The meat of the crab is sweet and succulent. This makes it a popular delicacy among seafood lovers. Crabs exist in a multitude of sizes, shapes, and flavors. From the blue waters of the Atlantic to the Pacific's shores, crabs have various species. That’s why, seafood enthusiasts have many options of different types of crab at the seafood near me eateries.

In this blog, we'll look at some of the most common types of crab. This way, you’ll be sure of which types of crab to include in the dish you’re cooking or ordering at a seafood near me eatery.

Blue Crab

Scientifically, we call the Blue Crab by the name, Callinectes sapidus. Throughout North America's Atlantic coast, the blue crab is one of the most recognizable types of crab species. Seafood enthusiasts love the blue crab because of its tender, sweet meat. Its shell and claws have a unique blue color that gives it its name.

The different methods of cooking blue crabs involve steaming, boiling, and grilling. Moreover, one can add them to soups and crab cakes. The places of blue crab harvesting are estuaries, coastal waters, and marshes. That’s why they are easily accessible in seafood near me markets and restaurants.

The delicate flavor and flaky texture of blue crabs are among their best qualities. They go well with a wide range of sauces and seasonings. The blue crab never fails to tempt the taste buds, whether you eat it alone or as part of a recipe.

Dungeness Crab

Dungeness crab’s scientific name is Metacarcinus magister. It is native to the cold waters of the Pacific Northwest. The large, sweet, slightly nutty flavor of the Dungeness crab makes it one of the most valuable types of crab. This popular crab species was first harvested on Washington State's Dungeness Spit. That’s how it got its name.

The characteristic appearance of Dungeness crabs is their broad, rounded shell and long, spindly legs. Their time of harvest is in winter. It is because that is when their meat is at its fullest and their shells are the hardest. Dungeness crab meat is tender and juicy, making it ideal for steaming, boiling, or grilling.

The abundance of meat in the legs and body of Dungeness crab is one of its unique traits. Crab lovers favor these types of crab because they have a higher meat-to-shell ratio than others.

Snow Crab

Snow crab’s other name is Chionoecetes opilio. The North Atlantic and North Pacific oceans are home to these types of crab. The snow crab gets its name because of its snow-white meat and slender legs. It is highly valued for its flavor and soft texture.

The long, thin legs of the snow crab are one of its defining traits. These legs have abundance of soft and flavorful meat. Its sweet and briny meat pairs well with a wide range of sauces and seasonings. Snow crab clusters are a favorite for seafood boils and buffets featuring crab legs. Typically, people serve them steamed or boiled.

The time of harvest of snow crabs is when they migrate to shallower waters to spawn in winter. The fishermen catch the snow crabs with pots or traps. Then they undergo processing and are supplied to seafood near me markets or eateries worldwide.

Contrary to their name, snow crabs do not have snow covering them. Instead, they live in frigid, icy waters where they can flourish in an environment rich in nutrients. Snow crabs are a favorite because of their delicate flavor and large amount of meat. They are present in dishes like crab salads and crab legs on the seafood menu.

King Crab

The scientific name of the King Crab is Paralithodes camtschaticus. One of the biggest and most remarkable types of crab on the earth is the king crab. It is unique to the North Pacific Ocean, especially the Bering Sea. The enormous size and delicious meat of the king crab make it of great value.

The remarkable size of the king crabs is one of its unique features. Some species can grow to a length of 6 feet and weigh over 20 pounds. The king crab's meat has a firm texture that stands up well to cooking. Moreover, the flavor is rich, sweet, and slightly briny.

King crabs live in deep waters. It is where they feed on fish, mollusks, and other crustaceans. When they are harvested, they go for processing. After that, the retailers sell them as a whole or individual legs.

Stone Crab

The scientific name of Stone Crab is Menippe mercenaria. The stone crab is one of the types of crab that lives mostly in the western Atlantic Ocean. Its exoskeleton, which resembles a hard, calcified stone or rock, is what gives it its name.

Stone crab’s unusual feature is that it can regenerate its claws. Stone crabs can freely separate their claws when they’re under threat or the predators catch them. This behavior is Autotomy. With time, these claws will eventually grow back. Hence, enabling the crab to protect itself and carry on eating.

Because the meat on their claws is soft and sweet, many seafood near me eateries view them as a delicacy. The fishermen who harvest the claws usually take one claw off each crab. Then they put it back in the water so it can grow again. By using this sustainable harvesting technique, the crab population is not at risk.

The restaurants usually serve stone crab claws cold or slightly warm. They pair it up with a dipping sauce like melted butter or mustard sauce. Their firm texture and delicate flavor make them a popular appetizer or main course.

Conclusion

The crab world is as unique and delicious as it is amazing. There is a crab to please every palate, ranging from the flavorful king crab to the sweet blue crab. You may enjoy crab in various cooking methods like frying, steaming, or boiling. So the next time you're in the mood for seafood, why not opt for a delectable crab feast?