Crab flesh is one of the greatest seafood, and eating crab claws, legs, and bodies is a lot of pleasure. Some crabs have long, frightening, spidery legs and pincers, while others have little, stubby legs that aren’t at all dangerous. In a crab restaurant, what is your favorite type of crab to order? Many people prefer king crab legs, whereas some prefer Dungeness crabs. Blue crabs are delicious because you can grab their full bodies before snapping them in two and peeling their insides apart. What a culinary journey! It takes some effort, but it’s well worth it.
1. King Crab
The dazzling white flesh is delicious, but it’s famously tough to get out of the hard, spiky shell. From October through January, the biggest crab species are fished in Norton Sound, Alaska, and the Bering Sea. To get to the long, thick spears of flesh inside the stiff, spiny leg clusters, use a cracker.
2. Dungeness Crab
Flaky, succulent, sweet, and soft. Marketed all year, but harvested from late fall to late spring throughout the West Coast, from Alaska to California. One entire crab may feed two people when roasted and cracked and served simply with butter or dipping sauce.
3. Snow Crab
At all-you-can-eat seafood buffets, a delicious, simple classic. During the chilly months of January to April, fish were caught in both the North Atlantic and North Pacific Oceans. Clusters of four walking legs and a claw arm are available for purchase and are simple to snap and eat without the use of any instruments.
