Missing those coastal comforts? Wholey’s has just the solution to satisfy your hunger for the sea. Dungeness crab is known as the undisputed king of the West Coast. These crabs are sourced in the wild from the chilly Pacific waters off the coasts of California, Oregon, and Washington. They offer a slightly sweeter flavor than snow or king crabs. Oddest of all, they don’t possess much of a salt-water scent, so they may even satisfy the pickiest of eaters. One cooked Dungeness crab weighs approximately 1.5 pounds, so you can set aside seven to eight minutes for steaming per pound after your water reaches a boil. Preparing with a different method? You can easily create a complex and creative seafood fare with crab cakes or a salad.
Dungeness crab season on the West Coast usually starts in December and it only lasts until June or July, depending on location, so there’s a mad dash to enjoy these scrumptious morsels before they’re all gone. Luckily, Wholey’s Market is the one-stop shop for the freshest seafood available. Order one cooked Dungeness crab to share with your special someone for a romantic evening, or stock up on several to celebrate a special occasion. You can feel good about choosing this type of crab, because the Seafood Watch Program rated Dungeness as a sustainable “Best Choice” compared to other crab species.
Skip the late-winter trip to San Francisco, Portland, or Seattle, and order directly from us to receive a great value and an even greater meal in the comfort of your own home.
Dungeness Crab Salad Recipe
Yield: 4-6 Servings
- Salad dressing
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 tablespoon lemon juice
- 1 minced garlic clove
- 1 teaspoon Tabasco sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- Salt and pepper to taste
- ¾ pound asparagus
- Two cut romaine hearts
- One thinly sliced cucumber
- 4 sliced radishes
- 4 tomatoes, cut into wedges
- 4 boiled eggs, cut into wedges
- 1 whole cooked Dungeness crab
- 1. Whisk all of the salad dressing ingredients together in a bowl, and let stand for 15 minutes at room temperature
- 2. Boil the asparagus in salt water until tender, or about 3 minutes. Drain and cool
- 3. Prepare romaine, cucumber, radishes, tomatoes, eggs, and asparagus on plates
- 4. Top with large chunks of crabmeat and add salad dressing
This makes a great light lunch or works as a first course for a dinner party.