The largest and arguably best-tasting crab you can buy, king crab really comprises three species: blue king crab, red king crab and brown king crab. All are commercially fished in the North Pacific.

Of the three, red king crab accounts for over 80% of the overall catch. Weighing as much as 20 pounds apiece, red kings may have a “meat fill” (the amount of meat within the shell) that is often 90% or higher. The smaller brown kings may have only an 80% meat fill.

Although most king crabs are processed either aboard ship on immediately on reaching shore, a growing number of live king crabs is shipped from Alaska to markets in the continental U.S.

Source
Alaska, Russia.

Availability
Most Alaskan king crabs are available from September to October and again from February through March. Russian-caught king crab are caught from January to April and again from September to December. Brown kings are available year-round.

Cooking Tips

• Excellent straight from the shell with very simple preparation. Steam and serve legs and claws in warm butter or cocktail sauce.
• Can be enjoyed warm or chilled.
• High-class complement to salads or omelets.