Dungeness Crab

Dungeness crab is a premium wild-caught crustacean native to the west coast of North America, from Alaska down to California. It’s named after the port town of Dungeness in Washington State and is one of the most commercially important crab species in the Pacific.

The meat is sweet, delicate, and mildly briny — prized for eating simply with melted butter, in crab cakes, or tossed through pasta. The body yields generous flakes of white meat, while the legs provide smaller, equally flavourful portions. It’s less commonly found in Australian fishmongers than local mud crab or blue swimmer crab, but appears in specialty seafood markets and imported frozen.

Dungeness crab is sustainably managed through strict seasonal closures, size limits, and male-only harvest rules in most fisheries.