• Live BC Dungeness crab, whole
  • 1 tbsp Salt


  • Take a large pot and fill it with an inch of water. Mix in 1 tablespoon of salt and bring to a boil.
  • Use a steamer basket insert or place the crab directly in the pot. Multiple crabs can be stacked on top of each other, but they should all be bottom-side down in the pot.
  • Place your tight fitting lid on the pot and allow the water to return to a boil. Allow it to boil for one minute and then turn the heat to medium-high and cook your crab for seven minutes per pound. If you are cooking multiple crab use the average weight to determine cooking time.
  • Immediately transfer the crab to ice water until they are completely cooled down to prevent them from being overcooked. Filling your sink or a large pot with ice and water is usually the easiest method.


  • Start by removing the carapace (top shell), gills and innards. Some people like to keep and eat the innards (also called crab butter) – so yummy!
  • Remove the mandibles and apron. You will be left with the body meat, claws and legs.
  • Rinse the body clean if you are not going to eat the crab butter.
  • You can cut the crab in half down the midline (front to back) with a large knife or break it apart yourself. To do so, flip the crab upside down and grip it with one hand on each side. Place your thumbs on the midline and push up while pulling the crab down.
  • You can pick apart and pull out all of the meat from the body. There are designated crab shears, cracking tools and picks you can use on the legs and claws. Kitchen scissors also will work for the legs. You can even use the little nail at the end of each leg as your very own crab meat picking tool.
  • Enjoy!
  • Bonus: You can save/freeze the crab leg and claw shells to create your own seafood stock.
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