This Dungeness crab recipe is lip-smacking with a sauce of sautéed scallions and fresh minced ginger. Add beer and a touch of soy sauce, this mix creates the most tongue-hugging whole crab dish in your own home. Get the party cracking with a whole crab recipe that rocks!
Eating Crab is an Experience
Some of my favorite crab experiences have been at real authentic Chinese restaurants (if you know you know) about an hour from my house here in the States.
Yes, we will drive an hour for real Chinese food and the crab and seafood is a major showstopper that makes every mile to get there worth it.
So simple and vibrant with the freshest ginger and scallions, or salt and pepper style, Asian-style whole crab is thee dish for family style meals and celebrations, and the cravings are real.
It can also be very pricey to eat this out!
So to avoid the hour drive, not to mention the pricey tag to eat this at a restaurant, I’ve brought the inspiration into my home and have several variations.
This recipe is inspired by incorporating a few basic everyday ingredients to create a sweet savory sauce to spoon over a side of rice with the crab.
It’s simple and easy, but impresses for when I have a few guests over. It’s a crab party! Where’s my bib?
Just buying the seafood at the closest Asian market is a fun experience, and these days, I love home-cooked meals where I can sit in peace, take my sweet time, and really get into the food with my hands and savor every morsel.
Not to mention my husband really enjoys this dish. We never have a single bit leftover.
How do you Pick a Whole Crab?
Choosing whole crab and knowing what to look for when buying fresh crab is very important. Your selection will affect the taste, quality, meatiness, and safety of the seafood you are choosing.
Live and Fresh
- To get the full restaurant flavor effect, make sure the crab is super fresh.
- The appearance and movement is alert.
- The tank at the store should be clear and the crab should be active.
- I always say to friends that need to know, good seafood and fish do not smell (should never be “fishy”) and it makes a total difference in the outcome of your recipe.
- Pay attention to the seafood department and I expect a clean-smelling store and I can see the attendants are knowledgeable and ready to pick out the right crab for you.
How to Choose a Meaty Dungeness Crab?
The biggest and most prime Dungeness Crabs will be during the winter months, but crab season is anywhere from November to June.
For the more meaty picks, go for crabs between 8 and 10 inches long.
How many Crabs do I Buy?
If the main star of the meal is this Whole Dungeness Crab with little sides, then I recommend at least 1 and 1/2 pounds of crab per person.
I like to just serve rice with this dish, so one large crab per person, at 2-3 pounds each crab, is a filling feast.
I find the meatiest crabs at the Asian markets where the seafood department is a main attraction. In my town, I particularly like large Korean and Chinese groceries for large Dungeness crab.
How To Take Live Crab Out from the Package
When you purchase live whole Dungeness crab, be aware they are strong, have sharp claws, and because they are alert and alive they will be moving.
They usually will be placed in a paper bag when you get them from the market.
When you arrive home, put the bag with the crabs in the freezer so they slow down. This will be important and help you in removing the crab from the packaging.
How to Initially Clean Whole Crab
After half an hour in the freezer, you can remove the crab from the package with long metal tongs.
Hold the back of the crab, away from the claws.
Clean and brush the shell very well under cold water. Run the water well so it removes the debris and any extra sand.
Use the long tongs to hold the crab with a good grip, and quickly place them directly into the stock pot of boiling water.
Be sure you go right in the center area of the pot and go straight down. Hold with the tongs, down in the water, for a few seconds.
Tips and EQUIPMENT you’ll Need for cooking Whole Dungeness Crab
- SCRUB BRUSH to clean the crabs. Give them a good brush under cold water. Put your fresh crabs in the freezer beforehand for an hour to be able to handle them easier to clean them.
- LONG METAL TONGS to hold your crabs. You need a good grip on these crabs so I suggest a solid pair of tongs to hold them well.
- KITCHEN SCISSORS are a must to cut the sharp ends and easily cut the shell off the crab.
- LARGE STOCK POT to steam or boil your crabs. If boiling, the water should be three times the amount of crab. Ensure the water is nicely sea salted and has a rolling boil. Get crab number one with a pair of very long steel tongs and place in the water, going in from the center of the pot and straight down, and hold with the tongs for a few seconds before continuing with the remaining crabs.
- WOK OR POT for making the sauce and then stir frying the crab after the initial cook.
- Ensure you choose the best and most fresh crabs.
- Use fresh scallions and fresh ginger (not pre-minced).
- Use a light beer for the sauce. Do not use IPA or stout for this recipe.
- Use fresh ground black pepper for the best taste.
- You can use scissors or buy seafood cracker tools to open the crab after cooking.
Ingredients
- Whole Dungeness Crab (live)
- Water
- Sea Salt
Sauce
- scallions
- ginger
- garlic
- soy sauce
- brown sugar
- hoisin sauce
- light beer
- pepper
- oil or butter
HOW TO COOK and PREPARE WHOLE CRAB
- Be sure to follow the above section how to take crab out of the package and clean them prior to boiling.
- I found the easiest way to handle the Dungeness crab and cook this dish to tender, meaty, and flavorful perfection is to boil the crabs first.
- Then pull the back shell off and cleaning out the gills is much easier after that step.
- I keep all the roe (yellow stuff) and deliciousness that comes from the inside of the crab.
- Have a big bowl or pan close so you can put the crab in there because there will be natural juices from the crab you’ll want to save in there.
- Pull off the bottom flap.
- Discard the stomach, gills, mandibles, and green stuff. Then segment the crabs.
- After boiling, also discard the water. Do not use it for anything. Just throw it away. Do not reuse the stock pot unless it is cleaned again.
How long to Boil Whole Crab?
A big whole crab takes 8-10 minutes in boiling water and is done when vibrant red in color and bouncy in the water. Crab cooks quickly.
Making the Ginger Scallion Beer Sauce
After the crab boil is done, and the crabs are cleaned and segmented, then the seasoning is easy.
The garlic, ginger, and white part of the scallions can be sautéed in a small sauce pan, and then add the beer, hoisin, brown sugar, and soy sauce. Simmer on high for two minutes.
In a wok or large pot, heat some oil and then add the crab with all the natural juices.
Let the shells get hot, add the fresh green scallions, and add half the sauce. Tossing and mixing. Add the rest of the sauce and done!
The additional stir fry helps further add flavor to the crab and adding the sauce with the crab’s natural juices is delicious.
Then it’s time to sit and take your time relishing your masterpiece.
Summary Notes on Making this Crab Recipe
Having your mise en place ready is important since this is a fast Dungeness crab recipe.
Cleaning after the boil and cutting off the sharp ends will be a huge time saver and make eating and enjoying this special meal arrive faster.
Segment your crabs so they can get a little pan sauté and then add the sauce.
Something about this step brings out extra flavor from the shells with the heat of the pan and tossing with sauce gets the flavor inside the crab.
How to Eat Dungeness Crab?
This variety has more segments, but is a meaty and delicious seafood choice.
- Take your time.
- Use crab crackers and scissors. Cut the segment in the thinner white parts. of the shell where it’s softer, and break the shell off.
- Use your hands.
- Make it crab party and spend some quality time with good people.
- Serve with rice or French baguettes. I love spooning the sauce over rice.
- Have some citrus and chilies as optional garnishes.
More Seafood To Try
Spicy garlic butter shrimp FAST & EASY!
Pancit Canton with Shrimp: Filipino Noodle Stir-Fry
No. Not recommended.
No, but cold crab boil is delicious because it absorbs all the flavor of the sauce. It saves very well in a glass airtight container.
Yes, or scissors. Taking a scissor is easier for me. I take the scissor and just cut the shell in the folded areas and it opens nicely. A small fork is nice for pulling out the meat.
Yes, only if you sub the beer and soy for non-gluten options.
Yes! The sauce and foundational recipe instructions work for any crab or prawns.
Whole Dungeness Crab with Ginger Scallion Beer Sauce
Equipment
- 1 stock pot boil the crabs
- 1 sauce pan make the sauce
- 1 wok or pot sauté the crab
- 1 small mixing bowl mix the sauce
- large cutting board
- 1 large pan for placing boiled crab segments and juices
- 1 kitchen scissor trim off sharp areas
- crab crackers or scissors to open and eat crabs
Ingredients
- 5-6 lbs Whole Live Dungeness Crab
- water for boiling at least three times the level of the crabs
- 3/4 tbsp sea salt for boiling water
Sauce Mixture
- 1 bunch of fresh scallions thin sliced
- ¼ cup fresh ginger minced
- 4 cloves garlic minced
- ½ tbsp brown sugar
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 1 cup light beer
- 1 tsp ground black pepper
- lemons garnishes (optional)
- red chilies garnishes (optional)
- 2 tbsp oil or butter
Instructions
- Place live crabs in freezer for half hour5-6 lbs Whole Live Dungeness Crab
- Then wash and scrub to clean under cold water. Rinse and scrub well. Use tongs and/or gloves to handle and hold from the back of the crab, away from the claws.
- Fill stock pot with at least three times the water level of the crabs and salt well with sea salt.water for boiling, 3/4 tbsp sea salt
- When water is at a rolling boil, place each crab in upside down, using tongs, hold the crab in for a few seconds, and finish placing all crabs in the salty water.The water's boil will slow down.Boil for about 8 minutes, or until crab shells are a vibrant, bright red.
- Remove crabs from water and onto a large cutting board for cleaning. Have a large pan next to you so you can put the ready crab in there.
- Watch your hands for sharp areas. Use scissors to cut off all sharp areas and ends, and remove those pieces from crab area throughly.
- Pull off back shell of crab and Pull off the Bottom Flap.REMOVE and discard the gills and stomach, black and green stuff…leave the yellow and roe.There will be yellow liquid and that is okay. Put the crab now in a big pan to keep in the juices together with the crab.You can keep the back shells for rice and sauce, or scoop out the yellow into the pan and then throw those shells away
- Cut in half between the legs. Place all the segments and yellow stuff in the pan that is next to you.
Sauce and Stir Fry
- In a small mixing bowl, add the brown sugar, hoisin sauce, soy sauce, and pepper. Mix. Set aside.½ tbsp brown sugar, 3 tbsp soy sauce, 3 tbsp hoisin sauce, 1 tsp ground black pepper
- Heat your sauce pan and sauté the ginger, garlic, and whiter part of the scallions. Keep the green parts of the scallions aside.¼ cup fresh ginger, 4 cloves garlic
- Add the beer slowly. Add the sauce mixture. High simmer for two minutes. Remove from heat.1 cup light beer
Final Sir Fry and Finishing
- In your big, deep sautee pot or wok, heat 2 tablespoons canola or vegetable oil, or butter.
- Add the crab and juices.
- Then add the green scallions. Toss and mix. Then add Half of the sauce. Mix for one minute.1 bunch of fresh scallions
- Add the remaining sauce mixture for one more minute.Serve and Enjoy!Garnish with lemons and chilies on the side.lemons, red chilies
LEAVE A COMMENT