Dungeness Crab Clusters

Storing Dungeness Crab Clusters - You can store our fully cooked Dungeness crab in the freezer for up to 6 months. Once thawed, they can be kept up to 3 days in the refrigerator. Simply pack them in ice and cover with a damp towel. Replenish the ice as it melts and pour off excess water.

Preparing - You can simply thaw your crab and serve chilled. If you prefer to warm your crab, there are a variety of ways to reheat it. Steaming, boiling and baking (we recommend 275F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Be careful not to overheat your crab, as it will reduce the texture and taste.

Cracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. You can use shellfish crackers, a wooden mallet, or your hands. Note: Place larger claws on their sides before striking. Relax and have fun -- with just a little practice, you’ll be an expert. Once the crab is cracked, all you have to do is twist and eat. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells. Serve with melted butter or toss with your favorite sauce. Crab prepared in this way is also ready to use in your favorite seafood recipes.

Serving & Eating Dungeness Crab, Northwest Style - Allow one to two clusters per person. Eating crab should be fun and informal. Cover the table with butcher paper or layers of newspaper and have plenty of paper napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and enjoy.

Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.

Crab Captain’s Vinaigrette

Ingredients - Rice wine vinegar, olive oil, garlic, poppy seeds.

Contains - Poppy seeds.

Storage - Keep Refrigerated.

Serving - Simply let it thaw to room temperature and then shake or stir vigorously to mix the ingredients. Then serve in a small dipping bowl, take a hunk of crab meat, dunk and enjoy!

Take and Bake Organic French Bread

Baking Instructions - Preheat your oven to 425F. Remove bread from package and place directly on center oven rack. Bake for 12-15 minutes. Remove from the oven and serve warm.

Grilling Instructions - Preheat your grill to medium-high. Remove bread from package and wrap with foil, keeping the top of the loaf exposed for ventilation. Place on upper rack. Grill for 8-10 minutes. Remove from grill and serve warm.