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The king crab —internationally known as king crab— is one of the most coveted seafoods in the world and the gem of tables on special occasions. Its enormous legs, loaded with white, sweet, and firm-fibered meat, have turned this crustacean from the cold northern seas into a synonym for gastronomic luxury. At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we select top-quality king crab, caught and processed at its optimal point and kept cold so that it arrives at your table with all its flavor intact. In this guide, we explain with expertise what king crab is, where it comes from, how it is prepared, how it differs from spider crab or brown crab, and how to choose, preserve, and serve this delicacy.
What is king crab?
King crab is a decapod crustacean of the genus Paralithodes, belonging to the family Lithodidae. The most commercially valued species is Paralithodes camtschaticus, known as the red king crab, followed by the blue king crab (Paralithodes platypus) and the golden king crab (Lithodes aequispinus). Unlike true crabs, the king crab has three visible pairs of walking legs —instead of four— because the last pair is reduced and hidden under the carapace. An adult specimen can weigh over 10 kilograms and reach a leg span of more than one and a half meters, which explains its impressive presence on a platter. It is, without a doubt, one of the largest and most prestigious shellfish on the planet.
Origin: the cold northern seas
The king crab's habitat is the icy, deep waters of the Northern Hemisphere. The most recognized fisheries are concentrated in the Bering Sea, the coasts of Alaska, the Barents Sea, and the North Pacific waters off Russia, Japan, and the Kamchatka Peninsula. It is precisely from Kamchatka that one of the most famous historical denominations comes, that of the Russian king crab. These extremely cold waters, rich in nutrients and slow-growing, are responsible for the firm texture and concentrated, sweet flavor of its meat. Catching is strictly regulated by quotas and seasons to ensure the sustainability of the resource, which contributes to its exclusive nature and high price.
Legs and meat: where the best is
In king crab, the treasure is in the legs. Unlike other crustaceans where the entire body is utilized, here the most valuable meat is concentrated in the long walking legs and claws. Each section contains a generous cylinder of compact white meat that is easily extracted. King crab legs are usually sold pre-cooked and frozen, cut into sections (clusters) or as whole legs, which greatly facilitates their preparation at home. The meat yield is high, and its presentation —those reddish segments covered with small spines— is so striking that it has become an icon of high-end seafood cuisine.
How to cook and thaw king crab
Most king crab sold is pre-cooked and frozen on board, right after being caught, to preserve its freshness. This means that, in reality, you only need to thaw and heat it, not cook it from raw. The correct thawing method is slow: transfer the legs from the freezer to the refrigerator 12 to 24 hours before consumption, placing them on a rack to drain. Avoid thawing at room temperature or in hot water, which dries out the meat. To serve it hot, simply steam the legs for 5-7 minutes, bake them wrapped in aluminum foil, or briefly immerse them in boiling salted water. Do not overcook: the meat is already cooked, and excessive heat makes it fibrous and dry. It is also delicious cold, freshly thawed, simply accompanied by melted butter, a squeeze of lemon, or a light mayonnaise.
