Dungeness crab
Metacarcinus magister · Seafood
Top 10 pairings
The Dungeness crab is the large, sweet-fleshed crab of the North-East Pacific, named for the village of Dungeness on Washington's Olympic Peninsula. Prized up and down the West Coast, it yields an unusually high proportion of clean, sweet, faintly nutty white meat and is the centrepiece of the American Pacific crab feast.
Picking a good onedrag
Just landed, legs kickingOff: dead, limp, ammonia smell
LivelyBuy itCook it to 145°F (63°C). Freshwater crab can carry lung fluke: never eat it raw, pickled or salted.
Touch a legLegs move freely when touched
SmellMild and briny
These cues are Crab's, and hold across its varieties; where this one differs, its own page says so.