Description
Harvested from the cold waters of the Pacific Coast, our Wild Dungeness Crab Meat is cooked, carefully hand-picked, and blast frozen shortly after processing to preserve its naturally sweet flavor and delicate texture. Regarded as one of North America’s finest crab species, Dungeness is prized for its clean, ocean-fresh taste, tender flakes, and exceptional versatility across a wide range of culinary applications.
Our premium crab meat is ready to use, eliminating the labor and waste associated with breaking down whole crabs while delivering consistent quality and outstanding yield. Ideal for restaurants seeking premium Pacific Northwest seafood without sacrificing efficiency, it performs equally well in refined composed dishes and classic seafood preparations.
Product Specifications
- Wild-caught Pacific Dungeness Crab
- Fully Cooked
- Hand-Picked Meat
- Blast Frozen Shortly After Processing
- Vacuum Packed
Flavor & Texture
- Naturally sweet, delicate flavor
- Tender, succulent flakes
- Clean ocean finish
- Rich yet delicate texture
- Exceptional moisture retention
Culinary Applications
The naturally sweet flavor of Dungeness Crab requires minimal embellishment, allowing the product to shine in both classic and contemporary preparations.
Ideal applications include:
- Fresh pasta
- Risotto
- Seafood salads
- Stuffed seafood
- Eggs Benedict
- Bisques and chowders
- Crab Louie
- Crostini
- Warm composed appetizers
Chef Benefits
- Eliminates labor associated with whole crab
- Consistent product with excellent yield
- Ready-to-use format
- Minimal shell content
- Year-round availability through premium frozen inventory
- Ideal for portion-controlled recipes and banquet production
Why Blast Frozen?
Our crab meat is blast frozen shortly after picking to preserve its natural sweetness, delicate texture, and peak freshness. Rapid freezing minimizes moisture loss and allows chefs to serve premium Dungeness Crab year-round while reducing waste, improving inventory management, and maintaining consistent product quality.
Suggested Pairings
Brown butter, cultured butter, citrus, Champagne, crème fraîche, chives, tarragon, fennel, asparagus, sweet corn, English peas, fingerling potatoes, fresh herbs, caviar, and shaved black truffle.
Recipe: Chilled Dungeness Crab with Avocado, Heirloom Tomato, Citrus & Herb Vinaigrette
Ingredients
Crab
- 1 lb Wild Pacific Dungeness Crab Meat
- 1 tsp Meyer lemon zest
- 1 tsp chives, finely minced
- Flaky sea salt
Citrus Herb Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp Meyer lemon juice
- 1 tbsp Champagne vinegar
- 1 tsp shallot, finely minced
- 1 tsp Dijon mustard
- 1 tbsp chervil, finely chopped
- 1 tbsp tarragon, finely chopped
- Sea salt
- White pepper
Accompaniments
- 2 ripe avocados, sliced
- 2 large heirloom tomatoes, cut into wedges
- Baby arugula or watercress
- Micro basil
- Chive batons
- Flaky sea salt
- Freshly cracked black pepper
Preparation
Whisk together the olive oil, Meyer lemon juice, Champagne vinegar, shallot, Dijon, chervil, and tarragon until emulsified. Season with sea salt and white pepper, allowing the vinaigrette to rest for at least 15 minutes before serving.
Gently fold the Dungeness Crab with the lemon zest, chives, a pinch of flaky sea salt, and just enough vinaigrette to lightly coat the meat while preserving the natural flakes. Refrigerate until well chilled.
Arrange sliced avocado and heirloom tomato on chilled plates, then lightly dress with the remaining vinaigrette. Mound the chilled Dungeness Crab over the vegetables and finish with baby arugula, micro basil, chive batons, flaky sea salt, freshly cracked black pepper, and a final drizzle of extra virgin olive oil.
