The Majestic King Crab: Alaska’s Famous Crustacean

The king crab is one of Alaska’s most iconic sea creatures. With its large, spiny shell and meaty claws, this tasty crustacean has become a symbol of Alaskan cuisine and culture. In this article, we’ll explore the biology, history, and culinary popularity of the mighty king crab.

There are several species of king crab found in the cold, northern Pacific waters off Alaska The two most common are the red king crab and the blue king crab.

• Red king crabs have a reddish-brown shell and can grow up to 24 pounds though 10-15 pounds is more common. Their leg span can reach 5-6 feet!

• Blue king crabs are slightly smaller, with a blue-hued shell and an average weight of 6-12 pounds.

Both species have a sweet, succulent meat that is treasured by seafood lovers. The large front claws are especially prized.

King crabs are bottom-dwelling creatures, using their long, spiny legs to walk along the seafloor rather than swimming. They feed on worms, fish, mollusks and even smaller crabs that they crush with their strong claws.

Interestingly, king crabs haven’t always lived in Alaska. They are native to the northern Pacific waters off Russia and Japan. Back in the 1960s, king crab larvae were introduced to the waters around Kodiak Island in an effort to jumpstart a crab fishery. The transplants were a huge success, and Alaska’s king crab population exploded in the decades that followed.

The Dangerous Job of Crab Fishing

Alaska’s abundant king crab supply soon led to a thriving commercial fishery. During crab fishing season, brave fishermen head out into the rough winter seas of the Bering Sea and Aleutian Islands in search of their lucrative catch.

The deadliest catch indeed! Crab fishing regularly makes lists as one of the most dangerous jobs in existence. Risks include heavy machinery treacherous weather, icy conditions, and the remote location far from emergency medical care. Fatalities are tragically not uncommon.

To catch the crabs, weighted traps or pots are lowered to the seafloor. A smelly bait lures the crabs inside, where they are unable to escape. The pots are retrieved and the crabs are shaken into the boat’s hold. It takes strength, endurance, and a lot of coffee to pull up hundreds of heavy, laden crab pots each day!

Strict regulations govern the crab fisheries to prevent overfishing. Crab fishing seasons are kept short, with all vessels required to cease operations once the total allowable catch has been hauled in.

From Sea to Table: Enjoying King Crab

While crab fishing is an arduous, hazardous job, the end result is sweet, succulent king crab on dinner tables across the country. Thanks to overnight shipping, you can enjoy fresh-caught Alaskan king crab even if you live far from its chilly source waters.

King crab is best enjoyed simply. The sweetness of the meat shines when complemented by a squeeze of lemon and some melted butter. For the ultimate crab feast, add some cooked corn, artisan bread, and a cold beer or white wine.

Some popular king crab recipe ideas include:

• Crab cakes – Combine lump crab meat with breadcrumbs, egg, and spices, then pan fry into delicious crab cakes.

• Crab bisque – Puree crab meat into a rich, creamy soup.

• Crab mac and cheese – For a decadent twist, add crab meat to creamy baked macaroni and cheese.

• Crab salad – Flake fresh crab and mix with mayo, lemon juice, diced veggies, and spices for a cool salad.

When buying king crab, look for crab legs that are translucent white and still in the shell. The meat should have a fresh, briny smell. Discard any crab with an off odor. Precut king crab meat saves time, but check for any unpleasant odor that indicates spoilage.

With its sweet flavor and impressively large size, king crab is sure to be the star of any meal. Try some fresh-caught Alaskan king crab today and enjoy a delicious taste of the last frontier!