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, dill), 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 CrabCrab Recipes 
