A world standard for premium crab, sweet, flavorful and semi-nutty, Dungeness has been likened to the shellfish version of an artichoke heart. Some compare the crab’s meat to that of a Maine (American) lobster, but more tender. Leg meat is slightly firmer than body meat. Live Dungeness crabs are purplish-brown in color. When cooked, the shell turns bright orange. (seafoodsource-seafood handbook)
Caught in the heart of the Salish Sea. 1.75 – 2.25 LB average, cooked, ships frozen.
“Heat before serving: boil, steam or broil for 4 minutes or bake in 400° oven for 4 minutes”