24 Varieties Of Crab And How To Enjoy Them, According To Seafood Specialists

Crab lovers, this is your ultimate guide to savoring the sea without guesswork. From buttery sweet legs to briny, meaty claws, each species shines when matched with the right cooking method. Seafood experts shared the best ways to buy, cook, and serve every crab so your next feast tastes restaurant level at home. Ready to crack, steam, and slurp like a pro?

1. Alaskan King Crab

Alaskan king crab is prized for colossal legs packed with sweet, briny meat that needs little fuss. Steam or grill just until warmed through, then brush with garlic butter and lemon. You will taste ocean richness without heaviness.

Buy pre-cooked, frozen clusters from reputable fishmongers for consistent quality. Thaw overnight in the fridge and avoid overcooking, which toughens the meat. Serve with drawn butter, lemon wedges, and crusty bread to catch the juices.

2. Dungeness Crab

Dungeness crab delivers delicate, slightly nutty sweetness that shines in simple preparations. Steam whole with bay leaves and peppercorns, then chill and crack at the table. The meat flakes beautifully for salads and crab rolls.

Look for lively crabs or high quality cooked sections. Save the shells for stock to boost chowders. Toss the picked meat with celery, chives, lemon mayo, and a soft toasted bun for a West Coast style roll you will crave.

3. Snow Crab

Snow crab legs are slender, sweet, and wonderfully easy to crack. Steam or bake in a covered pan with a splash of white wine to perfume the meat. The texture stays tender and juicy with minimal effort.

Pair with garlic herb butter and a squeeze of lemon for balance. For a crowd, do a sheet pan boil with corn, potatoes, and smoked sausage. Use leftover meat in creamy pasta or crab fried rice for a quick weeknight win.

4. Blue Crab (Atlantic)

Atlantic blue crabs are iconic for their sweet, succulent meat and vibrant shells. Steam with Old Bay, vinegar, and beer for classic Chesapeake flavor. Spread newspaper, grab mallets, and make it a social feast.

Pick the meat for cakes that are mostly crab, not filler. Gently bind with mayo, Dijon, and a touch of crushed saltines, then pan sear until golden. Serve with lemon and a light tartar so the sweetness shines.

5. Soft-Shell Blue Crab

Soft-shell crabs are blue crabs molting their hard shells, offering a whole edible experience. Clean carefully or buy prepped, then dredge lightly in seasoned flour. Pan fry in butter and oil until crisp edges form.

Serve on toasted brioche with remoulade, shredded lettuce, and tomato for a perfect sandwich. Keep heat moderate to avoid over-browning while ensuring the interior cooks through. Eat immediately for the best crunch and briny sweetness.

6. Jonah Crab

Jonah crab offers robust, slightly mineral sweetness with sturdy claws ideal for cracking. Steam or roast the claws, then chill for cocktail service with lemon and horseradish. The meat stands up to bold sauces.

Use picked meat in warm buttered rolls or cheesy crab dip. When buying, choose heavy claws that feel dense for their size. Pre-scored claws make at-home cracking less messy and faster for guests.

7. Stone Crab

Florida stone crabs are all about the claws, harvested sustainably and regrown. Boil briefly, chill, and crack to serve with classic mustard sauce. The meat is firm, sweet, and clean tasting.

Buy by size grade and plan two to three claws per person. Keep them cold and avoid reheating, which dulls flavor. Pair with crisp white wine and simple sides so the claws remain the star of the plate.

8. Peekytoe Crab

Peekytoe, a Maine rock crab, offers delicate, slightly herbal sweetness perfect for cold dishes. Buy picked lump meat from trusted sources to avoid shell fragments. Keep seasoning light to let the subtle flavor shine.

Toss with citrus, shaved fennel, and olive oil for a refreshing salad. Spoon over avocado toast with chili flakes and lemon zest. Avoid heavy mayo so the ocean notes stay bright and clean.

9. Rock Crab (Pacific)

Pacific rock crab brings briny, slightly sweet meat in smaller clusters. Roast whole halves with garlic butter and parsley for a rich, caramelized edge. The shells make excellent stock afterward.

Crack claws with the back of a knife to avoid shattering. Toss the meat into cioppino or seafood pasta where its flavor cuts through tomato and wine. Buy live or very fresh cooked sections for best texture.

10. Opilio Crab

Opilio is the classic snow crab species many buffets serve, known for sweet, delicate meat. Steam clusters over salted water until fragrant, then serve immediately. Avoid boiling, which can waterlog the flavor.

For variety, broil with miso butter and scallions for a savory twist. The long legs peel cleanly, making them perfect for dipping and sharing. Choose bright shells free of off odors, and thaw gently overnight if frozen.

11. Bairdi Crab

Bairdi, the larger cousin of opilio, brings richer sweetness and more substantial flakes. Steam or sous vide gently to preserve texture, then finish with lemon butter. It is a favorite among Alaska crews for good reason.

Use in warm crab melts with gruyere and chives. The meat holds up in chowders without disappearing. When shopping, look for Bairdi labeled on clusters, as it commands a premium but rewards with depth of flavor.

12. Golden King Crab

Golden king crab has a milder, subtly sweet profile compared to red king. Steam until just heated, then brush with yuzu butter for brightness. The meat is slightly firmer, great for slicing into salads.

Serve with chilled soba, cucumber, and sesame dressing for a light meal. Buy from trusted Alaskan sources due to limited quotas. Avoid heavy sauces that overpower its gentle flavor.

13. Red King Crab

Red king crab is the showstopper with the richest, butteriest taste and thick legs. Warm gently by steaming or grilling, then finish with lemon and smoked butter. The meat shines in simple presentations.

For an indulgent course, toss chunks into risotto near the end to preserve sweetness. Buy pre-cooked flash frozen clusters from reputable brands. Serve shells for presentation and to reserve for stock.

14. Tanner Crab

Tanner crab offers clean, slightly briny meat perfect for delicate dishes. Steam lightly, then flake into omelets with chives and creme fraiche. The texture remains tender without stringiness.

Buy whole cooked clusters and crack gently to keep large pieces intact. For a chilled appetizer, fold with lemon, dill, and cucumber, then spoon onto endive leaves. Simplicity keeps the flavor front and center.

15. Blue Swimmer Crab (Flower Crab)

Blue swimmer crab features sweet, delicate meat in slim, graceful shells. Steam or poach in aromatic broth with ginger and scallion for a clean, Asian leaning profile. The meat is perfect for chilled salads.

Make Singapore style chili crab using swimmer crabs for easy cracking and saucy delight. Serve with toasted mantou to soak every drop. Buy lively specimens and cook same day for best texture.

16. Mud Crab (Mangrove Crab)

Mud crab offers big, meaty claws and a savory sweetness that shines in curry. Clean and crack, then simmer in coconut milk, turmeric, and chili for depth. The sauce clings beautifully to the shells.

Choose heavy crabs with full, dark claws, indicating meatiness. Serve with jasmine rice and lime for balance. For a dry fry, toss with black pepper and garlic over high heat for fragrant, sticky finish.

17. Spanner Crab

Spanner crab has sweet, clean meat with a delicate aroma, often enjoyed chilled. Steam whole, then pick carefully to preserve large flakes. A citrusy dressing of lime, olive oil, and sea salt is all you need.

Use in sushi hand rolls with avocado and shiso for a refreshing bite. The roe can enrich sauces. Buy from Australian sources where fisheries are well managed.

18. Horsehair Crab

Horsehair crab is a Hokkaido specialty with intensely sweet, umami rich innards. Steam whole, then mix the kani miso with warm rice for a luxurious bite. The leg meat is delicate and best served simply.

Pair with ponzu and grated radish to cut richness. Buy pre-cooked from reputable Japanese markets. It is small, so plan one per person for a focused, indulgent course.

19. Snow Crab (Queen)

Queen crab often labels larger snow crab with graceful, long legs. Steam gently and serve with lemon garlic butter for classic comfort. The meat pulls cleanly and stays sweet.

Use leftovers in crab corn chowder to amplify sweetness. When buying, look for even frost glaze if frozen and no ice burn. Keep seasoning restrained so the crab remains the star.

20. Brown Crab (European)

European brown crab offers two treasures: sweet white meat and rich brown meat. Boil in heavily salted water, then chill before picking. Blend brown meat with lemon, capers, and butter for spreadable pate.

Load white meat into dressed crab shells with herbs and breadcrumbs, then briefly gratinate. Choose heavy crabs with intact claws. Serve with crusty bread, pickles, and a crisp lager for balance.

21. Velvet Crab

Velvet crab is small, feisty, and full of character with sweet, briny flesh. Best used in soups and broths where shells contribute deep flavor. Quickly fry with garlic, chili, and parsley for a Mediterranean nibble.

Buy several per person due to size. Crack lightly before cooking to release juices. Serve with lemon and crusty bread to mop up all the savory sauce.

22. Spider Crab

Spider crab has long legs with delicately sweet meat that rewards patient picking. Boil in seawater salted stock, then cool and crack gently. The body yields excellent, subtly flavored flakes.

Make Spanish style arroz con nécora using the shells for a deep, oceanic stock. Serve meat simply with olive oil, lemon, and herbs. Choose heavy shells and cook fresh for best results.

23. Coconut Crab (Note: not typically eaten)

Coconut crab is a terrestrial hermit crab relative and protected in many regions. It is generally not recommended for consumption due to conservation concerns and potential toxins. If encountered, respect local regulations and avoid harvest.

Instead, explore sustainable marine crab species for similar flavors and textures. Support fisheries with strong management and traceability. Ethical choices keep ocean ecosystems thriving for the long term.

24. Chinese Mitten Crab

Chinese mitten crab is prized in parts of Asia for rich roe and sweet meat. It is invasive elsewhere and tightly regulated, so check local laws. Steam gently and savor roe with vinegar and ginger.

In regions where capture is encouraged, it can be a sustainable treat. Serve with simple greens and rice. Always verify sourcing to stay compliant and responsible.