“Dungeness crab is a meal the gods intended only for the pure in palate.”
Dungeness Crab: A Local Favorite
One of the best things about living in the Pacific Northwest during winter is the Dungeness crab. These sweet, tender, underrated crabs are a true coastal treasure, and when you crack open one of their shells, you’re met with some of the most delicious, succulent meat around. Dungeness crabs thrive in the cold waters of the Pacific, and their season runs from late fall through the winter months, making them a perfect treat for cozy holiday gatherings. While we’ll always have a soft spot for the blue crabs from Maryland’s Chesapeake Bay, nothing quite compares to the Pacific Northwest’s Dungeness. It’s a true highlight of the season.
Dungeness crabs have been part of the region’s culinary history for centuries. Indigenous peoples harvested them long before European settlers arrived, and today, they remain a cornerstone of the area’s fishing industry. With their sweet, delicate flavor, they’re often featured in everything from festive feasts to casual coastal dinners. Whether boiled, steamed, or prepared in a rich buttery sauce like this one, Dungeness crab is an essential part of life here.
A Holiday Visit
During an extended holiday visit from our dear friend, Marcin Koral, we discovered this incredible way to cook them. Marcin is absolutely obsessed with Dungeness crabs, so we knew we had to include them in his visit. One evening, Marcin decided to get creative in the kitchen, suggesting a ginger-garlic butter sauce to pair with our fresh crab. At first, we were a little skeptical about adding shelled crab to a butter mixture, but once we tried it, we were immediately impressed. The combination of ginger, garlic, red pepper, and a touch of honey perfectly complemented the sweet crab meat, transforming the dish into something unforgettable.
The flavor was so impressive that it quickly became the star of two more meals, including our Christmas Day dinner. Our other guests were just as impressed, and after sharing pictures on social media, we received so many requests for the recipe that we knew we had to share it here. While we always recommend fresh, locally caught crab for the best flavor, we understand that it’s not always easy to find. For those who can’t get fresh, cooked crab, frozen crab is a good option to try as well. You can also try other types of crabs, such as snow crab or King crab, but in our opinion, they don’t compare to Dungeness. The butter mixture is also fantastic with shrimp, as we discovered when we added shrimp to the mix on Christmas Day after reheating the crab.
Did You Know?
Adobe stock image, Rights purchased
Did you know that Dungeness crabs are named after Dungeness, a small fishing village in Washington State? These crabs are such a staple of Pacific Northwest cuisine that they even have their own dedicated festival in Port Angeles, WA, the second weekend of October. Dungeness Crab Festival, also known as CrabFest, is one of the “most acclaimed food festivals in the country and in Washington state!” The festival celebrates not only the aquaculture, agriculture, and maritime traditions of the breathtaking Olympic Peninsula but also brings food, art, music, Native American activities, and children’s events into one spectacular 3-day event for everyone.
Let’s Get Cooking
So, here it is, our new go-to recipe for Dungeness crab, inspired by some very creative cooking from our friend Marcin. We hope this brings the flavors of the Pacific Northwest into your kitchen, whether it’s for a holiday feast or just a cozy winter meal. Enjoy!
Dungeness Crab with Zesty Ginger-Garlic Butter: A Pacific Northwest Delicacy
Equipment
- Our preferred Wok is made by Hexclad .
Ingredients
- 2 whole Fresh Cooked Dungeness Crab Ideally, not previously frozen
- 1/2 cup Unsalted Butter One stick
- 2 tbsp Fresh Ginger, finely chopped
- 1 tsp Red Pepper Flakes "Chili Crunch" is also a good alternative
- 2 tbsp Fresh Garlic, finely chopped
- 1-2 tsp Honey
- 1 tbsp Fresh Green Onions, fine chopped for garnish
Instructions
- Prepare the Crabs:If you use whole crab, begin by cleaning them. Remove the belly flap (apron) and the top shell (carapace) to access the innards. Scrape out the gills (feathery bits) and mouthparts, then rinse thoroughly under cool water. Set aside the Tomalley (crab butter), the yellow-green substance, and brown butter, as these will be used later in the butter sauce. Once cleaned, snap the crabs in half and set aside. If you purchased crab already cleaned and halved, simply rinse in water and set aside.
- Make the Ginger-Garlic Butter:1. In a large wok or skillet, melt the butter over medium heat. (A Hexclad Wok works great, but any large wok will do)2. Add the chopped ginger to the pan and sauté for 5–10 minutes, depending on the level of flavor you want to infuse into the butter.3. Stir in the red pepper flakes (or chili crunch) and honey, mix well to combine.4. Add the garlic and sauté for an additional 2-3minutes. Stir frequently to ensure the garlic doesn’t burn.
- Heat the Crab:Add the halved crabs to the wok and gently toss them in the butter mixture, ensuring they are well coated. Note: The crabs are already cooked, so you're just reheating them, not cooking further. Toss until the crab halves are heated through.
- Serve:1. Transfer the crab to a serving platter and garnish with the chopped green onions.2. Pour the remaining ginger-garlic butter mixture into a small dipping bowl for extra flavor.
- Enjoy:Serve immediately with nutcrackers and plenty of napkins for a deliciously messy, flavorful meal.
- Option: Add Shrimp for a Seafood Feast:For an added seafood touch, after removing the crab from the pan, add cooked large shrimp to the butter mixture. Toss until the shrimp are heated through, then pour over the crabs for a delicious combination of flavors.
Notes
We love opening a bottle of Prosecco with our crab. Prosecco’s light effervescence also helps to cleanse the palate between bites, allowing the flavors to shine through without feeling overly heavy. Chef’s Tips:
- Use the Crab Carcass for Broth: Don’t throw away the shells! After enjoying your crab, use the leftover shells to make a flavorful crab broth. Simmer the shells with aromatics like onion, garlic, celery, and a few herbs (bay leaves, thyme, and parsley work well). Add water, bring to a boil, then reduce to a simmer for 30-45 minutes. Strain out the solids, and you’ll have a rich, delicious broth perfect for soups, risottos, or even seafood pasta.
- Adjust the Spice: Feel free to adjust the amount of red pepper flakes or chili crunch in the butter sauce based on your spice preference. If you like it milder, reduce the amount or omit it entirely. If you want a real kick, add a bit more!
- Use Fresh Ginger and Garlic: The fresh, aromatic flavors of ginger and garlic really elevate this dish. While powdered or pre-minced versions are convenient, they don’t compare to the depth and fragrance of fresh ingredients.
- For Extra Flavor: Use freshly cracked black pepper in the butter mixture.
- Don’t Overheat the Crab: Remember, your crabs are already cooked, so the goal is to warm them through and let them absorb the buttery goodness. Keep the heat on medium-low to avoid overcooking and drying out the delicate meat.
- Bread is a Must: The butter mixture is perfect for dipping bread; we serve a French baguette with the meal.
- Make It a Feast: If you’re looking to make this a complete seafood feast, try adding shrimp to the dish, just as we did on Christmas Day. Toss the cooked shrimp into the butter mixture after you’ve heated the crab, and serve them together. The combination of crab and shrimp is truly a crowd-pleaser!
- Have crab meat only? We have not tried this recipe with crab meat without the shell, but we have no doubt it would be delicious. Let us know how it goes.
- What if you have leftovers: If you happen to have any crab left over (a rare occurrence, we know!), It’s perfect for making delicious crab cakes, adding to a fresh salad, or even folding into a savory omelet. The sweet, tender crab meat elevates any dish, turning simple meals into something special.
- Pro Tip: When shopping for fresh-cooked Dungeness crab, look for crabs with bright-orange, clean, shiny shells. Avoid crabs that have cracks in their shells, as they may be damaged or less fresh. Always ask how long the crabs have been in the store; if they have been in the store for more than a few days, you may want to avoid using them. If they were previously frozen cooked crab, that is not a concern. Some stores will clean the crab for you, but it is easy to do so yourself. If you’re not sure how to clean your crabs, check out this video tutorial for an easy guide on how to get the meat without making a mess!
- Pro Tip #2: The Hexclad Wok is one of our favorite brands for woks. If you want to learn more, see here.
Nutrition
Slideshow of the Steps for Preparation of Dungeness Crab with Zesty Ginger-Garlic Butter
Share Your Experience
We’d love to see how you bring this recipe to life! If you try it at home, tag us on social media using #WanderersCrabRecipe. Whether you stick with the classic crab or get creative with shrimp or other seafood, we can’t wait to see your twist! Please comment below, and we will respond.
© 2025 Wanderers Compass All Rights Reserved
Special Thanks to Marcin for his Creative Recipe
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