Types of Crab Featured

The article highlights seven crab types prized for their flavor, texture, and culinary appeal:

King Crab

• Among the largest crabs; body plus long legs can span > 5 feet.

• Found in the North Pacific / Bering Sea.

• Most of the edible meat is in the legs; often sold pre-cooked.

Snow Crab (also known as “queen crab” or “Tanner crab”)

• More moderate size compared to king crab: 2–4 lb, ~6–7 in (including legs)

• Shell is softer and easier to crack.

Dungeness Crab

• Common on the U.S. West Coast, from Alaska down to Southern California.

• In season November–July; typically 2–4 lb.

• Meat is in legs, claws, and also inside the body cavity.

Blue Crab

• Native to Atlantic and Gulf coasts of North America.

• Small size (3–6 in across); shell turns red when cooked.

• Good for crab cakes, stews, etc.

Stone Crab

• Found in Florida, Gulf waters, seagrass beds, reefs.

• Only claws are typically eaten.

• Fishermen harvest claws and return the crab to regenerate the lost limbs.

Peekytoe Crab

• Also called rock crab or sand crab (East Coast U.S.).

• Once considered a nuisance in traps, now prized for its flavor.

• Season: August to November.

Soft-shell Crab

• Actually a blue crab in the molting stage, just after shedding its shell.

• Entire body (except gills, face) is edible because the shell has not hardened yet.

• Very time-sensitive: shell starts to re-harden within ~12 hours.

Additional Notes & Considerations

Diversity:

There are over 4,500 species of crabs globally, from tiny ones to giant Japanese spider crabs.

Harvesting rules:

• For king crabs, only males are commonly harvested (to preserve breeding stock).

• Stone crabs: only a claw is removed, allowing the crab to survive and regenerate.

Culinary choices:

• Snow crab’s softer shell makes it easier to eat without heavy tools.

• Soft-shell crabs are a delicacy due to their tenderness and the whole body being edible.

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