For seafood lovers, few dining experiences compare to the joy of cracking open freshly steamed Dungeness crab clusters With their sweet, succulent meat and fun, hands-on eating style, these Pacific Northwest favorites have become a quintessential part of the region’s cuisine But for newcomers, questions may arise when you first encounter these delicious crustaceans on a restaurant menu or seafood counter. What exactly are crab clusters? How do they differ from regular crab legs? Read on for a complete guide to Dungeness crab clusters so you can dive right into these briny delights!
An Intro to the Dungeness Crab
First, a quick primer on the Dungeness crab itself. These large edible crabs are found along the west coast of North America from Alaska down to California. They get their name from the small fishing village of Dungeness, Washington where they were first commercially harvested in the 19th century.
Dungeness crabs have a brownish-purple exoskeleton and measure around 5-10 inches across. Their sweet, mildly briny flesh has made them a staple of Pacific Northwest cuisine for generations. Unlike some other crab species the meat fills out the body and claws rather than just the legs. This gives Dungeness crabs their satisfyingly plump meaty texture when cooked.
What Is a Crab Cluster?
A crab cluster refers to a portion of cooked Dungeness crab consisting of 4 or 5 connected crab legs, along with some body meat still attached where the legs join together. More specifically:
4-5 intact crab legs – Each segment of leg is left connected, not split individually.
1 shoulder section – Where the legs converge, a piece of the top shell and meat remains attached.
Some backfin meat – Sweet chunks of body meat cling to the ends of the legs.
1-2 claws (optional) – Smaller pincer claws may be left on some clusters.
So rather than serving detached legs, clusters provide a generous section of plump crab meat, shell still intact and ready for cracking and eating.
Why Do Crabs Come in Clusters?
There are a few key reasons clusters have become the preferred way to cook and serve fresh Dungeness crab:
Preserves flavor – Leaving sections of shell on helps lock in moisture and juiciness when cooking.
Retains texture – The shells protect the delicate meat from overcooking.
Distributes prized meat – Each person gets some succulent body meat, not just skinny legs.
Enhances presentation – Beautiful arrangements of cracked clusters look bountiful.
Provides fuller experience – Cracking and picking out meat is part of the fun!
In short, clusters provide the optimal flavor, texture and eating experience with these prized crustaceans of the Pacific coast.
Buying and Serving Crab Clusters
When purchasing fresh crab, you’ll most often find them cooked and served in cluster form. Here are some tips for buying, preparing and enjoying Dungeness crab clusters:
Purchase from a trusted source – Ensure your seafood is fresh and of high quality. Look for a reputable fish market or seafood restaurant.
Choose similar-sized clusters – For even cooking and meat distribution aim for clusters of roughly the same size.
Plan 4-6 clusters per person – Depending on appetite, this allows for a generous individual serving.
Keep cold before cooking – Store clusters chilled on ice until ready to cook. Do not freeze them again after thawing.
Steam, boil or bake – Typical cooking methods for reheating clusters to serve.
Crack shells at joints – Use a mallet, cracker or your hands to break shells while leaving meat intact.
Provide dipping sauces – Melted butter, lemon aioli, etc. for dipping cracked meat.
Get your hands dirty! – Cracking and eating with your hands is all part of the fun and tradition.
Tips for Crackin’ and Eatin’ Crab Clusters
Once you’ve got properly cooked clusters ready, it’s time for the best part – crackin’ and eatin’! Here are my top tips for making the most of a Dungeness crab cluster feast:
Twist off legs and claws where they meet the body. Legs will easily detach at joints.
Use a mallet or cracker to crack shells, starting from the tip and working inward.
Don’t shatter shells, just crack enough to expose meat.
Use your hands or a small fork to pull meat from cracked shells.
Suck out juice and meat from smaller leg segments.
Carefully crack claws from the side, not on top. Watch for sharp points!
Save the rich meat from the shoulder and backfin for last.
Provide picks and extra napkins for digging out every morsel.
Don’t forget the rich tamale found under the top shell!
Take your time and have fun picking out all the sweet nuggets of meat from legs, claws, and body. The shared experience of laughing, talking, and nibbling these briny bites connects you to generations of Northwest food culture.
Dungeness Crab Cluster Recipes to Try
Beyond just dipping and dunking the cracked clusters in butter, creative cooks have found many ways to incorporate crab cluster meat into delicious recipes:
Crab cakes – Gently fold chunky pieces of crab into the cake mix rather than shredding.
Crab salad – Toss large chunks with celery, onion, lemon juice and mayo.
Crab linguine – Sauté clusters in white wine and olive oil before adding cooked pasta.
Crab omelets – Fill omelets with crab meat, cheese and fresh herbs.
Crab melts – Pile crab clusters atop bread with cheese and bake open-faced.
Crab eggs benedict – Top poached eggs and English muffins with a generous helping of crab.
Crab soup – Gently simmer clusters in broth with vegetables and cream.
So beyond just enjoying Dungeness clusters au natural, you can incorporate those luscious chunks of meat into all sorts of inventive dishes.
Is Crab Meat Better When Sold in Clusters?
While already cracked Dungeness legs are convenient, clusters do provide the optimal flavor, texture and overall eating enjoyment. Here’s why clusters beat plain legs any day:
More quantity and quality of meat – Clusters include choice backfin and shoulder meat.
Protection from overcooking – Shells prevent drying out.
Mess retained by shells – No small shards of meat flying everywhere.
Briny juices stay in – Shells keep moisture locked in.
Traditional eating experience – More fun and satisfying to pick your own meat.
Better presentation – Whole clusters simply look more impressive!
So while cracked legs certainly work in some recipes, for enjoying Dungeness crab at its utmost flavor and texture, cook and serve it in the customary cluster form.
Common Questions about Crab Clusters
If you’re new to the tradition of cooking and eating Dungeness crab in clusters, chances are you still have some questions:
How many clusters should I buy per person?
For an adult appetite allow 4-6 clusters per individual. Larger folks may be able to eat more.
Do I need any special tools for cracking?
You can use your hands, but crab mallets, crackers or small hammers make it easier.
Which parts of the cluster have the sweetest meat?
The rich tamale and backfin meat are the tastiest sections.
Can I freeze and reheat clusters?
It’s best to cook frozen clusters without thawing first to prevent meat loss.
What’s the shelf life of fresh clusters?
Store live clusters no more than 2 days. Eat cooked clusters within 3-4 days.
How can I pick the meat without making a mess?
Newspaper under the table helps with debris. Provide plenty of napkins too!
Crab Cluster Fun for the Whole Family
More than just being incredibly tasty, Dungeness crab clusters offer fun for families and groups when it comes time to crack shells and dig out the goodness inside. Kids love getting their hands dirty picking meat out of the cracked pieces. And adults enjoy the communal, hands-on experience of sharing the clusters piled high on the table.
The rich, briny flavor evokes the essence of the Pacific coast like few other foods can. So embrace the delicious tradition of cooking and feasting on Dungeness crab clusters for your next seafood meal. Just be ready for juicy fingers and happy tummies when you dive into these Northwest specialties.
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