Dungeness Crab Clusters + Crab Captain's Vinaigrette // 6 lb

Dungeness crab is a culinary treasure of the Pacific Northwest, and the absolute crab-of-choice for many locals in a region blessed with many extraordinary crab offerings.

Dungeness Crab get its name from a quaint fishing village of Dungeness, Washington, and are found in Pacific waters ranging from Alaska to Santa Barbara, California. The meat of Dungeness crab is sweet, tender, delicate, and plentiful. In fact, may “Dungy” fans choose to eat it straight out of the shell—so flavorful that no butter is needed!

Although, for a little extra accompaniment, try it with the included 6 oz Crab Captain's Vinaigrette. This simple recipe from a Pacific Northwest crab boat captain is a delicious way to enjoy Dungeness crab without overpowering its incredible flavor.

Storing
You can store this fully cooked crab up to three days in the refrigerator. Pack the clusters in ice and cover with a damp towel for best results (replenish the ice as it melts).

Cooking
There are a variety of ways to reheat Dungeness crab. Steaming, boiling, and baking (recommend 275ºF) are among the most common. Usually, under these methods, the crab takes only 5 to 8 minutes to heat through. Be careful not to over heat your crab as it will reduce the crab’s texture and taste.

Setting the Table
Eating crab should be fun and informal (that’s the Northwest way). Cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon slice right through the fat in the crab). Having towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves, and dig in!

Serving
The traditional way to serve Dungeness Crab is with a simple accompaniment of drawn butter. Over the years, top chefs have derived their own creative touches to serving this special meal. Try the garlic-lemon-olive oil-poppy seed combination of the Crab Captain’s Viniagrette.

Drink Pairings
Dry white wines with a hint of sweetness make terrific partners for crab. One of the best may be Pinot Gris, though a dry Riesling or Sauvignon Blanc will work quite well, too. Malty ales, well chilled, are also delicious. For non-alcoholic alternatives, try either a fresh-made lemonade or fresh-brewed iced tea with lemon; again, serve well chilled.

Cleaning Up
Finely crush two saltine crackers in your hands, and then rub your hands together, just as if you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab odor, and leave your hands feeling fresh, soft, and smooth!