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King crab (Paralithodes camtschaticus)

King crab
King crab

Scientific name for King crab

Paralithodes camtschaticus

Common name(s) for King crab

King crab, red king crab, Alaska king crab

Market name

King crab

Other language names for King crab

  • French: Crabe royal
  • German: Kurzschwanz-Krebs
  • Italian: Granchio
  • Japanese: Tarabagani
  • Spanish: Cangrejo

Introduction to King crab

King crabs are the biggest commercially harvested crabs. They have spiky shells and lengthy, spidery legs. While the majority of crabs have ten limbs, king crabs have six walking legs, a huge “killing” claw, and a tiny “feeder” claw. The merus, which originates from the top part of the walking leg, is the finest meat. It is advertised as “sophisticated.” The crabs reach a maximum length of 6 feet from leg tip to leg tip and weigh between 4 and 10 pounds. The hue of the shells changes depending on harvesting site. While red king crabs are the most frequent, there are also blue (P. platypus) and brown (Lithodes aequspina) king crabs. Red is the most marketable color, owing to its size, followed by blue and finally brown. Kings are found in shallow waters (60–100 fathoms) along the coasts of Southeast Alaska and the Bering Sea, where they inhabit flat, plain-like areas of sea bottom. King crabs often march in herds over these huge grasslands. They are captured in seven-by-seven-by-ten-foot wire-mesh traps.

Product Profile for King crab

Sweet, juicy, and flavorful, king crab is a delicacy. It has a harder, coarser texture than Dungeness crab flesh. The body meat of the monarch is a little flakier than the leg meat. The cooked crab leg’s spiky shell is a brilliant red color. Snow white meat with a crimson membrane. Almost all king crab marketed in the United States is cooked and frozen in brine. The meat, on the other hand, should not taste salty if properly prepared. After thawing, the flavor is at its peak.

Nutrition for King crab


Calories: 84
Fat Calories: 5.4
Total Fat: 0.6 g
Saturated Fat: 0.1 g
Cholesterol: 42 mg
Sodium: 836 mg
Protein: 18.3 g
Omega 3: N/A

Cooking tips for King crab

King crab flesh can be served hot or cold, chunked, flaked, or shredded. Gentle heating is all that is necessary for hot menu items. In the last 5 minutes of cooking, add to soups and stews. Legs are frequently served with drawn butter in their shells. To steam, place legs in a covered saucepan with an inch or two of water, bring to a boil, and steam for approximately 5 minutes, or until heated through.

Cooking methods for King crab

Bake , Boil , Steam

Primary Product Forms for King crab

Live

Fresh: Cooked sections, Cooked legs, Cooked claws, Picked meat

Frozen (most common): Cooked sections, Cooked legs, Cooked claws

Global Supply for King crab

Japan, Russia, United States, Iran