Snow Crab vs. Alaskan King

[BreezyCooking]

The recent thread on how everyone enjoys their crab made me think of this.

Lately, I've been seeing lots of crab legs at the various markets around here - frequently both Snow Crab legs & Alaskan King Crab legs. Since I can't remember the last time I had either, what's the difference between the two & which one do you prefer for just out-of-hand eating with melted butter?

[amber]

Glad you asked this question because I have no idea either. I've noticed the king crab legs here lately too. To ask another question, how do you cook king crab legs and for how long? I think the ones I've noticed in our store were already cooked since they were red.

[kitchenelf]

The crab legs only need re-heating. I reheat in boiling water. This helps remove some of the saltiness from the otherwise too salty crab legs. I much prefer snow crab legs - they have a much sweeter flavor IMHO and a better texture - - oh, and flavorwise not worth the price difference at all, again IMHO. Once I drop in the boiling water it only takes about 10 minutes. I have, however, heated a new pot of water because they were still too salty but that happens very rarely.

I think you are noticing the king crabs because that season is just over - maybe? It's brutal working on one of those boats - they work day and night - and some workers don't make it back.

[amber]

Thanks for the tips elf. Your right, it sure is a hard job bringing in crabs, as well as lobsters. I've seen that tv show many time (worlds deadliest catch), referring back to the other thread about how we like our crabs.

[thumpershere2]

We love crab legs and the casinos around here all you can eat buffets. Almost have to wheel me out. Never have cooked them and I see they are really spendy here in the supermarkets.

[kitchenelf]

You're welcome amber. The king crab I had (only on several occasions) did not have much flavor and I much preferred the texture of the snow crab. If people end up raving about them in this thread I will try them again. Also, I can grab an snow crab without worrying about the "thorns" tearing up my hands.

[Alix]

Can I just throw in here that I love king crab legs, but for flavour nothing beats Dungeoness.

[buckytom]

alix, i will have to take you crabbing for blue claws the next time you come east. we'll have to hook up with 'bug in maryland for the best there is.
dungeness are very good (i had some fresh in vancouver and portland, or.), but nuttin' beats fresh blue claws, imo. to me, it stands to reason that atlantic colder water monsters (crabs, lobsters) are tastier than their warm pacific counterparts.

if we get enough, a dozen or so are tossed into an herby tomato sauce for the next day's meal. mmmmmmm, with angel hair it's an unbelievably messy and delicious meal.

getting back to the thread: i agree with elfie. snow crabs are smaller and sweeter, maybe a little saltier. king crab is all about the big chunks of meat, and are still very tasty.

[cjs]

Hmmmm, I have to agree with Alix - Dungeoness beats all!!! (and of course I'm not the least bit prejudiced... ;) ) King is second for me. I like to heat king legs in beer and a few herbs/seasonings.

[BreezyCooking]

Okay - let's add Dungeness here too. Several markets here sell whole cooked Dungeness crabs as well, & those I've never tried. How does one reheat & approach one of those monsters?

And another question re: the crab legs - how many pounds would feed 2 crab lovers? I can easily estimate other seafood portions - fish, lobster, etc. - but when I was looking at the crab legs the other day I was at a loss as to how much would feed 2 people - without going crazy. As someone else said, they can be pricey.

As a reference point, I usually buy a dozen large steamed Blue Claw Crabs for my husband & I, which works out fine.