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Dungeness crab ready to eat at Fisherman's Wharf, San Francisco. The Dungeness crab is considered a delicacy in the United States and Canada. [13] [14] Long before the area was settled by Europeans, Indigenous peoples throughout the crustacean's range had the crab as a traditional part of their diet and harvested them every year at low tide. [15]
In Maryland gathering for steamed crabs is a popular tradition. Terms like "crab boil" and "seafood boil" are not used, due to a different cooking method. The cooking technique is steaming rather than boiling, but the event is similar enough. Crab pots have a raised bottom that keeps a fitted basket above the liquid.
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Alaskan king crab or snow crab legs are usually simply boiled and served with garlic or lemon butter. Sushi with crab meat and eggs For the British dish dressed crab , the crab meat is extracted and placed inside the hard shell.
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The graceful rock crab or slender crab, Metacarcinus gracilis (the naming convention recognized by WoRMS) or Cancer gracilis (the naming convention recognized by ITIS), is one of two members of the genus Metacarcinus, with white tipped chelae (claws). The second crab in the genus to have white tipped claws is M. magister (Dungeness crab). [2]
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The carapace width of mature Dungeness crabs may reach 25 cm (9.8 in) in some areas off the coast of Washington, but are typically under 20 cm (7.9 in). [22] They are a popular delicacy, and are the most commercially important crab in the Pacific Northwest, as well as the western states generally. [23]