King Crab has a rich and sweet flavour. The body meat has a flakey texture - while the leg meat is somewhat stringy. When cooked - the shell of the Blue King Crab turns bright orange.
There are around 40 species of King Crab distributed around the world. Of these - three species are caught commercially in Alaska - including the Golden King Crab, Blue King Crab and Red King Crab. Unlike other Crab species - King Crab have only 3 pairs of legs and each claw is specialized - they have a small “feeder” claw for handling food - and a larger “killer” claw for crushing prey. Blue King Crab have a brownish coloured shell that is streaked with blue highlights and enormously large claws. Despite these characteristics - they are often mistaken - or mislabeled - as Red King Crab in the marketplace.
Blue King Crab reside in the North Pacific Ocean – ranging from Southeastern Alaska to Japan.
Some King Crab populations are low - while others are considered healthy. Alaskan fisheries are well-managed and depleted populations are expected to recover over time. King Crab from Russia are ranked on the “avoid” list by various reputable environmental organizations.