Crabs are one of nature's greatest creations. With over 4,500 types of crabs in existence, you can discover everything from small crabs that are barely visible to the human eye to 12-foot monsters like the Japanese spider crab, which stalks down on the ocean floor and can live for more than a hundred years.
But crabs aren't just adored for their individuality or strange and fascinating habits. They're also an extraordinarily delicious food source that can be cooked and served in an almost limitless number of ways, including types of crab recipes like crab bisque, crab rangoon, crab linguine, crab risotto, and everything in between. They're delectable as part of a substantial and classic comfort meal, but they also shine on their own - broiled, steamed, or grilled with a simple sauce or dip, a glass of wine, and a table full of friends or family.
Most kinds of crab mentioned in this blog are easy to buy. You can go to your nearest market or search for “seafood near me” or “seafood restaurant near me” to get these kinds of crab delivered at your doorstep.
Key Difference between Types of Crabs
Size
The first difference between these types of crabs is their sheer size. Alaskan king crabs are the world's largest option—a single king crab may weigh over 20 pounds and have a leg spread of up to five feet! Snow crabs are much smaller than king crabs but larger than stone crabs.
Taste
Seafood fans adore these types of crabs for their sweet flavor, regardless of the type. There are some significant changes, however. Snow crab has a sweet, somewhat briny flavor, but king crab tastes rich and sweet, similar to lobster. Stone crab claw meat is aggressively sweet and solid, requiring little in the way of sauces.
Nonetheless, stone crab claws are occasionally served with mustard, a sharp complement to their trademark sweetness.
Texture
Although most types of crabs are prized for its sweet, delicate flavor, the texture differs widely among species. Snow crab meat is firmer than other meats, with a more fibrous and shred able texture. Snow crabs are not only significantly smaller in size, but their outer shells are softer and may be cracked with your hands (though a tool keeps things neat!). The Alaskan king crab is known and admired for its long, smooth ropes of meat in each leg. The soft texture and buttery, melt-in-your-mouth leg meat makes the difficult cut into the leg worthwhile.
Habitat
Snow crabs love the deep, cold water of the Northern seas and can be found in the North Atlantic and North Pacific oceans. Our Alaskan Super Jumbo Snow Crab Clusters are sourced from the deep waters of Juneau, Alaska.
Similarly, king crab prefers the chilly seas along the coast of Alaska; we get ours from the Bering Sea. Stone crabs, on the other hand, prefer warmer, more Southern climes, such as those found on the South Atlantic coast. When we have them in stock, our stone crabs are captured in the magnificent sparkling waters of Stock Island, located at the southern extremity of The Florida Keys.
Crab Facts
Did you know that the coconut crab is the largest land-living arthropod in the world? It can grow up to 3 feet in length and is known for its ability to climb trees and crack open coconuts with its powerful pincers.
Types of Crabs
King Crab
The king crab lives in the North Pacific Ocean. It can weigh between 10 and 25 pounds. These crabs have really big legs that can be more than 5 feet wide. These types of crabs are one of the biggest crab species ever.
The best time to catch king crabs is from October to January. This is when the waters are coldest and the crabs are most active. Only male crabs are caught and sold to protect the population. The females are left to have babies.
Most of the yummy meat is in the crab's legs. The meat is sweet and delicate, like lobster. It's easy to cook and can be steamed, baked, boiled, or grilled. Once it's ready, you can dip it in melted butter with a squeeze of fresh lemon for a delicious bite.
Dungeness Crab
The Dungeness crab is a popular type found on the West Coast from Alaska to Southern California. It is small, oval-shaped, and comes in different colors.
You can eat the legs and claws of the crab, or crack the shell to get the meat. It can be boiled, steamed, or grilled until the shell turns orange. You can also buy pre-shucked meat or crab cakes.
Snow Crab
Snow crabs come from cold waters in the North Pacific and North Atlantic. They are smaller than king crabs, weighing 2 to 4 pounds and about 6 to 7 inches wide.
These types of crabs are also called "queen crabs" or "Tanner crabs" and are most common from October to May. They taste similar to king crab but have a softer shell that can be cracked by hand.
Snow crab meat is usually sold cooked and frozen, including legs and claws. The most popular way to warm it up is by gentle steaming. Be careful not to overcook it.
To easily get the meat out of the shell, remove the tip and knuckle of the leg. Then, hit the leg against your hand to slide the meat out.
Stone Crab
If you like shrimp or lobster, then Florida stone crab or Gulf stone crab is for you! They are mostly found in Florida’s bays, sea grass beds, and oyster reefs. The 3- to 4-inch, half-pound stone crab is not tasty, except for its delicious claws.
During October and May, which is the peak of stone crab season, fishermen search these warm waters for the highly prized types of crabs. When they find one, they take off one of the crab’s claws (leaving the other for protection) and put it back into the water. It's like magic because the crab has the amazing ability to grow a new claw on its own.
Blue Crab
Blue crabs are a common sight along the East Coast, from Nova Scotia to the Gulf of Mexico. They're a popular choice for backyard BBQs and beachside clambakes, where they're usually boiled or steamed to bring out their delicious, nutty flavor.
These types of crabs are on the smaller side, usually weighing less than a pound and measuring 3 to 6 inches across. What makes them stand out is their beautiful color. Their shells start as a lovely bluish-green and turn red with white speckles once they're cooked. Blue crabs are known for being strong swimmers and can be a bit feisty, so watch out for their nippy claws!
If you're feeling adventurous in the kitchen, you can try making your crab cakes. Just mix 2 pounds of crab meat with some mayo, an egg, panko bread crumbs, Worcestershire sauce, Dijon mustard, Old Bay seasoning, and fresh lemon juice. Shape the mixture into patties and pop them in the oven until they're nice and crispy. Serve them up with some hot sauce or your favorite dipping sauce for a tasty treat!
Peekytoe Crab
You might have heard of the peekytoe crab as a rock or sand crab. These types of crabs are a pretty new addition to the world of seafood. In the past, fishermen didn't like these little half-pound crabs because they would steal from their traps. But then they tried cooking them and realized how tasty they were.
Nowadays, you can find peekytoe crabs on the menus of fancy restaurants. They live along the rocky shores of the East Coast and don't travel well after being caught. That's why they're usually steamed right away. Their season is from August to November. The meat is taken out of the shell and sold fresh or canned.
Frequently Asked Questions
Conclusion
In conclusion, when you look into the big world of types of crabs, you'll find lots of yummy possibilities for people who love food. Like, the Dungeness crab is super sweet and the Blue crab has a really rich taste. Each type of crabs has their special flavor. Whether you're enjoying the buttery King crab legs or the soft-shell crabs, eating crabs is a satisfying experience!
