18 Delicious Dungeness Crab Meat Recipes for Seafood Lovers

Unlock the secret to turning simple Dungeness crab meat into extraordinary meals with our roundup of 18 mouthwatering recipes! Whether you’re craving quick weeknight dinners, elegant seasonal dishes, or cozy comfort food, we’ve got something to delight every seafood lover. Dive into our list and discover how easy it is to bring the taste of the ocean to your table. Let’s get cooking!

Creamy Dungeness Crab Dip

Dipping into the creamy depths of a Dungeness crab dip feels like uncovering a treasure chest of flavors, where each spoonful brings a wave of comfort and luxury. This dish, with its rich texture and delicate seafood notes, is a testament to the simple pleasures of cooking and sharing.

Ingredients

• 1 cup Dungeness crab meat, carefully picked for shells
• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1 tsp Worcestershire sauce, for depth
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup grated Parmesan cheese
• Salt, just a pinch to enhance flavors
• Fresh chives, finely chopped for garnish

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Tip: Using a hand mixer can make this step quicker and ensure a lump-free base.
3. Gently fold in the Dungeness crab meat, being careful not to break up the chunks too much for texture.
4. Add the lemon juice, Worcestershire sauce, garlic powder, smoked paprika, and a pinch of salt. Mix until just combined. Tip: Taste the mixture now and adjust the seasoning if needed, but remember the flavors will meld and intensify as it bakes.
5. Transfer the mixture to a baking dish and sprinkle the grated Parmesan cheese evenly over the top.
6. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the top is lightly golden. Tip: For a more pronounced crust, broil for the last 2 minutes, watching closely to prevent burning.
7. Garnish with freshly chopped chives before serving.

Nowhere does the warmth of this dip shine brighter than when paired with crisp, toasted baguette slices or fresh vegetables. The creamy interior, flecked with tender crab, offers a luxurious contrast to any crunchy dipper, making each bite a harmonious blend of textures and flavors.

Dungeness Crab Stuffed Mushrooms

Wandering through the flavors of the Pacific Northwest, this dish brings the ocean’s bounty to your table in a bite-sized form, perfect for savoring slowly or sharing with loved ones on a quiet evening.

Ingredients

• 12 large white mushrooms (stems removed and reserved)
• 1 cup Dungeness crab meat (fresh or canned, drained well)
• 1/4 cup cream cheese (softened, for easier mixing)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for sprinkling)
• 1 tbsp lemon juice (freshly squeezed, for brightness)
• 1/2 tsp garlic powder (or minced fresh garlic for more punch)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp olive oil (for brushing)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Finely chop the reserved mushroom stems and mix them with the crab meat, cream cheese, mayonnaise, Parmesan cheese, lemon juice, garlic powder, salt, and pepper in a bowl until well combined.
3. Brush each mushroom cap lightly with olive oil to prevent sticking and place them on the prepared baking sheet.
4. Spoon the crab mixture into each mushroom cap, pressing gently to fill them completely. Sprinkle a little extra Parmesan on top for a golden finish.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are lightly browned. Let them cool for a few minutes before serving to allow the flavors to meld.
6. Garnish with chopped fresh parsley for a pop of color and freshness before serving.

The stuffed mushrooms emerge from the oven with a delightful contrast of textures—the tender mushroom caps giving way to the creamy, savory filling, punctuated by the sweet, delicate crab. Serve them warm, perhaps with a crisp white wine, to elevate a simple gathering into something memorable.

Spicy Dungeness Crab Pasta

Under the soft glow of the kitchen light, the Spicy Dungeness Crab Pasta emerges as a dish that marries the briny sweetness of the sea with the comforting embrace of pasta, all while whispering promises of warmth and spice to those who dare to indulge.

Ingredients

• 1 lb Dungeness crab meat (fresh or pasteurized, for best flavor)
• 8 oz linguine pasta (or any long pasta of choice)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1/4 cup dry white wine (optional, for depth)
• 1/2 cup heavy cream (for richness)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt (to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in the white wine, if using, and let it simmer until reduced by half, about 2 minutes. This step adds a layer of complexity to the dish.
4. Stir in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, about 3 minutes.
5. Add the crab meat and Parmesan cheese to the skillet, stirring gently to combine without breaking up the crab too much. Heat through for about 2 minutes.
6. Toss the drained linguine into the skillet with the crab sauce, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
7. Season with salt to taste and garnish with chopped parsley before serving.

Creamy with a kick, this pasta dish balances the delicate sweetness of Dungeness crab against a backdrop of spicy, garlicky cream. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the luxurious sauce.

Dungeness Crab and Avocado Salad

Perhaps there’s no better way to celebrate the simplicity of summer than with a dish that combines the ocean’s bounty with the creaminess of ripe avocados. This Dungeness Crab and Avocado Salad is a testament to the beauty of minimal ingredients coming together to create something truly special.

Ingredients

• 1 lb Dungeness crab meat, cooked and shelled (look for fresh or high-quality canned)
• 2 ripe avocados, diced (choose avocados that yield slightly to pressure)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh cilantro, chopped (substitute with parsley if preferred)

Instructions

1. In a large mixing bowl, gently combine the crab meat and diced avocados, being careful not to mash the avocados.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the crab and avocado mixture, folding gently to coat evenly without breaking up the avocado pieces.
4. Sprinkle the chopped cilantro over the salad and give it one final gentle toss to distribute the herbs.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Here, the creamy texture of the avocado perfectly complements the sweet, tender crab meat, while the lemon juice adds a bright note that ties everything together. Serve this salad on a bed of butter lettuce for an elegant presentation or alongside crusty bread for a more casual meal.

Garlic Butter Dungeness Crab Legs

Now, as the gentle hum of the kitchen fills the space, let’s turn our attention to a dish that marries the briny sweetness of the sea with the rich, aromatic embrace of garlic butter. It’s a recipe that invites you to slow down, to savor the process as much as the result.

Ingredients

• 2 lbs Dungeness crab legs (thawed if frozen, for easier handling)
• 1/2 cup unsalted butter (melted, for a smoother blend)
• 4 cloves garlic (minced, adjust to taste)
• 1 tbsp lemon juice (freshly squeezed, for brightness)
• 1/4 tsp salt (or to taste, to enhance flavors)
• 1/4 tsp black pepper (freshly ground, for a subtle kick)
• 2 tbsp parsley (chopped, for garnish and freshness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, and black pepper. Stir well to blend all the flavors together.
3. Arrange the crab legs in a single layer on a baking sheet. This ensures even cooking and basting.
4. Generously brush the garlic butter mixture over the crab legs, making sure to coat them evenly. Reserve some of the mixture for serving.
5. Bake in the preheated oven for 10-12 minutes, or until the crab legs are heated through and the butter is bubbly.
6. Remove from the oven and immediately brush with the remaining garlic butter mixture. This step adds an extra layer of flavor.
7. Sprinkle the chopped parsley over the crab legs for a fresh, colorful finish.

Kindly note how the garlic butter clings to each crevice of the crab legs, offering a burst of flavor with every bite. Serve them alongside a crusty baguette to soak up the delicious butter, or over a bed of steamed rice for a more substantial meal.

Dungeness Crab Cakes with Remoulade Sauce

Beneath the gentle hum of the kitchen, the making of Dungeness crab cakes feels like a quiet celebration of the sea’s bounty. Each step, from mixing to frying, is a meditation on texture and flavor, culminating in a dish that’s both comforting and elegant.

Ingredients

• 1 lb Dungeness crab meat, picked over for shells (gently fold to maintain chunks)
• 1/2 cup panko breadcrumbs (for a lighter texture)
• 1/4 cup mayonnaise (helps bind the cakes)
• 1 large egg, lightly beaten (room temperature blends better)
• 2 tbsp Dijon mustard (adds a tangy depth)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 cup finely chopped parsley (flat-leaf for a milder taste)
• 1/2 tsp salt (adjust based on crab’s natural saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp unsalted butter (for frying, or any neutral oil)
• 1/2 cup remoulade sauce (store-bought or homemade for serving)

Instructions

1. In a large bowl, combine the crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, parsley, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 30 minutes to firm up, making them easier to handle.
3. Heat butter in a large skillet over medium heat until melted and foamy. Carefully add the crab cakes, working in batches if necessary to avoid overcrowding.
4. Cook the crab cakes for 4-5 minutes on each side, or until golden brown and crispy. Avoid moving them too much to ensure a good crust forms.
5. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess butter.
6. Serve warm with remoulade sauce on the side for dipping.

Lightly crisp on the outside with a tender, flavorful interior, these crab cakes are a testament to simplicity and quality ingredients. For a summer evening, pair them with a crisp salad or serve atop a slice of toasted artisan bread for a delightful open-faced sandwich.

Dungeness Crab Louie Salad

Many evenings, I find myself craving something that feels both indulgent and refreshing, a dish that marries the richness of the sea with the crispness of a garden. Dungeness Crab Louie Salad is just that—a harmonious blend of textures and flavors that whispers of coastal breezes and sun-drenched afternoons.

Ingredients

• 1 lb Dungeness crab meat, cooked and shelled (ensure it’s fresh for the best flavor)
• 1 cup mayonnaise (or a mix of mayo and Greek yogurt for a lighter version)
• 2 tbsp ketchup (adds a subtle sweetness and color)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp Worcestershire sauce (for depth)
• 1/2 tsp hot sauce (adjust to taste)
• 1 head romaine lettuce, chopped (iceberg works too for crunch)
• 2 hard-boiled eggs, sliced (perfectly cooked eggs have firm whites and creamy yolks)
• 1 avocado, sliced (adds creaminess and richness)
• 1/2 cup cherry tomatoes, halved (for a pop of color and sweetness)

Instructions

1. In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, and hot sauce until smooth. This is your Louie dressing—taste and adjust seasoning as needed.
2. Gently fold the crab meat into the dressing, being careful not to break up the chunks too much. Let it marinate in the fridge for 15 minutes to meld the flavors.
3. While the crab marinates, arrange the chopped lettuce on a large platter or individual plates as the base of your salad.
4. Top the lettuce with the marinated crab mixture, spreading it evenly across the bed of greens.
5. Artfully arrange the sliced eggs, avocado, and cherry tomatoes around and over the crab. The goal is a visually appealing dish that invites digging in.
6. Drizzle any remaining dressing over the top or serve it on the side for those who like extra.

As you take your first bite, notice how the creamy dressing clings to the sweet crab, while the lettuce offers a crisp counterpoint. The eggs and avocado add layers of richness, making each forkful a delight. Serve this salad with a chilled glass of white wine to elevate the experience, turning a simple meal into a celebration of summer’s bounty.

Dungeness Crab and Corn Chowder

As the early morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels like a hug in a bowl. Dungeness crab and corn chowder, with its creamy texture and sweet, briny flavors, is just that—a gentle reminder of summer’s bounty even on the chilliest of days.

Ingredients

• 2 tablespoons unsalted butter (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock (adjust to taste)
• 2 cups whole milk
• 1 pound Dungeness crab meat, picked over for shells
• 2 cups fresh corn kernels (about 3 ears)
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper (adjust to taste)
• 1/4 cup heavy cream (optional, for extra richness)

Instructions

1. Melt the butter in a large pot over medium heat until foamy, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
5. Gradually whisk in the chicken stock, ensuring no lumps remain, then bring to a simmer.
6. Add the milk, corn kernels, and thyme, stirring to combine, and simmer for 10 minutes.
7. Gently fold in the crab meat and cook until just heated through, about 3 minutes.
8. Season with salt and pepper to taste, then stir in the heavy cream if using.
9. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Gently ladle the chowder into bowls, noting how the creamy broth clings to the sweet crab and corn. Serve with a sprinkle of fresh thyme or a side of crusty bread for dipping, and let the warmth of the dish envelop you.

Dungeness Crab Benedict

Reflecting on the quiet morning, the thought of a luxurious yet comforting breakfast comes to mind, something that marries the richness of the sea with the homely warmth of a classic dish. Dungeness Crab Benedict, with its delicate balance of flavors and textures, seems like the perfect choice to savor slowly, letting each bite linger.

Ingredients

• 2 English muffins, split (toasting brings out their nutty flavor)
• 4 large eggs (freshness is key for perfect poaching)
• 1/2 lb Dungeness crab meat, picked over for shells (chilled for best texture)
• 1/2 cup unsalted butter, melted (clarified butter works well too)
• 2 egg yolks (room temperature blends smoother)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp cayenne pepper (adjust for a subtle or bold kick)
• Salt to taste (fine sea salt dissolves evenly)
• 1 tbsp white vinegar (for poaching water, helps eggs hold shape)
• Fresh chives, finely chopped (for garnish, adds a mild oniony note)

Instructions

1. Fill a large saucepan with 3 inches of water, add vinegar, and bring to a gentle simmer over medium heat (bubbles should barely break the surface).
2. While water heats, toast English muffins until golden brown, then keep warm (a toaster oven maintains crispness without drying).
3. For the hollandaise, whisk egg yolks and lemon juice in a heatproof bowl until thickened, about 1 minute (a balloon whisk incorporates more air).
4. Place the bowl over a pot of barely simmering water (double boiler method), slowly drizzle in melted butter while whisking constantly until sauce is thick and doubled in volume, about 3 minutes.
5. Season hollandaise with cayenne and salt, then remove from heat and cover to keep warm (a tea towel retains heat without condensation).
6. Crack one egg into a small cup, then gently slide it into the simmering water; repeat with remaining eggs, cooking for 4 minutes for runny yolks (a slotted spoon helps lift eggs without breaking).
7. Divide toasted muffins among plates, top with crab meat, then a poached egg on each half (tongs can help position eggs neatly).
8. Drizzle hollandaise over eggs, garnish with chives, and serve immediately (a sprinkle of extra cayenne adds color and heat).

Creating this dish feels like weaving together the ocean’s bounty with the comfort of breakfast traditions. The creamy hollandaise clings to the tender crab and perfectly poached egg, while the toasted muffin offers a satisfying crunch. Consider serving with a side of lightly dressed greens to cut through the richness, making each bite a discovery of contrasts.

Dungeness Crab Risotto

Dusk settles softly outside, and in the quiet of the kitchen, the thought of preparing something both comforting and elegant comes to mind. Dungeness Crab Risotto, with its creamy texture and delicate sweetness, feels just right for such a moment.

Ingredients

• 1 cup Arborio rice (do not rinse to keep the starch)
• 4 cups chicken or vegetable stock (keep warm on the stove)
• 1/2 cup dry white wine (or substitute with more stock)
• 1 lb Dungeness crab meat (fresh or pasteurized, picked over for shells)
• 2 tbsp unsalted butter (divided)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large saucepan, heat the olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the chopped onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the Arborio rice, stirring to coat each grain in the fat, and toast for 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is al dente and the mixture is creamy, gently fold in the crab meat and Parmesan cheese.
8. Remove from heat, stir in the remaining 1 tbsp butter, and season with salt and pepper to taste.
9. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

You’ll find the risotto luxuriously creamy, with the crab adding a sweet, briny depth that’s irresistible. Serve it in warmed bowls, garnished with a sprinkle of fresh parsley and extra Parmesan, for a dish that feels both rustic and refined.

Dungeness Crab Tacos with Lime Crema

Wandering through the flavors of the Pacific Northwest, there’s a dish that captures the essence of coastal dining with every bite. It’s a simple yet profound celebration of the sea, wrapped in the warmth of a soft tortilla.

Ingredients

• 1 lb Dungeness crab meat, cooked and shelled (fresh or high-quality canned)
• 8 small corn tortillas (warmed for better texture)
• 1/2 cup sour cream (for a lighter version, use Greek yogurt)
• 2 tbsp lime juice (freshly squeezed for brightest flavor)
• 1/4 tsp salt (adjust to taste)
• 1/4 cup cilantro, finely chopped (omit if you dislike cilantro)
• 1 avocado, sliced (adds creaminess)
• 1/2 cup red cabbage, thinly sliced (for crunch and color)
• 1 jalapeño, thinly sliced (remove seeds for less heat)

Instructions

1. In a small bowl, whisk together the sour cream, lime juice, and salt until smooth to make the lime crema. Set aside.
2. Heat the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. Keep them wrapped in a clean towel to stay warm.
3. Divide the crab meat evenly among the tortillas, placing it in the center of each.
4. Drizzle the lime crema over the crab meat, then top with avocado slices, red cabbage, cilantro, and jalapeño slices.
5. Fold the tortillas gently around the filling and serve immediately.

Zesty and fresh, these tacos offer a delightful contrast between the creamy avocado and the crisp cabbage, with the crab’s sweetness shining through. For an extra touch, serve with a wedge of lime on the side for squeezing over just before eating.

Dungeness Crab Mac and Cheese

Amidst the quiet hum of the kitchen, where the light filters in just so, there’s something deeply comforting about preparing a dish that marries the sea’s bounty with the creamy, indulgent embrace of mac and cheese. Dungeness crab, with its sweet, tender flesh, elevates this classic to a meal that feels both luxurious and intimately familiar.

Ingredients

• 8 oz elbow macaroni (or any small pasta)
• 1/4 cup unsalted butter (plus extra for greasing)
• 1/4 cup all-purpose flour
• 2 cups whole milk (warmed slightly)
• 2 cups sharp cheddar cheese (shredded, reserve 1/2 cup for topping)
• 1 cup Dungeness crab meat (fresh or canned, drained)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1/4 tsp paprika (for a subtle smokiness)
• 1/4 cup panko breadcrumbs (for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes until golden.
4. Gradually add the warmed milk to the roux, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes.
5. Reduce heat to low and stir in the shredded cheddar (reserving 1/2 cup), salt, pepper, and paprika until the cheese is fully melted and the sauce is smooth.
6. Gently fold in the cooked macaroni and crab meat, ensuring everything is evenly coated with the cheese sauce.
7. Transfer the mixture to the prepared baking dish. Sprinkle the reserved cheddar and panko breadcrumbs evenly over the top.
8. Bake for 20-25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving.

Momentarily, as you take the first bite, the creamy interior gives way to the sweet, flaky crab, while the crispy topping adds a delightful contrast. Serve it straight from the oven, perhaps with a side of crisp green salad, to balance the richness.

Dungeness Crab Stuffed Artichokes

How quietly the morning unfolds, much like the layers of an artichoke, each leaf a page in a story waiting to be told. Today, we’re embracing the delicate dance of flavors between the sweet, tender Dungeness crab and the earthy, slightly bitter artichoke, a pairing that speaks of coastal breezes and sun-drenched gardens.

Ingredients

• 2 large artichokes (look for tightly packed leaves and a vibrant green color)
• 1 cup Dungeness crab meat, cooked and shredded (ensure it’s free of shells)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp olive oil (or any neutral oil)
• 1 garlic clove, minced (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Trim the stems of the artichokes to sit flat, then cut off the top 1 inch to remove the thorny tips. Tip: Use kitchen shears for easier trimming.
3. Boil the artichokes in a large pot of salted water for 25 minutes, or until the outer leaves can be easily pulled off.
4. While the artichokes cook, mix the crab meat, breadcrumbs, Parmesan, garlic, lemon juice, salt, and pepper in a bowl. Tip: Gently fold to keep the crab meat intact.
5. Once the artichokes are tender, drain them upside down to remove excess water, then gently spread the leaves to create space for the stuffing.
6. Spoon the crab mixture between the leaves, pressing lightly to adhere. Drizzle with olive oil. Tip: Use a small spoon or your fingers to get the stuffing deep into the leaves.
7. Bake for 15 minutes, or until the topping is golden and crispy.

Each bite offers a contrast of textures—the crisp topping giving way to the tender artichoke and succulent crab. Serve these stuffed artichokes as a centerpiece on a platter surrounded by lemon wedges, inviting guests to pull apart the leaves and savor the flavors within.

Dungeness Crab and Shrimp Etouffee

Today feels like the perfect day to share a recipe that’s close to my heart, a dish that combines the bounty of the sea with the warmth of Southern cooking. Dungeness crab and shrimp etouffee is a celebration of flavors, a dish that invites you to take your time and savor each step.

Ingredients

• 1/2 cup unsalted butter (or any neutral oil for a lighter version)
• 1/2 cup all-purpose flour (for the roux, adjust thickness as needed)
• 1 large onion, diced (about 1 cup, for sweetness)
• 1 green bell pepper, diced (about 1/2 cup, for a slight crunch)
• 2 celery stalks, diced (about 1/2 cup, for earthiness)
• 3 garlic cloves, minced (adjust to taste)
• 1 lb Dungeness crab meat (fresh or pasteurized, for luxury)
• 1 lb shrimp, peeled and deveined (size 26-30, for tenderness)
• 4 cups seafood stock (homemade or store-bought, for depth)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 1/4 cup fresh parsley, chopped (for brightness)
• Cooked white rice, for serving

Instructions

1. Melt the butter in a large, heavy-bottomed pot over medium heat until fully liquid and slightly bubbly, about 2 minutes.
2. Add the flour to the melted butter, stirring constantly to combine. Cook the roux until it reaches a peanut butter color, about 10-15 minutes, ensuring it doesn’t burn.
3. Stir in the onion, bell pepper, celery, and garlic, cooking until the vegetables are soft and translucent, about 5 minutes.
4. Gradually whisk in the seafood stock, ensuring no lumps remain. Bring the mixture to a simmer.
5. Add the Cajun seasoning, stirring well to incorporate. Simmer the sauce for 20 minutes, allowing the flavors to meld.
6. Gently fold in the crab meat and shrimp, cooking until the shrimp are pink and opaque, about 5 minutes.
7. Remove from heat and stir in the fresh parsley.
8. Serve the etouffee hot over a bed of cooked white rice.

Best enjoyed when the etouffee is rich and velvety, with the shrimp perfectly tender and the crab adding a sweet, luxurious touch. Consider garnishing with extra parsley or a squeeze of lemon for an added layer of flavor.

Dungeness Crab Quiche

Softly, as the morning light filters through the kitchen window, the thought of a Dungeness crab quiche begins to take shape—a delicate balance of rich, creamy eggs and sweet, tender crab, encased in a flaky, buttery crust. It’s a dish that whispers of leisurely brunches and the quiet joy of cooking something truly special.

Ingredients

• 1 pre-made pie crust (or homemade, for the ambitious)
• 1 cup Dungeness crab meat, carefully picked for shells
• 4 large eggs (room temperature blends better)
• 1 cup heavy cream (for a richer texture)
• 1/2 cup grated Gruyère cheese (sharp cheddar works too)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)
• 1 tbsp unsalted butter (for greasing the pan)
• 1/4 cup green onions, finely chopped (for a mild onion flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lightly grease a 9-inch pie pan with unsalted butter to prevent sticking.
3. Press the pie crust into the pan, trimming any excess for a neat edge.
4. In a bowl, whisk together the eggs and heavy cream until smooth.
5. Stir in the Gruyère cheese, salt, and black pepper into the egg mixture.
6. Gently fold in the Dungeness crab meat and green onions to distribute evenly.
7. Pour the mixture into the prepared pie crust, spreading it out gently.
8. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
9. Let the quiche cool for 10 minutes before slicing to allow it to set properly.

Zesty yet comforting, this quiche offers a sublime texture contrast between the creamy filling and crisp crust. Serve it warm, with a side of lightly dressed greens, to elevate a simple meal into a memorable dining experience.

Dungeness Crab Sushi Rolls

How quietly the morning unfolds, much like the delicate layers of a Dungeness crab sushi roll, each bite a whisper of the sea’s bounty. This dish, a harmonious blend of fresh crab and seasoned rice, wrapped in nori, is a testament to the beauty of simplicity.

Ingredients

– 2 cups sushi rice (short-grain, rinsed until water runs clear)
– 1/4 cup rice vinegar (seasoned with 2 tbsp sugar and 1 tsp salt, adjust to taste)
– 1 lb Dungeness crab meat (freshly picked, for best flavor)
– 4 sheets nori (toasted lightly for crispness)
– 1 tbsp sesame seeds (toasted, for garnish)
– 1 avocado (sliced thinly, for creaminess)
– 1 cucumber (julienned, for crunch)
– Soy sauce and wasabi (for serving, adjust to taste)

Instructions

1. Cook sushi rice according to package instructions, then let it cool to room temperature in a wide bowl.
2. Gently fold the seasoned rice vinegar into the cooled rice, using a cutting motion to avoid mashing the grains.
3. Lay a sheet of nori on a bamboo mat, shiny side down, and evenly spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange crab meat, avocado slices, and cucumber strips horizontally across the center of the rice.
5. Carefully roll the bamboo mat away from you, pressing gently to shape the roll, then seal the edge with a bit of water.
6. Use a sharp, wet knife to slice the roll into 8 even pieces, wiping the blade between cuts for clean edges.
7. Sprinkle toasted sesame seeds over the rolls for a nutty flavor and appealing look.
8. Serve with soy sauce and wasabi on the side, encouraging guests to dip lightly to savor the crab’s sweetness.
Zenlike in its balance, the Dungeness crab sushi roll offers a symphony of textures—from the creamy avocado to the crisp cucumber—and flavors that dance between the sweet, the tangy, and the umami. Try presenting it on a slate board for an elegant touch, or alongside a light miso soup to round out the meal.

Dungeness Crab and Gruyere Stuffed Chicken

Mornings like these, when the light filters through the kitchen window just so, remind me of the quiet joy in preparing a meal that feels both indulgent and comforting. This dish, with its tender chicken and rich, savory filling, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup Dungeness crab meat, carefully picked for shells
• 1/2 cup shredded Gruyere cheese (packed)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 tbsp melted butter (unsalted)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Using a sharp knife, carefully make a pocket in each chicken breast, being mindful not to cut all the way through.
3. In a bowl, gently mix the crab meat, Gruyere, thyme, salt, and pepper until just combined to avoid breaking up the crab too much.
4. Divide the filling evenly between the chicken pockets, pressing lightly to secure.
5. Combine breadcrumbs with melted butter in a small bowl, then sprinkle over the stuffed chicken for a golden crust.
6. Heat olive oil in an oven-safe skillet over medium heat, then sear the chicken for 2-3 minutes per side until golden.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

Unwrapping the layers of flavor in this dish reveals the tender chicken, the sweet and briny crab, and the nutty Gruyere, all brought together with a crisp, buttery topping. Serve it alongside a crisp green salad or over a bed of wild rice to soak up every delicious drop.

Dungeness Crab Pot Pie

Venturing into the kitchen on a quiet afternoon, the thought of crafting something comforting yet elegant led me to the idea of a Dungeness Crab Pot Pie. It’s a dish that marries the richness of the sea with the homely warmth of a pie, perfect for those moments when you crave both luxury and comfort.

Ingredients

• 1 lb Dungeness crab meat (fresh or pasteurized, picked over for shells)
• 1/2 cup unsalted butter (cold, cubed for the crust)
• 1 1/4 cups all-purpose flour (plus more for dusting)
• 1/4 tsp salt (adjust to taste)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 1 cup heavy cream (for a richer filling, half-and-half can substitute)
• 1/2 cup diced carrots (small dice for even cooking)
• 1/2 cup diced celery (small dice for even cooking)
• 1/2 cup diced onion (small dice for even cooking)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine flour and salt for the crust. Add cubed butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
3. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This rest period ensures the crust will be flaky.
4. Preheat your oven to 375°F (190°C) while you prepare the filling.
5. In a skillet over medium heat, melt 2 tablespoons of butter. Add carrots, celery, and onion, sautéing until soft, about 5 minutes. Tip: Sweating the vegetables gently brings out their sweetness without browning.
6. Stir in the crab meat, thyme, and black pepper, cooking for another 2 minutes to combine flavors.
7. Pour in the heavy cream, bringing the mixture to a simmer. Cook until slightly thickened, about 3 minutes. Tip: The filling should coat the back of a spoon but still be pourable.
8. Roll out the chilled dough on a floured surface to fit your pie dish. Transfer the filling into the dish, then cover with the dough, sealing the edges. Cut a few slits on top for steam to escape.
9. Bake for 25-30 minutes, until the crust is golden and the filling is bubbling.

Flaky, buttery crust gives way to a creamy, savory filling where the sweetness of the crab shines through. Serve it straight from the oven, with a simple green salad to cut through the richness, for a meal that feels both indulgent and intimately comforting.

Conclusion

Unleash your culinary creativity with these 18 Dungeness crab meat recipes that promise to delight any seafood enthusiast. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to spread the crab love on Pinterest. Happy cooking!

Bella Bacinos