Alaskan King Crab

© ruksutakarn via Canva.com

Quick Bite

A prized seafood delicacy known for its large, sweet, and tender crab legs.

History

Alaskan King Crab has become one of the most luxurious and sought-after seafood items in fine dining. Though the crab species itself is old, the idea of “king crab as a dining showpiece” really took off when commercial crabbing expanded in the mid-20th century in Alaska’s waters.

Because of how dangerous and difficult king crab fishing is, often in icy, stormy seas, its rarity and risk factor add to its prestige on menus.

Today, many high-end restaurants and seafood houses use Alaskan King Crab as a “centerpiece ingredient”, a dish that signals extravagance, and a chance to taste the pure, sweet flavor of wild seafood from remote regions.

Because of its reputation, when diners see “king crab” offered—especially when described as “Alaskan red king crab”—they expect something exceptional: big, delicate meat, minimal fuss, and strong flavor as the star.

Fun Facts

• King crabs can reach sizes of 24 lbs. with a 5-foot leg span.

• They can live 20-30 years.

• According to Discovery Channel’s, Deadliest Catch, King Crab fishing is one of the most dangerous jobs in the world with an average of one fisherman dying per week during the October - December fishing season.

Where to Try

Alaska during crab season

Also Known As

Red King Crab

Ingredients

• 1 lb. cooked frozen king crab legs

• 4 tbsp. butter

• 2 cups water

• 1 tbsp. salt

Preparation & Cooking Instructions

• Allow frozen crab legs to thaw overnight in your refrigerator.

• Place 2 cups water and a tablespoon of salt in a pot and bring it to a boil.

• Place the crab legs in the pot on a rack above the water.

• Cover and cook for about 6 minutes or until the legs emit a cooked odor.

• Serve with melted butter for dipping.