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Fresh Cooked Dungeness Crab
  • Description

    Succulent Dungeness crabs are a treasure of the cold, clear waters of the Pacific Northwest. They have chunky, flaky, bright white flesh with a salty-sweet, lobsterlike flavor. Each crab has enough meat for a generous single or two small servings.

      How to Eat:
    • Have a small knife and mallet or nutcracker ready.
    • Turn crab belly-up. Using the point of the knife, pry up the pointed center flap and discard.
    • Turn crab right side up and pry off top shell using your thumbs and discard.
    • Remove the gills from each side of the crab and discard. (Don't eat 'em.)
    • Break the crab into two halves down the center, exposing the backfin meat
    • Gently tear and twist off the legs one at a time, then crack open using your mallet or nutcracker.

    Dungeness crab may be served hot or cold. We recommend dipping the fresh meat in a lemon-garlic butter, cocktail sauce, or garlic aioli. Enjoy!

  • Nutrition
    Nutrition Facts
    Serv. Size 4 oz raw (113.4g)
    Servings varied
    Amount Per Serving
    Calories 100Calories From Fat 10
    % Daily Value *
    Total Fat 1g2%
    Saturated Fat 0g0%
    Trans Fat 0g
    Cholesterol 70mg23%
    Sodium 335mg14%
    Total Carbohydrate 0g0%
    Dietary Fiber 0g0%
    Sugars 0g
    Protein 20g
    Vitamin A 2%
    Calcium 5%
    Vitamin C 7%
    Iron 3%
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Calories:2,0002,500
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4
  • Ingredients
  • Serving Suggestion
    How much should I buy?
    1 crab makes 1 main course serving

Fresh Cooked Dungeness Crab

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Availability Note
Item is temporarily unavailable.
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