BUYING CRAB – WHAT TO LOOK FOR

LIVE CRAB CHECKLIST

  • Crabs are being held in cold, well-circulated, clean saltwater holding tanks.
  • Crabs are lively and move when touched. If you have to be careful of their snapping claws, this is a good sign! Crabs should not be limp. 
  • Transport your live crab in an iced cooler with a damp towel over top. 

Meat yield is generally ¼ the weight of the crab.

COOKED CRAB CHECKLIST

  • Meat is an opaque white (not transparent).
  • Stored in a cold location or on-ice unless just cooked.
  • Has a fresh “ocean” smell. There shouldn’t be any “fishy” scents.
  • The shell color of cooked crab is bright red.

FROZEN CRAB CHECKLIST

  • Avoid meat that looks freezer burned or discoloured. 
  • Packages are tightly sealed.
  • Kept between temperatures of -15 to -25 C for best quality. 
  • Thawing: remove all packaging and refrigerate for 8–10 hours or overnight.

COOKING DUNGENESS CRAB

  1. Dungeness crab must be alive prior to cooking. 
  2. Discard any crabs that have gone completely limp. 
  3. Chilling the crabs in the fridge or freezer just before cooking will slow their metabolism down enough that you can handle them easily. 
  4. Resource: The Most Humane Way to Kill Dungeness Crab

THE TOP 3 WAYS TO COOK WHOLE CRAB

Have you ever wondered what is the best way to cook a whole Dungeness crab? We offer a variety of methods and recipes with information and tips on cleaning in our recipes section. 

CRAB RECIPES

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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BC CRAB, MUSHROOM AND MISO PASTA There is something about a dish that sounds elegant and comes together in 25 minutes. It’s a beautiful thing to have a recipe like this in your back pocket for quick weeknight meals, or even for a weekend get-together! Simple fresh ingredients and that sweet Dungeness Crab match perfectly

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The Pacific Plate with the Gourmet Warehouse BC Crab, Wild BC Salmon, and Wild Pacific Halibut have teamed up with Caren McSheery of the Gourmet Warehouse to bring you a seafood extravaganza called “The Pacific Plate”. Dive into the world of Pacific Northwest treasures like salmon, crab, and halibut, and enjoy BC-inspired seafood dishes such

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