Dungeness Crab Set

Dungeness Crab

Latin Name: Cancer magister Other Common Names: Market Crab

Description: The Dungeness crab belongs to the hardshell crab family. Its shell is light reddishbrown on back and sometimes has a purple splotch toward the front. The underside is white to light orange. Its claws are white-tipped, and the tip of the last tail segment flap is rounded. While a male Dungeness crab can grow to a shell width of 230 mm (9 inches), the size limit for harvest in British Columbia is 165 mm (6 1/2 inches) across the maximum breadth of the shell. Most Dungeness crab weigh between 680 grams (1 1/2 lbs) and 1.4 kg (3 lbs). This crab species has a sweet, mild and slightly nutty taste with tender body meat and slightly firmer leg meat.

Preparation/Usage: When buying whole Dungeness crabs, the yield is usually 25%. Live crabs, that weigh about 1 kg (2 lbs), should be boiled in salted water for approximately 10 to 12 minutes, cooled and then cracked. When preparing a whole crab for use, the viscera should be cleanly removed since it may contain heat-resistant biotoxins. Dungeness crab can be fried, steamed, broiled or included as an ingredient with a combination of other seafoods. It is eaten hot or cold, but most enjoyed in its plainest form, simply plucked from the shell and eaten with drawn butter and good bread.

Product Forms: Dungeness crab is available

Dungeness crab is found all along the west coast of North America from the Aleutian Islands in Alaska to Mexico.

whole (live, fresh-cooked or frozen), and as leg and body meat. The leg and body meat is available fresh-cooked, frozen or canned.

Availability: Dungeness crab is harvested in Canada in all months. Most landings however occur from May to October. Buying Tips: When buying Dungeness crabs, look for meat that is opaque white and for an aroma that is fresh, mild and not fishy. Live crabs should be active in their holding tanks. The shell colour of whole cooked crabs should be bright red. Avoid frozen crab meat that appears freezer burned or discoloured. As well, avoid crabs that are soft-shelled and light-weight since they have been harvested too early and their shells will not yet be full. Storing Tips: Live Dungeness crabs can be stored in well-aerated tanks for several weeks, but should be used on the day that they are purchased. Raw crabmeat should be cooked within 24 hours after the crab dies, frozen crab meat should be stored for no longer than 4 months and canned crab should be used within 6 months. Fresh-cooked crabs should be stored at around 0° C (32° F) and never above 4.5° C (40° F), while frozen crabs should be stored at -23° C (-10° F) and never above -18° C (0° F).

Area of Origin and Range of Availability:

In British Columbia, Dungeness crab stocks are plentiful in the southern Strait of Georgia, the open outer coasts of Vancouver Island, the central and north coasts of the British Columbian mainland, and the north and east sides of the Queen Charlotte Islands. Nutritional Facts: Per 100 grams (3.5 oz) of raw edible portion Calories Total Fat Saturated Fat Protein Cholesterol Sodium Source: USDA

86 1.0 0.1 17.4 59.0 295.0

g g g mg mg

For Additional Information And A List Of Current Product Suppliers, Contact: Website:

bcseafoodonline.com