Dungeness Crab Boil

Lou Kostura


Living in the San Francisco Bay Area every November brings crab season and something I look forward to each year. Many people buy crab pre-cooked, however they are so easy to cook yourself and it really is the only way to know that you have a truly fresh crab. Dungeness Crab is one of the best tasting crabs I've eaten. I like it even more than King Crab. If you can get your hands on some of these critters, grab them from behind (they can't reach your fingers this way) and boil them up for some good eats. Usually about 1 to 1 1/2 crabs per person. The bigger ones run around 2 pounds each.

★★★★★ 1 vote
15 Min
Stove Top


dungeness crab
1/3 c
old bay seasoning
4 Tbsp
sea salt
lemons optional
1/4 lb
butter melted for dipping optional
water, boiling


1add water, salt and old bay to a large stock pot and bring to hard boil ( i use a 24 quart pot )
2drop crab and return to a boil
3boil 15 minutes, remove, let cool to touch. clean, crack and serve with lemon and butter. I prefer mine cold with a nice salad and a San Francisco sour dough baguette.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood, #crab