Their are three different species of snow crab. First you have the "opilio" which is the most common crab on the market. Then you have the Bairdi and the tanneri species. Opilio snow crab are caught in both the Atlantic and Pacific Oceans, while Alaska snow crab are caught in the Bering Sea.
Canadian snow crab or "queen crab" as they are sometimes referred as, are caught in the Maritimes.
The trapping of snow crab occurs in water depths from 30 to 1500 feet. Snow crabs are much smaller than king crab and not as red, more of a orange color.
The snow crab has a delicate, sweet flavor to it. Unless it has not been properly handled and then you will have a more salty taste. The texture of snow crab is much more stringy than king crab, but yet still tender. The claw meat is much firmer than the legs. The meat can range in color from snowy white to reddish.
If you are shopping for snow crab and find some that have barnacles, black spots or molting on the shell. This does not affect the quality of the crab, these are called "dirty" crab (crabs that have not molted). These snow crabs are usually priced cheaper because of the appearance, but the real bonus is that they are much meatier because they have not molted.
Always thaw your crab slowly in the fridge(about 24 hours). Since they are already cooked you just need to heat them up. For more cooking instruction go to cooking snow crab
More About Snow Crab
SubstitutionsKing crab, Dungeness crab, lobster meat
NamesScientific name: Chionoecetes spp.
Common: Spider crab, Tanner crab and Queen crab
Nutrition FactsServing Size:100g/3.5oz. (raw)
Amount Per Serving
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