All About Alaskan King Crabs

There are few shellfish in the world that share the lauded reputation of Alaskan King crabs. Living anywhere between the intertidal and 720 meters deep, King crabs call home the coldest waters of the north and are not easy to catch. Harvesting king crabs is dangerous work, but once plated, there is nothing difficult about enjoy their meat. Their appeal is three-fold: their form is lovely and elegant, the flavor sweet and tasty, and they are low in fat and high in protein.

Lovely and Elegant

The largest and thus most impressive of all the crabs caught in the world, weighing on average between 6 to 10 pounds. Even if only simply garnished, served with a side of butter, Alaska King Crab lends itself to a variety of attractive plate presentations.

Sweet and tasty

Prized for the white body meat and leg meat, as a potential part of your next meal, Alaskan king crabs are extremely versatile. They can act as the main course to your next formal dinner, or take the form of a crab cake appetizer or King Crab Antipasto to kick things off. Crab meat can be stir-fried and included in a pasta dish, or used as a filling.

Nutritious: low in fat and high in protein

Three kinds of Alaskan King crabs are commercially sought after: red king crab, blue king crab, and brown king crab. Each is not only delicious but also nutritious. The red king crab, when truly red, is considered the most prized species of crab in the world. In a 3.5 oz portion of King Crab there are but 96 calories and 2 grams of fat, and a whopping 19 grams of protein!

Catching them may be treacherous, but eating king crabs is positively divine. From the cold waters of Alaska to a warm plate at your favorite seafood restaurant, there are few meals as succulent, and few shellfish as elegant.