King Crab 101- Lessons from a crab fisherman

I put together this page because I have perceived a great deal of confusion surrounding the different types of king crab - all three. Before I started crab fishing, I was not aware that there was any difference. Whether you are a buyer for a restaurant or just an individual crab enthusiast - I hope that this page sheds some light on an this subject. If you still have any questions after checking this out, feel free to email me (Cade Smith) and I will try to assist.

There are three species of king crab in Alaska- red king crab, blue king crab, and brown king crab. They are found in different areas of Alaskan waters. Below is a detailed map of the main habitat areas. Most of the king crab harvested in Alaska comes from the Bering Sea. There are smaller fisheries to the north in Norton Sound and in the southeast.

Red King Crab

Caught in the waters of Bristol Bay and Norton Sound, the true red king crab is the most prized species of crab in the world.  Alaska's largest harvest of red king crab takes place in the waters of Bristol Bay. Roughly 100 boats participate in the fishery and harvest millions of pounds over a period of 2 to 3 months. Alive, red king crab are actually a dark burgundy in color.  When they are cooked they turn bright red- with firey-red highlights on the top part of the shell, and especially around the toes. Taste-wise, true red king crab is the best  in the world.  The meat is snow-white, with highlights of bright red.  During the season, a growing number of white table cloth restaurants offer fresh red king crab- a sumptuous treat.  Succulent, and served steaming-hot, there is no other meal I would rather have!

Blue King Crab

Caught in Alaska near St. Matthew Island and the Pribilof Islands, this species is known for its proportionally giant claws. Pribilof Island blue king crab are among the largest crab in the world.  In Dutch Harbor in 1998 I saw blue king crab being unloaded at the dock weighing more than 18 lbs! When they are alive, blue king crab are brown with royal blue highlights. However, when they are cooked they turn a bright orange-red. This is why blue king crab is generally marketed as "red king crab". Taste-wise, blue king crab is a close second to true red king crab.  When it is available in-season, I like serving blue king crab when I am entertaining guests. They are always amazed at the size of the legs- and especially the claws.

Golden King Crab

Caught in the waters surrounding the Aleutian chain, golden king crab are the smallest of the three main species. Their shells are golden-orange in color. They are comparable in flavor to blue king crab. Because they are one of the most abundant types of crab in Alaska, they are beginning to become available fresh as opposed to brine frozen. A growing number of chefs around the United States are beginning to request and serve fresh -cooked Alaska Golden king crab legs.

Scarlet King Crab

Though not commercially marketed, the Bering Sea also holds a fourth type of king crab known as the Scarlet king crab. Though I have never tried this type of king crab, I have heard a tale or two that they have extremely sweet meat. Scarlet king crab have neither the size nor population to sustain a commercial harvest.

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