are most often sold whole, either live or cooked. They can also be found as cooked clusters. Live ones weigh from 1 ½ to 3 ½ pounds. This should give you a yield of about 4-12 ounces of cooked meat. Figure whole cooked Dungeness should yield about 20-25 % cooked meat. Generally figure 1 large crab per person.
Place live crab into rapidly boiling water and cook for 14-16 minutes. Start timing after the water returns to a boil. Do not cook any raw crabs that have died. They spoil very fast if not kept alive. When done remove them from the heat and cool them in cold water, preferably in ice water. To clean the crab, pull the top shell off. Flip over and remove the triangle from the bottom. With a spoon remove the gills from the sides and the intestines which run down the middle of the back. The legs can be twisted off and served.
Preheat the oven to 350 degrees.
Place the crab in a large shallow pan. A sheet pan can be used. Place enough hot water in the pan to cover the bottom. Wrap the pan tight with aluminum foil.
Place in the oven and bake for 10-12 minutes.
Check to see if they are hot enough. Remember, they are already fully cooked and you are just heating them up. You do not want to overcook them, they can get tough and lose flavor. It’s better to have them a little cool than overcooked.
Place about 2 cups of water in a steaming pot. You can use a colander in a large pot if you can keep the colander and the crab above the water. Bring the water to a boil and put the crab in above the water. Cover the pot and steam for 10 minutes. When you start to smell the crab cooking, check them, they are close to being done.
Remove the top shell and cut the crab in half. Place it on aluminum foil on a medium hot grill. Baste with melted butter and cook until heated through.