Fresh dungeoness crab

We deliver this beloved delicacy straight from our boats to our store all year-round, ensuring that our customers always get the freshest crab, with competitive prices.

When you come in why not check out the many crabs sure to be floating by in our live tanks, before choosing either live, cleaned, or cooked options to be packaged in ice for you to take home.

Ethical and Sustainable Fishing

In line with our commitment to ethical and sustainable practices, our Dungeness crab fishery observes a number of conservation measures, including size limits, trap limits, and the non-retention of female crabs.

These measures have led to our fishery being rated as sustainable for its effective management and low incidental catch rates.

Dungeness Crab Facts

  • The Dungeness crab can be identified by its light reddish-brown colour and white markings on the top shell that resembles the profile of a wolf
  • The average Dungeness crab weighs between 680 grams (1 1/2 lbs) and 1.4 kg (3 lbs)
  • The male Dungeness crab can grow a shell of up to 230 mm (9 inches), and the minimum size limit for commercial harvest in British Columbia is a shell width of 165 mm (6 1/2 inches)

Dungeness Crab Preparation

For the best quality you absolutely need to ensure you’re buying fresh live crab - and the more active, the better! This is because once the crab has died, its body begins to produce ammonia.

We always recommend either killing or stunning the crab just before cooking. To do this, strike a quick sharp blow to the underside of the crab, or lift the flap located on the underside and insert a sharp knife into the abdomen. After this, you then have the option of cleaning the crab before cooking, by prying off the top shell and removing the gills and viscera.

If that sounds like unappetizing work - don’t worry! We’re always happy to expertly clean and cook your live crab for you when you buy it in-store.

How To Cook Your Crab

  1. In a large pot, boil enough water to steam, but not fully immerse the crab.
  2. When the water has started to boil, place the crab in the point with the exposed meat outside of the water, place a lid over the pot.
  3. If a steam-cleaned crab, leave the crab in for 7 minutes. For a whole crab, wait 12 minutes.
  4. Remove the crab and rinse under cold water to halt the cooking process.
  5. If not eating immediately, wait for the crab to cool, then shuck the crab in order to take out the crab meat for use in your recipe.