Dungeness Crab Snap-N-Eats™️

2 pounds of Dungeness crab legs:

As a main course: It will serve 2 to 4 people (around 1/2 to 1 pound per person).

As an appetizer or part of a larger meal: It can serve 4 to 6 people.

Dungeness crab (Metacarcinus magister)

Serving size: 3 oz (85 g)

Amount per serving: Calories 90, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 65 mg, Sodium 320 mg, Total Carbohydrate 0 g, Dietary Fiber 0 g, Total Sugars 0 g, Protein 19 g, Calcium 50 mg, Iron 0.4 mg, Potassium 350 mg.

Omega-3s: 335 mg

Your Dungeness crab legs should be kept frozen until you are ready to prepare them. We recommend enjoying them within 6 months of purchase.

How to thaw frozen Dungeness crab legs: The safest way to thaw wild Dungeness crab legs is under refrigeration. We recommend gently rinsing the crab legs under cold water, placing them on a wire rack over a tray, and thawing them in the refrigerator for 6-8 hours, or overnight. Keep your thawed Dungeness legs refrigerated until you are ready to serve them. We recommend consuming them within 1-2 days of thawing.

Our wild Dungeness crab is fully cooked before being flash frozen. You can simply thaw it and enjoy it as is. This is actually our favorite way to eat it - just dip it straight into melted butter or a homemade cocktail sauce. If you prefer it warm, you can gently reheat using one of the methods below, being careful not to overcook.

Thawing

We recommend thawing Dungeness crab legs slowly in the refrigerator.

• Rinse the ice glaze off of each leg gently with cold water
• Place the crab legs on a wire rack over a rimmed tray or cookie sheet
• Cover loosely with plastic wrap
• Allow to thaw for 12 to 24 hours, or overnight, in the refrigerator
  

Once fully thawed, Dungeness crab legs are best enjoyed right away, but they may be kept in the refrigerator for up to one or two days.

Reheating

• Grill
  Heat the grill to medium high heat. Lightly brush the crab legs with olive oil and place directly on the grill. Heat for 2 to 3 minutes per side, just until the crab meat is warmed through.
• Steam
  Fill a large pot about one third full with water and bring to a boil. Place the crab legs in a steamer basket over the boiling water and cover with a lid. Heat gently for 3-5 minutes.
• Roast
  Preheat the oven to 350°F. Place the crab legs in a shallow baking pan and add approximately one eighth inch of water to the bottom of the pan. Cover tightly with foil and bake for 4 to 6 minutes, until just heated.

Avoid high heat or long cooking times, which can dry out the meat.

Explore our Wild Seafood Recipes for recipe ideas and serving inspiration.