Edible Crabs: 40 Types & Which Ones To Eat
Hey there, seafood lovers! Ever wondered about the incredible diversity of crabs out there? From the tiny pea crab to the massive Japanese spider crab, the world of crustaceans is teeming with fascinating creatures. But with so many different kinds of crabs scuttling around, it begs the question: which ones can you actually eat? Well, you've come to the right place! We're diving deep into the briny depths to explore 40 different kinds of crab, highlighting their unique characteristics and, most importantly, whether they're a delectable addition to your dinner plate.
Popular Edible Crab Species
When you think of crab, several species likely jump to mind immediately. These are the popular edible crab species that grace restaurant menus and seafood markets worldwide. They're known for their sweet, succulent meat and relatively large size, making them a prized catch for both commercial and recreational fishermen. Let's take a closer look at some of these culinary superstars:
1. Dungeness Crab
The Dungeness crab (Metacarcinus magister) is a true West Coast icon. These crabs are found in the Pacific waters from Alaska to California and are renowned for their sweet, delicate flavor. Dungeness crabs typically weigh between 1.5 and 3 pounds and have a broad, oval-shaped carapace. Their meat is incredibly versatile, lending itself well to a variety of dishes, from simple crab boils to elegant crab cakes. When cooked, the shell turns a vibrant orange-red, making them as visually appealing as they are delicious. The Dungeness crab fishery is carefully managed to ensure sustainability, making it a responsible choice for seafood lovers. Guys, if you're ever on the West Coast, you absolutely have to try Dungeness crab – it's a real treat!
2. Blue Crab
The Blue crab (Callinectes sapidus), aptly named for its beautiful blue claws, is a beloved crustacean along the Atlantic and Gulf coasts of North America. These crabs are smaller than Dungeness crabs, typically weighing between 0.5 and 1 pound, but they pack a flavorful punch. Blue crabs are known for their sweet, briny meat, which is often used in crab cakes, soft-shell crab preparations, and Maryland-style crab feasts. The term "sapidus" in their scientific name means "savory" or "delicious," a testament to their culinary appeal. Blue crabs are an important part of the Chesapeake Bay ecosystem and are a staple of the region's cuisine. Whether you're picking steamed crabs at a picnic table or savoring a creamy crab bisque, the blue crab is a true taste of the coast.
3. King Crab
If we're talking about impressive crustaceans, the King crab (Paralithodes camtschaticus) definitely deserves a mention. These giants of the crab world are found in the cold waters of the Bering Sea and Alaskan coast. King crabs are prized for their massive size, with some individuals weighing over 20 pounds and boasting a leg span of up to 10 feet! The meat of the King crab is incredibly rich and flavorful, with a firm texture that makes it perfect for grilling, steaming, or simply dipping in butter. King crab legs are a popular delicacy, often served at special occasions and high-end restaurants. The King crab fishery is known for its challenging conditions and the dangers faced by fishermen braving the harsh Alaskan seas. The hefty price tag of King crab reflects both its exceptional quality and the effort required to bring it to your table.
4. Snow Crab
The Snow crab (Chionoecetes opilio) is another cold-water crab species that is highly valued for its delicate, slightly sweet meat. Snow crabs are smaller than King crabs, with a leg span typically ranging from 2 to 4 feet. They are found in the North Atlantic and North Pacific Oceans, often in deep, frigid waters. Snow crab legs are a popular menu item, known for their tender texture and mild flavor. They are often served steamed or boiled and are a favorite for crab leg feasts. The Snow crab fishery is one of the largest crab fisheries in the world, providing a significant source of seafood for global markets. Despite their delicate appearance, Snow crabs are hardy creatures, adapted to thrive in some of the most challenging marine environments.
5. Stone Crab
Stone crab (Menippe mercenaria) is a unique species that is harvested in a sustainable way. These crabs are found in the warm waters of the Atlantic and Gulf coasts of the United States. What makes Stone crab fishing special is that only the claws are harvested, and the crabs are returned to the water to regenerate new claws. Stone crab claws are prized for their sweet, firm meat, which is often served chilled with mustard sauce. The flavor is often described as a cross between crab and lobster, making them a true delicacy. Stone crab season is carefully regulated to ensure the health of the population, making it a responsible choice for seafood lovers who value sustainability. If you're ever in Florida during Stone crab season, be sure to give them a try!
Other Edible Crab Varieties
While the crabs we've already discussed are the most well-known, there are many other edible crab varieties around the world that offer unique flavors and culinary experiences. These crabs may be more regional in their distribution or less commercially harvested, but they are still highly valued by those who know them. Let's explore some of these hidden gems of the crab world:
6. Peekytoe Crab
The Peekytoe crab, also known as the Maine crab (Cancer irroratus), is a smaller crab species found along the Atlantic coast of North America. What sets Peekytoe crabs apart is their meticulous processing. The meat is hand-picked and carefully cleaned, resulting in a sweet, clean flavor that is highly prized by chefs. Peekytoe crab meat is often used in salads, crab cakes, and other dishes where its delicate flavor can shine. While they may not be as widely known as Blue crabs or Dungeness crabs, Peekytoe crabs offer a taste of the Maine coast that is truly special.
7. Red Rock Crab
Red Rock crab (Cancer productus) is a Pacific Coast species known for its vibrant red shell and sweet, flavorful meat. These crabs are found from Alaska to Baja California and are a popular choice for recreational crabbers. Red Rock crabs are smaller than Dungeness crabs, but they still offer a good amount of meat, especially in their claws. They are often cooked whole, steamed, or boiled, and their meat is delicious in crab salads, sandwiches, and dips. If you're looking for a flavorful and sustainable crab option on the West Coast, Red Rock crab is a great choice.
8. Jonah Crab
Jonah crab (Cancer borealis) is an Atlantic crab species that is closely related to the Red Rock crab. These crabs are found from Newfoundland to Florida and are characterized by their large, powerful claws. Jonah crab meat is sweet and succulent, with a slightly firmer texture than Blue crab meat. Jonah crab claws are a popular appetizer, often served chilled with dipping sauces. The Jonah crab fishery is growing in importance as a sustainable alternative to other crab species, making it a responsible choice for seafood lovers.
9. Dungeness Crab
Dungeness Crab (Metacarcinus magister), a West Coast icon, boasts a sweet, delicate flavor that makes it a culinary star. Found in the Pacific waters from Alaska to California, this crab typically weighs between 1.5 and 3 pounds. Its versatile meat lends itself to crab boils, crab cakes, and a variety of other dishes. The vibrant orange-red shell adds to its appeal. The Dungeness crab fishery is carefully managed for sustainability, making it a responsible seafood choice. Dungeness crab is a must-try for anyone visiting the West Coast.
10. Blue Swimming Crab
Blue swimming crab (Portunus pelagicus) is a widely distributed crab species found in the Indo-Pacific region. These crabs are known for their vibrant blue legs and claws, as well as their sweet, delicate meat. Blue swimming crabs are a popular ingredient in Asian cuisine, often used in stir-fries, curries, and soups. They are also a key ingredient in Singapore chili crab, a famous seafood dish. Blue swimming crabs are a fast-growing species, making them a relatively sustainable seafood option in many areas.
11. Mud Crab
Mud crab (Scylla serrata) is another Indo-Pacific species that is highly prized for its large size and flavorful meat. These crabs are found in mangrove forests and estuaries and can grow to be quite large, with some individuals weighing over 6 pounds. Mud crab meat is rich and sweet, with a slightly nutty flavor. They are often cooked whole, steamed, or stir-fried, and are a popular ingredient in Southeast Asian cuisine. Mud crab farming is an important industry in many parts of the world, providing a valuable source of income and seafood.
12. Snow Crab
Snow Crab (Chionoecetes opilio), with its delicate, slightly sweet meat, is a cold-water crab species found in the North Atlantic and North Pacific Oceans. Smaller than King crabs, Snow crabs have a leg span of 2 to 4 feet. Their tender texture and mild flavor make their legs a popular choice for crab leg feasts, often served steamed or boiled. The Snow crab fishery is one of the largest in the world, providing a significant source of seafood.
13. Soft-Shell Crab
Soft-shell crab isn't a specific species, but rather any crab that has recently molted its shell. During this brief period, the crab's new shell is still soft and pliable, making the entire crab edible. Soft-shell crabs are a popular delicacy, often pan-fried or deep-fried and served whole. Blue crabs are the most common type of crab used for soft-shell crab preparations, but other species can also be used. Soft-shell crab season is relatively short, typically lasting from spring to early summer, making them a seasonal treat.
Less Common Edible Crabs
Beyond the popular choices, there exists a fascinating world of less common edible crabs, each with its own unique characteristics and culinary potential. These crabs may not be as readily available in mainstream markets, but they are often treasured by local communities and adventurous foodies. Exploring these lesser-known species can lead to exciting new flavors and culinary experiences.
14. European Spider Crab
The European spider crab (Maja squinado) is a large crab species found in the Atlantic Ocean and Mediterranean Sea. These crabs have a distinctive spiny shell and long, slender legs. European spider crab meat is known for its rich, intense flavor, which some describe as being even more flavorful than Dungeness crab. They are often cooked whole, steamed or boiled, and are a popular dish in European coastal regions. If you're a fan of strong seafood flavors, the European spider crab is definitely worth a try.
15. Horsehair Crab
The Horsehair crab (Erimacrus isenbeckii) is a cold-water crab species found in the North Pacific Ocean. These crabs are named for the hairy texture of their shells. Horsehair crab meat is sweet and delicate, similar to Snow crab, but with a slightly richer flavor. They are a popular delicacy in Japan, where they are often served steamed or grilled. Horsehair crabs are also used in soups and stews, adding a unique depth of flavor to the dish.
16. Japanese Spider Crab
The Japanese spider crab (Macrocheira kaempferi) is the largest crab species in the world, with a leg span that can reach up to 12 feet! These crabs are found in the waters around Japan and are a true spectacle of nature. While they are edible, Japanese spider crabs are not commonly consumed due to their size and the challenges of harvesting them. They are primarily a tourist attraction, often displayed in aquariums and seafood markets. If you ever have the chance to see a Japanese spider crab in person, it's an experience you won't soon forget!
17. Red Frog Crab
The Red Frog Crab ( Ranina ranina) stands out with its vibrant red hue and unique flattened body. Found in the Indo-Pacific region, these crabs are known for their sweet, delicate meat. Their flavor profile makes them a prized ingredient in various Asian cuisines, often featured in soups, curries, and stir-fries. The Red Frog Crab's distinctive appearance and delicious taste make it a sought-after delicacy.
18. Kona Crab
The Kona Crab (Ranina ranina), also known as the Red Frog Crab, is found in the waters around Hawaii. These crabs are known for their sweet, delicate meat, which is often compared to lobster. Kona crabs are a popular seafood choice in Hawaii, often served grilled, steamed, or in salads. They are a relatively small crab species, but their flavorful meat makes them a local favorite.
19. Queen Crab
Queen Crab (Chionoecetes opilio) is closely related to the Snow Crab, sharing a similar delicate and sweet flavor. Often used interchangeably with Snow Crab in culinary applications, Queen Crab offers a more budget-friendly alternative without compromising on taste. Their tender meat is delicious steamed, boiled, or incorporated into various seafood dishes.
20. Rock Crab
Rock Crab (Cancer irroratus) refers to several crab species with hard, rocky shells. Depending on the region, various types of Rock Crabs are harvested for their sweet and flavorful meat. While smaller than some other commercially popular crabs, Rock Crabs offer a sustainable and delicious seafood option.
21. Brown Crab (Edible Crab)
The Brown Crab (Cancer pagurus), also known as the Edible Crab in Europe, is a popular choice in many European countries. Recognized by its large, oval-shaped body and distinctive brown shell, this crab is prized for its rich, flavorful meat. The Brown Crab can be prepared in various ways, including boiling, steaming, and grilling, making it a versatile ingredient in numerous seafood dishes.
22. Box Crab
The Box Crab (Calappa hepatica) gets its name from its unique box-like shape, which it uses as a defense mechanism by tucking its limbs tightly against its body. Found in tropical and subtropical waters, Box Crabs are known for their sweet and succulent meat. While not as commercially popular as some other crab species, Box Crabs are a local delicacy in certain regions.
23. Fiddler Crab
Fiddler Crabs (Uca) are small crabs known for the male's oversized claw, which they wave like a fiddle to attract mates. While technically edible, Fiddler Crabs are very small and don't offer much meat. They are more commonly used as bait for fishing rather than for human consumption.
24. Ghost Crab
Ghost Crabs (Ocypode) are named for their pale color and ability to quickly scuttle across the sand. Like Fiddler Crabs, Ghost Crabs are small and don't provide a significant amount of meat. They are not typically harvested for food.
25. Hermit Crab
Hermit Crabs are unique crustaceans that live in discarded shells for protection. While some terrestrial Hermit Crabs are kept as pets, the marine species are generally not consumed. They are quite small and not considered a commercially viable food source.
Regional Crab Varieties
The diversity of edible crabs extends to various regional crab varieties, each adapted to specific environments and culinary traditions. These crabs often play a significant role in local cuisines and economies, offering unique flavors and textures that reflect the character of their native waters.
26. Alaskan King Crab (Alaska)
Alaskan King Crab, harvested from the icy waters of the Bering Sea, is renowned for its impressive size and succulent meat. The fishery is carefully managed to ensure sustainability, making it a responsible choice for seafood lovers. Alaskan King Crab legs are a delicacy enjoyed worldwide, often steamed or grilled to highlight their natural sweetness.
27. Dungeness Crab (Pacific Northwest)
The Dungeness Crab, a Pacific Northwest treasure, offers a sweet and delicate flavor that shines in various dishes. From crab boils to elegant crab cakes, this versatile crab is a culinary staple in the region. Dungeness Crab season is a celebrated time, with local restaurants and home cooks alike showcasing this iconic crustacean.
28. Blue Crab (Chesapeake Bay)
The Blue Crab is synonymous with the Chesapeake Bay, where it thrives in the brackish waters. Maryland-style crab feasts, featuring steamed Blue Crabs seasoned with Old Bay, are a beloved tradition. The sweet, briny meat of the Blue Crab is a taste of the Chesapeake that is cherished by locals and visitors alike.
29. Stone Crab (Florida)
Stone Crab claws, harvested sustainably in Florida, are a true delicacy. Only the claws are taken, and the crabs are returned to the water to regenerate new ones. Stone Crab claws are typically served chilled with mustard sauce, offering a sweet and firm meat that is a treat for the palate.
30. Peekytoe Crab (Maine)
The Peekytoe Crab, also known as Maine Crab, is prized for its meticulously hand-picked meat and clean, sweet flavor. This smaller crab species is a local favorite in Maine, often featured in salads, crab cakes, and other dishes where its delicate taste can shine.
31. Brown Crab (UK)
Brown Crab, also known as the Edible Crab, is a popular choice in the United Kingdom. Its rich, flavorful meat makes it a versatile ingredient in various dishes. From creamy crab soups to elegant crab salads, Brown Crab adds a taste of the British coast to the table.
32. Singapore Chili Crab (Singapore)
Singapore Chili Crab is a world-renowned seafood dish that showcases the sweet meat of mud crabs in a spicy and savory chili sauce. This iconic dish is a must-try for anyone visiting Singapore, offering a unique and flavorful culinary experience.
33. Soft Shell Crab Po' Boy (New Orleans)
A Soft Shell Crab Po' Boy is a New Orleans classic, featuring a crispy, deep-fried soft-shell crab served on a traditional po' boy bread with various toppings. This sandwich is a true taste of Louisiana, combining the delicate flavor of soft-shell crab with the rich culinary traditions of the region.
Unique Crab Dishes Around the World
The culinary versatility of crabs is showcased in countless unique crab dishes around the world, each reflecting the local flavors and culinary traditions. From spicy Asian preparations to creamy European creations, crabs offer a diverse range of culinary experiences for adventurous foodies.
34. Crab Rangoon (American Chinese)
Crab Rangoon, a popular appetizer in American Chinese cuisine, features a crispy wonton filled with a creamy mixture of crab meat, cream cheese, and seasonings. This dish is a delightful combination of textures and flavors, offering a satisfying crunch and a savory filling.
35. Crab Cakes (Maryland, USA)
Crab Cakes, a Maryland specialty, are made with sweet Blue Crab meat, breadcrumbs, and various seasonings, then pan-fried or broiled to golden perfection. These cakes are a true taste of the Chesapeake Bay, showcasing the delicate flavor of Blue Crab in a simple yet elegant preparation.
36. Chili Crab (Singapore)
Chili Crab, a Singaporean icon, features mud crabs cooked in a thick, spicy, and slightly sweet chili sauce. This dish is a culinary masterpiece, combining the rich flavor of crab with a complex and satisfying sauce that is perfect for dipping mantou buns.
37. Crab Curry (India, Thailand)
Crab Curry, found in various regional styles throughout India and Thailand, showcases the versatility of crab in spicy and flavorful curries. These dishes often feature a variety of aromatic spices, coconut milk, and vegetables, creating a rich and satisfying meal.
38. Moules Marinières (France)
While technically a mussels dish, some variations of Moules Marinières in France include crab meat for added flavor and texture. This classic French dish features mussels cooked in white wine, garlic, and herbs, with the addition of crab meat elevating the dish to a new level of deliciousness.
39. Ceviche de Jaiba (Mexico)
Ceviche de Jaiba, a popular Mexican dish, features crab meat marinated in lime juice, cilantro, and other fresh ingredients. This refreshing and flavorful dish is a perfect example of the vibrant flavors of Mexican cuisine.
40. Crab Bisque (Various)
Crab Bisque, a creamy and flavorful soup, is a classic preparation found in various cuisines around the world. This soup typically features crab meat, cream, sherry, and a variety of aromatic vegetables and seasonings, creating a rich and comforting dish.
Non-Edible Crab Species
While many crabs are delicious and safe to eat, it's important to note that some non-edible crab species exist, either due to their small size, unpalatable taste, or potential toxicity. It's crucial to be able to identify these crabs to avoid any unpleasant or harmful culinary experiences.
Box Crab
The Box Crab (Calappa hepatica) is a species found in tropical and subtropical waters. While some species of box crabs are edible, others are not recommended for consumption due to their small size and potential for containing toxins.
Hermit Crab
Hermit Crabs, with their reliance on borrowed shells for protection, are generally not considered edible. They are quite small and don't offer a significant amount of meat.
Fiddler Crab
Fiddler Crabs, known for the male's distinctive large claw, are also not typically consumed due to their small size and limited meat.
Sponge Crab
Sponge Crabs are unique for carrying a living sponge on their backs for camouflage. While some species might be technically edible, they are not commonly consumed and may not be palatable.
Decorator Crab
Decorator Crabs are fascinating creatures that camouflage themselves by attaching seaweed, sponges, and other materials to their shells. These crabs are generally not considered edible.
Conclusion: A World of Crab Delights
So, there you have it, guys! A whirlwind tour of 40 different kinds of crab, from the familiar favorites like Dungeness and Blue crab to the more exotic species found in far-flung corners of the world. Whether you're a seasoned seafood aficionado or just starting to explore the world of crustaceans, there's a crab out there to tantalize your taste buds. Remember to always source your crab from reputable suppliers and be mindful of sustainability to ensure that these delicious creatures continue to grace our tables for generations to come. Happy crabbing!
