Primary Source: BC, Alaska, Washington, Oregon, California, Russia, Chile
Fresh: Legs & claws, whole cooks, combo meat (both fresh & frozen) packed in cans; fry legs (upper leg meat);
Frozen: Whole cooks, clusters, snap ‘n’ eats, split legs, split legs, cocktail claws, "combo" packs (body & legs)
Appealing, impressive plate coverage with reputation as a "high-ticket" menu item.
The Dungeness crab, Metacarcinus magister, is a species of crab tat inhabits eelgrass beds and water bottoms on the west coast of North America. It typically grows to 20cm (8") across the carapace and is a popular seafood. It's common name comes from the port of Dungeness, Washington.
About one-quarter of the crab's weight is meat. The flesh has what is considered to be a delicate flavour that is slightly sweet. Dungeness crabs can typically be purchased either live or cooked. Larger crabs are valued for the higher meat-to-shell ratio. (source: Wikipedia)
Snow crab is the common name for the members of the genus Chionoecetes, which is made up of five different species. Other common names include the Opilio crab or queen crab.
Alaska Snow Crab is one of the most unique, flavorful and popular shellfish items you can feature. Noted for its sweet, delicate flavor and snowy white meat. (source: www.alaskaseafood.org)
King crabs, also called stone crabs, are a superfamily of crab-like decapod crustaceanschiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab, Paralithodes camtschaticus. (Source: Wikipedia)No other shellfish in the world projects a more elegant image or offers such widespread consumer appeal than Alaska King Crab. It is unmatched for its sweet flavor and rich, tender texture. (Source: www.alaskaseafood.org)
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