Crab is among the most beloved seafood options worldwide, offering rich, succulent flavors and different textures depending on the type. These crustaceans have a special place on seafood menus across the globe. You can indulge in a hearty crab boil, savor delicate crab cakes, or enjoy a fresh crab salad. But not all crabs are the same. With so many different species available, each type offers its own unique taste and culinary experience.
In this guide, we’ll explore the top 10 best crab types that are popular for seafood. You will discover which types are a must-try delicacy and why they’re adored by chefs and food enthusiasts alike.
King Crab
The King Crab is known as the “king” of crabs for its impressive size and sweet, rich flavor. They are found in the cold waters of the Bering Sea and the North Pacific Ocean, especially around Alaska. They’re prized for their large, meaty legs, which can weigh above 2.3 kgs each. The two most popular species of King Crab are the Red King Crab and Golden King Crab. Where, the Red King Crab is prized high for its sweet, tender meat. King Crab meat is flavorful, offering a buttery taste that pairs perfectly with melted butter or a zesty dipping sauce. The legs of a King Crab are its most loved part, as they’re packed with firm, delicate meat. This crab is often served steamed or boiled, its meat can also be used in crab salads, pasta, and dips. King Crab is chosen for special occasions, fine dining experiences, or in large seafood platters, because of its attractive size. Due to the complexity of harvesting King Crabs, they are very expensive, but the flavor makes them worth the splurge.
Snow Crab
If you’re looking for a more affordable alternative to King Crab, the Snow Crab is an excellent option. Found in the North Atlantic and North Pacific Oceans, Snow Crabs are harvested primarily in the cold waters off the coasts of Alaska and Canada. They are smaller in size but still offer plenty of sweet, delicate meat in their legs and claws. Their legs are thinner than King Crab’s legs, making them easier to crack open and enjoy. Snow Crab meat is tender and slightly briny, with a more subtle flavor compared to King Crab. Since their shells crack open easily they are a favorite for seafood boils or crab leg feasts compared to King crabs. It’s also used in sushi rolls, salads, soups, and casseroles other than being served with drawn butter. One of the best things about Snow Crab is how versatile it is in recipes, making it a favorite in many seafood dishes. Since Snow Crab is more affordable than King Crab, it’s a great choice for casual dining or family meals.
Dungeness Crab
The Dungeness Crab is a West Coast treasure, found along the shores of the Pacific Ocean from Alaska to California. It gets its name from the town of Dungeness in Washington state, where the crab was first commercially harvested. Dungeness Crabs are medium-sized, weighing between 0.7 to 1.4 kg, their meat is loved for its sweet, nutty flavor. Dungeness Crabs are medium-sized, and their meat is firm yet succulent. It’s enjoyed boiled or steamed and served with melted butter, it’s also used in crab cakes, chowders, and pasta dishes. Dungeness Crab season is highly anticipated by seafood lovers, as it’s one of the best-tasting and most accessible crab varieties. They are a staple in the Pacific Northwest’s seafood menu, especially during the crab season from November to June.
Blue Crab
The Blue Crab is iconic along the U.S. East Coast, particularly in the Chesapeake Bay region. Known for its blue-tinged shell and sweet, delicate meat, the Blue Crab has been a culinary favorite for centuries. It’s a smaller species, typically weighing under a kg, but the flavor of its meat is highly prized. Blue Crabs can be enjoyed in a variety of ways. The most famous preparation is the Maryland-style crab cake, which highlights the sweet, succulent meat without adding too many spices. Another popular dish is soft-shell crabs, where the shelled crab is fried whole, making it a crispy, savory delight. Blue Crab meat is also used in soups, stews, and crab dips. Cracking open a Blue Crab may take some effort, but the payoff is worth it.
Stone Crab
The Stone Crab is renowned for its robust, meaty claws, which are a delicacy on their own. The Stone Crab is unique as only its claws are harvested. The crab itself is released back into the ocean to regenerate its claws. It is one of the most sustainable seafood options available. Stone Crabs are found in Florida and along the U.S. Gulf Coast. The claws are firm and meaty, offering a slightly sweet and salty flavor. They’re often served chilled with a mustard dipping sauce, focusing on the crab’s natural taste. Stone Crab season is from October to May which is eagerly awaited by seafood lovers, as it’s a true delicacy.
Red Rock Crab
The Red Rock Crab is not as well-known as other species, but it’s a West Coast favorite. It is found along the Pacific Coast, from California to Alaska. The Red Rock Crab is a smaller species with a bright red shell and firm, slightly sweet meat. These crabs are often boiled or steamed, and they are commonly used in seafood cocktails, salads, and crab cakes. Their smaller size makes them a bit more labor-intensive to eat, but the flavor is well worth the effort. Red Rock Crabs are also considered a sustainable seafood choice because they are abundant and relatively easy to catch.
Peekytoe Crab
The Peekytoe Crab, also known as Atlantic Rock Crab, is a delicacy harvested along the northeastern coast of the United States. It’s caught off the coast of Maine and is named after its “peeky” or “picked” toes, which point inward. Once considered a byproduct in lobster traps, its sweet, mild flavor has made it a favorite in fine-dining restaurants. Peekytoe Crab meat is tender, making it ideal for light seafood dishes like crab salads, appetizers, and crabmeat cocktails. This crab has gained popularity among chefs for its versatility and elegant presentation. The meat is usually handpicked, which enhances its tenderness and makes it a favorite for high-end restaurants. Because of its mild flavor, Peekytoe Crab is often served cold, allowing the natural taste to shine through.
Jonah Crab
The Jonah Crab is another Atlantic crab species, often overlooked by its more famous cousins like the Blue Crab or Dungeness Crab. However, Jonah Crabs offers a rich, sweet meat that’s perfect for crab cakes, bisques, or enjoyed simply with butter. It is typically caught alongside lobsters in New England waters. Jonah Crabs are medium-sized and have a slightly firmer texture than Blue Crabs. Their claws are particularly adored for their large, meaty portions and are served as an appetizer or in seafood platters. Jonah Crabs are a great alternative to more expensive crab varieties, offering a similar flavor profile at a lower cost.
Mud Crab
The Mud Crab is a popular species in Southeast Asia and Australia, known for its large size, and sweet, succulent meat. It is also called the “giant” of crabs and is found in the warm waters of the Indian and Pacific Oceans. Mud Crabs are most used in Asian cuisine, especially in dishes like Singapore Chili Crab or Thai Crab Curry. Mud Crab meat is firm and sweet, with a flavor that holds up well to strong spices and sauces. These crabs are often sold live in seafood markets and are a favorite among seafood lovers. The crabs are served whole, with their rich, flavorful meat being the highlight of the dish. If you love bold flavors and hearty portions, Mud Crab is a must-try.
Horsehair Crab
The Horsehair Crab is a delicacy in Japan, known for its sweet, delicate meat and prized roe. Found in the cold waters around Hokkaido, Japan, the Horsehair Crab is relatively small, but its meat is incredibly tender and flavorful. Horsehair Crabs are often served whole in Japanese cuisine, with their meat enjoyed directly from the shell. The roe, known as kani miso, is a loved delicacy in Japan and is often used to enhance the flavor of the dish. Horsehair Crab is typically enjoyed in sushi, crab miso soup, or simply steamed to appreciate its delicate, sweet flavor.
Conclusion
Each crab type offers something unique, from the buttery richness of the King Crab to the sweet and tender Peekytoe Crab. Crabs are a versatile and delicious seafood option that can be prepared in countless ways. Next time you’re at a seafood market or restaurant, consider trying one of these top crab varieties to experience the wide range of flavors and textures they offer.