In summary: A comparison of 3 premium shellfish: king crab (€90-150/kg, pre-cooked, easy), lobster (€40-70/kg, classic, balanced), spider crab (€25-50/kg, traditional gastronomic). Each has its moment and diner.
Table of contents
The three kings of the sea
King crab (Paralithodes camtschaticus), spider crab (Maja brachydactyla), and lobster (Homarus gammarus) are the three most prized premium shellfish in the gourmet catalog. They share a high price, complex preparation, and a flavor that justifies the cost, but they are very different products in terms of origin, texture, and how they are eaten.
This guide compares the three options so you know which one to choose depending on the occasion, the guest, and the budget.
King Crab: the giant of the cold oceans
Origin: Cold waters of Alaska, Kamchatka (Russia), northern Norway. Species introduced by humans to European seas decades ago, it has expanded.
Size: Up to 25 kg and 1.80 m leg span. Females are smaller than males.
What is consumed: The legs (cluster) and large claws. The central body has little meat.
Flavor: Sweet, similar to lobster but more intense. Fibrous-firm texture.
Price: €90-150/kg for frozen cooked leg.
How to serve: Steam for 8-10 min with melted butter and lemon. NO complex preparation required.
Galician spider crab: the traditional premium
Origin: Northeast Atlantic waters, especially the Galician and Portuguese coasts.
Size: 600-1500g (females smaller).
What is consumed: Everything: claws, legs, and body meat (inside), including the reddish corals (roe), which are the most coveted part.
Flavor: Complex, mineral, marine. Corals add deep umami. Females tend to be tastier in season.
Price: €25-50/kg fresh. Male slightly more expensive than female.
How to serve: Boil for 18-22 min depending on weight in salted water with bay leaf. Serve in its opened shell, eat with picks.
Lobster: the classic king of premium menus
Origin: Northeast Atlantic, mainly Galicia, Asturias, and French Brittany. European blue lobster (Homarus gammarus) is more prized than American lobster (H. americanus, darker).
Size: 400g-2 kg.
What is consumed: Claws (especially meaty), tail (rear part, firm and sweet), legs (little meat but tasty).
Flavor: Sweet-marine, firm texture, "the king of seafood" according to many.
Price: €40-70/kg fresh live.
How to serve: Boil for 12-18 min depending on size, cut lengthwise in half, serve with seaweed mayonnaise or butter sauce with lemon.
Decision matrix: when to choose each one
King crab if: "wow" gift, dinner with guests who have never tried it, exclusive cuisine. Already cooked = less risk of error. Recommended: pre-cooked frozen cluster.
Lobster if: classic romantic dinner, formal occasion, diners who appreciate uncomplicated flavor. Easier to eat than spider crab, more cost-effective than king crab.
Spider crab if: gastronomic gathering where the eating process is appreciated, foodies, traditional Galician cuisine. The experience of extracting the meat with picks is part of the ritual.
Recommended pairings
King crab: Fresh Albariño Rías Baixas, brut nature cava, champagne. Melted butter + lemon on the side.
Lobster: Chablis white, white Burgundy, Alsatian Riesling, reserve cava. Butter sauce with parsley and garlic.
Spider crab: Young Albariño, Txakoli, Treixadura, dry Manzanilla from Sanlúcar. Mayonnaise or just with lemon. Rustic white bread.
Frequently asked questions
Which is more expensive: king crab, spider crab, or lobster?
Which has more usable meat?
Which tastes better?
Which is easier to eat?
Which is best for an event or gift?
When is the season?
To conclude
All three are gastronomic investments. If you have to choose one for the first time, lobster is the safest due to its price/experience balance. If you want to impress someone who hasn't tried it, king crab offers more wow-factor per kilo. If you have a table of foodies who appreciate the process, Galician spider crab is the cultured choice. At Bacalalo, you'll find premium pre-cooked frozen king crab for when you want the wow without the risk of cooking it poorly.
