The Dungeness crab, Metacarcinus magister (formerly Cancer magister), is a species of crab that inhabits eelgrass beds and water bottoms on the west coast of North America. It typically grows to 20 cm (7.9 in) across the carapace and is a popular seafood.
About one quarter of the crab's weight is meat. The flesh has what is considered to be a delicate flavour that is slightly sweet. Dungeness crabs can typically be purchased either live or cooked. Larger crabs are valued for the higher meat to shell ratio. Live crabs are cooked simply by steaming for 15–18 minutes, or by boiling for about 10 minutes in water in a crab pot. Beer, crab boil spices, or other flavorings can also be added to the water if desired. The crabs will stop eating once caught, and the resulting starvation will make the meat spongy and discoloured (greyish) and will draw calcium from the shell, weakening the shell of the crab in just one day. When buying crabs, freshness can be tested by feeling the outer parts of the legs. If they bend easily, the crab is not fresh. Unlike blue crabs, Dungeness crabs are not sold as soft-shells.
Two common tools for removing crab meat from the shell are a crab cracker and a shrimp fork. Sometimes, a cleaver, mallet or small hammer is used for cracking.
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