We kill and clean our Dungies prior to steam/boil for 15 minutes. We get the water boiling, put the perforated bucket with the crab in it in the cook pot and start the timer when the water comes back to a boil. When the time is up, unless we are eating it hot we quickly chill them in cold water. A cold beer for the cook makes this tough job a lot easier:-))
Another way we cook them is to kill and clean then liberally coat them with olive oil, some garlic (more the better), crushed red peppers, and then put them on a roasting pan and add a lot of fresh rosemary on top. Bake at about 425, eat when it smells great (20 min ?). Ummm, can't wait for the season to open in July, sure glad spot prawn season opens in three weeks.
SV Laurie Anne
1988 Brewer 40 Pilothouse