About Crab Legs

Crab legs are a staple on seafood smorgasbords, Chinese buffets and steakhouse menus everywhere. Crab is also an ingredient in various types of cuisine, from sushi to deli foods. However, not all crab legs are created equal. Here's a look at the different types of crab legs available.

Types

The most common type of crab legs are snow crab legs, which are the legs of the Chionoecetes genus of crab. These crab legs can be anywhere from 4 inches to 10 inches in length and consist of three sections. The largest portion of meat is found in the section closest to the body. This type of crab is a drab reddish or bluish gray color when raw, but turns bright orange-red and white when cooked. The meat is sweet and succulent.

Types

King crab legs or Alaskan King crab legs are another popular variety of crab legs. This type of crab is much more expensive than snow crab, so it is rare to find king crab on a buffet. However, this luxury food is common in seafood restaurants and steakhouses. King crab legs also have three sections, which contain nearly all of the crab's meat. They are much larger than snow crab legs and yield larger chunks of meat, making them a good but expensive choice for recipes where presentation is important.

Types

The other common crab found in the U.S. isn't actually crab at all--it's "Krab" legs, or imitation crab. Krab is made of inexpensive white fish that is ground to a paste, then artificially flavored, pressed into sticks and colored to resemble crab. This is often used in seafood salads, California rolls and other less gourmet items. Those who try to avoid sugar should be careful about eating Krab, as it often contains sweeteners and other carbohydrate fillers. There are many other types of crab available, such as soft shell crabs and blue crabs, but these varieties have smaller legs and are usually eaten whole.

Considerations

Crab legs can be difficult to eat, but there are some ways to keep the mess to a minimum. King crab legs should be split lengthwise with kitchen shears to make extracting the meat easier. Smaller snow crab legs may be split with shears as well, but they are usually manageable with hands alone, as long as their shells are not too soft. Crackers will be required for the claws.

Warning

Due to their highly perishable nature, crab legs of all types are generally frozen as soon as they are caught. Some processors cook the crab legs and then freeze them, so the purchaser need only thaw or reheat them to serve. Overcooking crab legs can result in mushy, stringy and flavorless meat.

Resources

• King Crab at Wikipedia
• Iseafood