Dungeness Crab Clusters
Our wild caught dungeness crab may not be as well-known as the Alaska King or Snow crab, but certainly a rival in taste and texture. The Dungeness crab is the smallest of all three species but offers a distinctive sweet flavor and tender, flaky white meat. Dungeness provides a great high quality source of protein but is low in fat and calories.
How to cook Dungeness Crab Clusters
Dungeness crab is versatile and can be prepared a variety of ways: warmed up over the grill, lightly steamed or in dips and cakes! The Dungeness crab clusters are pre-cooked and can also be enjoyed cold after defrosting.
- Thaw crab legs in the refrigerator overnight.
- Preheat the oven to 350° F.
- Arrange the crab legs on the bottom of a deep glass baking dish.
- Pour ½ an inch of water into the baking dish to partially submerge the crab legs.
- Cover the baking dish with aluminum foil. Poke a few holes in the tops so that some steam can escape.
- Bake thawed crab legs for 15 minutes then remove the baking dish from the oven and serve!
Sustainably Harvested, Wild Caught, and Processed in the USA. Crab may be harvested from the following areas depending on the time of year.
Alaska: Southeast: June – November
Oregon: December 1 – August 15
Washington State: December 1 – September 15
Serving Size 3 oz (85g)
Amount Per Serving
Saturated Fat 0.1g
Total Omega-3s 501mg
*Cooked, 3 oz./ 85 g | Source: USDA Standard Reference Release 28 | Rounded per FDA guidelines