Cleaning & Cooking Crab on the Oregon Coast: A Complete Guide

Cleaning & Cooking Crab on the Oregon Coast: A Complete Guide

Few coastal experiences are as rewarding as catching, cleaning, and cooking your own Dungeness crab on the Oregon Coast. If you’re crabbing from a pier in Newport or hauling pots from a boat in Coos Bay, knowing how to handle your catch properly makes all the difference in taste and safety. Here’s everything you need to know—from the right tools and cleaning stations to tried-and-true cooking methods.

Essential Tools for Crabbing and Cleaning

Before you start, make sure you’re properly equipped. The right tools make cleaning easier and safer:

• Crab Gauge: Oregon law requires that male Dungeness crab measure at least 5¾ inches across the shell (between the points).
  
  
• Gloves: Thick rubber gloves protect your hands from sharp shells and claws.
  
  
• Bucket or Cooler: Keep your catch alive and cold with seawater or ice until you’re ready to clean.
  
  
• Cleaning Knife or Crab Cracker: A sturdy knife or specialized crab tool helps split shells cleanly.
  
  
• Cutting Board and Hose: For rinsing and cleaning the crab thoroughly.
  
  
• Large Pot or Crab Cooker: For boiling or steaming your crabs after cleaning.
  
  

Where to Clean Crab on the Oregon Coast

Almost every major harbor town has public crab cleaning stations with running water and waste disposal bins. These are designed to make the process simple and environmentally safe.

Here are some popular spots:

• Newport: The South Beach Marina and Port Dock 7 both have convenient cleaning stations near the docks.
  
  
• Florence: The Old Town Port of Siuslaw offers a public fish and crab cleaning table right on the boardwalk.
  
  
• Charleston (Coos Bay): The Charleston Marina Complex has multiple stainless-steel stations with hoses and crab disposal bins.
  
  
• Bandon: Near the Port of Bandon Boardwalk, visitors can find crab cleaning areas with running water and picnic tables.
  
  
• Garibaldi: The Garibaldi Marina provides a modern fish and crab cleaning facility right next to the public dock.
  
  

Tip: Always dispose of crab waste in the provided bins or the ocean, not in garbage cans or parking lots—it helps keep coastal areas clean and odor-free.

How to Clean a Crab

You can clean crab before or after cooking; many Oregon locals prefer cleaning before cooking for a cleaner, easier boil.

1. Dispatch humanely:
Place the crab on its back, and quickly pierce the center of the shell (the “mouth”) with a sharp knife. This kills it instantly and humanely.

2. Remove the shell:
Grab the crab by the back legs and pull upward to separate the top shell from the body.

3. Clean the body:
Remove the gills (feathery sponges on either side), internal organs, and the mandibles (mouth parts). Rinse the body cavity under running water until clean.

4. Break and prepare:
You can leave the body whole or break it in half for easier cooking and cracking later.

How to Cook Crab

Once cleaned, the fun part begins—cooking your fresh Oregon crab.

Boiling Method:

1. Bring a large pot of salted water (about 1/4 cup salt per gallon) to a rolling boil.
   
   
2. Add crab pieces and boil for 10–12 minutes for whole crabs, or 8–10 minutes for halves.
   
   
3. When shells turn bright orange, remove and place in ice water to stop cooking.
   
   

Steaming Method:

1. Fill a large pot with about 2 inches of water and place a steaming rack inside.
   
   
2. Bring water to a boil, add crab halves, and steam for 15–18 minutes.
   
   
3. Steaming preserves more flavor and texture than boiling.
   
   

Serving and Side Dishes

Fresh crab is delicious simply cracked open and dipped in melted butter with lemon. You can also try:

• Garlic bread or sourdough rolls for soaking up the juices
  
  
• Coleslaw or roasted corn for a fresh side
  
  
• Roasted potatoes or garlic noodles for a heartier meal
  
  
• A crisp Oregon Chardonnay or Pilsner pairs perfectly with the sweet meat of Dungeness crab
  
  

Tips

• Only harvest male crabs of legal size—females must be released immediately.
  
  
• Keep your catch cool and moist until cleaning.
  
  
• Many marinas rent crab rings, bait, and gauges if you don’t have your own gear.
  
  

While you’re crabbing off the docks in Garibaldi or the jetties of Charleston, few experiences capture the spirit of the Oregon Coast better than cooking up a fresh-caught Dungeness crab. With the right tools, a clean station, and a big pot of boiling seawater, you’ll have a coastal feast you’ll never forget.

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