Local Dungeness crab is one of our culinary jewels. And when we say local we’re serious; the fleet calls Fisherman’s Wharf home.

But anyone can buy a great crab. It takes more work to serve a great crab. We buy live crabs and cook and clean them every day, for every item. Not everyone does.

Throughout February, our chefs will prepare many succulent crab dishes like Steamed Crab with Shoestring Sweet Potatoes and Chile-Lime Drawn Butter; Dungeness Crab & Fennel Soup with Pickled Crab and Blood Orange; Cold Crab Tacos with Jicama Slaw; Dungeness Crab Cioppino; Dungeness Crab Cakes & Filet Mignon with Green Garlic Béarnaise, and more.*

Join us for the best crab you can get your hands on, without getting cold and wet yourself.

click here for reservations

The local Dungeness crab population is carefully managed and harvested at sustainable levels. Unlike some other crab species, like the Chesapeake Bay blue crab, habitat loss and other environmental issues are not threatening the species. Local crabbers help by returning females and immature crabs to the ocean, to protect future stocks.

for more information on Seafood Watch