Craving Dungeness crab? Your patience is about to be rewarded

The Dungeness crab season has opened in parts of Washington and Oregon, which means it’s time to find the best spots to get fresh crab. The season was delayed this year to ensure crab quality and protect whales from getting caught in crab fishing gear.

Dungeness crab season opened Jan. 15 from Klipsan Beach on the Long Beach Peninsula south to Cape Falcon, Oregon, which includes the Columbia River and Willapa Bay areas (in addition to some fishing areas available only for Native tribal fishing). The rest of the fishing areas remain closed until the crabs have finished molting and developed their hard outer shells. That’s typically in early January, but this year, it’s been a little later than usual, which experts believe is connected to the warming oceans. That means crab prices have remained high and that you were more likely to get frozen crab than fresh — until now.

The Dungeness crab season was estimated to be worth $66.8 million last year, the second-highest value on record. It’s a staple fishery in the Pacific Northwest, and part of what makes this region such a special place to get fresh seafood. The name “Dungeness” comes from Dungeness, a small community in Washington state where these crabs were first commercially fished.

To satisfy your Dungeness craving, pop over to Fishermen’s Terminal in Magnolia and slip into Chinook’s at Salmon Bay, a hidden gem of a restaurant that only the locals seem to know about. Inside, you can nosh on the freshest seafood, while admiring the very boats that brought that seafood to you, moored just a few yards away. The Dungeness crab cakes are truly among the best in the PNW.

If you’re looking to pick up some fresh crab and bring it home, swing into Wild Salmon Seafood Market next door to Chinook’s at Fishermen’s Terminal. There, you’ll find good prices, friendly service and a great selection of seafood, including live and cooked Dungeness crabs. On your way out, don’t forget to grab a baguette from Sea Wolf, a family-owned Seattle bakery, which the market often has near the check-out stand.

If you’re looking for a more upscale experience, head to Anthony’s at Pier 66 on the waterfront in downtown Seattle, where you’ll find Dungeness crab in many of the restaurant’s featured dishes. The Dungeness crab fettuccine is absolutely decadent and not to be missed. If you want something a little lighter, the Dungeness crab and corn chowder is also a great option. The restaurant features an incredible wine list packed with PNW selections including some truly excellent wines from Abeja and Long Shadows wineries.

And if you want a little escape from the city, head to the Restaurant at Salish Lodge, which was recently recognized as the Best Resort in the West by Travel and Leisure magazine. The restaurant’s dinner menu includes some pretty delicious Dungeness crab cakes, and if brunch is more your thing, the Dungeness crab benedict alone is worth the trip. Another option is the Restaurant at Friday Harbor House, perched just above the ferry landing on San Juan Island. The calming views of the harbor, mixed with the welcoming atmosphere make this a special treat. The island-inspired menu features lots of seafood, but the Dungeness crab cazuelitas, a sort of potato dumpling and fried masa base with fresh crab and salsa, are a unique preparation that pair perfectly with a crisp white wine.