Description

Harvested from kelp-rich waters stretching from California to Alaska, Dungeness Crab delivers both quantity and quality. It’s prized for its sweet, delicate flavor — milder than Blue Crab, but more substantial in bite.

In Oregon and Washington, it’s featured in crab boils, chowders, or simply chilled and served whole on seafood platters.

Its yield-to-shell ratio is impressive, offering substantial meat in both legs and body. The backfin meat is particularly luxurious when used in crab cakes or creamy pasta sauces.

It’s high in zinc and vitamin B12, supporting immune function and cellular health.

A winter delicacy, Dungeness is more than just seafood — it’s a holiday tradition in shell.