As a seafood lover, I’m always seeking out the tastiest and freshest crab to indulge in. With thousands of crab species found worldwide, it can be daunting to know where to start. Through my personal crabbing and tasting adventures, I’ve uncovered some of the most delectable crab types that are absolute must-eats for any crustacean enthusiast.
In this complete guide, I’ll walk you through the prime crab contenders – from tender to indulgent, briny to sweet – and provide tips on how to pick, prep, and cook each variety By the end, you’ll be a crab connoisseur ready to seek out these succulent shellfish So let’s get cracking!
Most Prized Picks for Best Tasting Crab
1. Dungeness Crab
Hailing from the chilly Pacific waters of the West Coast Dungeness crab is a local treasure. Their pink-hued bodies yield succulent white meat with a subtly sweet and nutty taste.
Dungeness is perfect for cracking and eating whole, lending itself beautifully to crab bisques, cakes, and more I love it simply boiled or broiled with garlic-lemon butter. Its richness shines through when cooked minimally.
2. Blue Crab
For pure, unadulterated crab flavor, you can’t beat the blue crab. Named for their distinctive blue-tinted claws, these East Coast favorites have a signature briny taste and texture.
Blue crab is best enjoyed through minimal seasoning. A sprinkling of Old Bay and lemon does the trick! Soft shell season (when they’ve just molted) offers edible whole bodies bursting with sweet ocean essence.
3. Snow Crab
For tender brininess, snow crab takes the cake. The flaky white leg meat of this North Pacific and Atlantic dweller has a slightly salty ocean flavor.
Snow crab legs are typically steamed or boiled then served with melted butter or lemon. Their long, thin clusters make for quite the crab crackin’ feast. Dip them in clarified butter for seafood heaven.
4. Stone Crab
Hailing from the warm waters of the Gulf of Mexico along the Florida coast, stone crab claws are a sublime cold-served delicacy. Their meat tastes sweet and firm yet tender in texture.
The stone crab season runs October 15 to May 15, when their meat is at its peak. Fishermen humanely detach one claw before returning the crab to grow another. The claws arrive pre-cooked, ready to crack open and dip in mustard sauce or butter. Icy cold stone crab claws never disappoint!
5. King Crab
For supreme decadence, Alaskan king crab takes top billing. Treasured for its huge size, firm yet tender texture, and rich, buttery flavor, Alaskan king crab screams indulgence.
The legs, cooked via steaming or boiling, are the crab connoisseur’s caviar. Served with drawn butter or on their own, the tender meat melts in your mouth. A special occasion dish if there ever was one.
Tips for Picking and Prepping Top Crab Types
Now that you’re familiar with some of the best and tastiest crab varieties, let’s go over some key tips for choosing, prepping, and cooking these succulent crustaceans:
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For freshness, look for crabs that smell like the ocean – avoid any with a fishy odor. Make sure they’re alive before cooking if buying whole.
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For cleaning, rinse crabs under cold water before cooking. Use a knife or shears to snip off face/mouth parts and remove top shell.
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Cooking methods like boiling, steaming, baking, and grilling all work wonderfully. Aim for 8-12 minutes for smaller crabs.
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Check for doneness by looking for a bright red shell and ensuring meat is opaque white.
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For whole cooked crab, use a crab cracker and pick to remove meat from the body and claws.
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For crab legs, use your hands or crackers to break open the shell and pull out meat.
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Season simply with lemon, clarified butter, herbs, Old Bay, mustard sauce, or garlic butter.
Cracking Open Delicious Crab Opportunities
With this comprehensive guide, you now have the knowledge to seek out the most delectable crab types and prepare them like a pro. From sweet and delicate to salty and indulgent, there’s a perfect crab for every palate.
I hope I’ve cracked open a new appreciation for these sensational shellfish. Now it’s time to get cooking and savor the amazing flavors of crab! Any variety you try is sure to be claw-some. Happy crabbing!
Buying Dungeness Crab Supports Local Communities
Dungeness crab is mainly harvested in the Pacific Northwest by locally based boats from California to Washington. Local fishermen and women work hard to deliver the freshest crab to their communities.
When you buy fresh Dungeness crab, you are not only getting a superior-tasting product, but you are also supporting your communitys local food movement. (Check out the North Coast Food Trail for foodie finds, markets, and all things yummy in the local category!)
King crab is mainly an industrial operation caught by large vessels in Alaska and foreign waters. In the past, a large portion of King crab sold in the U.S. was actually caught in foreign waters. In most cases, King Crab doesnt support local economies.
Dungeness crab season usually runs from December to August, making fresh crab available almost year-round. King crab only has a ten-day season, meaning outside of those ten days, king crab sold in stores has most likely been frozen. The 2021 Alaska Red King crab season was closed due to low abundance, meaning any Red King crab sold in the U.S. was caught in foreign waters and likely frozen for a very long time.
Dungeness Crab Tastes Better Than King Crab
Dungeness crab has a sweet, succulent taste and melt-in-your-mouth texture. Dungeness crab legs are a true delicacy with a firmer texture than the body meat. In comparison, King crab has a milder flavor, almost to the point of being generic. In other words, you dont get the “OMG” factor when tasting King crab, whereas, with Dungeness crab, sighs of delight can be heard from anyone lucky enough to eat it fresh outta the shell!
I Tried 20 Different Crabs And Ranked Them All
FAQ
What crab is the best to eat in the world?
The King crab is known as the best of the best when it comes to crab meat and it is usually a delicacy and eaten on its own or with a buttery dip.Oct 26, 2023
Is Dungeness or snow crab better?
Eating Dungeness crab is a treat for those who love a milder, sweet flavor profile. The body meat is abundant and flaky. Snow crab meat, on the other hand, is firmer and known for its mild flavor. It’s excellent for seafood platters, and its white meat is easier to extract from the legs.May 28, 2025
What type of crab is most eaten?
One of the most popular — and abundant — types of crab in the seafood world, the Dungeness crab comes from the West Coast and is found living on the sandy, muddy seafloor anywhere between Alaska’s Aleutian Islands and Southern California.
What crab gives you the most meat?
If you’re looking for more meat and don’t mind spending more money, choose the king crab. If you’re looking for a more budget-friendly dinner, order the snow crab.