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
- Dungeness crab must be alive prior to cooking.
- Discard any crabs that have gone completely limp.
- Chilling the crabs in the fridge or freezer just before cooking will slow their metabolism down enough that you can handle them easily.
- 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
BC CRAB CAKES One of the best ways to use leftover (is that even a thing?!) or extra body meat from BC Dungeness Crab is definitely making Crab Cakes! Something about the crispy crust holding together the soft elegant crab…, they are delicious. Just a couple quick steps and you’ve got yourself a fantastic snack
BC CRAB ROLL Let’s make a classic roll style sandwich but instead, change it up and use some BEAUTIFUL BC Dungeness Crab for your friends and family with this one! This recipe combines all the great flavors you would expect, but with a lot of fresh herbs to keep it fresh and light! Feel free
CREAMY BC CRAB AND TOMATO ROSÉ PASTA WITH PARMESAN, CHILI, CHIVES AND LEMON This recipe was created by Chef Ned Bell, a Buy BC Ambassador. 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.