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Season: November through June Type: Lean With a sweet and flavorful meat the Dungeness is prized among crabs for its delicate, flaky and tasty qualities. Dungeness crabs are caught on the Pacific coast from San Francisco to Alaska. They make up the bulk of the crab meat which is canned and frozen in the U.S. Unlike the blue crab, they are not eaten when in the soft-shell stage. The Dungeness crab is much larger than the blue crab, sometimes attaining a wrath of 12 inches across the back. Light reddish brown on the top side with an off- white to light orange on the underside, whole crabs are sold alive, steamed or frozen or the meat is picked immediately after steaming. Only male crabs may be harvested commercially. They can be distinguished from females by a distinctly V-shaped belly flap where as a female's flap is larger and more rounded. The meat is sold fresh, canned or frozen. Fresh and frozen meat is packed in 5 pound cans, either as "all meat," "all legs" or 60% meat and 40% legs. They are excellent eaten cold or may be prepared as gourmet delights many different ways.
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