 days.

These Dungeness crabs arrive pre-cooked. As such they are ready to be cracked and cleaned for serving cold or reheated (we recommend reheating either the removed meat or cracked half-crabs for best results).

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.

How to Clean a Dungeness Crab
Crab Recipes

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