If you’re curious about Alaska’s famous crabs but don’t want to get lost in complicated science, this guide is for you. We’ll explore the main crab species found in Alaska waters, what makes each special, and why each is worth trying if you love seafood. Whether you’re a casual crab eater or planning a seafood feast, this list will help you know your crabs better and choose the right one for your taste and occasion.
King Crab
King crab is the superstar of Alaska’s crab world. Known for its huge size and sweet, tender meat, King crab legs are a favorite at restaurants and seafood markets. They have a bright red shell when cooked and thick, juicy meat that’s perfect for dipping in butter. King crab is pricey but worth it for special occasions or when you want to impress guests.
Snow Crab
Snow crab is more affordable than King crab but still offers great flavor and a delicate texture. It has long, slender legs covered in a spiky shell, and the meat is sweet with a slightly firmer bite than King crab. Snow crab is popular in crab boils and steamed crab dishes, making it a versatile choice for crab lovers who want quality without the highest price tag.
Dungeness Crab
Dungeness crab is found along the southern coast of Alaska and down the West Coast. It has a wide, hard shell and bright orange color when cooked. The meat is sweet and flaky, often used in crab cakes, salads, or simply steamed. Dungeness crab is prized for its balanced flavor and is a favorite for those who enjoy a less intense crab taste than King or Snow crab.
Opilio Crab
Opilio crab is actually a type of Snow crab but is often sold separately in markets. It’s smaller and has a slightly milder flavor, with fine, tender meat. Opilio crab is great for crab legs, crab salads, or cold crab cocktails. Its moderate price and pleasant taste make it a good option for casual crab meals.
Tanner Crab
Tanner crab, sometimes called golden king crab, has a distinctive orange-brown shell. It’s smaller than King crab but has a rich, sweet flavor that many seafood fans appreciate. Tanner crab meat is firm and works well in soups, stews, or crab dips. It’s less common than King or Snow crab but offers a unique taste worth trying.
Blue King Crab
Blue King crab is a rare and less well-known cousin of the red King crab. It has a bluish shell and slightly sweeter meat that’s less stringy. Blue King crab is prized by connoisseurs but is harder to find because it’s less abundant. If you see it on a menu or market, it’s a special treat for crab lovers looking for something different.
Hairy Crab
Hairy crab, also called the red king crab’s cousin, has a spiky shell covered in small hairs. It’s smaller and less meaty but has a distinctive sweet and slightly briny flavor. Hairy crab is often used in soups or stews where its flavor can shine through other ingredients. It’s a more affordable option but less popular for eating crab legs alone.
Spot Prawn Crab
While primarily known as a shrimp species, spot prawns sometimes get confused with crabs due to their size and appearance in Alaska markets. They have a sweet, delicate flavor and are prized for their tender, juicy meat. Spot prawns are great for people who want something crab-like but prefer shrimp’s lighter taste and texture.
King Snow Hybrid Crab
This is a less common crab that comes from areas where King and Snow crab habitats overlap. It has qualities of both: the sweetness and size closer to King crab, but sometimes the spikier shell and texture of Snow crab. It’s prized by some seafood aficionados for offering a middle ground between the two better-known species.
Red King Crab
The Red King crab is the most famous type of King crab found in Alaska. It has massive legs and claw meat that’s sweet and tender with a slightly firm texture. Caught mainly in the Bering Sea, this crab is the star of many seafood festivals and is often served steamed or boiled with butter. Its impressive size and rich flavor make it a favorite for celebrations and special meals.
How to Choose
When picking between Alaska crab species, think about what matters most to you: flavor, price, or availability. King crab offers the biggest, sweetest meat but comes with a higher price tag. Snow crab is a great balance of flavor and cost, making it perfect for everyday meals. If you want something unique, try Tanner or Blue King crab for a different taste experience. Also, consider how you plan to cook it—some crabs work better boiled or steamed, while others shine in soups or salads.
Frequently Asked Questions
Are all Alaska crabs safe to eat?
Yes, crabs caught commercially in Alaska are safe to eat when properly cooked. Always buy from reputable sources and cook to the right temperature.
What’s the best way to cook King crab?
Steaming or boiling King crab legs is the most common and effective way to keep the meat tender and juicy. Serve with melted butter for the best taste.
Can I eat crab meat raw?
It’s not recommended to eat raw crab meat due to the risk of bacteria or parasites. Always cook crab fully before eating.
How long does cooked crab last in the fridge?
Cooked crab meat should be eaten within 3 to 5 days when stored in an airtight container in the refrigerator.
Is Snow crab meat as good as King crab?
Snow crab meat has a slightly firmer texture and less intense sweetness than King crab but is still delicious and more budget-friendly.
Do all crabs have claws?
Yes, all crabs have claws, but the size and strength vary by species. King crab claws are large and meaty, while others like Tanner crab have smaller claws.
Final Thoughts
Alaska’s crab species offer a wonderful variety for seafood lovers, from the famous King crab to lesser-known but tasty options like Tanner and Blue King crab. Knowing the differences helps you choose the right crab for your meal, budget, and flavor preference. Whether you want a luxurious feast or a casual crab boil, Alaska’s crabs deliver fresh, sweet, and satisfying seafood experiences that are hard to beat.
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