Abstract: King crab is one of the most prized seafoods in the world. Its long, meaty legs, with a sweet and delicate flavor unlike any other crustacean, make it a luxury product that appears on the menus of the planet's best restaurants. But you don't have to go to a re...
Table of Contents
- What is King Crab
- Types of King Crab
- King Crab Price: Why is it so expensive?
- Chatka: The benchmark in canned king crab
- How to cook king crab
- How to choose quality king crab
- King crab vs. other crustaceans: key differences
- Frequently asked questions about king crab
- Frequently Asked Questions
- Conclusion
King crab is one of the most prized seafoods in the world. Its long, meaty legs, with a sweet and delicate flavor unlike any other crustacean, make it a luxury product that appears on the menus of the planet's best restaurants. But you don't have to go to a restaurant to enjoy it: with the right can and a couple of clear ideas, you can prepare spectacular dishes at home.
In this guide, we cover everything you need to know about king crab: what it is exactly, what types exist, how much it costs, how to cook it, and how to choose the best canned variety. At Bacalalo, we have been working with premium seafood products since 1990, and king crab is one of the most requested by our most discerning customers.
What is King Crab
King crab is a large crustacean that inhabits the cold waters of the North Pacific and subarctic Atlantic. Its scientific name varies by species, but the most well-known belong to the genus Paralithodes. Unlike common crabs, king crab has a spiny shell, extraordinarily long legs, and a proportionally larger amount of meat.
An adult red king crab specimen can reach a leg span of almost two meters and weigh more than ten kilograms, although those that reach the market usually weigh between three and six kilograms. The meat is concentrated in the legs and claws, which are the parts that are marketed both fresh and canned.
King crab fishing is one of the most dangerous and regulated in the world. It is caught mainly in Alaska, Russia (Bering Sea and Kamchatka), Norway, and Chile. Fishing quotas are strict to ensure the sustainability of populations, which partly explains its high price.
Types of King Crab
There are three main types of king crab that reach the European market. Each has its own characteristics that influence flavor, texture, and price.
Red King Crab
It is the best known, the largest, and the most gastronomically valued. Its shell, dark red when alive and bright red when cooked, is unmistakable. Red king crab meat has an intense sweet flavor, a firm but tender texture, and a snow-white color with red streaks at the edges.
This species is fished in Alaska and the Russian Bering Sea. Alaskan specimens, especially those from Bristol Bay, are considered the best in the world for their size and the consistency of their meat. The price of red king crab is the highest of the three varieties.
Blue King Crab
Smaller than the red but with equally delicious meat. Its shell has bluish tones when alive, although once cooked it acquires an orange color similar to that of the red. Blue king crab meat is slightly sweeter and more delicate in texture than red.
It is fished mainly in the Pribilof Islands and Saint Matthew Islands, in Alaska. Its catch is more limited and its populations are smaller, making it a less common product on the market but highly prized by connoisseurs.
Golden King Crab
The smallest of the three and the most accessible in price. Its shell is a golden-orange hue, and its legs are proportionally shorter. The meat is tasty but less sweet than the other two varieties, with a slightly more fibrous texture.
It is fished in the Aleutian Islands and in deeper waters than its red and blue relatives. It is the variety most used in medium-high quality canned goods because it offers a good quality-price ratio.
King Crab Price: Why is it so expensive?
King crab is one of the most expensive seafoods on the market. Fresh Alaskan red king crab legs can cost between 50 and 80 euros per kilogram in Europe, and in high season prices go even higher. There are several reasons that explain this price:
- Dangerous and costly fishing: King crab fishing in the Bering Sea is carried out in extreme conditions, with waves several meters high and sub-zero temperatures. The operating costs of crabbing boats are enormous.
- Limited fishing quotas: Quotas are set annually according to the state of the populations. Some years quotas are drastically reduced or entire seasons are closed, as has happened several times with Alaskan red crab.
- Low yield: From a five-kilogram king crab, approximately one and a half kilograms is usable meat. The meat-to-total-weight ratio is low compared to other seafood.
- Complex logistics: King crab is normally processed on board the vessel or in plants near the port, cooked, and immediately frozen. The cold chain from Alaska or Russia to Europe is long and costly.
- Growing demand: The Asian market, especially China and Japan, has driven up global demand for king crab in the last two decades.
For those who want to enjoy king crab without paying the price of fresh product, canned is the smartest alternative. Good quality canned king crab legs retain the texture and flavor of the fresh product at a fraction of the price.
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Chatka: The benchmark in canned king crab
Chatka is the global benchmark brand for canned king crab. Founded in the 1960s, Chatka selects Russian king crab from the Bering Sea and processes it into cans, preserving the intact leg fiber structure, something that lower-end brands do not achieve.
The difference between a Chatka canned king crab and a generic one is evident when opening the can: in Chatka, the meat fibers are defined, the color is clean white with pinkish tones, and the texture is firm to the touch. In inferior canned goods, the meat appears shredded, with a more opaque color and a soft texture.
At Bacalalo, we work with two Chatka formats:
- Chatka King Crab Legs 110 g: individual format, perfect for a dinner for two or a special appetizer. Contains selected king crab legs.
- Chatka King Crab Legs 400 g: family or event format. Contains premium quality legs and claws with excellent yield.
For a broader view of the world of premium canned goods, we recommend our guide to gourmet canned seafood.
How to cook king crab
Canned king crab is already cooked and ready to eat. Preparation focuses on how to serve it and how to integrate it into dishes without losing its delicate texture and flavor.
Serve cold: the purest option
The most common way, and the one that best respects the product, is to serve king crab cold or at room temperature. Open the can, drain the preserving liquid, and arrange the legs and meat on a plate. Serve with:
- Homemade mayonnaise: the classic combination. Mayonnaise with a hint of lemon and a pinch of cayenne is the perfect accompaniment.
- Warm clarified butter: American style. Melt butter, remove milk solids, and serve in a small bowl for dipping the legs.
- Lemon and olive oil: the simplest option and the one that best lets the product speak for itself.
King crab salad
Shred the king crab meat over a bed of mixed greens, diced ripe avocado, sliced cherry tomatoes, and cucumber. Dress with a vinaigrette of lemon, olive oil, and a touch of old-fashioned mustard. Do not add strong-flavored ingredients (raw onion, garlic, intense spices) as they would mask the subtle flavor of the crab.
Pasta with king crab
Cook linguine or tagliatelle al dente. In a large pan, heat olive oil with a whole garlic clove (which you will remove later), add the shredded crab meat and sauté for just one minute over medium heat. Add the pasta, a little of its cooking water, some chili flakes, and fresh parsley. The heat should be minimal so as not to toughen the crab meat.
King crab toast
The quickest and most elegant appetizer. On toasted crystal bread, place a layer of mashed avocado with lemon, arrange the king crab fibers on top, and finish with a few drops of sesame oil and toasted sesame seeds. The combination of textures (crispy bread, creamy avocado, firm crab) is addictive.
Gratin King Crab
Place the crab meat in individual shells or small ramekins. Cover with a light béchamel sauce flavored with a hint of sherry and gratin in the oven at 200 degrees Celsius for 5-7 minutes until the surface is golden. Serve immediately. It is a luxurious appetizer that can be prepared in fifteen minutes.
How to choose quality king crab
Whether fresh or canned, there are clear signs that indicate the quality of king crab:
- Origin: King crab from Alaska and the Bering Sea is of the highest quality. Always look for the origin on the label.
- Type of meat: The legs and claws are the prime parts. Body meat is more shredded and less valued.
- Canned: The fibers should be intact and defined, not shredded. The preserving liquid should be clear, not cloudy. The Chatka brand is the benchmark for a reason: its quality control is superior to most competitors.
- Fresh/frozen: The legs should have a clean, sea-like smell, without ammonia. The shell should be intact, without dark spots.
King crab vs. other crustaceans: key differences
It is common to confuse king crab with other similar crustaceans. Here are the most important differences:
King crab vs. spider crab
They are not the same. Spider crab (Maja squinado) is a European crab with a rounded, spiny shell. Its meat is more fibrous and has a more iodized flavor than king crab. Spider crab is mainly consumed in Galicia and the Cantabrian Sea, while king crab comes from subarctic waters of the Pacific and North Atlantic.
King crab vs. edible crab
The edible crab (Cancer pagurus) is much smaller and has proportionally larger claws. Its meat is tasty but with a different, more compact, and less sweet texture. Edible crab is a common and affordable product in European markets, while king crab is a luxury product.
King crab vs. snow crab
Snow crab (Chionoecetes opilio) is the most similar to king crab in format and presentation. Its legs are thinner, and the meat is sweeter but less meaty. It is more economical than king crab and is frequently used in sushi and salads. The confusion between the two is common in restaurants that do not specify the species.
Frequently Asked Questions
Is king crab the same as spider crab?
No. King crab and spider crab are completely different species. King crab belongs to the genus Paralithodes and inhabits subarctic waters of the Pacific and North Atlantic. Spider crab (Maja squinado) is a European crab. They differ in size, taste, texture, and price.
Why is king crab so expensive?
Due to a combination of extremely dangerous and costly fishing, limited catch quotas, low meat yield relative to total weight, complex cold chain logistics from Alaska or Russia to Europe, and increasing global demand, especially from the Asian market.
Is canned king crab good?
Yes, as long as you choose a quality brand. Premium canned goods like Chatka maintain the intact texture of the leg fibers and a taste very close to that of the fresh product. The key is to choose canned goods that specify legs rather than shredded body meat.
How is fresh king crab eaten?
Fresh or frozen legs are boiled in salted water for 10-12 minutes. They are opened with kitchen shears or a nutcracker, and the meat is eaten directly, dipped in clarified butter or mayonnaise.
How much king crab do I need per person?
For canned crab, allow 80 to 100 grams per person as an appetizer, or between 150 and 200 grams as a main course. A 110-gram can is sufficient for an appetizer for two people or a generous individual starter.
Can king crab be frozen once the can is opened?
It can be, but it's not ideal. The texture suffers from freezing. If you have leftovers, store them in an airtight container in the refrigerator and consume within a maximum of two days. If you need to freeze it, do so with a little of its preserving liquid to minimize moisture loss.
How many legs does a king crab have?
A king crab has ten legs in total: six walking legs, two large claws, and two smaller legs near the mouth. The walking legs and claws are the parts that are commercially sold for human consumption.
What wine pairs best with king crab?
A full-bodied and somewhat unctuous white wine: oaked Chardonnay, a good white Burgundy, or a quality Galician Godello. King crab has a sweet and delicate flavor that needs a wine that complements it without overpowering it.
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Conclusion
From Mercat del Ninot in Barcelona, we have been selecting the best seafood for over 35 years. If this guide has been useful to you, explore our catalog at bacalalo.com and receive the same quality that we have sold in the market since 1990 at home.
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