Fresh Cooked Dungeness Crab

From $15.99


Fresh, Buttery Dungeness Crab is Back!

We at Daily Fresh Fish love this guy! The famous Dungeness Crab, a big juicy Pacific Ocean native and the pride of the San Francisco and the West Coast industry. Connoisseurs love the slightly sweet, salty, ivory white meat of these iconic crustaceans. Bright red with purple-red headlight, the arrival of the crab upon the table makes people smile! Stock up now for a crab feed and don’t forget the local IPA or Sonoma Sauvignon Blanc!

Available either as a whole cooked crab (weighing about 1-1/2 pounds) or cracked and cleaned.

Cracked and Cleaned: The same whole cooked crab has the top shell pulled back, insides removed and cleaned, and the claws and legs cracked to make it easier to reach that succulent crab meat. Final weight is approximately half that of a Whole Crab, with meat yield about the same.

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The meat of a Dungeness boasts a sweet yet salty taste with a firm texture that holds up well in many recipes. Crab cakes, crab melts, crab puffs, and steamed crab legs are all favorites with home chefs. There are few tastes that can compete with fresh, pure Dungeness crab meat dipped in hot butter and garlic. Whether it is served cold or hot, mixed with fresh ingredients or still in the shell, Pucci’s Dungeness is going to make you the most popular person in town when your friends and family sit down to the West Coast’s most traditional feast.

Dungeness Crab Nutriional Statement

Crab Rolls


  • 2 pounds cooked crabmeat
  • 2 bunches scallions, white and light-green parts only, thinly sliced
  • 2 celery stalks, finely diced
  • juice of 1 lemon
  • 1/2 cup mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 rolls or hot dog buns
  • 8 leaves lettuce (such as Bibb)
  • 3 ripe tomatoes, sliced
  • Directions

    1. Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat.

    2. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper.

    3. Toast the rolls until lightly browned.

    4. Spoon some of the chilled crabmeat mixture onto half of each roll, then place some of the lettuce and tomato on the other half. Serve immediately.

    See our blog for more details.