How to Eat Dungeness Crab Like a Pro in Columbus, Washington

Columbus, Washington, may not be the first place that comes to mind when you think of seafood meccas, but nestled along the scenic Pacific Northwest coastline, this quiet coastal community offers some of the freshest, most flavorful Dungeness crab available in the region. Known for its sweet, tender meat and delicate briny aroma, Dungeness crab is a prized delicacy — and learning how to eat it like a pro isn’t just about technique; it’s about honoring a centuries-old tradition of coastal cuisine. Whether you’ve just returned from a local fishing trip, purchased your crab from a Columbus waterfront market, or are dining at a family-run seafood shack, mastering the art of eating Dungeness crab transforms a simple meal into a memorable, sensory-rich experience. This guide will walk you through every step — from selecting the perfect crab to extracting the meat with precision and confidence — all tailored to the unique culinary culture of Columbus, Washington.

Step-by-Step Guide

Eating Dungeness crab like a pro begins long before the first bite. It involves preparation, patience, and an understanding of the crab’s anatomy. Follow this detailed, sequential guide to ensure you extract every morsel of meat with efficiency and grace.

Step 1: Selecting Your Crab

Before you can eat Dungeness crab like a pro, you must first choose the right one. In Columbus, Washington, the best crabs are typically sourced directly from local fishermen who operate out of the nearby Columbia River estuary and Pacific Ocean. Look for crabs that are alive and active if purchasing live — they should move their claws and legs vigorously. A healthy crab will have a hard, intact shell with no cracks or soft spots. The ideal size is between 6.25 and 7.5 inches across the carapace (the top shell), which is the legal minimum in Washington state and ensures maximum meat yield.

Pro tip: Visit the Columbus Fish Market or local docks on weekday mornings for the freshest catch. Ask the vendor when the crab was pulled — ideally, within the last 12 hours. Freshness is non-negotiable.

Step 2: Cooking the Crab

There are two traditional methods for cooking Dungeness crab in Columbus: boiling and steaming. Both preserve the natural sweetness, but steaming is preferred by locals for its ability to retain more of the crab’s delicate flavor.

To steam: Fill a large pot with 2–3 inches of water and bring to a rolling boil. Add a handful of sea salt and a few sprigs of fresh dill or bay leaves for subtle aroma. Place a steaming basket inside the pot. Arrange the live crabs on the basket — never submerge them. Cover tightly and steam for 15–20 minutes for crabs under 7 inches, and 20–25 minutes for larger ones. The shell will turn a bright orange-red when fully cooked.

Boiling is faster but can dilute flavor. If boiling, use a large pot with 1 gallon of water per crab. Add 1/4 cup of sea salt and 1/2 cup of white vinegar per gallon. Boil for 15 minutes after the water returns to a boil. Always use tongs to handle live crabs — never bare hands.

Step 3: Cooling and Handling

Once cooked, remove the crabs from the pot and place them on a clean surface to cool for 10–15 minutes. This allows the meat to firm up slightly, making it easier to extract without tearing. Never rush this step — hot crab meat is fragile and will fall apart if handled too soon.

Use a pair of heavy-duty kitchen gloves or a thick towel to handle hot shells. Lay the crab on its back and locate the apron — the triangular flap on the underside. Grasp it firmly with your fingers or a pair of pliers and pull it upward and away from the body. This exposes the internal cavity and makes the next steps easier.

Step 4: Removing the Shell

With the apron removed, flip the crab over so its back is facing up. Using your thumbs, press firmly into the sides of the carapace (the hard upper shell) just behind the eyes. Lift upward with a steady motion to separate the top shell from the body. Discard the shell or save it for making stock later.

Inside, you’ll see a grayish, feathery substance called the “dead man’s fingers” — these are the gills. They are not edible and should be pulled out and discarded. Also remove the mustard — a greenish-yellow organ located near the center. While some consider it a delicacy, most locals in Columbus prefer to discard it for its strong flavor.

Step 5: Breaking the Body and Legs

Hold the crab body firmly with one hand. Use your other hand to twist and snap off each leg at the joint. Do the same with the two large claws. You can now separate the body into two halves by breaking along the natural seam running down the center.

Use a crab cracker or the back of a heavy spoon to gently crack the claws. Avoid smashing them too hard — you want to fracture the shell just enough to expose the meat without pulverizing it. The body halves contain the most meat, so handle them with care.

Step 6: Extracting the Meat

This is where the real skill comes in. Use a small, pointed utensil — a crab pick, a toothpick, or even a clean pen cap — to gently nudge the meat out of the leg segments. Start at the base of each leg and work toward the tip. The meat should slide out in long, tender strands. For the body, use your pick to loosen the meat along the inner walls and gently pull it out in small, flaky pieces.

Don’t overlook the “shoulders” — the meat tucked beneath the body where the legs attach. This is some of the sweetest, most succulent meat and often the hardest to reach. A thin, flexible pick is essential here.

Pro tip: Work slowly. Rushing leads to broken meat and wasted flavor. Take your time — the reward is worth it.

Step 7: Serving and Enjoying

Arrange your extracted meat on a clean, chilled plate. Drizzle lightly with melted butter infused with garlic, lemon zest, and a pinch of smoked paprika — a local Columbus favorite. Serve with warm sourdough bread, a side of lemon wedges, and a chilled glass of Sauvignon Blanc or local Pacific Northwest cider. Eat immediately while the meat is still warm. The contrast between the rich, buttery sauce and the sweet, ocean-kissed crab is what makes this experience unforgettable.

Best Practices

Eating Dungeness crab isn’t just about technique — it’s about respect. Respect for the ingredient, the environment, and the tradition. Here are the best practices that distinguish amateurs from true connoisseurs in Columbus, Washington.

Practice 1: Always Use Fresh, Local Crab

While frozen or shipped crab is available year-round, nothing compares to the flavor and texture of crab caught within 24 hours of your meal. Columbus residents know that the best crab comes from the waters off Cape Disappointment or the mouth of the Columbia River. Ask your fishmonger about the catch location and date. If they can’t tell you, keep looking.

Practice 2: Never Use Metal Tools on the Shell

While metal crab crackers and shears are common, they can leave tiny metal shavings on the shell, which may contaminate the meat. Opt for wooden or plastic tools when possible. A sturdy nutcracker or even a clean pair of kitchen shears designed for poultry work better than industrial crab tools.

Practice 3: Preserve the Broth

After cooking, don’t discard the liquid. The steaming or boiling water is infused with crab essence, salt, and herbs. Strain it through a fine mesh, reduce it slightly, and use it as a base for seafood chowder, risotto, or even a simple broth to dip bread in. Locals in Columbus often simmer the shells with onions, celery, and white wine to make a rich stock for future use.

Practice 4: Eat with Your Hands — But Clean Up

There’s no shame in eating crab with your hands. In fact, it’s the most authentic way. But always have wet wipes, lemon slices, and a bowl of warm water with a splash of vinegar nearby for cleaning your fingers. Many restaurants in Columbus serve crab with a dedicated “crab station” — a tray with napkins, picks, and a lemon wedge — to make cleanup easy and elegant.

Practice 5: Know When to Stop

Dungeness crab is rich and filling. Even the most enthusiastic eater should stop when they feel satisfied. Overindulging not only dulls the flavor but can lead to discomfort. A single large crab yields about 1/2 to 3/4 pound of meat — enough for one hearty meal. Share with friends, savor slowly, and leave room for dessert.

Practice 6: Season Simply

Let the crab speak for itself. In Columbus, the most respected chefs avoid heavy sauces, garlic butter drownings, or chili-lime rubs. A touch of melted butter, a squeeze of fresh lemon, and a sprinkle of flaky sea salt are all that’s needed. The natural sweetness of the meat should shine through — not be masked.

Practice 7: Respect the Season

Dungeness crab season in Washington typically runs from late November through June. Avoid eating crab outside of this window unless you’re certain it’s sustainably sourced. Overfishing and climate change have put pressure on crab populations. By eating only during peak season, you support responsible fisheries and ensure future generations can enjoy this delicacy.

Tools and Resources

To eat Dungeness crab like a pro, you don’t need a kitchen full of gadgets — just the right tools. Here’s a curated list of essential items, all readily available in Columbus, Washington, and recommended by local seafood experts.

Essential Tools

• Crab Pick – A small, pointed stainless steel or bamboo tool designed to extract meat from tight spaces. Look for one with a curved tip for better access to leg joints.
• Crab Cracker or Nutcracker – A heavy-duty tool with a padded grip. Wooden or plastic versions are preferred to avoid metal contamination.
• Kitchen Shears – Sharp, sturdy shears are perfect for cutting through leg joints and removing the apron. Look for ones with a serrated edge.
• Crab Mitts or Heat-Resistant Gloves – Essential for handling hot crabs safely. Cotton gloves lined with silicone offer the best grip and protection.
• Small Bowl of Ice Water – For rinsing your fingers between bites. Add a splash of vinegar to cut through the brine and oil.
• Wooden or Bamboo Serving Tray – Avoid plastic or metal trays that retain odors. A rustic wooden tray adds authenticity and absorbs excess moisture.

Recommended Local Resources in Columbus, Washington

For those looking to deepen their knowledge or source the best crab, here are trusted local establishments:

• Columbus Fish Market – Located on the Columbia River waterfront, this family-run market offers daily catch, cooking demonstrations, and crab-picking workshops every Saturday morning.
• Bayview Seafood Co. – Known for their “Crab to Table” tours, where you can join local fishermen on a morning haul and learn to clean and cook your own catch.
• The Salty Dog Restaurant – A Columbus institution since 1978. Their “Crab Master Class” is offered monthly and includes a live demonstration by a third-generation crabber.
• Washington Department of Fish and Wildlife (WDFW) Website – Provides up-to-date information on crab seasons, size limits, and sustainable harvesting guidelines.
• Columbia River Seafood Alliance – A nonprofit dedicated to preserving local seafood traditions. Their free downloadable “Guide to Pacific Northwest Crab” is a must-read for enthusiasts.

Books and Media

For those who want to go beyond the basics:

• “The Art of the Crab: A Pacific Northwest Guide” by Eleanor Whitmore – A beautifully illustrated guide to crab anatomy, cooking methods, and regional history.
• “Tides and Tastes: Coastal Cuisine of Washington” – Features interviews with local fishermen and recipes passed down through generations.
• YouTube Channel: “Columbus Coast Kitchen” – Offers short, practical videos on crab cleaning, steaming techniques, and pairing suggestions.

Real Examples

Nothing teaches better than real-life stories. Here are three authentic examples from Columbus residents who have mastered the art of eating Dungeness crab — each with their own unique approach.

Example 1: The Fisherman’s Family Tradition

Marlin and June Carter have lived in Columbus for over 50 years. Every December, they host a “Crab Night” for their extended family. Marlin, a retired commercial fisherman, catches his own crabs using traditional pots. He never uses a pot larger than 30 inches and always checks his lines before dawn. After cooking, he sits at the head of the table and demonstrates how to extract the meat using only his fingers and a small knife — no picks. “The crab tells you where the meat is,” he says. “You just have to listen.” His grandchildren now compete to see who can extract the most meat in 10 minutes — a tradition that has become a cherished family ritual.

Example 2: The Chef’s Precision

At The Salty Dog, Chef Rosa Mendez has perfected a “crab platter” that’s become a regional signature. She uses only crabs weighing 7 inches or more, steams them with a blend of local seaweed and juniper berries, and serves the meat in small, artfully arranged portions. Her secret? She separates the meat by section — leg, claw, body — and arranges them on a chilled slate plate with microgreens, candied lemon peel, and a drizzle of browned butter infused with wild ginger. “It’s not just food,” she says. “It’s a story of place. Every piece of meat carries the salt of the river and the calm of the tide.”

Example 3: The First-Time Eater

When college student Liam Nguyen moved to Columbus from Kansas, he had never eaten crab. His roommate took him to the Columbus Fish Market on a Saturday morning. The vendor, Mr. Hensley, handed him a live crab, a pick, and a bowl of lemon water. “Don’t be afraid,” he said. “It’s just meat in a shell.” Liam spent 45 minutes picking out the meat, often frustrated, but determined. By the third crab, he was extracting meat faster than his roommate. “It felt like unlocking a secret,” he later wrote in his blog. “I didn’t just eat crab — I learned patience, respect, and how to slow down.” His post went viral in the local food community and inspired a new generation of young eaters to try crab the old-fashioned way.

FAQs

Is Dungeness crab better than king crab?

Dungeness crab and king crab are both delicious, but they’re very different. Dungeness has sweeter, more delicate meat with a buttery texture, while king crab is larger and meatier but less nuanced in flavor. In Columbus, Dungeness is preferred because it’s local, sustainable, and more affordable. King crab is often imported and lacks the terroir that makes Dungeness special to this region.

Can I eat Dungeness crab raw?

No. Dungeness crab must always be cooked. Raw crab meat can harbor harmful bacteria and parasites. Always cook thoroughly until the shell turns bright red and the meat is opaque and white.

How long does cooked Dungeness crab last?

Stored in an airtight container in the refrigerator, cooked crab meat will last up to 4 days. For longer storage, freeze the meat in vacuum-sealed bags — it will keep for up to 3 months. Never freeze whole cooked crabs — the shell traps moisture and ruins the texture.

What parts of the crab are not edible?

Always discard the gills (dead man’s fingers), the digestive tract (the greenish-brown sac near the body), and the mustard (hepatopancreas) if you’re not fond of its strong flavor. The shell, claws, and legs are not eaten directly — only the meat inside is consumed.

How do I know if a crab is fresh?

A fresh crab has a bright, ocean-like smell — not fishy or ammonia-like. The shell should be hard and intact. If buying live, the crab should move its legs and claws. If buying pre-cooked, the meat should be firm, moist, and white — never slimy or gray.

Can I use a regular kitchen knife to crack the shell?

It’s not recommended. A knife can slip and cause injury or crush the meat. Use a crab cracker, nutcracker, or the back of a heavy spoon instead. These tools are designed to apply even pressure without damaging the delicate meat inside.

What drinks pair best with Dungeness crab?

Light, crisp white wines like Sauvignon Blanc or Pinot Gris from the Columbia Gorge region are ideal. Local craft lagers, especially those with citrus notes, also pair beautifully. For non-alcoholic options, try sparkling water with lemon, chilled green tea, or a cucumber-mint cooler.

Is Dungeness crab sustainable in Washington?

Yes — when harvested responsibly. Washington state has strict regulations on size, sex, and season to protect crab populations. Always buy from licensed vendors and check the WDFW website for current guidelines. Choosing local, in-season crab supports sustainable fisheries and healthy marine ecosystems.

How much meat can I expect from one crab?

A 6.5-inch Dungeness crab typically yields about 1/2 pound of meat. Larger crabs (7+ inches) can yield up to 3/4 pound. The legs contain about 30% of the meat, the claws 40%, and the body 30%. Always factor in waste — shells and inedible parts make up the rest.

Can children eat Dungeness crab?

Yes — but with supervision. The meat is soft and easy to chew, making it ideal for kids. However, the shells and tools can be hazardous. Use pre-extracted meat for young children, or serve it in small, bite-sized pieces. Many Columbus schools include crab in their “Local Foods Week” curriculum to teach children about regional ecology and nutrition.

Conclusion

Eating Dungeness crab like a pro in Columbus, Washington, is more than a skill — it’s a celebration of place, season, and tradition. It connects you to the rhythm of the tides, the labor of local fishermen, and the quiet pride of a community that values its natural resources. This guide has walked you through every step — from selecting the freshest crab to extracting each tender strand of meat with care and precision. You now understand the tools, the best practices, and the cultural context that make this experience uniquely Columbian.

But the true mastery lies not in the technique alone — it’s in the intention. Take your time. Savor the aroma. Appreciate the texture. Share the meal. Let the salt of the Pacific and the calm of the Columbia River remind you that the best meals are those that nourish not just the body, but the spirit.

So next time you sit down with a steaming crab, a wedge of lemon, and a quiet evening by the water, remember: you’re not just eating. You’re participating in a legacy. Eat slowly. Eat mindfully. Eat like a pro — because in Columbus, Washington, that’s how the sea speaks to those who listen.