|Name||Broken Dungeness Crab (Leg & Claw Pieces)|
|Product Bullet 1||Popular, flavorful crab.|
|Product Bullet 2||Excellent for making gumbo.|
|Product Bullet 3||A great value!|
|Search Words & Phrases||broken,dungeness,crab,pieces|
|Out of Stock Message||No|
|Type||Crab - Dungeness|
|Prepared State||Frozen - Cooked|
|Fresh Availability Dates||No|
|By Use||Appetizers, Entrees, Ingredients & Toppings, Sandwiches, Snacks|
|Cooking Method||Boil, Steam|
Serving Size: 3.5 oz.
Omega-3 Fatty Acids
Storing - Our frozen, broken Dungeness crab pieces can be stored in your freezer for several months.
Thawing - To thaw broken Dungeness crab pieces, place them in the refrigerator a day prior to cooking. Rinse quickly in a colander, under cold running water, to remove any lingering freezing brine. Left-over broken Dungeness crab should be kept under refrigeration and consumed within a couple of days.
Packaging - Our broken Dungeness crab pieces are flash-frozen, glazed, then packaged in clear plastic bags for easy freezer storage.
How Much to Order - Broken Dungeness crab pieces are very popular and usually get bought out very quickly. Buying just enough for an entree, or stocking your freezer are both options due to their discounted pricing and limited availability.
Alaska Dungeness Crab is an excellent source of high-quality protein, containing all of the essential amino acids, while low in fat and calories. You'll also find a rich supply of important minerals such as zinc, copper, calcium, magnesium and iron. It's a natural for health-conscious customers.
Additionally, a 3 oz portion contains virtually no saturated fat.
|DPI Fishing Grounds|
|DPI Fishing Seasons||
FISHING SEASON (Available Fresh)
Dungeness crab are caught by commercial fishers using circular pots typically baited with herring, squid, or clams. They are generally sold whole or in sections as a fresh or frozen product.
|Flavor Strength Image||No|
Detailed Product Information
Freezing, Storing and Thawing
Packaging & Portion Sizes
Fishing Seasons & Availability
- Thanks! Review by Eliot Resnick