Top Dungeness Crab dishes in Seattle

Whole steamed or cracked Dungeness, the menu's anchor and the reason most tables are here

Heavy-on-the-crab cake with minimal binder, one of the menu's longest-running staples

Sweet local Dungeness crab on a buttered split-top, often the standout when in season.

Loose-packed crab cakes that lean heavily on the crab itself rather than binder

Whole cooked Dungeness crab from local waters — sold by the pound and a Pike Place staple.

Mostly-crab cakes with a thin breadcrumb crust, served with remoulade

Generous crab-forward cakes with light binder, served with remoulade

Savory, golden-fried beignets packed with fresh Dungeness crab.

Crab-heavy cakes with minimal filler, lightly seared — leaning on the local crab supply.

Crab-forward (not bready) with a remoulade — a Northwest classic done well

Lump Dungeness with minimal binder, panko-crusted and pan-seared.

Whole-crab presentation, drawn butter — seasonal centerpiece

Local crab on a buttered, toasted bun — the airport-elevated lobster-roll equivalent

Local Dungeness held together with minimal filler — a classic PNW seafood plate