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Image of Wild Dungeness Crab Snap & Eat Legs
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Sourced throughout the Pacific Northwest, Dungeness Crab has a unique flavor that is simultaneously briney and nutty, followed by a slightly sweet finish. The texture of Dungeness Crab meat is firm, making it an excellent choice to use in a variety of recipes, including crab cakes, cioppino, bisque, and all kinds of crab dips. Or, simply enjoy the Dungeness Crab meat right out of the shell! Dungeness Crab comes fully cooked and pre-scored.

Rating of 4.6 out of 5 stars
Cooking Instructions
Cooking methods
Steam, Bake, Grill
Wine pairings
Sauvignon Blanc, Pinot Noir, Riesling
Wild Dungeness Crab Legs can be cooked in a variety of ways, but the easiest is to simply bake them in the oven. Preheat your oven to 400 degrees and bake the crab legs for 12-15 minutes. Once they're cooked, you can add a simple topping like melted butter or garlic butter to bring out the flavor of the crab. One simple tip for elevating Wild Dungeness Crab Legs is to serve them with a delicious sauce. Try our Roasted Red Pepper Sauce or our Spicy Garlic Sauce for a delicious and easy way to enhance the flavor of the crab. Remember, quality cooking starts with quality ingredients, so make sure to get your crab from Crowd Cow!
Flavor Profile
Indulge in the sweet, succulent taste of Wild Dungeness Crab Legs. The meat texture is firm with a mouthfeel that is delicate and tender. The overall eating experience is an indulgent and luxurious one, perfect for special occasions or a decadent treat. These Crab Legs are a luxurious seafood experience that is sure to please.
Chef's Serving Suggestions
A great side dish to serve with Wild Dungeness Crab Legs is simple boiled corn on the cob. For a flavorful sauce, mix together melted butter, fresh lemon juice, and a touch of Old Bay seasoning. Another great option is a homemade herb aioli, made with garlic, olive oil, and fresh herbs like parsley, thyme, and chives.
Dana F. Besecker Co.
Dana F. Besecker Co.

With strong relationships with fisherman, fisheries and vessel owners, Dana F. Besecker work to bring best-of-the-season catch to customers' tables year-round — including Dungeness and Alaskan King Crab, caught in partnership with John (JT) Steinbach of Steinbach Seafood.

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