Snow crab meat is sweet and delicate, with a more fibrous texture than king crab. Texture ranges from the tender, longitudinal fibers of shoulder meat to firmer fibers of claw meat. Cooked shell is red, though not as red as king crab, running to brownish at the shoulder. The meat ranges from snow white to reddish. Like king crab, snow crab is marketed already cooked. Snow crab meat can be used in chowders, omelets, crepes, casseroles and quiches. Split legs are often served cold as appetizers or are broiled and served warm with drawn butter.
Bake, Boil, Grill, Steam
October - May
Canada, Japan, Russia, United States