Back to all video series

Know Your Fish: Dungeness crab

    Watch more from Know Your Fish

    Dungeness crab, known fondly as ‘dungy’, is the star of this member-exclusive 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.

    Creamy One-Pot Crab Pasta

    Mini Dungeness Crab Cakes

    Crab Mac and Cheese

    Warm Curried Crab Dip

    Seafood Stock

    For more inspiration, click here to explore all of our Dungeness crab recipes. 

    And remember, as a member perk, you can reach out to Grace with questions anytime by emailing her at askgrace@sitkaseafoodmarket.com . She loves to hear from members!

    About the Article

    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.