Dungeness crab boil - Cook 'em Clean 'em Eat 'em...around the fire

Dungeness are found on the Pacific coast from California to Alaska and is one of the larger species. Most weigh between 1 1/2 to three pounds, but the largest can weigh as much as four pounds. Winter and early spring are the prime seasons for live crab.

Cooking the crabs: In a big pot bring water to a boil and add Chesapeake Bay style seasoning. Place the live crabs into boiling water, and cook for 18 to 20 minutes. The crab will turn bright orange. Let crab cool before cleaning.

Legs: Break the legs and claws off and place to the side.

To get to the meat in the shell: Hold the base of the crab with one hand, place your thumb under the shell at the mid-point, and pull off the shell.

Cleaning: The leaf-gills are now exposed. Gently scrape them away along with the "crab butter" with your thumb or the edge of a spoon.

Getting to the meat: Break the body in half and then smaller pieces to get to the meat. Use a wood hammer or shell crackers for the claws and for the the legs there's one tool that know one ever talks about but works great... a heavy duty pair of scissors.

Dungeness crab is best served warm, straight from the shell and dipped in drawn butter or seafood cocktail sauce. Gather around a blazing fire...what more could you ask for?

Enjoy