How to Catch, Clean, and Cook Dungeness Crab

“A still morning, heavy lines, and whales moving through the background is hard to forget.”

My son and I loaded the boat with crab gear. Sinking line, seven pots, a bucket of fish carcasses, buoys stacked on deck. Coffee in hand, we trailered up to Half Moon Bay before sunrise.

After a couple earlier trips dealing with big swell and pea soup fog, this one finally lined up. Calm seas. No wind. We like to get out early because the wind almost always picks up later in the day. It helps avoid the afternoon chop and get back to the harbor before things change.

How to Catch Dungeness Crab

We dropped our hoop nets in 150 to 180 feet of water and let them soak for 45 minutes to an hour +. While the gear was working, my son and I fished for rockfish to pass the time. It is a good way to combine trips and make the most of a calm morning.

Right now, hoop nets are the only legal option. That limits whale entanglements since you are not leaving gear unattended for long periods. Because we did not have a mechanical puller, we hauled our gear by hand, trading off every other hoop.

Crabbing was good that day. We pulled three to four legal crabs per hoop net and ended the morning with limits of ten crabs each. By noon the boat was back on the trailer and we were headed south toward Santa Cruz.

How to Clean Dungeness Crab Before Cooking

I do not like cooking crabs whole with all the guts inside. It smells up the house and makes cleanup harder than it needs to be. Cleaning crabs before boiling is quicker, cleaner, and easier.

Here is how to clean Dungeness crab step by step.

• Remove the top shell: To start, grab the crab firmly by the legs and claws. To dispatch it quickly, smack the front of the shell against a curb or solid edge. It sounds brutal, but it is fast and humane. The shell pops off easily.
• Remove the guts: Shake out the insides and scrape out any remaining soft material.
• Remove the gills: Pull off the feathery gills on both sides.
• Remove the mouthparts: Snap off the mouthparts at the front.
• Open the apron and split: Pop open the small tab on the bottom apron and twist the crab in half.
• Rinse: Give everything a quick rinse under cold water to remove grit.

Make sure all the gills and soft internal parts are removed. After that, the crab is clean and ready to cook. You can keep cleaned crab in the fridge for up to a day, or cook it right away.

How to Cook Dungeness Crab

• Fill a large pot halfway with water
• Add salt generously
• Season with Old Bay and a few halved lemons
• Bring to a rolling boil
• Add the cleaned crab and return to a boil
• Cook for 15 to 18 minutes until cooked through
• Give the crab a quick ice bath to stop the cooking and cool it down
• Drain well

How to Crack Dungeness Crab and Pull the Meat

• Break the body halves apart
• Twist off legs and claws
• Crack gently with a crab cracker or the back of a knife
• Use a fork or seafood pick to pull out the meat

Spicy Smoked Paprika Aioli for Crab

This is my go-to dipping sauce for Dungeness crab. Smoky, a little heat, and easy to make.

Ingredients

• 1 cup mayonnaise, preferably homemade
• 2 garlic cloves, grated or finely minced
• 1 to 3 teaspoons lemon juice, to taste
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne, or to taste
• Pinch of fine-grain sea salt

Instructions

Mix everything in a bowl until smooth. Taste and adjust the lemon and heat. Chill for 15 minutes before serving.

What to Serve With Dungeness Crab

• Steamed white rice
• Broccoli or another green vegetable
• Crusty French bread
• Cold beer or a crisp white wine

Chef Wear

This dish tastes better in a Uroko Dungeness Crab Tee. Built for long days on the water and messy meals at the table, this tee pays tribute to one of California’s most iconic catches.

At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.