King Crab has a rich, sweet flavour. The body meat has a flakey texture, while the leg meat is somewhat stringy. When cooked - the shell of Golden 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 their prey. Golden King Crab can be easily distinguished from other Alaskan King Crab by their orange to brown coloured shell and their small size. They are the smallest of all Alaskan King Crab species - growing to be between 4 and 7 pounds.
The Golden King Crab lives in the northern Pacific Ocean – ranging from British Columbia to the Aleutian Islands and west 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.