What Makes for the Best Dungeness Crab?

What makes for the best tasting Dungeness Crab?  Our Executive Chef, Bill Ranniger and I went to Westport recently to find out.  We learned a lot about the Dungeness Crab we buy from Pacific Seafood, owner of the processing plant.  Neither Bill nor I had never been there before and it was a special opportunity.  I am told that we are one of the few restaurants in the country that make this visit.  Why do we do it?  We wanted to know about the resource firsthand.  We wanted to hold those incredible Dungeness Crabs live in our hands.  We wanted to make sure that the handling of the product is just right. We wanted to see that they controlled the temperature of the crab throughout the process from the boat to the packaging at the end.

Let me just say that we were most impressed with Pacific Seafood’s operation.  Clean.  Temperature control was excellent.  Their operation is first rate.  I am not easily impressed.  I have rejected salmon on the docks of Alaska because the salmon wasn’t iced properly.  I have rejected product because the temperature was not monitored throughout the distribution.  I have been in cutting rooms where the salmon was unacceptable.  This was different.  There is a direct correlation between the quality of the processing and the taste of the crab.  It’s an amazing resource, wild, natural and sustainable.  It’s great to see it handled so well.


Watch Duke Moscrip & “Wild” Bill Ranniger of Duke’s Chowder House Inspect Dungeness Crab at Westport

Try Duke’s Dungeness Crab “Un”Cakes – Best Crab Cakes in Seattle!

February 10, 2012