King crab is one of the most prized seafood delicacies, especially the giant red king crab from Alaska Their sweet, tender meat and chunky texture make king crab incredibly popular But if you order king crab at a restaurant or buy it at the store, you’ll notice it’s always served as legs. So why are only the legs of king crabs eaten?
Inedible Parts of the King Crab
While king crabs are quite large, not all parts of their bodies contain worthwhile meat. Several sections are essentially inedible:
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The main body shell houses the crab’s organs and innards and is not cracked open for consumption
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The gills or lungs are used for breathing and filtering seawater, so they are discarded.
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The mouth section contains the stomach and digestive system, which are removed.
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The very tips of the legs have minimal usable meat on them.
It’s not worth the effort to extract the small amounts of meat from these sections. The succulent, plentiful meat is concentrated in the legs.
Difficulty of Processing the Entire Crab
Getting to the meat in the body and claws takes substantially more effort compared to the legs. The hard outer shell of the body requires tools and strength to break through. The narrow interior of the claws needs to be cracked in multiple places to access the meat segments. But the legs can be swiftly cracked open with relative ease.
For commercial fishermen hauling in large quantities of king crab, processing only the legs maximizes efficiency and minimizes costs. Taking the time to pick out every tiny bit of meat from the rest of the crab is impractical when handling huge volumes. The legs can simply be broken off and packaged up.
Higher Meat Yield in the Legs
King crab legs make up over half of the crab’s total body weight. Each leg contains generous chunks of tasty meat within the segments. While the body does have a fair amount of meat, it requires more tedious processing for a lower yield compared to the legs. Fishermen can extract more poundage of crab meat by sticking to the legs.
The body and claw meat also tends to be stringier and flakier in texture. The leg meat has coveted large, solid chunks. For ease of serving and presentation, the leg portions stand out.
Drawbacks of Claw Meat
Claws do contain some decent crab meat, but they have a few deficiencies compared to legs:
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Smaller meat pieces due to the slender claw shape
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A tendon running through the center that is chewier
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Potential for stray shell fragments in the meat
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Very labor intensive to extract the meat
The premium texture and integrity of leg meat makes it more versatile for serving. Removing the legs only greatly simplifies preparation for processors and cooks.
Customer Expectations
Tradition and familiarity dictate preferences too. American consumers overwhelmingly want their king crab served as legs. Suppliers focus on sustainably meeting this consistent demand. Sticking to efficient leg processing helps keep king crab affordable as a luxury food item.
The intact leg segments also lend themselves well to a variety of cooking methods and serving styles. Legs can be boiled, steamed, baked, or grilled. They can be cracked before or after cooking. The regal leg presentation never fails to impress restaurant patrons and home diners.
Sustainability Factors
Processing only the high-yield legs aids conservation efforts for maintaining healthy king crab populations. Overfishing severely depleted king crab stocks in the past. Strict fishery regulations now limit the harvest. Removing the premium legs reduces waste and the number of crabs taken.
While king crab bodies do in fact contain edible meat, separating out just the legs became common practice for many logical reasons. Focusing on the leg meat minimizes waste, effort, and expenses while satisfying demand. Careful stewardship ensures we can enjoy these luxurious giant crab legs well into the future.
How to Cook King Crab Legs
King crab is most often sold pre-cooked and frozen for convenience. Here are some easy preparation tips:
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Thaw legs overnight in the refrigerator until thawed completely.
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Preheat oven to 350°F. Place legs in a baking pan and add a thin layer of water.
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Tightly cover pan with foil and bake for 7-9 minutes until heated through.
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Serve legs warm with lemon wedges and melted butter for dipping.
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Use a crab cracker or mallet to break open the hard shells.
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Remove leg segments and enjoy the sweet premium meat inside!
So while king crab bodies are edible, the succulent meaty legs became the star of the show. Thanks to sustainable fishery practices, we can keep enjoying this ultimate luxury food for years to come.
How to Prepare King Crab Legs
There are several different ways to prepare king crab legs, depending on your preference:
- Bake in the oven with plenty of butter, olive oil and seasoning.
- Steam in a large pot with a steamer basket, using a little water, sliced lemons and garlic.
- Grill, while basting with butter, or wrapped in aluminum foil coated in butter and seasonings.
- Boil directly in a large pot of hot water.
Serve with butter for dipping and your favorite sides, like corn-on-the-cob or roasted potatoes.
What Sets King Crabs Apart?
King crabs have an incredible combination of size and taste. While often compared to snow crabs due to their long legs, king crabs have a unique flavor and texture. Their meat is softer and more delicate than crabs from the east coast and has an almost sweet taste. Plus, since no fish farming is allowed in Alaska, you’ll know your king crab is wild and sustainably caught.
Easiest way to eat crab legs!
FAQ
Why do we only eat king crab legs?
The king crab carapace isn’t really eaten, at least not at home. It’s usually extracted at a factory for canning. Contrary to it’s size there isn’t really a lot of usable meat in it, that’s why the crab is ranked by the weight of it’s legs only instead of the whole crab.
What part of crab legs can you not eat?
The part of the crab that is generally considered poisonous and should not be eaten is the crab’s internal organs, particularly the gills and the visceral mass (often referred to as the “crab mustard”). These parts can accumulate toxins and contaminants from their environment.
Can you eat all of a king crab?
Yes, you can eat the body of an Alaskan king crab. The meat is found in the legs, claws, and the body itself, although the most prized meat is typically in the legs and claws. The body contains some meat as well, which can be more challenging to extract but is still edible and can be used in various dishes.
Do you eat the whole crab or just the legs?
From the net, “The claws are edible and generally have the most meat. In most crabs, the body has plentiful meat and the liver is prized by some people. In their soft shell state, pretty much the entire body is edible other than the gills and the eyes.”