Dungeness crab season has begun here in the Pacific Northwest. The annual December opening is perfectly timed with the onset of holiday get-togethers and family celebrations.

This highly sought after crustacean is known for its delicate flavor and slightly sweet taste as well as their high meat-to-shell ratio. You can typically expect a 2-pound crab to yield a generous half-pound of meat. Oregon’s state-run fishery ensures that the crab is sustainably harvested and Seafood Watch gives it a ‘Best Choice’ rating.

The famous food icon and Portlander, James Beard, described Dungeness crab as a “…meal the gods intended only for the pure in palate.” We have to agree.

The easiest preparation is to place a live crab in boiling salted water and cook for 15-20 minutes. The shell should turn a bright orange. Afterward, immerse in cold water to cool and clean. Serve chilled or heated with melted butter and lemon. It’s equally delicious served on a pile of newspapers or fine China.

If you want to make a little more effort, then the recipe options are limitless, but here are a few that we’d recommend.

Oregon Dungeness Crab Chowder
Courtesy of Edible Portland

Judith’s Dungeness Crab Cioppino
Courtesy of Food & Wine

Oven-Roasted Dungeness Crab
Courtesy of Bon Appétit

Dungeness Crab Lemon Basil Pasta
Courtesy of Savory Sweet Life

Dungeness Crab Bisque
Courtesy of Williams-Sonoma

For DIY types, crabbing is easily accessible on the Oregon Coast. You can secure a shellfish license for about $7 (residents), rent an inexpensive crab pot, throw it off the end of a dock, and collect your harvest a few hours later.