Dungeness crab - named after Dungeness Bay here in Sequim -
is a buttery tasting, firm crabmeat. Measuring at least 6-1/4 inches across the back, male and not soft shelled are the requirements to keep one of these to cook. When crabbing season is open, you can launch a crabpot in the morning here on the Bay and pull in a pot full at night. Limit is 5 per day.

Dungeness Crab (Cancer magister)

One of the most popular items on Washington seafood menus is the Dungeness crab. This hardshelled crustacean is fished from the Aleutian Islands to Mexico. The shell is purple-tinged, gray or brown on the back and the tips of the claws are typically white. The Dungeness crab can reach ten inches across the back though six to seven inches is more common. In Puget Sound this crab is most abundant north of Seattle, in Hood Canal, and near the Pacific coast. The Dungeness crab is frequently associated with eelgrass beds and prefers sandy or muddy substrates.

This entry was posted on Friday, August 17th, 2007 at 3:54 pm and is filed under On the Bay.