You don’t need a complicated steamer basket or a fancy pot. A simple stockpot with a lid works perfectly. The key is volume: the water must stay at a boil when you drop the crab in.
A note on gender: Female Dungeness crabs (the "sooks") have more meat in the body and a deeper flavor. Males (the "jimmies") have bigger claws. Both boil exactly the same way. Just don’t ask the crab at the market which one it is—they don’t like small talk.
What to Serve With It
Melted butter, obviously. A sprinkle of Old Bay or furikake (for a modern twist). Cold beer or a crisp Sauvignon Blanc. And a pile of napkins because civilized eating doesn’t apply here.
For a side, a simple fennel and orange salad cuts the richness. Or just eat the crab alone and call it dinner. No judgment.
