• 2 Live BC Dungeness crab, 2 whole
  • 2 tbsp Olive oil
  • ½ cup Butter
  • 6-8 cloves Garlic


  • Salt and pepper
  • Chopped chives
  • Fresh chopped parsley
  • Lemon wedges


  • Preheat your oven to 425 degrees
  • Bring a large stockpot of water to boil. Add in your whole Dungeness crab and make sure they are all fully submerged in water.
  • Once the water comes back to a boil, cook for 5 minutes.
  • Immediately transfer the crab to ice water for 10 minutes or until they are completely cooled down, to prevent them from continuing to cook. Filling your sink with ice and water is usually the easiest method.
  • While the crab is cooling, add the butter, olive oil, and garlic to a skillet. Cook on medium heat until fragrant (3 minutes). Set to the side.
  • Clean the Dungeness crab: Start by removing the carapace (top shell), gills and innards. Remove the mandibles (mouth parts) and apron (small triangular flap on belly). You will be left with the body, claws and legs. Rinse the body clean.
  • You might want to place the top shell back on your finished baked crab for presentation. If so, give it a good rinse and pop it back into boiling water for 6-8 minutes. Take it out and let it cool.
  • Arrange the cleaned crab on your baking sheet. Pour some garlic butter into the body of the crab and brush the legs and claws with it as well. Any leftovers could be used for dipping shucked meat.
  • Cook for 12 minutes for a smaller crab (<1.8 pounds) and 15 minutes for a medium – large crab (>1.8 pounds).
  • Remove from the oven. Add your garnishes and enjoy!
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