What is a Good Price for Dungeness Crab Legs?

What is a Good Price for Dungeness Crab Legs?

If you’re looking for a seafood feast that will leave your taste buds singing, then dungeness crab legs are the perfect dish for you. Wholesale prices for fresh Dungeness crabs range from around $4 per pound to upwards of $10 per pound, making them an affordable option for any big party. However, since crab legs are such a popular item, it’s always best to check the prices in your local market before buying in bulk.

What is a Bad Price for Crab Legs?

If you’re on a budget, then you may want to steer clear of crab legs. While they are still a fairly affordable seafood option, they can be considerably cheaper if you purchase them in bulk or find them on sale.

Which is better: Crab Legs or Shrimp?

While both crab legs and shrimp are delicious, they have their own specific advantages. For one, shrimp are a bit more versatile – they can be cooked in a number of ways, making them a great choice for anyone looking for something that can be adapted to their taste. On the other hand, crab legs are a bit more delicate – they’re usually less expensive, and their meat is denser and juicier.

How to Store and Prepare Dungeness crab Legs

If you’re looking for an easy and delicious seafood party appetizer, look no further than the Dungeness crab legs! These little beauties are simple to prepare and perfect for any gathering.

To store your crab legs, simply place them in a single layer on a baking sheet lined with parchment paper. Make sure to cover them completely so that they stay moist. Store in the fridge for up to 3 days or in the freezer for up to 2 weeks. Once you’re ready to cook them, simply preheat your oven to 400 degrees Fahrenheit and bake for 12-15 minutes per side.

Enjoy your Dungeness crab legs as is or try one of our favorite recipes:

Dungeness crab Legs with Garlic Butter


6 tablespoons (¾ stick) unsalted butter, at room temperature

1 tablespoon garlic, minced

1/4 teaspoon kosher salt

3/4 teaspoon black pepper

2 tablespoons all-purpose flour

1 cup milk

1/2 cup heavy cream

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