![]() Similarly, king crab loves the cold waters off the coast of Alaska, and we source ours from the Bering Sea. Our Alaskan Super Jumbo Snow Crab Clusters come from the deep waters off of Juneau, Alaska. Snow crabs prefer the deep, cold water of Northern seas, and are typically found in the North Atlantic and North Pacific oceans. Unlike the other two, only one claw of the stone crab is removed by the fisherman - the rest is released (unharmed) back into the water, where they are able to grow another claw! As for the claw that shows up on your dinner plate, it is delightfully meaty and succulent. The tender texture and buttery, melt-in-your-mouth leg meat makes the tough crack into the leg well worth it. Alaskan king crab is known and loved for its long, smooth ropes of meat in each leg. Not only are snow crabs much smaller in size, but they also have softer outer shells that can be cracked using just your hands (although a tool keeps things tidy!). Snow crab meat is on the firm side - it’s more fibrous and shreddable compared to the others. That said, stone crab claws are sometimes served with mustard - a tangy match for their signature sweetness.Īlthough most crab is beloved for its sweet, delicate taste, the texture varies greatly between species. Stone crab claw meat is boldly sweet and firm, and doesn’t need much accompaniment as far as condiments go. Snow crab has a sweet, slightly briny flavor while king crab features a rich sweetness, not unlike lobster in its taste. ![]() Alaskan king crabs are the biggest option in the world - a single king crab can reach more than 20 pounds and have a leg span of up to five feet! Snow crabs are significantly smaller than king crab, but bigger than stone crabs.Īcross the board, seafood lovers enjoy crab for its sweet flavor - no matter the type. The first difference to note between these various crabs is the sheer size. Read on to discover the differences between the types of crab we typically carry. Each variety of crab comes with its own flavor delights. Since chefs are experts on what tastes good, cost is an indicator of the perceived quality of the species.Is there anything more satisfying than cracking into crab legs? We certainly don’t think so! Crab legs are widely sought after for their tender taste and sweet flavor - in fact, crab is often what converts “non-seafood” people into loyal fans. The more desirable a crab species is to restaurants, the higher the price is going to be for everyone. Crab is a big seller in restaurants, a popular splurge for special occasions. Though body meat can be stringy, it is still very, very tasty, and can be cheaper.įinally, demand dictates price. ![]() ![]() Often this is more for presentation purposes than flavor: whole lumps look more attractive. On the other hand, when you buy whole crab, you’re also paying for shell weight in the per-pound price and overnight shipping cost, so the disparity may not be as huge as it first appears.įor many crab species, whole lumps of claw meat and leg meat are prized more than body meat. Shelling crab is very labor intensive, so you can save money if you are willing to do the work at home. Pre-picked crab meat is incredibly convenient but is generally more expensive. Budget, flavor preferences, and how you plan on eating it are all things to consider when choosing which crab to buy. ![]()
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