Dungeness crab
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{{Taxobox | color = pink | name = Dungeness crab | image = Cancer magister.jpg | image_width = 250px | regnum = Animalia | phylum = Arthropoda | classis = Malacostraca | ordo = Decapoda | subordo = Pleocyemata | infraordo = Brachyura | superfamilia = Cancroidea | familia = Cancridae | genus = Cancer | species = C. magister | binomial = Cancer magister | binomial_authority = Dana, 1852 }}
The Dungeness crab is a type of crab that inhabits eelgrass beds and water bottoms from the Aleutian Islands in Alaska to Santa Cruz, California. They are named after Dungeness, Washington, a town now known as Old Town, Washington or Old Town Dungeness, Washington, which is located approximately five miles north of Sequim.
They measure as much as 25 cm (10 inches) in some areas off the coast of Washington, but typically are under 20 cm (8 inches). They are a popular delicacy, and are the most commercially important crab in the Pacific Northwest.
Dungeness crabs have a wide, hard shell which they must split in order to grow; this process is called ecdysis. They have five pairs of legs, which are similarly armored, the foremost pair of which ends in claws which the crab uses both as defense and to tear apart large food items. The crab uses its smaller appendages to pass the food particles into its mouth. Once inside the crab's stomach, food is further digested by the "gastric mill", a collection of tooth-like structures. Cancer magister prefers to eat clams, other crustaceans and small fish, but is also an effective scavenger. Dungeness crabs can also bury themselves completely in the sand if threatened.
Mating occurs only after the female has molted, and the female extrudes the eggs from her body several months later; however, they remain attached under her abdomen for three to five months until they hatch. Young crab are free-swimming after hatching and go through five larval stages before reaching maturity after about ten moults or two years.
The safest place to hold the Dungeness crab is its back. Although the hind part of the crab is commonly used to pick up the crabs, their claws can sometimes reach the holder's hand.
Cooking
Dungeness crabs can typically be purchased either live or pre-cooked. When choosing a live crab to cook at home, be sure the crab is active and lively. And for either live or cooked crabs, larger is better due to the higher meat to shell ratio.
Live crabs are cooked simply by boiling for about 15-18 minutes in very salty water. Beer, crab boil spices, or other flavorings can also be added to the water if desired. Place the live crab in boiling, salted water and cook for 18-20 minutes. Then immerse the crab in cold water to cool before cleaning.
There are two methods of cleaning crab:
- First remove the legs. Next, remove the carapace. With the crab facing you, stick your thumb in one of the front sockets which previously held one of the large claws, and pull upward to separate the body from the shell. The gills are now exposed. Gently scrape these away with a thumb or spoon. Discard the upper shell. Wash away any remaining viscera under cold water.
OR
- Leaving the legs intact, tear off the crab's abdominal flap. With your thumb in the hole where the flap was and your fingers at the crab's "face", gently pry the carapace off the crab. Tear off the protruding skeletal fang-like pieces from the face area, then scrape and wash away the gills and viscera under cold water, leaving only a smooth white valley. If you're at the beach, a high-pressure stream from a garden hose workes great for this cleaning. Once it's clean, break the crab in half, five legs per side.
Other than cracking, the crab is now ready to eat.
Eating
Like all crabs, the Dungeness crab is high in protein and minerals and low in fat. About one quarter of this crab's weight is meat, making it one of the meatiest crabs available. Most of the meat is in the eight legs and two claws, although the body contains plenty as well.
The flesh has a delicate flavor and is considered sweeter than other crabs.
The two most useful tools for removing crab meat from the shell are a nutcracker and a shrimp fork. Although eating crab can be a messy bit of work, most people find that eating it with melted butter and garlic is worth the effort.