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Recipe: Best SF-Style Dungeness Crab

Aight folks, here's my tried-and-true recipe for an SF-style Dungeness crab feast. Perfect for Sunday dinners, here we go!

Ingredients:

  • Two 2-pound live Dungeness crabs
  • Salt
  • 8 garlic cloves, smashed
  • 2 red Fresno chiles, sliced
  • 1/4 cup tomato paste
  • 1/4 cup (or more) fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1/4 cup chopped fresh parsley
  • Warm sourdough bread, for serving

Instruction:

  1. Cook crabs in a large pot of boiling salted water until shells turn bright orange, 8–10 minutes. Transfer crabs to a bowl of ice water to cool down quickly.

  2. In the pot you used for the crab, simmer garlic, chiles, tomato paste, and lemon juice, stirring occasionally, until tomato paste has turned a deep red, 5–7 minutes.

  3. Mix in butter until melted, followed by the parsley. Season with salt and more lemon juice, if desired.

  4. Get your crabs outta the ice bath, crack the shells open, and get ready for a feast. Dip the tender crab meat in the spicy garlic butter, savor each bite, and mop up the rest with some warm sourdough. Perfection.

Enjoy, and let me know how it turns out!

Submitted 11 months, 4 weeks ago by FogCityFoodie


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Just a vegan passing through, cringing... Did you know that crabs are actually sentient beings characterized by their ability to feel and perceive? 🦀✌🏻

11 months, 4 weeks ago by VeganVanessa

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Is that what they're calling SF-style these days? I reckon tossing a pizza slice in there would make it more SF. 🍕🦀

11 months, 4 weeks ago by DefinitelyNotATroll

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Good simple recipe, thumbs up! A little note for those new to cooking with crab, make sure your butcher cracks the crab for you, or make sure you've got a cracker at home. And don't skimp on those garlic cloves, they add so much flavor!

11 months, 4 weeks ago by LeftCoastKitchen

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This reminds me of the Dungeness crab cuisine I had at Swan Oyster Depot. Great recipe, I'll definitely try this one at home! Any wine pairing recommendations?

11 months, 4 weeks ago by PescetarianLife

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I’ve been nervous to try cooking crab at home, but this recipe sounds doable – thanks for posting. Anyone got a go-to place to buy live Dungeness in the city?

11 months, 4 weeks ago by _NoSleepTillBrooklyn_

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Damn, this sounds good. There goes my diet plan for this week! 😂 Love the touch of the warm sourdough bread for mop up duty.

11 months, 4 weeks ago by TCisco

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As someone who's been catching and cooking Dungeness crabs for over 20 years, I have some insights to share.

Firstly, Dungeness crab meat is sweet and tender, but one common mistake people make is overcooking it. Warning signs include when the meat clings stubbornly to the shell or becomes chalky. I'd say 7-8 minutes max for a 2-pounder.

Secondly, never rush the cooling process. Quick cooling in ice water not only stops the cooking process but also contracts the meat, making it easier to remove from the shell later.

Lastly, the recipe is kind of subjective, you can experiment with the ratio of butter to garlic and lemon juice to suit your preference.

Happy crabbing!

11 months, 4 weeks ago by CrabMaster2000

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I've tried this recipe before, can vouch it's LEGIT! If you can get your hands on bread from Boudin Bakery, even better. That sourdough is top tier!

11 months, 4 weeks ago by BayFoodie