Alaskan Red King Crab Jumbo Legs:


A taxon of crab-like decapod crustaceans, King crabs are primarily found in cold seas. Many species are commonly captured and sold as food due to their large size and the taste of their meat, the most common being the red king crab (Paralithodes camtschaticus).

King crabs are usually believed to be derived within the Paguridae from hermit crab-like ancestors, which may explain the asymmetry still present in adult forms. This heritage is confirmed by some anatomical peculiarities that only occur in inking crabs and hermit crabs.

While there is still some debate about this hypothesis, king crabs are the most frequently cited example of carcinization. The evidence for this theory derives from the asymmetry of the abdomen of the king crab, which is assumed to represent the asymmetry of hermit crabs that must fit into the shell of the spiral. Although formerly classified in the superfamily Paguroidea among the hermit crabs, king crabs are now placed in a separate superfamily, Lithodidae.[1]

This is not without dispute, as there is general agreement in the scientific community that king crabs are derived from hermit crabs and are closely related to pagurid hermit crabs, so the phylogenetic relationship of this taxon is poorly represented by a separate superfamily in the classification.

King crab species, including Neolithodes Diomede, use a sea cucumber species sometimes referred to as sea pigs (Scotoplanes Sp. A) as hosts and can be found above and under Scotoplanes.

Scotoplanes decrease the chance of N predation. Although the Scotoplanes are not harmed from being hosts, Diomede supports the consensus that there is a commensal relationship between the two species.

This big crustacean comes from the Pacific Ocean and the Bering Sea in the Alaskan region. As the meat is very tender and juicy, it is also known as one of the most delicious forms of crab found in the world. The scale is very big for these Alaskan Red King Crab Legs and will make you feel like a king or queen at their feast! King Crab legs of this size are often found only in five-star restaurants. In several different recipes, King Crab Legs can be used. Some simply love them warm or cold, with some hot garlic butter and out of the shell.

Another perfect use for the meat is in crab salads and some also use crab meat to add some great flavor to their potato salad! So don’t hesitate and try some of these giant Red King Crab Legs from Alaska! They won’t be disappointed!


For several reasons, Alaskan king crab legs won the “king” tag. It’s not just the scale of their gigantic crab clusters of jumbo king crab legs and thick crab claws or their overall impressive weight, although those facts definitely contributed to their reputation; their juicy, succulent meat has such an excellent taste that people can’t get enough.

Demand is high and supply is limited, but in the most exclusive restaurants around the world, you will usually find this delicacy. The meat is versatile and easy to cook from colossal king crab legs, full of incredible health benefits and it is useful and delicious in a wide range of dishes.

King Crab Legs, and King Crab Claws:

It took years, but there was a rebound in crab stocks. King crab has been fished sustainably in Alaska since then. And though it will never be cheap again, it’s always one of the best luxury foods in the world.

King crab, rich, delicate, and briny, is more reminiscent of lobster than crab. The meat is easy to harvest as well and fills the shells, which, unlike most other crabs, gives you a decent amount of meat per pound.

King crab is best simply served. It would be like packing caviar into a burrito to make too much of it. Steam it, barbecue it or even microwave it, and then pick and enjoy a support player. The classic is, was, and will always be butter and lemon melted. It is, for a reason, a classic.

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