Dungeness Crab with Garlic Butter
Sweet Dungeness crab served whole with an indulgent garlic herb butter for dipping. A Pacific Northwest classic that lets the crab shine.
Instructions
- 1
Fill a large pot with water and add the sea salt and Old Bay. Bring to a rolling boil.
- 2
If using live crabs, add them to the boiling water and cook for 18-20 minutes. If pre-cooked, steam for 8-10 minutes to heat through.
- 3
While the crab cooks, melt butter in a small saucepan over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
- 4
Remove from heat and stir in parsley, lemon juice, and black pepper.
- 5
Remove crabs from the pot and let cool slightly. Clean by removing the top shell and gills.
- 6
Serve the crabs whole with the warm garlic butter for dipping, alongside plenty of napkins and crab crackers.
Chef's Tips
- Look for crabs that feel heavy for their size—they'll have more meat.
- Keep the garlic butter warm in a small pot or fondue warmer at the table.
- Save the shells to make a rich crab stock.
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