Refine my search Crab meat is a delectable treat, whether it
comes from the legs and claws or from the body cavity. Crabs run
a close second to shrimp in consumer shellfish popularity. Hard-
bodied and with ten legs - two of them strong pincers - these
interesting creatures range in size from the pea crab to the
giant Alaskan king crab. Among the nearly 4,500 species, only a
few are commercially sold as food. Blue Crab ( Dungeness –
Abundant during winter along the coast from King Crab – Also
known as Alaskan, Japanese, and Russian. As the largest species,
it can reach 25 pounds. Most meat is collected from the legs and
claws. Meat is white with a bright red tinge on edges. Snow Crab
(Alaskan/Queen) – An Alaskan coastal species, but smaller than
the King. Stone Crab – Claws contain superior-tasting meat. Only
one claw is removed during harvesting and the crab is returned
to the water to regenerate a new pincer. Harvested in Imitation
crab is made of minced fish (usually whiting or pollock) plus
preservatives a