Located in Seattle’s Famous Pike Place Market

Fancy! JUMBO! Whole Dungeness Crab

Fancy! JUMBO!  Whole Dungeness Crab

Fancy! JUMBO! Whole Dungeness Crab

No other crab rivals the Dungeness Crab’s sweet, delicious taste. Wild caught, only in the waters off the North Pacific coastline, these crabs are a true Pacific Northwest treasure!Our Dungeness Crabs are pre-cooked just right, ready to be gently steamed to serve hot, or just serve chilled. A wonderful appetizer or a decadent meal in itself, Dungeness Crab meat goes deliciously with a jar of our cocktail sauce or melted butter for dipping.

We ship clean crab, meaning we take the shell off and clean out all the guts, so you don't have too! If you prefer that we do not clean your crab order, please specify in the shipping notes section during checkout!


Regular price
Sale price

Minimum order: 5/crab(s)





Most frozen crab legs are already pre-cooked so they will just need to be heated. When cooking frozen crab legs, we recommend that you place them in a colander or steamer over rapidly boiling water. The pot should be about 1/3 full of water. You will need to cover the pot and steam your frozen crab legs for 4 minutes.


To boil crab legs, simply fill a large sauce pan half full of cold water and bring to a boil. Add a tablespoon of salt and the seasoning of your choice, if any. When the water begins to boil, add the crab legs and reduce heat to medium. Allow them to simmer for about four minutes. Take the crab legs out of the water, rinse, and they will be ready to eat.


To bake crab legs, preheat your oven to 350 degrees. Place the crab legs in a shallow baking pan in single layers. Place hot water in the pan about 1/8 of an inch deep. Cover the pan with aluminum foil and bake for eight to ten minutes.


To grill crab legs you need to brush olive oil on all sides of the crab legs to prevent them from sticking. Then place the crab legs on a hot grill of 300 degrees for about five minutes, turn over and cook for another five minutes until they are heated all the way through. Remove from the grill and serve with butter or sauce.




Our crab can be stored in the refrigerator and still maintain it's flavor and freshness for 1-2 days. It can save in the freezer for up to two months and still remain tasty.

Refrigerate your crab within two hours of cooking it.

Refrigerate cooked crab by placing it in a dish with saran wrap loosely over the top. Place ice on top of the saran wrap to keep freshness.

To freeze, place the cooked crabs in heavy-duty freezer bags or airtight plastic containers.


Nutritional Facts



Often boiled alive, crabs are prepared and eaten as a dish in various ways all over the world. Like other fish and seafood, crab is an excellent source of high-quality protein. It is low in total fats and cholesterol, low in calories and contains no carbohydrates. Crab is also a good source of B complex Vitamins and several minerals, which makes it a healthful food choice to add to your nutrition plan.


  • No sugar
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Low in saturated fat
  • High in potassium
  • High in selenium
  • Very high in vitamin B12
  • Very high in zinc


Nutrient Unit 1 Value per 100 g 3.0 oz 85.0g 1.0 crab 163.0g
Water g 79.18 67.3 129.06
Energy kcal 86 73 140
Protein g 17.41 14.8 28.38
Total lipid (fat) g 0.97 0.82 1.58
Carbohydrate, by difference g 0.74 0.63 1.21
Fiber, total dietary g 0 0 0
Calcium, Ca mg 46 39 75
Iron, Fe mg 0.37 0.31 0.6
Magnesium, Mg mg 45 38 73
Phosphorus, P mg 182 155 297
Potassium, K mg 354 301 577
Sodium, Na mg 295 251 481
Zinc, Zn mg 4.27 3.63 6.96
Vitamin C, total ascorbic acid mg 3.5 3 5.7
Thiamin mg 0.047 0.04 0.077
Riboflavin mg 0.167 0.142 0.272
Niacin mg 3.14 2.669 5.118
Vitamin B-6 mg 0.15 0.128 0.244
Folate, DFE µg 44 37 72
Vitamin B-12 µg 9 7.65 14.67
Vitamin A, RAE µg 27 23 44
Vitamin A, IU IU 90 76 147
Fatty acids, total saturated g 0.132 0.112 0.215
Fatty acids, total monounsaturated g 0.167 0.142 0.272
Fatty acids, total polyunsaturated g 0.317 0.269 0.517
Cholesterol mg 59 50 96

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