Today I’m sharing the garlic butter Dungeness crab recipe that’s been in my family for three generations.

This dish has converted countless seafood skeptics at my table.

Last Thanksgiving, my brother-in-law (who claims he doesn’t like crab) ate two whole ones by himself. Among all the Dungeness crab recipes I’ve tried over the years, this one remains undefeated.

Ready to see what all the fuss is about? Let’s get started.

Prepping for the Perfect Crab Meal

Getting ready for a crab feast isn’t just about cooking; it’s about setting yourself up for success. Think of it as preparing for a delicious battle where butter is your weapon and napkins are your armor.

Clear Your Schedule

Block out at least two hours. Yes, two whole hours. This isn’t fast food, and you’re going to want to savor every single bite. Plus, you’ll need time to crack, pick, and properly appreciate each morsel.

Gather Your Tools

You’ll need crab crackers, small forks, and a good nutcracker. Don’t have fancy crab tools? A hammer and kitchen shears work just fine. I’ve seen people use rocks before – whatever gets the job done!

Set Up Your Workspace

Cover your table with newspaper or butcher paper. Trust me on this one. Crab shells have a way of flying everywhere, and cleanup is much easier when you can just roll everything up and toss it.

Stock Up on Napkins

I mean it. Buy more napkins than you think you need, then double that amount. You’ll thank me later when you’re not wiping butter off your face with your sleeve.

Don’t Skip: How to Clean Dungeness Crabs

Cleaning crabs might seem intimidating at first, but it’s really just about knowing what to keep and what to toss. Think of it as giving your crab a spa treatment before its butter bath.

• Rinse and remove the top shell: Hold your crab under cold water, flip it over, and lift off the top shell from the back edge.
• Pull out the gills: Remove the feathery, gray things on both sides, known as “dead man’s fingers.” They taste terrible, so toss them.
• Scrape out the guts: Remove all the yellowish-green stuff from the center cavity using a spoon or your fingers.
• Break into pieces: Use kitchen shears to cut the crab down the middle, then break each half into smaller sections.
• Final rinse: Give all pieces one more rinse under cold water and pat dry with paper towels.

Ingredients for Making Garlic Butter Dungeness Crab

Let’s talk about what you need to create this buttery masterpiece. The ingredient list is surprisingly short, but each item plays a crucial role in making your taste buds do a happy dance.

The beauty of this recipe lies in its simplicity. Each ingredient serves a purpose, and together they create something that is way more than the sum of its parts.

Don’t skimp on the garlic; it’s the star of this show, and butter is its best supporting actor.

Making the Most Delicious Dungeness Crab in Garlic Butter

Time to get down to business! This is where the magic happens, and trust me, your kitchen is about to smell like heaven. Take your time with each step; good things come to those who don’t rush.

Step 1: Prep Your Crab

Clean your crabs thoroughly under cold running water. Remove the top shell by lifting it from the back. Scrape out the gills and any gooey stuff, you know what I’m talking about.

Break each crab in half down the middle. Don’t worry about being gentle; these little guys are tougher than they look.

Step 2: Make the Garlic Butter Base

Melt your butter in a large skillet over medium heat. Add minced garlic and cook for about 2 minutes until fragrant. Don’t let it brown; burnt garlic is nobody’s friend.

The smell should make you want to dip everything in sight into that golden goodness.

Step 3: Add the Liquid Elements

Pour in your white wine (if using) and lemon juice. Let it bubble for about a minute. This creates the base that will coat every nook and cranny of your crab. Season with salt and pepper to taste.

Step 4: Cook the Crab

Add your crab pieces to the skillet. Toss them around to coat with the butter mixture. Cover and cook for about 8-10 minutes, stirring occasionally. The shells should turn bright red, and the meat should be opaque and flaky.

Step 5: Finish and Serve

Sprinkle fresh parsley over everything and give it one final toss.

Transfer to serving plates and pour any remaining butter sauce over the top. Serve with lemon wedges and prepare for the mess of your life.

Nutrition Per Serving (4 oz crab with butter)

How to Properly Eat Garlic Butter Dungeness Crab

Eating crab is an art form, and I’m here to teach you the basics. There’s no graceful way to do this, so welcome the chaos and focus on the flavor instead of trying to look pretty.

Here’s your crash course in crab consumption:

• Start with the claws: Use your crackers to break open the shells at the joints. Twist and pull to separate sections. The sweet meat in the claws is worth the effort, even if you look like you’re wrestling with your dinner.
• Attack the body: Break the body sections in half again. Use your small fork or pick to dig out meat from all the little chambers. It’s like a treasure hunt, but the treasure is delicious.
• Don’t forget the legs: Crack them open with your nutcracker or kitchen shears. Some people skip the legs, but they’re missing out on some seriously good meat. Roll a rolling pin over them if necessary.
• Dip everything in butter: This is a non-negotiable step. Every piece of crab should take a swim in that garlic butter before it hits your mouth. Double-dipping is not only allowed but encouraged.
• Take your time: This isn’t a race. Savor each bite, chat with your dinner companions, and enjoy the process. The best crab meals last for hours and leave you completely satisfied.

Conclusion

Making garlic butter Dungeness crab that’ll have people talking for weeks is messy. You get butter under your fingernails. But it’s worth every single minute of prep.

The next time someone asks you what your favorite meal is, you’ll have a story to tell. You’ll remember the first time you made this recipe, how good your kitchen smelled, and how satisfied you felt afterward.

Now stop reading and start cooking. Let me know how it goes in the comments!