Northern California

Whale Safe Dungeness Crab - Cooked


"For the first time, a testing permit allows this fleet to dump traps and harvest crab in the spring, even as humpback whales migrate north to their summer feeding grounds off the California coast." - CBS NEWS

We're very lucky to be partnered up with the one crab boat in the fleet that has an experimental fisheries permit for Whale Safe Dungeness Crab. Our dear friend and local die-hard fisherman Captain Brand Little has applied for and obtained this single permit.


  • 1 count/ea crab per order.
  • Delivered to our warehouse live, then delivered to your door cooked (not live). 
  • These are WHOLE crabs. Make sure you have your crab cracker handy. 
  • All crabs weigh at least over 1.75# live, and are at least 1.5# cooked when they arrive to your door. This is our quality control benchmark for cooked crabs.
  • Local Bay Area delivery only. Not available for shipping at this time.


Instead of crab traps all being visible with a line and buoy for each trap, the crab pots are all tied together in a long line with the rope staying at the bottom. There is one buoy that is released by remote control for the very first pot.  When Brand's boat, the Pale Horse, is above the first in the line of crab pots, he releases the buoy, it comes to the surface and then they pull the full line of pots up on the boat. 

He can only do 50 pots out of his 400 pot normal permit. His is great in terms of protecting the whales from potential entanglement while still enabling the crab fishermen to make a living and provide us with amazing local crabs. Read more about Captain Brand Little's exciting new 'pop up' crab pot technology here

Origin: California

Method of Capture: Pots

Wild or Farmed: Wild

Good Alternative MSC
Cooked Dungeness Crabs will have a bright orange, pink shell. They have a sweet, delicate, and a slight nutty flavor. This is the crab everyone on the West Coast waits for in the winter!
Cooked Dungeness Crab and be enjoyed as Crab Louie or just picking the meat from the shell and dipping into drawn butter. The meat can also be removed and tossed in butter to be eaten over pasta with some of the crab 'fat' from the body.
While it is best eaten within a day or two, it can freeze well - just remove the legs from the main carapace and freeze for several months. The shells make a fantastic stock that can also be frozen for several months as well.

If you are refrigerating your cooked crab, try to keep it as cold as you can to maintain the freshness.

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