This species is not a true crab but is similar to crabs in structure and habits. It is much larger than other crabs, attaining a spread of about 5 ft (1.5m) and a weight of about 24lb (10.9kg).
King crabs are caught off central Alaska to the Aleutian Islands and off the islands of northern Japan. They are harvested with large rectangular pots. Aboard boats, the crabs are held in the live state in wells of circulating seawater.King crab meat is either canned or frozen. In canning, the whole crab is cooked in boiling water, after which the meat is squeezed out between rubber rollers. The meat is then washed, packed in cans in a weak brine, and the cans are sealed, heat processed, cooled and stored. The meat may be frozen in large block for the restaurant trade. The legs and claws are also frozen for retail outlets and restaurant.
If properly packaged and frozen to a temperature of 0 degree F or below and held at this temperature, King crab meat has a high quality storage life of at least 12 months. Lower storage temperatures provide for an even longer storage life.
King Crab
