Steamed Dungeness Crabs with Old Bay

It’s the middle of November. In the Bay Area, do you know what that means?

Dungeness Crabs

Dungeness Crabs

That’s right, boys and girls, it’s Dungeness crab season! Dungeness crab, or Cancer majister is a large crab found on the West Coast from Alaska down to California. About one quarter of the crab is sweet, succulent crab meat, making it one of the meatiest crabs around.

Growing up in Hawaii, we used to eat these Dungeness crabs every once in a while. They were already boiled and frozen by the time we got them from the supermarket. Then we boiled them some more to reheat them (little did we know that we were boiling the flavor right out of them!)

Here in the Bay Area, we can get Dungeness crab live in the tank from the Asian grocery stores. They go for about $3 a pound, with the price fluctuating depending on availability and demand. Dungeness crab is a tradition in Bay Area households around Thanksgiving and Christmas, so prices tend to shoot up then.

Put ‘Em to Sleep

First thing that we do after bringing the crabs home is to stick them in the freezer for a few hours. I learned this trick from Alton Brown in the Good Eats lobster episode. The crabs get sleepy and don’t put up much of a fight when you put them in the pot. Trust me on this, you don’t want to be fighting an ornery crab, trying to get it in the pot with a slippery pair of tongs!

Now, we want to cook the Dungeness crabs by steaming them, not boiling. I have a large stock pot with a steamer basket insert that I use for this purpose. Put enough water in the pot to come up just to the level of the basket and get the water boiling.

When the water is about to boil, bring the crabs out of the freezer and rinse them off. Put the Dungeness crabs in the pot kinda sideways – that’ll make it easier to get ‘em out of the pot later. Cover the pot and set the timer for 18 minutes.

Old Bay Seasoning

Old Bay Seasoning

In the past, we’ve not added any flavorings or seasonings to the pot when steaming the crabs. But we just got this can of Old Bay Seasoning, and so decided to use it on our Dungeness crabs. They actually have a recipe on their website for Steamed Dungeness crabs. It calls for adding half water and half vinegar to the pot, then sprinkling a half cup of Old Bay on top of the crabs before steaming.

Sprinkling Old Bay Seasoning on Steaming Dungeness Crabs

Sprinkling Old Bay Seasoning on Steaming Dungeness Crabs

It smelled really good while it was cooking! 18 minutes later, I pulled them out and set them aside to cool.

Steamed Dungeness Crabs with Old Bay Seasoning

Steamed Dungeness Crabs with Old Bay Seasoning

When they were cooled, Annie cleaned the Dungeness crabs by pulling the body away from the shell, removing the gills and guts, and chopping the body section into quarters. Then we brought the chopped crabs to the table and the whole family got down to business. Nothing was heard at the table except shells cracking, lips smacking, and the occasional, “Mmmmm!”

The saltiness of the Old Bay Seasoning accentuated the sweetness of the Dungeness crab meat. I also picked up on the wonderful celery seed and bay leaf flavors which added a new dimension to the crab. Then the black and red peppers gave a really nice heat that left my lips tingling. How come I never thought to use Old Bay on Dungeness crab before?

I’m looking forward to using Old Bay Seasoning in other recipes as well!

Aloha, Nate

34 Comments Post a Comment
  1. allison says:

    >Ohhh I love crabs, Great pictures.
    I like to use Old Bay in my Low Country Boils also. and on Steamed Shrimp.

  2. Chef E says:

    >Nothing like a fighting crab…remember the three stooges when the crab claw comes up out of the soup and pinches his nose…I have never used old bay seasonings either

  3. pietra says:

    >Love the crab butter as wel.

  4. [eatingclub] vancouver || js says:

    >Love, love dungeness crabs. Those look fabulous!

  5. Nate-n-Annie says:

    >@all – thanks for the comments!

    Dungeness is a very meaty crab, and the shell isn’t that hard to break open either. But the best part has to be the sweet flesh in the body.

    @daniel – we don’t eat the guts, but we *do* eat the tomalley and the fat. Soooo good. Put a few spoonfuls of rice in the shell and mix it all together…YUH-UM!

    @MrOrph – actually, Dugneness are very different from the Blue crabs that are commonly found on the East Coast. Dungeness are almost 12 inches wide and weigh over a pound each.

  6. Nate-n-Annie says:

    >Oh, and congratulations to Michele from Maine who won our Old Bay starter kit giveaway!

  7. Caviar and Codfish says:

    >Hey guys – I’m having trouble signing up for your email feed. It’s saying your feed is not enabled?

  8. tania says:

    what kind of vinegar did you use?

  9. Joe says:

    I have tried this several times before. It is not a good mix because the Dungeness crab is much saltier than the Blue and Old Bay is mostly Celery Salt.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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