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Cooked Dungeness Crab

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As low as $58.95

Dungeness Crab

Considered by many chefs as the finest crab in the world, fresh Dungeness crab is only available on the West Coast from Alaska to the Central Coast. A rich buttery taste, sweet out of the shell. Dungeness Crab can be served steamed and cracked in a bouillabaisse, or Ciopinno. You can also prepare delicious crab cakes.

Dungeness Crab have been pre-cooked in a salt brine solution. Rinse them well and place them in a pot of boiling water just enough to heat them thoroughly. Be careful not to over steam them or they can become tough and rubbery.

Classically served whole, either hot or cold, and paired with melted butter or dipping sauces. Dungeness crab has a distinctive, sweet flavor and tender, flaky white meat. This shellfish combines well with a variety of seasonings and sauces in seafood stews as well as soup, appetizers and main dishes.

*Count will vary based upon weight.

Dungeness Crab is available throughout the year..

When buying Dungeness Crab online, make Anderson Seafoods your first and last source.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.


Is there anything more satisfying than a perfect bowl of creamy bisque? We’ve taken our Cooked Dungeness Crab and combined it with simple ingredients to create a bisque that’s truly one of a kind. Serve it with your favorite bread, or take to the next level and use it as the perfect dip for grilled cheese! 


  • 8oz of cooked Dungeness Crab meat (make sure to pick through and remove any shell pieces or ligaments)
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 14.5oz can of diced tomatoes
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, minced
  • 4 shallots, chopped
  • 2 sprigs fresh thyme leaves, chopped
  • 2 sprigs fresh tarragon leaves, chopped
  • 2 cups dry white wine
  • 3 tbsp tomato paste
  • 10 cups fish or vegetable stock
  • 1 bay leaf
  • Old Bay seasoning
  • 1 tsp dried thyme
  • 1 cup heavy cream
  • 1 tbsp chives, minced
  • Salt and pepper to taste


  1. Clean and crack the Cooked Dungeness Crabs to remove all of the meat. Make sure to toss any excess, such as intestines or gills. Once all the meat is set aside, rinse it, dry it completely, and give it a rough chop. 
  2. In a large stockpot or dutch oven, heat olive oil over medium-high heat. Once hot, add in tomatoes, carrot, celery, garlic, shallots, and fresh thyme and tarragon, and sauté for about 8 to 10 minutes. Add white wine, tomato paste, Dungeness Crab meat, and fish or vegetable stock. Then add in your seasonings according to taste, including bay leaf, Old Bay, dried thyme, salt, and pepper. Bring to a gentle boil for 15 minutes. 
  3. Add heavy cream to soup, reduce heat to medium, and simmer until cream has warmed. From here, you can choose to puree the bisque (just be sure to remove the crab meat first) or leave it as is. Ladle into bowls and top with minced chives, plus another drizzle of cream.

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On order over $250
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