For many, a crab dinner means one of two things: succulent crab legs or savory crab cakes. But true crab experts know there are many other ways to enjoy crab, and it all starts with the type of crab you choose. Check out some of the most popular types of crab to eat, explore the different flavor profiles, learn how to cook crab and get tips on how to crack crab like an expert.
“The great thing about crab is there are so many species and flavors that it really challenges chefs to match the right seasoning or the right sauce to the crab type,” said Dustin Hilinski, Director of Culinary, Red Lobster and a 20-year veteran chef.
Chef Hilinski shared with us five species of crab that we can find on the menu during Red Lobster’s Crabfest.
Dungeness Crab: Dungeness is found in the chilly waters off the West Coast of North America and has a slightly sweeter taste than snow and king crabs.
Southern King: Similar to the King crab found in the north, this crab can grow very large, but it is found off the Pacific Coast of South America. It has a mild, but sweet flavor, which is found in the huge legs and claws. Southern King: Similar to the King crab found in the north, this crab can grow very large, but it is found off the Pacific Coast of South America. It has a mild, but sweet flavor, which is found in the huge legs and claws.
Blue Crab: Found in the Atlantic, blue crab gets its name from its blue-tinted claws. Blue crab are typically between one and two pounds, and the meat is often used in crab cakes.
King Crab: This species is found in the cold waters of Alaska. The shell of the King crab is distinctly prickly, and the average crab weighs six pounds, though they can grow much larger. The sweet meat is typically found in the legs and claws.
Snow Crab: You’ll likely recognize the smoother, and smaller, legs of the snow crab, which is typically sold in leg clusters. It has a silky texture and sweet taste.
No matter what crab you choose, it’s important to cook the crab properly – and not overcook it!
“If you overcook crab, it becomes very rubbery and hard to eat. So, it’s about finding that sweet spot
Simmering – Bring a large stock pot with water, your favorite seafood seasoning and lemon juice to a simmer. Throw in potatoes and cook until fork tender. Then, add corn, sausage and crab legs. Cook until the crab is hot. Remove the crab, potatoes, corn and sausage from the pot and serve.
Roasting – Preheat the oven to 375 degrees. Cut crab in sections at the joints. Toss the crab in melted butter, lemon juice, garlic and your favorite seafood seasoning. Roast until hot. Serve with the extra lemon butter on the side for dipping.
Grilling – Preheat the grill to medium temperature. Cut crab in sections at the joints. Toss the crab in melted butter, lemon juice, garlic and your favorite seafood seasoning. Grill until the crab is heated through. Serve with the extra lemon butter on the side for dipping.
