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.
Crab legs are a coveted seafood delicacy that many people crave but don’t fully understand Their unique taste and texture set them apart from other types of shellfish But for the uninitiated, those same qualities can be confusing. What exactly does crab meat taste like? And why does it differ from crab to crab?
In this article, we’ll unpack the nuances of how various crab legs taste. You’ll learn how to distinguish between types of crab based on flavor profiles We’ll also cover the best cooking methods to highlight delicate sweetness. Read on to finally demystify the rich, briny joy of savoring fresh crab legs!
To understand the taste of crab legs, we first have to understand the different categories of crab. There are over 4,500 species of crab globally that fall into different families. The most commonly eaten crab legs come from:
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King crab – Found in cold Alaskan waters, these crabs have a reddish-brown shell and thick, chunky legs. Popular types are red king crab and blue king crab.
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Snow crab – Named for their translucent, snowy-white flesh, snow crabs inhabit the northwest Atlantic and Pacific oceans. Their legs are long and thin.
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Dungeness crab – A Pacific coast specialty, they have a purplish-brown shell and shorter, stout legs compared to other crab varieties.
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Stone crab – Native to warm Atlantic and Gulf waters, their meat-filled claws are a favorite. Only one claw is harvested from each crab before it’s returned to the ocean.
The family and species of crab has a major impact on the final flavor. But preparation plays a key role too. Next, let’s look at the taste differences between crab types.
Comparing the Signature Flavors of Crab Legs
While all crab shares a fundamental briny sweetness, each variety has its own distinct taste profile. Here’s an overview of the signature flavor of popular crab legs:
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King crab legs – The largest of edible crab, king crab legs offer a pronounced richness. Their meat is creamy white with a natural sweetness that has subtle nutty or buttery notes. The chunky, substantial texture adds to the indulgence.
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Snow crab legs – Smaller and more delicate than king crab with a crisp bite, snow crab has a lighter, cleaner taste. It’s mildly sweet with a subtle saltiness that makes it refreshing. The flaky yet firm meat has a more porous texture.
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Dungeness crab legs – With a flavor often described as mild and subtle, dungeness crab has a sweetness similar to shrimp. It lacks the overt crab flavor of king or snow crab. The flaky flesh has a finer, smoother texture.
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Stone crab claws – Intensely sweet and buttery, stone crab claws offer big flavor for small pieces of meat. It tastes richer than other crab but with a similar briny character. The tender texture contrasts nicely with the crunchy claw.
As you can see, crab legs span a taste spectrum from rich and sweet to mild and briny. Preparation and precise cooking time also affect the moisture, flavor, and texture. Now let’s look at the best cooking methods.
Cooking Crab Legs to Highlight Sweet, Briny Flavor
Proper cooking is key to maximizing the taste and texture of crab legs. Here are some top cooking methods:
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Boiling – The high heat helps open shells for easy meat removal. It also infuses the crab with subtle seasoning from the water. Don’t overcook or the meat can become mushy.
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Steaming – More gentle than boiling, steaming keeps crab legs tender and juicy. Aromatic ingredients like lemon can add flavor to the steam.
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Grilling – Quick grilling over high heat lends delicious charred notes. Baste the shell with butter or sauce to keep the meat from drying out.
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Broiling – Direct top heat from broiling browns the shell while locking in crab flavor. Keep a close eye to prevent burning.
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Sautéing – A quick sauté in butter, garlic, and herbs is a classic way to highlight crab’s sweetness.
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Baking – Slow baking at 375°F gently warms the meat but can dry it out, so brush with oil or baste while cooking.
The beauty of crab legs is experimenting with different cooking techniques to fully appreciate their flavor. Just be careful not to overcook them.
Handling and Storing Crab Legs
To get the best-tasting crab legs on your table, proper handling and storage are a must. Here are some top tips:
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Buy fresh, raw crab rather than pre-cooked whenever possible. This preserves natural flavor.
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If buying frozen crab legs, thaw overnight in the fridge rather than microwave for better texture.
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Cook thawed crab legs within a day or two for optimal taste. The longer they sit, the more the flavor fades.
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Store cooked crab legs in an airtight container and consume within 3-4 days. The meat dries out over time.
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Refrigerate at 40°F or slightly below; higher temps cause the meat to deteriorate faster.
Follow these guidelines and your crab legs will impress your palate with their signature sweet and briny essence.
Perfect Pairings That Enhance Crab Leg Flavor
Crab legs taste delicious on their own but also shine when paired with complementary flavors. Here are some mouthwatering matches:
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Butter – A classic pairing, butter enhances natural sweetness and moisture. Melted garlic butter is especially delicious drizzled over hot crab legs.
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Lemon – Bright, tangy lemon cuts through the rich taste and balances brininess. Squeeze fresh lemon over boiled crab or mix into aioli.
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Shellfish sauce – Savory clam juice, shrimp sauce, and fish sauce lend an umami punch that highlights crab flavor.
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Wine – A dry white wine like Sauvignon Blanc cools the palate while letting crab’s sweetness shine.
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Rice – Fluffy white or fried rice soaks up the crab’s juices while adding mild flavor.
With the right pairings, you can make crab legs explode with flavor. Now let’s answer some common questions.
Frequently Asked Questions About Crab Leg Taste
If you’re new to eating crab legs, you probably have some questions about how they taste. Here are answers to some frequently asked questions:
How does crab leg meat differ from crab body meat?
Crab leg meat is slightly firmer and not quite as sweet or tender. But it still has the quintessential crab flavor.
Do female crabs taste different than male crabs?
Female crabs generally have a richer taste as they are higher in fat needed for egg production. But all crabs have the same essential briny sweetness.
Is fresh or frozen crab better?
Fresh crab has a slight edge on flavor. But frozen crab that is properly processed retains excellent taste.
Do bigger crab legs mean better flavor?
Not necessarily. Leg size correlates to the crab’s age, not its flavor. Both large and small legs have great taste.
Should I eat soft-shell or hard-shell crab legs?
Soft-shell simply means a crab that recently molted. The flavor difference is minimal. Choose based on preference.
Indulge in the Sweet Luxury of Crab
Where does the King Crab come from?
King Crabs are typically found in Alaska and the Bering Sea. Similar to snow crabs, these long legged crustaceans also enjoy the cold water of the northern pacific oceans. Their harvesting season is much shorter than that of the snow crab. It usually only lasts from late October to early January, but weather can cut that time short.
Where do Snow Crabs come from?
We look to the deep, cold waters of the North Atlantic and North Pacific oceans to answer the question “where does snow crab come from?” Snow crabs can be found anywhere from the cold waters of Siberia to Newfoundland and even in Alaska. This makes their harvesting season one of the longest lasting from late fall until early summer.