Fresh Dungeness Crabmeat

Availability: In stock

$75.00
Availability: In Season
Crabmeat lovers often argue about their preferred crab: Dungies or Blue crabs. Our colleagues at the Pier in San Francisco, who daily catch, pick, and ship this delicacy, insist that Dungeness crabmeat is far superior. Larger crabs produce larger hunks of crabmeat, and with Northern California Dungies exceeding 3 pounds, this crabmeat has a mouthfeel that will blow your mind. Full of healthy Omega 3 oils and a buttery sweet flavor, this crab fishery is tightly managed for long term sustainability.

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XLNT
I ordered 3 pounds last year ; it was actually too much for us but it was absolutely excellent.
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Fresh Dungeness Crabmeat

  • Fresh Dungeness Crabmeat
  • Fresh Dungeness Crabmeat
Array ( [0] => Array ( [post_id] => 42 [title] => Crabmeat Cocktail Recipe [post_content] =>

Servings: 4

Ingredients:

  • 1 pound jumbo lump crab meat
  • 2 large cucumbers (diced)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon tarragon
  • 2 teaspoons parsley flakes
  • 1/2 cup sour cream

Preparation:

  1. Combine cucumbers, lemon juice, salt, paprika, tarragon and parsley in blender for 3 minutes.
  2. Add to 1/2 cup sour cream. Mix well; refrigerate for 20 minutes or until chilled.
  3. Place lump crab meat in four cocktail dishes and chill until ready to serve, then drizzle dressing over crab dishes.
[status] => 1 [created_time] => 2012-12-13 00:22:26 [update_time] => [identifier] => crabmeat-cocktail-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 02004,02004, ) [1] => Array ( [post_id] => 45 [title] => San Francisco Cioppino Recipe [post_content] =>

Servings: 6

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 rib celery, chopped
  • 1 onion, diced
  • 1 can crushed tomatoes (28-oz)
  • 2 cups clam juice or fish stock
  • 2 cups white wine
  • 4 cloves crushed garlic
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon salt
  • 1 pound Jumbo Lump Crabmeat crabmeat
  • 2 pounds halibut fillet, cut into 1-in slices
  • 2 pound U15 Baja Shrimp Tails, peeled and de-veined
  • 2 pounds mussels
  • 1/2 bunch Italian parsley, chopped

Preparation:

  1. In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes.
  2. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
  3. Add the crab, shrimp, and halibut, and simmer covered another five minutes.
  4. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open.
  5. Turn off the heat, and stir in the Italian parsley.
  6. Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.
[status] => 1 [created_time] => 2012-12-13 00:27:49 [update_time] => 2012-12-13 00:54:52 [identifier] => san-francisco-cioppino-recipe [user] => Mark Lehm [update_user] => Mark Lehm [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 12002,12002,02005,02004,02004, ) [2] => Array ( [post_id] => 46 [title] => Crab Imperial Recipe [post_content] =>

Servings: 4

Ingredients:

  • 1 pound Jumbo Lump or Dungeness Crabmeat
  • ¼ t salt
  • ¼ t fresh ground black or white pepper
  • 1 cup thick mayonnaise
  • 1 large egg, lightly beaten
  • 1 teaspoon dry mustard
  • ¼ t paprika

Imperial Topping

  • 1 large egg, lightly beaten
  • ½ c thick mayonnaise
  • Pinch paprika
  • 1 tablespoon chopped fresh parsley

Preparation:

Preheat oven to 350f

  1. Place Jumbo Lump or Dungeness CrabmeatSprinkle the salt and pepper over the cleaned crab meat.
  2. In a separate bowl, mix the mayonnaise, beaten egg, dried mustard and paprika.
  3. Spoon onto crab meat and gently fold the mayo mixture into the crab. Don't break up lumps of crab meat.
  4. Turn crab mixture into four (4) individual bakers such as 5" scallop shells or small ceramic casserole dishes.
  5. Bake in your preheated oven about 1/2 hour, or until mixture is hot and bubbling.
  6. While the crab mixture is baking, prepare the topping. Whisk together the beaten egg, mayonnaise, paprika and parsley. Set aside.
  7. When the crab mixture is hot and bubbly, remove the baking dishes to a wire rack or wooden board, and turn on your broiler.
  8. Spread one-quarter of mayo-egg topping on each little casserole, and cook under the broiler until lightly browned.
  9. Remove from the oven and plate with your choice of side dishes. We like Asparagus and New Potatoes.
[status] => 1 [created_time] => 2012-12-13 00:30:24 [update_time] => [identifier] => crab-imperial-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 02004, ) [3] => Array ( [post_id] => 48 [title] => Superior Crabcakes Recipe [post_content] =>

Servings: 6-8

Ingredients:

  • 2 large eggs
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • 1 pound cooked crab meat, flaked
  • 1/2 cup fresh breadcrumbs, more as needed
  • Panko breads crumbs
  • Half butter and oil for frying
  • Lemon wedges

Preparation:

  1. Beat the eggs in a medium-sized bowl.
  2. Add the parsley, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine.
  3. Gently fold in the crab meat and fresh crumbs until well combined.
  4. Divide the mixture into 6 to 8 portions; flatten gently into thick patties.
  5. Lightly coat the top and bottom of each patty with panko crumbs.
  6. Refrigerate for 30 minutes before sautéeing to help the cakes hold together.
  7. Heat a nonstick over medium-high heat. Add enough butter and oil to generously cover the bottom.
  8. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side.
  9. Remove from the pan and drain on a baking rack set on a baking sheet (cooked crab cakes may be kept warm in a 200° F oven while waiting for others to sauté).
[status] => 1 [created_time] => 2012-12-13 00:31:39 [update_time] => [identifier] => superior-crabcakes-recipe [user] => Richard Fowler [update_user] => Richard Fowler [meta_keywords] => [meta_description] => [comments] => 0 [tags] => [short_content] => [url] => [assoc_products] => 02004, ) )

Crab Recipes

Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.

Customer Reviews

Fresh Dungeness Crabmeat
XLNT - Kallen - 11/28/14
I ordered 3 pounds last year ; it was actually too much for us but it was absolutely excellent.

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