The Best Types of Crab Legs, Ranked

As a seafood lover, I’m always on the hunt for the most delicious and meaty crab legs. With so many options out there, it can be hard to determine which type of crab has the best legs. That’s why I’ve taken the time to research and rank the most popular crab legs on the market. Keep reading to find out my picks for the best crab legs and why they made the cut!

King Crab Legs

Hands down king crab legs take first place when it comes to taste and texture. Alaskan king crab legs come from the largest species of crab in the world. With their bright red shells and thick, chunky meat these crab legs are truly fit for a king!

King crab legs contain big, hearty chunks of sweet white meat. Their flavor is delicate, clean, and slightly briny from the ocean. The texture is firm yet tender, meaty yet flaky. These legs are massive in size, making it easy to get plenty of meat with minimal shell cracking effort. I also love that the meat comes out in beautiful, large chunks instead of stringy strands.

While king crab legs are one of the most expensive types of crab legs, they are worth splurging on for special occasions. Just a few king crab legs can feed two people easily. The exceptionally high meat yield and succulent flavor make these my number one pick.

Snow Crab Legs

Coming in at a close second are snow crab legs. Snow crab is sometimes called queen crab, and for good reason. These crab legs offer a similar sweet, delicate flavor as king crab. But they are smaller in size with thinner, more angular legs.

The snow white meat of snow crab legs is mildly briny and incredibly tender. While the portions of meat are smaller, snow crab legs contain fewer shell fragments. This makes it quicker and easier to access the flaky meat inside. I also find the narrower legs easier to crack and snip open with kitchen shears.

Snow crab legs provide great value as they offer a taste similar to king crab at a lower cost. The smaller leg sizes allow the flavorful meat to cook fast. Snow crab is perfect for pasta, seafood boils and crab cakes. It’s an excellent budget-friendly alternative to splurge-worthy king crab.

Dungeness Crab Legs

Hailing from the Pacific Northwest, Dungeness crab has become a staple on seafood menus across the country. These round stout crabs yield shorter fatter legs with a unique sweet and briny flavor.

Dungeness crab meat is white with red tinges along the edges. It has a texture similar to king and snow crab, though slightly more fibrous. The meat has a milder flavor with fruity notes coming through. Each compact bite explodes with juiciness.

I recommend enjoying Dungeness crab legs split open and roasted with garlic butter. The rich flavor pairs perfectly with butter and absorbs any seasoning beautifully. Keep an eye out for fresh Dungeness crab when in season, typically November through June. For an authentic taste of the Pacific Northwest, Dungeness crab legs are a must.

Blue Crab Legs

Blue crab is found on the East and Gulf coasts of the U.S. Most people associate this species with Maryland crab cakes. But blue crab legs are also tasty in their own right.

The legs are smaller and thinner than other crab varieties, with a light blue hue. You’ll need patience to extract all the sweet meat from inside these slender limbs. But it’s worth it for the signature flavor that emerges.

Blue crab meat has robust, salty notes that pair well with Old Bay seasoning. The texture falls right between flaky king crab and fibrous Dungeness crab. I prefer to steam or boil blue crab legs to bring out the ocean-fresh flavor. Then dip them in melted butter for richness.

While not as substantial as king crab legs, blue crab legs offer an authentic local flair. They work beautifully in crab boils, seafood bakes, and crab imperial.

Stone Crab Legs

Found off the coast of Florida, stone crab claws have become a delicacy due to their incredible sweetness and short season. Fishermen collect one claw from stone crabs and return them to the water to regrow the claw. This sustainable harvesting method allows the crabs to thrive.

The claws feature mammoth pincers with thick, chunky meat inside. Stone crab meat is snowy white with firm yet tender texture and mild flavor. The meat lacks fishy or briny notes, tasting sweeter than other crab varieties. The huge claws make for impressive platters and appetizers.

Enjoy stone crab claws chilled with mustard sauce for dipping. The buttery, delicate meat allows the flavor of the mustard sauce to shine. While pricier than other types of crab, stone crab claws provide excellent value for special occasions. Their colossal size and sweet succulence make them a memorable indulgence.

Atlantic Blue Crab

The Atlantic blue crab is a common variety found along the East Coast of the U.S. Its signature blue shell gives this crab its name. The legs contain sweet, delicate white meat with a slightly salty finish.

Atlantic blue crabs thrive in brackish estuaries and marshlands along the coast. Their ideal habitat allows the crabs to grow large and meaty. Blue crab legs contain moist, flaky meat in a thin dark blue shell. Extracting the meat does take some effort. But the sweet, briny flavor is well worth it.

Steaming or boiling draws out the best flavor in Atlantic blue crab. Many people associate blue crab with Maryland crab cakes thanks to its sweet yet robust flavor. The meat stands up well to spices and mixes without falling apart. For an authentic East Coast crab experience, you can’t go wrong with Atlantic blue crab legs.

Jonah Crab Legs

Jonah crab is often referred to as “poor man’s crab” due to its affordability. But its sweet flavor and tender meat stand on their own. Jonah crab legs offer great value for seafood lovers on a budget.

The crab’s brownish shell helps distinguish it from other varieties. Inside you’ll find beautiful white meat with red-tinted edges that flakes into sizable chunks. Jonah crab meat tastes sweeter and more delicate than blue crab. It has a mild briny flavor and moist texture similar to king and snow crab.

Jonah crab legs are quite versatile. Their relatively mild taste allows them to complement garlic butter, Cajun seasoning, lemon pepper, and more. Try them in crab cakes, seafood pasta, chowders, and steaming pots of boil. For an affordable yet delectable crab leg experience, Jonah crab is a great choice.

Choosing the Best Crab Legs

With so many options, which crab legs come out on top? Here are my top picks:

• For special occasions, go with king crab legs. Their colossal size, tender meat, and incredibly sweet flavor make them worth the price.
• For an affordable crowd-pleaser, pick snow crab legs. You get delicious taste without breaking the bank.
• For East Coast flavor, try Atlantic blue crab legs. Their signature briny taste shines through in classics like Maryland crab cakes.
• For a sustainable choice, select stone crab claws. Enjoy their meaty sweetness knowing one claw remains on each harvested crab.

No matter which type of crab legs you choose, follow these tips for serving success:

• Thaw frozen crab legs overnight in the fridge before cooking. This prevents meat from sticking to the shell.
• Use kitchen shears to snip shells lengthwise. Crack legs at segments to access meat.
• Steam or boil crab legs briefly to heat through without drying out the meat.
• Serve crab legs hot with melted butter, lemon wedges, and crusty bread for dipping heavenly meat.