King Crab – Red King, Blue and Golden Crab Information

If you’ve ever tasted sweet king crab, you’ve likely developed a love for this succulent shellfish. However, if you’re new to the world of crab, get ready for one of the tastiest treats from the ocean.

You may have seen king crab in your grocer’s seafood section, but perhaps you’ve felt intimidated by its large size and unusual shape. Maybe you’ve looked at it and wondered how best to prepare and serve it.

No worries! It’s not difficult to include king crab in your meals, and once you try it, you’ll find yourself going back for more bites of this wonderful shellfish.

About the King Crab

As its name suggests, the king crab is the largest of the crab species and the most sought after by fishermen. Adult king crabs can reach lengths of up to 8 feet, but regardless of their size, king crab commands a hefty price.
Also known as the stone crab, it’s found in the frigid waters around Alaska, Russia, and the Scandinavian countries, where it was introduced by the Russians. (In fact, Norway is currently experiencing an alarming overpopulation of crabs in the Barents Sea, which is harming other marine life.)

Most experts agree that fishing for king crab is one of the most dangerous jobs in North America. This is another reason for its high price. Those who fish for crab endure harsh weather and challenging working conditions. Yet, they continue to return, proud of their heritage as fishermen, often training their sons to love the sea as well.

Types of King Crab

In the vast Bering Sea and other nearby cold waters, fishermen catch three kinds of king crab, each found in distinctly different areas of the sea. All three varieties have slightly different characteristics, though their tastes are similar.

Red King Crab: The mighty red king crab is regarded as the most prized species of crab in the world. Found in the waters of Alaska’s Bristol Bay and Norton Sound, this variety is considered the best tasting of the three. The meat is beautiful, white with shades of red, and is best served steaming hot. When caught, the crab’s exterior is dark red and brightens after cooking. Harvests of red king crab vary yearly, with some years offering a long harvest and others lasting only a few days. Since Alaska became a state in 1959, nearly 2 billion pounds of red king crab have been harvested from Bristol Bay and Norton Sound, with a net worth of about $1.6 billion. Only sockeye salmon has been deemed more valuable.

Blue King Crab: Most of the blue king crab consumed in North America is caught near St. Matthew Island and the Pribilof Islands, between Russia and Alaska near the Bering Strait. This species is best known for its massive claws, often making it the largest of the three varieties. Its taste is a close second to red king crab, and diners are always astounded by the size of its legs and claws. When alive, the blue king crab is brown with blue highlights, turning orange-red when cooked. Many stores market it as red king crab, and it can taste nearly as good if prepared correctly.

Golden (or Brown) King Crab: These smaller crabs are caught in the waters surrounding Alaska’s Aleutian Islands, typically in deeper waters than the other varieties. Because they are smaller, they produce less meat but are more affordable than the red or blue varieties. Their taste is very similar, perhaps even a bit sweeter than that of their larger counterparts.

Purchasing

When you view king crab at the fish counter, the prices may be confusing. King crab is marketed according to how many legs it would take to make a 10-pound package. For example, really large legs might be labeled ‘6-9’, indicating that it takes between 6 and 9 legs to total 10 pounds. Smaller golden crab legs may come in bundles of up to 24 pieces.
If the crab legs are not labeled as ‘red, blue, or golden’, you can identify them in a few ways. Red king crab legs tend to be solid red and are long and thin. In contrast, blue crab legs have a reddish-orange color and, while also long and slender, tend to be more tubular than those of the red variety. Golden king crab legs are easier to identify because they are much smaller and less expensive than the other two varieties.

Remember, crab legs are sold after being cooked, so you won’t see the original shell color that fishermen see when pulling them from the sea.

Cooking

King crab is cooked after it’s caught and is then flash-frozen to preserve its delicious taste. Your job is to reheat it for consumption. There are several ways to do this.
First, thaw your crab in the refrigerator (not on the kitchen counter). If you need to thaw it quickly, run it under cold water, bending the legs at the joints to check if it has thawed.

When it’s time to reheat, you can choose from several methods, including boiling, steaming, or baking—these are the most common. Reheating is a quick process, taking no more than 7-8 minutes for very large king crab legs, while smaller ones can be reheated in as little as 4 minutes. Avoid overcooking, as this can dry out the crab and compromise its succulent texture.

Serving

King crab legs are usually served intact in their natural shell. Everyone has their favorite method for extracting the meat from the legs. Some use a standard nutcracker, while others prefer a fork or knife. Some even use small hammers to crack the sometimes-hard shell.
If you’re hosting a party, you may want to pre-crack the shells to make it easier and less messy for your guests. Some seafood markets will split the crab for you upon request.

Remember to serve your steaming hot crab with a bowl of melted butter for dipping. Some chefs add a little something extra to the butter, like garlic, depending on individual tastes.