King crab is overwhelmingly chosen as a favorite and highly ranked against other breeds. Known for their sweet taste and the delicate appearance of their leg meat, Alaskan King crabs are the primary choices for leg and claw meat - and they come in primary colors. Check out the winning qualities, purchasing tips and cooking recommendations for each type of crab below. With such an array of crab available, your preferences will undoubtedly be satisfied. Whether your crab is bought on a trip to the coast or ordered by mail, you can indulge your craving. The location of the crab's damp scurrying grounds - and later on, the location on the crab that you crack open to nibble - create a radically different dining experience. However, several factors influence the quality and kind of crab that suit your taste buds. Alaskan waters house an array of these delicious crab breeds that are ready to be split open for your next meal. The main types of Alaskan Crab are the following: Alaskan King crab, Red King crab, Blue King crab, Golden King Crab, Russian King crab, Jonah crab, Dungeness crab, Snow crab, Tanner crab, Opilio, and Biardi. An Overview of the Types of Alaskan Crabs Alaska provides 29 percent of the world's supply of crab. Among these places, Alaska and the Bering Sea stand out. Multiple bodies of water are teeming with unique crab species that differ in size, weight and taste. In this case, buttery-sweet meat is the reward for anyone who takes a crack at this crustacean cuisine. Crab meat is a seafood staple that shows how deceptive outward appearance can be - sometimes the best things lie beneath the surface.
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