King crabs are large decapod crustaceans with rich, flavorful meat. The most commonly used species for food is Paralithodes camtschatica, but other species like red, brown, golden, and blue king crabs are also harvested. Scarlet king crab has delicious meat but is not commercially viable. Crabmeat is high in protein and low in fat.
King crabs are crustaceans highly prized for their rich, flavorful meat. Biologists may use the term “king crab” to refer to a family of creatures, while diners usually mean Paralithodes camtschatica, a specific crab in this family, when talking about king crab. Many restaurants offer king crab on their menus as these large crabs are plentiful and have a high meat yield, making them commercially valuable.
In the sense of a biological family, king crabs are classified as decapods, meaning they have 10 legs, including two claws that are used to grasp and manipulate prey. King crabs are generally quite large, a trait reflected in their common name, implying superior size. They also prefer cold waters such as those found in the North Pacific, and some have unusual features such as slightly asymmetrical bodies or shells covered in horny projections.
The most widely used food species in the king crab family is the aforementioned P. camtschatica, also called king crab, valued as one of the largest crab species. Because crab tends to have a disappointing meat to total weight ratio, red crab is a popular food, as it has a high yield of usable meat. In addition to red king crab, commercial fishermen also harvest brown or golden king crab and king crab, two smaller species with meat that has comparable flavor. The huge claws of the blue king crab can make it an interesting conversation piece when served whole.
Another species, the scarlet king crab, has immensely flavorful and sweet meat, but is not a commercially viable species due to its limited population distribution. Therefore, most people never taste it unless they have fishing or crab-harvesting friends who might randomly pick up the scarlet king crab. Other king crab species are harvested regionally and are sometimes enjoyed by local people, although they may not be widely exported.
An adult king crab can reach 10 pounds (about five kilograms) when fully grown. Crabmeat is high in protein and some trace elements, making it a great addition to the human diet. Contrary to popular belief, crabmeat is also relatively low in fat; most crab dinners are greasy due to the supplementary ingredients used, such as butter dips. Numerous recipes for king crab in fresh, frozen and canned form can be found using your favorite search engine.
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