There are over 4500 species of crab in the world. Though only a few of these species end up on our dinner tables, in our kitchens, or on our plates, it can still be hard to keep track of all of these different types of crab and their many different traits. Some of the most common crab varieties include snow crabs, king crabs, and Dungeness crabs. If you want to learn more about Dungeness crab, read this blog post from our sister restaurant, Crab House. Today we are going to explore snow crab vs king crab and the important distinctions between the two. This post will help you identify which variety best suits your wallet, taste buds, and cooking styles.
As a seafood lover, I’m always on the hunt for the best and tastiest crab varieties to try. With thousands of crab species found across the globe, it can be overwhelming to know where to start. Through my personal crabbing and tasting journeys, I’ve discovered some of the most delectable crab types that are must-eats for any crustacean enthusiast.
In this complete guide, I’ll walk you through the prime crab contenders – from tender to indulgent, briny to sweet – and provide tips on how to pick, prep, and cook each variety. By the end, you’ll be a crab connoisseur ready to seek out these succulent shellfish So let’s get cracking!
Most Prized Picks for Best Tasting Crab
1. Stone Crab
Hailing from the warm waters of the Gulf of Mexico along the Florida coast stone crab claws are a sublime cold-served delicacy. Their meat tastes sublimely sweet with a firm yet tender texture.
Stone crab season runs October 15 to May 15, when their meat is at its peak. Fishermen humanely detach one claw before returning the crab to grow another. The claws arrive pre-cooked, ready to crack open and dip in mustard sauce or clarified butter. Icy cold stone crab claws never disappoint!
2. Snow Crab
For briny sweetness, snow crab takes the cake. The flaky white leg meat of this North Pacific and Atlantic dweller has a slightly salty ocean flavor.
Snow crab legs are typically steamed or boiled then served with melted butter or lemon. Their long, thin clusters make for quite the crab crackin’ feast.
3. Dungeness Crab
With an autumn-to-spring season, Dungeness crab is a Pacific Northwest treasure. Their pink-hued bodies yield succulent white meat with a mildly sweet and nutty taste.
Dungeness is perfect for cracking and eating whole, lending itself to crab bisques, cakes, and so much more. I love it simply boiled or broiled with garlic-lemon butter.
4. Blue Crab
For full crab flavor, you can’t beat the blue crab. Named for their blue-tinted claws, these East Coast favorites have a signature briny taste and texture.
Blue crab shines through minimal seasoning. Old Bay and lemon do the trick! Soft shell season (when they’ve just molted) offers edible whole bodies bursting with flavor.
5. Soft-Shell Crab
Speaking of soft shell, this is one of the best textural crab experiences. During molting season, soft-shell crabs offer the entire body – shell and all – ripe for eating.
Fried or sautéed soft shell is unbeatably crispy yet flaky, showcasing the crab’s natural sweetness. I love to feast on these ones!
6. Alaskan King Crab
For supreme decadence, Alaskan king crab takes top billing. Treasured for its huge size, firm yet tender texture, and rich, buttery flavor, Alaskan king crab screams indulgence.
The legs, cooked via steaming or boiling, are the crab connoisseur’s caviar. Served with drawn butter or on their own, the tender meat melts in your mouth.
7. Japanese Spider Crab
Looking like a creature straight from the abyss, Japanese spider crab makes for a dramatic meal. Growing up to 12 feet wide, they’re the largest arthropods in the world!
Beneath its alien appearance lies amazing crab flavor -tender, sweet, and delicate. Though rare, they are worth seeking out for a mind-blowing eating experience.
8. Maine Rock Crab
For East Coast brininess, the Maine rock crab (aka peekytoe crab) brings rich ocean essence. Their small, dense claws and legs pack sweet, saline meat.
Maine rock crabs are perfect for appetizers, salads, pastas, and beyond. I like them simply steamed then dipped in clarified brown butter.
Tips for Picking and Prepping Top Crab Types
Now that you’re familiar with some of the best and tastiest crab varieties, let’s go over some key tips for choosing, prepping, and cooking these succulent crustaceans:
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For freshness, look for crabs that smell like the ocean – avoid any with a fishy odor. Make sure they’re alive before cooking if buying whole.
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For cleaning, rinse crabs under cold water before cooking. Use a knife or shears to snip off face/mouth parts and remove top shell.
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Cooking methods like boiling, steaming, baking, and grilling all work well. Aim for 8-12 minutes for smaller crabs.
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Check for doneness by looking for a bright red shell and ensuring meat is opaque white.
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For whole cooked crab, use a crab cracker and pick to remove meat from the body and claws.
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For crab legs, use your hands or crackers to break open the shell and pull out meat.
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Season simply with lemon, clarified butter, herbs, Old Bay, mustard sauce, or garlic butter.
Cracking Open Delicious Crab Opportunities
With this comprehensive guide, you now have the knowledge to seek out the most delectable crab types and prepare them like a pro. From sweet and delicate to salty and indulgent, there’s a perfect crab for every palate.
I hope I’ve cracked open a new appreciation for these sensational shellfish. Now it’s time to get cooking and savor the amazing flavors of crab! Any variety you try is sure to be claw-some.
What are Snow Crabs
Snow crabs are a species of crab that are named for the color of their meat. Fun fact: when snow crabs are cooked, their bright red meat turns snowy white, which is how they got their name. Because their legs are long, like king crabs’, they are also sometimes called “queen crabs.” Most of the time, you can find these kinds of crab or crab legs at your local grocery store or fish market. The snow crab legs are typically sold in pre-packed clusters.
The Key Differences between Snow vs King Crab
When comparing snow crab vs king crab it’s easy to look at what they have in common. Their homes are similar, they both have long legs, and they are cooked in very similar ways. Now let’s take a look at the difference between snow crab and king crab.
King crab vs snow crab taste very differently and their meat is usually used for different purposes. Some people say that King crab meat is the best crab meat ever. It is usually a treat to eat it on its own or with a buttery dip. Snow crab is great for appetizers because it tastes more savory. It is also often used in salads, dips, spreads, and even soup, but it is also great on its own. You might want to look into the differences between snow crab and king crab depending on how you like to cook them and the occasion (not that you need a reason to eat delicious crab).
King crab is always more expensive per pound than snow crab because people want to eat it and the meat is juicy. You can only catch king crab during certain times of the year. King Crab legs can go from anywhere between $50-100/per pound. For that price, you might not eat king crab every night, but when you do, it is well worth it. Snow Crab is more common. Because of its longer harvesting season, the price is more affordable. Snow Crab typically comes in at $20-40/ per pound. The snow crab is also a better choice for omelets, souffles, and pasta sauces because of the way it feels.
The Best Kinds of Crab to Eat
FAQ
What crabs have the best meat?
Is Dungeness or snow crab better?
What is the best crab meat to get?
What is the best crab to eat?
Dungeness crab is one of the best crabs to eat since it has large, meaty legs like King crab. The sweet, flaky meat inside one whole crab can serve two people, making it the perfect meal for a romantic dinner with your significant other. Serve the entire crab, boiled or steamed, with a side of melted butter or dipping sauce.
Are coconut crabs healthy to eat?
Crabs are rich in omega 3 fatty acids, protein, vitamins like riboflavin and minerals like selenium, copper, phosphorus. Coconut crabs are not known to be poisonous. The fat in the abdomen and the egg inside the female are the delicious edible parts. It is prepared by steaming or boiling them in coconut milk. Consuming coconut crab along with sea mango, cerbera manghas may make the coconut crab toxic due to the presence of cardiac cardenolides(cardiac active steroids). This causes electrolyte imbalance that affects the electrical conductivity of the heart.
What is the best crab to eat in Florida?
Snow crabs are one of the best crabs to eat since their white meat is so flaky and delicious. Use a cracker to break the outer shell to get to the long, thick spears of meat inside each leg. BILLY’S STONE CRAB FOR THE FRESHEST SEAFOOD IN SOUTHERN FLORIDA!
What kind of meat does a crab eat?
Sweet white meat inside positively enormous, long, spiny legs. The European and Japanese varieties (up to 9 ft. wide!) are harvested for food, while species in Florida are largely ignored due to their tough, muscly meat. One of the more difficult crabs to cook, it is boiled or baked.