Dungeness crab, known fondly as ‘dungy’, is the star of this Know Your Fish episode. Our culinary director, Grace Parisi, shows us many different tools and tricks for removing the delicious meat from the shells and offers her take on the many ways to enjoy this versatile and premium shellfish.
For more inspiration, click here to explore all of our Dungeness crab recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
