Explore the mouthwatering world of crustaceans as we make our way through the tempting varieties of crabs that provide a rich culinary experience. This article takes us on a delectable voyage to discover which crab varieties are ideal for a genuinely decadent dining experience. The world of crab species offers a wide variety of tastes and textures, from the rich, buttery flavor of the King crab to the delicate taste of the Blue crab, and from the sweet and tender meat of the Dungeness crab. Every kind of crab has its own special qualities, such as juicy claws or tender legs, so seafood lovers have a lot of options. Our investigation will focus on these delicious crustaceans, illuminating the traits and tastes that make each variety of crab a delicious option for lovers of seafood. Come celebrate the unique flavors and culinary adaptability of these amazing animals with us as we take you on a delectable journey to find the best crabs for your table.
Dungeness crab is found in the Pacific Ocean, and it is a popular seafood item and seen as a delicacy. This is my personal favorite. The meat is dense and has a sweet, nutty flavor. Dungeness crab is often boiled or steamed and served with melted butter or garlic sauce. The majority of the meat is in the claws and legs. The purple shell turns red when cooked. I like to boil, steam, and grill these crabs before serving them with melted butter. Use the broken shells to make an outstanding fish stock.This crab is named after Dungeness, Washington, where it was first discovered and commercially fished.
King crab is a large, reddish-brown crab found in the cold waters of the Pacific and Atlantic oceans. The meat is dense and has a sweet flavor. King crab is often steamed. The legs and claws are the most prized parts of the crab. There are over 40 king crab species, but only three come from Alaska for consumption: golden, blue, and red king crab. Red king crab is widely considered the most prized, with its delicate flavor and firm texture. I like to eat king crab legs with drawn butter and a squeeze of lemon. Crab bisque is also an excellent recipe.
The blue crab is in many regional dishes, such as Chesapeake Bay crab cakes and Maryland crab soup. Blue crab meat is a high protein and low fat food, and it is also a good source of omega-3 fatty acids. The blue crab is found in the Chesapeake Bay and along the East Coast of the United States. The crab is harvested from April to November. Blue crab meat has a sweet, delicate flavor. Blue crab is also known as soft shell crab when harvested during the molting process. It’s delicious to eat the shell and all. I prefer blue crab steamed with Old Bay seasoning. I also like to make a crab Louie salad with blue crab meat.
The coconut crab is a type of crab found on the islands of the Indian and Pacific oceans. The crab’s ability to crack open coconuts with its powerful claws gets its name. Coconut crabs are the largest land-living arthropods globally, with a leg span of up to 3 feet. The crabs are nocturnal and spend their days hiding in burrows or among the trees. They come out to feed on coconuts, fruits, nuts, and small animals at night. Coconut crabs aren’t good eating, as their meat is tough and has a strong flavor. However, the crabs sometimes work in curries and other dishes.
The peekytoe crab is a small crab prized for its sweet, delicious taste. Peekytoe crab meat has a sweet, delicate flavor that is great in salads and crabcakes. These crabs used to be an unwanted byproduct of lobster fishing, but now they are prized in fine restaurants. Use the peekytoes in simple recipes that let the crab meat take center stage. These crabs are too delicate to be shipped alive, so you must handle them with exceptional care. My favorite way to eat peekytoe crab is in a simple crab salad with mayonnaise, lemon juice, and salt and pepper.
Brown Edible Crab
The brown edible crab is the most consumed in western Europe. Males have sweet white meat, and females have more savory brown meat. This crab is best consumed during the winter months, and the meat works in soups and stews. The brown edible crab resides in the North Sea, English Channel, and the Celtic Sea. Harvesting occurs year-round, but the peak season is from October to February. The brown edible crab is a sustainable seafood choice. This crab is also known as the common edible crab and the European brown crab. A great way to prepare this crab is to simply boil it and then serve with melted butter.
Florida Stone Crab
The Florida stone crab resides in the waters of the Gulf of Mexico. The crabs have sweet, delicate meat, which is considered a delicacy. The meat is in the claws and legs, and the shells are a deep red when cooked. Stone crab season occurs from October 15 to May 15. The crabs are harvested by trapping them in baited traps and boiling or steaming them. Claws are available in sizes medium, large, jumbo, and colossal. My favorite way to prepare Florida stone crab claws is to steam them and then dip in garlic butter.
Japanese Spider Crab
The Japanese spider crab is a species of crab found in the waters around Japan. They are the largest crab species in the world and can weigh up to 20 pounds. Spider crabs can live to be 100. They have a reddish-brown body with long legs that span up to 12 feet wide. They are a popular seafood item in Japan. The size and general unwieldliness of this crustacean make it challenging to cook. The crab is placed on top of a large pot of boiling water until steamed. A nice idea is to serve the Japanese spider crab with a soy-based dipping sauce.
The horsehair crab is a small, brown crustacean found in both the Atlantic and Pacific oceans. They typically range from 2-to-4 inches long, and their shells have a layer of fine hairs that give these crabs their name. Many consider horsehair crabs a delicacy and are especially popular in East Asian cuisine. They can be steamed, boiled, or stir-fried and come with ginger and scallions. Horsehair crabs are sometimes used in soup or as an ingredient in other dishes. A delicious preparation of horsehair crab is to steam them and then top with a vinegar-soy sauce mixture.
Snow crabs are a type of crab found in the North Pacific Ocean. They are a deep-water species living at depths of up to 3,000 feet and they are a reddish-brown color and have a square-shaped body. Snow crab legs are one of the most popular crab preparations. It is recommended to steam these delicious appendages because it is easy to overcook the meat. Snow crab meat is sweet and delicate, but about half of what you purchase is the shell. This ratio makes getting to the meat an art form with many tutorials on YouTube. An excellent way to serve snow crab is to steam the legs and then dip them in clarified butter.
The bairdi crab, also called the giant Alaska snow crab, is a large species of crab that resides in the waters of Alaska and Canada. These crabs are prized for their sweet and tender meat, considered a delicacy. Bairdi crabs are a popular seafood item, with the legs and claws the most popular parts to consume. Many consider the bairdi to be the best crab meat available. It lives at lower depths than many crab species, so it is harder to source and is expensive. To maintain stability, crews may only catch mature males. My favorite way to prepare this crab is to eat the claw meat as is. The sweetness of the meat pairs well with a glass of white wine.