Edible Crab Guide: 40 Types & Which To Eat

Hey there, seafood lovers! If you're anything like me, you probably think of crab as a delicious delicacy, perfect for a special occasion or a fancy dinner out. But did you know that there are actually so many different kinds of crab out there? Like, a lot. We're talking about a whole underwater world of crustaceans, each with its own unique flavor, texture, and story. In this article, we're going to dive deep (pun intended!) into the fascinating realm of crabs, exploring 40 different species and, most importantly, figuring out which ones are safe and scrumptious to eat. So, grab your bibs and crab crackers, because we're about to embark on a crustacean adventure!

The Wonderful World of Crabs

Before we get into the nitty-gritty of specific crab types, let's take a step back and appreciate the sheer diversity of these creatures. Crabs belong to the infraorder Brachyura, which is part of the larger order Decapoda – a fancy word that basically means "ten-footed." This group also includes lobsters, shrimp, and prawns. Crabs are found in oceans all over the world, from the icy waters of the Arctic to the warm, tropical seas. They come in a dazzling array of shapes, sizes, and colors, and they play a crucial role in marine ecosystems.

Crabs are scavengers, predators, and prey, all rolled into one. They help keep the ocean floor clean by feeding on dead organisms, and they also hunt for smaller invertebrates. In turn, they become a tasty meal for larger animals like fish, seabirds, and marine mammals. And, of course, they're a favorite food for us humans too!

When it comes to eating crabs, there's a lot to consider. Some crabs are prized for their sweet, delicate meat, while others are avoided due to their small size or strong flavor. Some crabs are readily available in supermarkets and restaurants, while others are rare and expensive delicacies. And, of course, it's important to know which crabs are safe to eat and which ones might be toxic or carry parasites. This is why, guys, we need to do our homework before we start cracking shells.

Popular Edible Crab Species

Let's kick things off by exploring some of the most popular and widely consumed crab species around the globe. These are the crabs you're most likely to find on restaurant menus, in seafood markets, and maybe even on your own dinner table. We'll delve into their key characteristics, flavor profiles, and where they're typically found.

1. Dungeness Crab

The Dungeness crab (Metacarcinus magister) is a true West Coast superstar. These crabs are native to the Pacific Northwest, from Alaska to California, and they're known for their sweet, succulent meat and relatively large size. Dungeness crabs can grow up to 10 inches across their shell, and they're a real treat for seafood lovers. Their meat is firm, moist, and has a slightly nutty flavor that's simply irresistible. If you ever have the chance to try Dungeness crab, don't pass it up!

Dungeness crab is incredibly versatile in the kitchen. You can steam it, boil it, grill it, or bake it, and it will always come out delicious. It's fantastic on its own, served with melted butter or a squeeze of lemon, but it also shines in dishes like crab cakes, crab salads, and crab-stuffed avocados. The sweetness of the meat pairs perfectly with both rich and light flavors, making it a culinary chameleon.

2. Blue Crab

The blue crab (Callinectes sapidus) is another North American favorite, particularly popular on the East Coast. These crabs are named for their distinctive blue claws (though their bodies are more of a greenish-brown color). Blue crabs are smaller than Dungeness crabs, but they pack a flavorful punch. Their meat is sweet and delicate, with a slightly briny taste that evokes the ocean.

Blue crabs are often steamed or boiled, and they're a staple of Chesapeake Bay cuisine. You'll find them in classic dishes like Maryland crab cakes, crab bisque, and steamed crabs served with Old Bay seasoning. One of the most fun ways to eat blue crabs is at a traditional crab feast, where you gather around a table covered in newspaper, crack open the crabs with mallets, and enjoy the company of friends and family. It's a messy, delicious, and thoroughly enjoyable experience.

3. Snow Crab

Snow crab (Chionoecetes opilio) is known for its long, slender legs and delicate, slightly sweet meat. These crabs are found in the cold waters of the North Pacific and North Atlantic oceans, and they're a popular choice for seafood lovers around the world. Snow crab legs are often sold pre-cooked and frozen, making them a convenient option for a quick and easy meal.

Snow crab is delicious simply steamed or boiled and served with butter, but it's also great in salads, dips, and casseroles. The meat is tender and flaky, with a subtle sweetness that pairs well with a variety of flavors. If you're looking for a relatively affordable and easy-to-prepare crab option, snow crab is a fantastic choice.

4. King Crab

When it comes to size and spectacle, the king crab (Paralithodes camtschaticus) reigns supreme. These massive crustaceans are found in the cold waters of the Bering Sea and the North Pacific Ocean, and they're prized for their enormous legs and claws, which are filled with sweet, succulent meat. King crabs are the royalty of the crab world, and they command a high price tag to match.

King crab legs are often steamed or boiled and served whole, allowing you to marvel at their impressive size before digging in. The meat is rich, flavorful, and incredibly satisfying. It's also delicious in salads, soups, and other dishes where you want to make a statement. If you're looking for a truly decadent crab experience, king crab is the way to go. These crabs are an expensive treat, but their impressive size and flavor make them worth the splurge for special occasions.

5. Stone Crab

Stone crabs (Menippe mercenaria) are unique among edible crabs because only their claws are harvested. These crabs have the remarkable ability to regenerate their claws, so fishermen can remove one or both claws and release the crab back into the water, where it will grow new ones. This sustainable harvesting practice helps ensure the long-term health of the stone crab population.

Stone crab claws are a delicacy, particularly in Florida, where they are a popular menu item during stone crab season (which typically runs from October to May). The meat is firm, sweet, and slightly chewy, with a distinctive flavor that's unlike any other crab. Stone crab claws are typically served chilled, with a mustard dipping sauce, and they're a delicious and sustainable seafood option.

Other Edible Crab Varieties

Now that we've covered some of the most popular edible crabs, let's explore some lesser-known but equally delicious varieties. These crabs might not be as widely available as Dungeness or blue crab, but they're worth seeking out if you have the opportunity. You'll discover a whole new world of flavors and textures, expanding your culinary horizons.

6. Peekytoe Crab

Peekytoe crab, also known as Maine crab (Cancer irroratus), is a small but mighty crustacean that's gaining popularity among chefs and seafood enthusiasts. These crabs are found in the cold waters of the North Atlantic, and they're prized for their sweet, delicate meat. Peekytoe crabs are smaller than Dungeness or blue crabs, but their meat is incredibly flavorful and versatile.

Peekytoe crab meat is often used in salads, crab cakes, and other dishes where its delicate flavor can shine. It's also delicious simply sautéed with butter and herbs. Because of their size, peekytoe crabs can be a bit more labor-intensive to pick, but the effort is well worth it for the delicious reward.

7. Jonah Crab

The Jonah crab (Cancer borealis) is another Atlantic crab species that's gaining recognition for its delicious meat. These crabs are found from Newfoundland to Florida, and they're similar in appearance to Dungeness crabs, though they tend to be smaller and have more rounded shells. Jonah crab meat is sweet and flavorful, with a slightly firmer texture than blue crab.

Jonah crabs are often steamed or boiled and served whole, or their meat can be used in crab cakes, salads, and other dishes. They're a versatile and sustainable seafood option that's worth trying if you can find them.

8. Snow Crab Clusters

We touched on snow crab earlier, but it's worth mentioning snow crab clusters specifically. These clusters consist of the crab's legs and one shoulder, and they're a popular way to enjoy snow crab meat. Snow crab clusters are easy to cook and eat, and they offer a good amount of meat for a relatively affordable price.

Snow crab clusters are typically steamed or boiled and served with butter or other dipping sauces. They're a great option for a casual seafood feast or a quick and easy weeknight meal.

9. Red Swimming Crab

Red swimming crabs (Portunus haanii) are known for their vibrant red color and their ability to swim using specialized paddles on their hind legs. These crabs are found in the Indo-Pacific region, and they're a popular ingredient in Asian cuisine. Red swimming crabs have a sweet, delicate flavor and a slightly firm texture.

Red swimming crabs are often steamed, stir-fried, or used in soups and curries. They're a versatile ingredient that adds a touch of elegance and flavor to any dish.

10. Mud Crab

Mud crabs (Scylla serrata) are large, meaty crabs that are found in mangrove forests and estuaries throughout the Indo-Pacific region. These crabs are prized for their sweet, flavorful meat, and they're a popular ingredient in many Asian cuisines. Mud crabs can grow quite large, with some individuals reaching weights of several pounds.

Mud crabs are often steamed, stir-fried, or used in curries and other dishes. They're a hearty and satisfying seafood option that's perfect for a special occasion.

Less Common Edible Crabs

For the adventurous eaters out there, let's dive into some of the less common edible crab species. These crabs might require a bit more effort to find, but the unique flavors and textures they offer are well worth the hunt. You might have to visit specialty seafood markets or travel to specific regions to try these delicacies, but trust me, guys, your taste buds will thank you.

11. Spider Crab

Spider crabs are a family of crabs known for their long, spindly legs and relatively small bodies. There are many different species of spider crabs, and some of them are edible. Japanese spider crabs are the largest arthropods in the world, with a leg span that can reach up to 12 feet! While they're impressive to look at, they're not typically eaten. However, other species of spider crabs, such as the European spider crab (Maja brachydactyla), are considered a delicacy in some parts of the world.

European spider crabs have a rich, intense flavor that's often described as being similar to lobster. They're typically boiled or steamed and served whole, and their meat is delicious in salads, soups, and other dishes. If you're feeling adventurous, spider crab is definitely worth a try.

12. Horseshoe Crab (Technically Not a True Crab)

Okay, I'm throwing a curveball here. Horseshoe crabs aren't actually true crabs; they're more closely related to spiders and scorpions. However, they're often included in discussions about edible crabs, so I thought I'd address them here. Horseshoe crabs are ancient creatures that have been around for hundreds of millions of years. They have a distinctive horseshoe-shaped shell and a long, spiky tail.

In some parts of the world, particularly in Southeast Asia, the eggs of horseshoe crabs are considered a delicacy. They're often eaten grilled or pickled, and they have a unique, slightly salty flavor. However, it's important to note that horseshoe crab eggs can be toxic if not prepared properly, so it's best to leave the cooking to experienced chefs. Additionally, harvesting horseshoe crabs for their eggs can have a negative impact on their populations, so it's important to consume them sustainably.

13. Fiddler Crab

Fiddler crabs are small crabs that are known for the male's oversized claw, which he uses to attract mates. These crabs are found in salt marshes and mudflats around the world. While fiddler crabs are technically edible, they're quite small and don't offer a lot of meat. In some cultures, they're used in soups and stews, but they're not a common culinary ingredient.

14. Box Crab

Box crabs are a family of crabs known for their boxy shape and their ability to tuck their legs tightly against their body. These crabs are found in oceans around the world, and some species are edible. Box crab meat is said to be sweet and flavorful, but these crabs are not widely commercially fished.

15. Hermit Crab (Land and Sea Varieties)

Hermit crabs are fascinating creatures that live in borrowed shells. There are both land and sea hermit crabs, and some species are edible. However, it's important to note that some hermit crabs are endangered or protected, so it's crucial to ensure that you're consuming them sustainably. Land hermit crabs are sometimes eaten in Southeast Asia, while certain species of sea hermit crabs are consumed in other parts of the world.

Identifying Edible Crabs: A Word of Caution

Before you go out and start catching crabs for your next seafood feast, it's crucial to be able to identify edible crabs correctly. Eating the wrong type of crab can lead to unpleasant symptoms, or in some cases, be dangerous.

Here are some important tips for identifying edible crabs:

• Know your local species: The best way to ensure that you're eating a safe crab is to familiarize yourself with the edible crab species in your region. Consult local resources, such as fisheries agencies or seafood guides, to learn about the crabs that are safe to eat in your area.
• Pay attention to physical characteristics: Each edible crab species has its own unique physical characteristics, such as size, shape, color, and claw structure. Learn to identify these features so you can distinguish between different species.
• Avoid crabs from polluted waters: Crabs that live in polluted waters can accumulate toxins in their bodies, making them unsafe to eat. Avoid harvesting crabs from areas known to be polluted or contaminated.
• Cook crabs thoroughly: Cooking crabs thoroughly is essential for killing any bacteria or parasites that may be present in their meat. Always cook crabs to an internal temperature of 165°F (74°C).

If you're ever unsure about whether a crab is safe to eat, it's always best to err on the side of caution and not consume it. Your health and safety are the most important things.

How to Prepare and Cook Crab

Okay, you've identified your edible crab, and you're ready to cook it up. Now what? Don't worry, I've got you covered. Here are some basic methods for preparing and cooking crab, along with some tips for getting the most out of your crustacean feast.

Steaming

Steaming is a popular method for cooking crabs because it helps to preserve their delicate flavor and moisture. To steam crabs, you'll need a large pot with a steamer basket or insert. Fill the pot with a few inches of water, bring it to a boil, and then place the crabs in the steamer basket. Cover the pot and steam the crabs for 15-20 minutes, or until their shells turn bright red and their meat is cooked through.

Boiling

Boiling is another common method for cooking crabs. To boil crabs, you'll need a large pot filled with salted water. Bring the water to a rolling boil, and then add the crabs. Cook the crabs for 10-15 minutes, or until their shells turn bright red and their meat is cooked through.

Grilling

Grilling crabs is a great way to add a smoky flavor to their meat. To grill crabs, you'll need to clean and prepare them first. Then, brush them with oil or butter and grill them over medium heat for 5-7 minutes per side, or until their shells turn bright red and their meat is cooked through.

Baking

Baking crabs is a less common method, but it can be a delicious way to cook them. To bake crabs, you'll need to preheat your oven to 375°F (190°C). Clean and prepare the crabs, and then place them in a baking dish. Add a little bit of water or broth to the dish, and then cover it with foil. Bake the crabs for 20-25 minutes, or until their shells turn bright red and their meat is cooked through.

Tips for Cooking Crab

• Use fresh crabs whenever possible: Fresh crabs will have the best flavor and texture. If you're buying live crabs, make sure they're lively and active.
• Clean crabs thoroughly: Before cooking crabs, it's important to clean them thoroughly to remove any dirt or debris. Rinse the crabs under cold water and scrub their shells with a brush.
• Don't overcook crabs: Overcooked crab meat can be tough and dry. Cook crabs just until their shells turn bright red and their meat is cooked through.
• Serve crabs with complementary flavors: Crab meat pairs well with a variety of flavors, such as butter, lemon, garlic, and herbs. Serve crabs with your favorite dipping sauces or side dishes.

Conclusion: Cracking the Code of Edible Crabs

Wow, we've covered a lot of ground in the world of crabs! From the mighty king crab to the delicate peekytoe, there's a whole universe of flavors and textures to explore. I hope this article has given you a better understanding of the different types of edible crabs, how to identify them, and how to cook them to perfection.

Remember, guys, eating crab is not just about the delicious taste; it's also about the experience. It's about gathering with friends and family, cracking shells, and savoring the sweet, succulent meat. It's about connecting with the ocean and appreciating the incredible diversity of life that it holds.

So, the next time you're looking for a special seafood treat, don't be afraid to try something new. Explore the world of edible crabs, and you might just discover your new favorite dish. Happy crabbing!