Discovering the Best Dungeness Crab Sandwiches in Seattle: A Seafood Lover’s Guide

October 18, 2024

The Best Dungeness Crab Sandwiches in Seattle: Where to Eat and How to Make Your Own

Seattle's proximity to the cold Pacific waters makes it one of the best cities in the US for Dungeness crab -- and the Dungeness crab sandwich is one of the most satisfying ways to eat it. The combination of sweet, tender crab meat with a light aioli or lemon mayo on a toasted brioche or sourdough roll is a Pacific Northwest classic. This guide covers the best Seattle spots for a Dungeness crab sandwich and a complete recipe for making your own at home.

Dungeness Crab Meat | Dungeness Crab Merus Meat | Dungeness Crab Clusters

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Why Dungeness Crab Makes the Best Crab Sandwich

Flavor Profile

Dungeness crab has a mild, slightly sweet, slightly nutty flavor -- it is one of the most delicate and complex-tasting crabs available, and that flavor is best showcased in a preparation where the crab is the primary ingredient with minimal interference. A crab sandwich with a light lemon aioli, fresh greens, and a squeeze of lemon is the ideal format: the bread and condiments support the crab without competing with it. The key principle for any Dungeness crab sandwich: let the crab speak for itself; do not overdress.

Nutritional Value

Dungeness crab is one of the most nutritionally complete shellfish available -- approximately 19g of complete protein, 1-2g of fat, and under 100 calories per 3-ounce serving, with meaningful quantities of vitamin B12 (~375% DV), zinc (~40-45% DV), and selenium (~70-80% DV). A Dungeness crab sandwich using 4-6 oz of crab meat provides a high-protein, low-fat meal that is genuinely nutritious, not just indulgent. See The Health Benefits of Eating Dungeness Crab for the complete nutritional breakdown.

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Best Seattle Spots for a Dungeness Crab Sandwich

Pike Place Chowder (Pike Place Market)

Located in Post Alley at Pike Place Market, Pike Place Chowder is famous for its award-winning chowders -- but their Dungeness crab roll is equally worth the trip. The sandwich features generous portions of freshly picked Dungeness crab, lightly dressed in mayo, served in a soft, buttery roll. One of the most accessible and consistently excellent crab sandwiches in the city; expect a line during peak hours. Best visited on a weekday morning to avoid the longest waits.

Taylor Shellfish Oyster Bar (Pioneer Square and Capitol Hill)

Taylor Shellfish is primarily known for its oysters -- it operates its own shellfish farms in Puget Sound -- but their Dungeness crab sandwich is a standout. The sandwich features perfectly cooked crab meat on a toasted brioche bun with fresh greens and a light aioli. The sourcing is impeccable; Taylor Shellfish controls its supply chain from farm to table. Multiple Seattle locations; the Pioneer Square and Capitol Hill locations are the most convenient for visitors.

Ivar's Acres of Clams (Waterfront)

A Seattle institution since 1938, Ivar's on Pier 54 offers Dungeness crab in several formats, including a crab sandwich that highlights the local catch. The waterfront location and views of Elliott Bay make it a classic Seattle seafood experience. Best for a casual, unpretentious crab sandwich at a mid-range price point.

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How to Make a Dungeness Crab Sandwich at Home

A home Dungeness crab sandwich made with premium pre-picked crab meat takes under 15 minutes to assemble and rivals any restaurant version. The most important variable is the quality of the crab meat -- use Dungeness Crab Meat or Dungeness Crab Merus Meat (the merus is the leg section -- the sweetest and most tender part of the crab).

Ingredients (serves 2)

• 8-10 oz Dungeness Crab Meat, thawed, drained, and patted dry; picked over for any shell fragments
• 2 brioche rolls or 4 slices of sourdough, toasted
• 2 tbsp mayonnaise or crème fraîche
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh chives or flat-leaf parsley, finely chopped
• Salt and white pepper to taste
• Fresh butter lettuce or arugula
• Lemon wedges for serving
• Optional: sliced avocado, pickled cucumber, or capers

Instructions

1. In a bowl, gently combine the crab meat with mayonnaise, lemon juice, lemon zest, and chives; season with salt and white pepper -- fold gently; do not stir aggressively; you want visible pieces of crab meat throughout, not a uniform paste
2. Taste and adjust -- add more lemon for brightness, more mayo for richness; the dressing should lightly coat the crab without overwhelming it
3. Toast the brioche rolls or sourdough until golden; butter lightly while still warm
4. Place butter lettuce or arugula on the bottom half of each roll; spoon the crab mixture generously over the greens
5. Add optional toppings (avocado, pickled cucumber, capers) if using; close the sandwich; serve immediately with lemon wedges

Key Tips

• Do not overdress: the crab's natural sweetness should be the dominant flavor; use just enough mayo to bind the crab, not to coat it heavily
• Serve immediately: the toasted bread becomes soggy quickly once the crab mixture is added; assemble and serve right away
• Cold crab only: the crab meat must be thoroughly chilled before assembling; warm crab in a cold dressing produces an unpleasant lukewarm result
• Merus meat upgrade: Dungeness Crab Merus Meat (the leg section) is the sweetest and most tender part of the crab; using merus meat produces a noticeably superior sandwich

Dungeness Crab Meat | Dungeness Crab Merus Meat | Dungeness Crab Clusters

Also see: Health Benefits of Eating Dungeness Crab | Best Sides to Serve with Crab | Classic Crab Cocktail Recipe

Watch seafood preparation videos on the Global Seafoods YouTube Channel

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Frequently Asked Questions About Dungeness Crab Sandwiches

What's the best way to prepare Dungeness crab meat for a sandwich?

Thaw the crab meat overnight in the refrigerator; drain thoroughly and pat dry with paper towels -- excess moisture dilutes the dressing and makes the bread soggy. Pick over for any shell fragments. Combine gently with a light lemon mayo or aioli; fold rather than stir to preserve visible pieces of crab meat. Assemble and serve immediately on toasted bread.

Can I freeze Dungeness crab meat?

Yes -- store cooked crab meat in an airtight container or vacuum-sealed bag in the freezer for up to 2 months. Thaw overnight in the refrigerator before using; do not refreeze. Pat dry thoroughly after thawing -- frozen crab meat releases more moisture than fresh, which can make the sandwich dressing watery if not dried properly.

What sides pair well with a Dungeness crab sandwich?

Light sides that do not compete with the crab's delicate flavor: a simple arugula salad with lemon vinaigrette, roasted asparagus, a cup of Dungeness crab bisque, or classic kettle chips. Avoid heavy, strongly flavored sides (coleslaw with vinegar dressing, pickled vegetables) that overpower the crab's sweetness.

How much crab meat should I use for a sandwich?

4-6 oz per sandwich -- 4 oz for a lighter lunch sandwich; 6 oz for a hearty main course sandwich. Using less than 4 oz produces a sandwich where the bread and condiments dominate rather than the crab. The crab should be the most prominent ingredient in every bite.

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