Dungeness CrabsDungeness crabs are also known as "San Francisco Crab", they have been harvested off San Francisco since 1848. Stories have it that they got their name from a small fishing village in Washington State.
The sweet, semi-nutty flavor sets them apart from the other crabs. The meat in the leg is slightly firmer than the meat in the body.
California, Washington, Oregon are the biggest producers of Dungeness, Alaska dungeness crabs are caught in the North Pacific.
Commercial harvest is limited to only male's, they must be at least 6 1/4 inches across. Smaller males and females are thrown back.
When shopping for crabs make sure they are not soft shelled or feel light in weight. These crabs have been harvested to early after the seasonal molt.
More About DungenessWays to Cook it: Bake or Steam
SubstitutionsKing Crab, Snow Crab, Lobster meat
NamesScientific name:Cancer magister
Other names: Market crab, San Francisco crab
Serving Size:100g/3.5oz. (raw)
Amount Per Serving
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