Dungeness Crab
Dungeness crab are native to the Northwest. More specifically it is native to Washington. We even have a town named Dungeness, Wa. That is how much we love the crab!
The type of meat that comes form a dungeness crab is tender, sweet, and very light. They are very quick and simple to cook.
- Boil water – enough to submerge the crab all the way. You can add a few pinches of salt too if you would like.
- Turn the crab upside down and cut the crab from head to tail.
- Remove all of the guts so when you boil the crab the meat will not be contaminated by the flavor or the toxins of the guts.
- Submerge the crab – both halves – into the water for 20 minutes
In order to get to the meat you have to crack the crab open with a crab cracker, or little hammer.
You can serve it chilled or warm with a little melted butter on the side.
We like to serve our crab shredded on top of mixed greens, chopped up avocado, tomato, and lemon!
YUM!
Your Healthy Friends,
Courtney & Ryan
