22 Varieties Of Crab And How To Enjoy Them, According To Seafood Experts

Crab lovers, this is your treasure map. From towering king legs to delicate peekytoe, each variety has its own personality and perfect cooking method.

You will learn how to bring out sweetness, preserve tenderness, and match sauces without drowning the flavor. Grab some lemon, warm butter, and let seafood experts guide your next feast.

1. Alaskan King Crab

Big, regal legs mean thick, sweet meat that barely needs seasoning. Steam gently so the fibers stay juicy and the natural brine shines.

Serve with warm butter and a squeeze of lemon, nothing more.

Crack the knuckles first to access pockets of luxurious meat. Avoid aggressive spices that mask the flavor you paid for.

Pair with crisp whites, buttery potatoes, and a pile of napkins for a simple, unforgettable treat.

2. Snow Crab

Snow crab tastes slightly brinier and lighter than king, with long, easy-to-crack legs. Steam until fragrant and glossy, then bring it straight to the table for cracking and dipping.

Butter is classic, but keep it light.

Use seafood crackers or kitchen shears to glide through the shell. The meat is delicate, so avoid heavy sauces.

A squeeze of lemon wakes everything up and keeps flavors bright without overpowering that gentle sweetness.

3. Dungeness Crab

Dungeness is sweet, tender, and proudly crabby in flavor. Steam or boil whole, then crack and bathe the meat in simple garlic butter.

The shell holds ocean aroma that perfumes every bite.

Set out mallets, picks, and warm towels because this is hands-on, joyful eating. Keep seasoning minimal so the meat stays center stage.

A straightforward crab boil with lemon, bay, and a hint of garlic makes it sing.

4. Blue Crab

Blue crab brings classic East Coast spirit with sweet, lively meat. Steam with a heavy shake of coastal seasoning so the aromatics kiss the shell.

Pick patiently, then tuck the meat into cakes or sandwiches.

Vinegar and cold beer are traditional at the table. For cakes, keep fillers minimal and let the crab lead.

A quick pan fry delivers crisp edges and a tender center that tastes like summer.

5. Soft-Shell Crab

Soft-shell crab is a blue crab right after molting, so you eat it shell and all. Lightly dredge in seasoned flour, then fry or sauté until crisp.

A lemony sauce cuts through richness and keeps flavors bright.

Slide it into a sandwich with soft bread, lettuce, and a squeeze of citrus. You get crunch, brine, and sweetness in one bite.

Do not overcook or you will lose that delicate tenderness.

6. Stone Crab

Stone crab is all about the claws, firm and sweet with a clean finish. Serve them chilled to highlight the pristine texture.

A classic mustard sauce provides tang and warmth without stealing the show.

Crack carefully to keep the meat in beautiful chunks. Because the flavor is pure, keep sides minimal.

You will appreciate every bite when the sauce complements rather than competes with that natural sweetness.

7. Jonah Crab

Jonah crab offers a more affordable vibe similar to stone crab, with pleasing sweetness. Chill the claws and crack at the table for easy sharing.

Dip in melted butter or a light herb sauce.

It also thrives warmed in butter with garlic and lemon. The texture handles simple pastas or rolls without getting lost.

Keep flavors balanced so the gentle sweetness stays in focus.

8. Peekytoe Crab

Peekytoe is a market name for certain rock crab meat known for delicate sweetness. Keep it cold and clean in salads, rolls, or a light cocktail.

A citrusy dressing adds brightness without crowding the flavor.

Use soft herbs and crisp vegetables for contrast. Because the meat is tender, avoid heavy mixing.

You want distinct, glistening flakes that feel refreshing and elegant in every bite.

9. Rock Crab

Rock crab leans firmer and slightly less sweet than blue, making it great for hearty dishes. Crack and enjoy with butter, or fold into chowders and bisques where body matters.

The meat holds up well to warmth.

When using in soup, add near the end to protect texture. A little cream or sherry flatters its briny depth.

You get a satisfying chew that still tastes distinctly of the sea.

10. Golden King Crab

Golden king crab is more delicate than red king yet still luxurious. Steam gently and keep seasoning minimal so the sweetness carries.

Butter and lemon are plenty, allowing that silky texture to take center stage.

Avoid overcooking or you will lose nuance. Serve with simple sides like steamed greens or rice.

Every bite should feel light, clean, and quietly indulgent.

11. Tanner Crab

Tanner crab, often sold like snow crab, delivers sweet, flaky meat. Steam until shells turn rosy and the aroma blooms.

Serve with lemon and melted butter so the delicate flakes stay intact.

Use gentle tools to avoid shredding when cracking. The meat works beautifully in light pastas after a quick toss in butter.

Keep heat low to preserve that soft, pearly texture.

12. Brown Crab (European)

European brown crab offers deeper flavor with prized brown meat that tastes rich and briny. Dress simply in the shell with lemon and a whisper of mayo.

Spread on toast for a satisfying, sea-forward bite.

Balance the richness with pickles or crisp salad leaves. Fold into warm pasta with garlic and olive oil for comfort without heaviness.

Let the brown meat provide depth while white meat adds sweet contrast.

13. Spider Crab

Spider crab is leggy with gentle sweetness and a slightly ocean-y edge. Keep it simple, then balance with bright salad elements.

Lemon, herbs, and a light vinaigrette make the flavors pop.

Pick the meat carefully and avoid heavy sauces. Fold into salads or light pastas where acidity leads.

You will taste sea breeze without losing subtle sweetness.

14. Japanese Spider Crab

Japanese spider crab is a dramatic showpiece with surprisingly delicate meat. Steam and serve plainly so the clean sweetness shines.

Minimal garnish keeps attention on texture and purity.

Because size impresses, portion thoughtfully and crack with sturdy tools. A touch of lemon is enough.

Let the experience be about the meat’s silkiness and ocean clarity rather than complex sauces.

15. Mud Crab

Mud crab is big, meaty, and sweet, perfect for bold sauces. Chili crab or black pepper crab lets sauce and crab shine together.

The shells hold heat and aroma, infusing each bite.

Crack pieces before cooking to coat meat well. Keep sauce glossy and balanced so sweetness remains.

Serve with bread or rice to catch every drop of that addictive, peppery or chili-kissed gravy.

16. Mangrove (Swamp) Crab

Mangrove crab brings big flavor akin to mud crab and loves aromatic sauces. Try curry-style preparations or pepper crab with toasty spices.

Stir-frying builds heat and fragrance that cling to the shells.

Pre-crack for better sauce penetration. Balance richness with lime and fresh herbs.

You get sweet meat wrapped in spice, perfect for communal tables and messy fingers.

17. Blue Swimmer Crab

Blue swimmer crab is sweet and fragrant, common across warm coasts. It loves quick cooks like curries, noodle dishes, and crab omelets.

The meat perfumes the dish without overrichness.

Add near the end to protect tenderness. A splash of fish sauce, lime, and chili makes flavors leap.

You will get delicate threads of crab throughout, turning simple plates into vacation bites.

18. Red Swimming Crab

Red swimming crab often appears as picked meat that is sweet and versatile. Shape into crab cakes with minimal binder, then pan sear until golden.

It also excels in fried rice or light soups.

Keep seasonings gentle to let the natural flavor lead. For rice, toss late so the lumps stay intact.

You will enjoy sweetness without heaviness, perfect for weeknight dinners.

19. Chinese Mitten Crab

Chinese mitten crab is celebrated for rich roe when in season. Steam gently, then slow down and savor roe and body meat.

A ginger vinegar dip adds fragrance and balance.

Eat thoughtfully, focusing on texture and warming aromatics. The experience is delicate, almost meditative.

You will appreciate both sweetness and deep, buttery richness from the prized roe.

20. Chesapeake-Style Claw Crab

Claw crab meat from blue crabs is not a species but a market form with robust flavor. Use it for quick dips, crab mac and cheese, or creamy pasta.

The deeper taste stands up to richness nicely.

Fold in gently so lumps remain. A touch of Old Bay and lemon keeps it lively.

Serve hot and scoop generously for maximum comfort.

21. Coconut Crab

Coconut crab is rare and dramatic, so treat it with respect and simplicity. Grill or steam lightly with just salt and lime.

The distinctive flavor deserves a clean stage.

Avoid heavy sauces that would muffle nuance. Serve with plain rice or salad, letting sweetness and savor stand alone.

Every bite should feel elemental, like an island breeze on the palate.

22. Land Crab

Land crab, known by various regional names, is often cooked locally rather than widely sold. Longer stewing tenderizes the meat and enriches sauces.

Curries and stews are ideal carriers for its strong personality.

Crack pieces so flavors seep in. Slow simmer with aromatics, chilies, and maybe coconut milk for balance.

You will end up with tender, flavorful meat that rewards patience at the table.