A recipe for tasty Dungeness crab roasted to perfection

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Dungeness Crabs are found on the west coast of North America from British Columbia all the way down to Southern California. The crab season starts in November and runs through to the summer months of June to July.

The peak season are the winter months when you get the sweetest meat and the biggest crab claws.

Once a Dungeness Crabs is cooked, it’s easy enough to enjoy the crab meat inside. Simply use a pair of crackers (or even your teeth) and hand gloves (optional) as the tools.

Below is a step-by-step guide on how to get to those luscious morsels of crab meat.

  • Remove the top shell by flipping it open from the body. Use both hands; one holding on to the bottom part of the crab and the other hand flipping open the shell. Discard the shell.
  • Remove the gills on the crab.
  • Snap and break the crab into halves.
  • Separate each crab leg and crab claw from the cluster using your hands. They should break off quite easily.
  • Use the cracker to crack the shell on the claws and crab legs. Remove the shells and enjoy the sweet flesh inside.
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  • 1 tablespoon black peppercorns
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 1 Dungeness crab (about 1 kg)
  • lemon wedges


  • Preheat the oven to 180 degrees Celsius. Using the flat side of the knife, press down and smashed the black peppercorns.
  • Chop the black pepper roughly. Heat up the butter in the microwave, then add the black pepper and salt to it. Stir to mix well.
  • To kill a live Dungeness crab, stab the crab in the middle of the body, above its abdominal flab.
  • Set aside for 10 minutes, until all the murky dark water from inside the crab drains out. Rinse and pat dry with water.
  • Coat the butter-black-pepper mixture on the crab and roast in a hot oven for 30 minutes.
  • Remove from oven, garnish with parsley and lemon wedges. Serve immediately.

This article first appeared in rasamalaysia.com

Low Bee Yinn is a food blogger and cookbook author.