Seafood / Shellfish | Pescatarian Gluten Free Ketogenic Paleo Low Carb

King Crab Leg

Paralithodes camtschaticus Allergens: Shellfish
King Crab Leg

Sourcing & Taxonomy

  • Family Lithodidae
  • Primary Cuisine Global (often American, Alaskan)
  • Seasonality Harvest seasons vary; Year-Round (frozen)
  • Source King Crab

The Forktionary Angle

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Definition

The succulent, prized leg meat of the large King Crab, known for its sweet, rich flavor and tender, flaky texture, typically sold pre-cooked and frozen.

Sensory Profile

TasteSweet, Rich, Briny, Umami
TextureTender, Flaky, Juicy
AromaSweet, Ocean, Mildly Briny
AcidityLow

Technical Metrics

Nutrition Facts

Per 100g (approx. 1/2 cluster)
Calories95 kcal
Total Fat1.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol40 mg
Protein19 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium60 mg
Iron0.8 mg
Potassium200 mg

Chef’s Secret

When reheating, steam crab legs briefly to avoid overcooking, which can toughen the delicate meat.

Substitutions

Best Match

Snow Crab Legs

1:1

More affordable, with similar sweet, delicate flavor and flaky texture, though smaller.

Dungeness Crab

1:1

Sweet, rich flavor, often less flaky than king crab but still excellent.

Lobster Tail

1:1

Luxurious, sweet flavor and firm, meaty texture, a premium alternative.

Large Shrimp (cooked)

1:1

Different texture but offers a mild, sweet seafood flavor for salads/pastas.

Buying Guide

Look for pre-cooked and flash-frozen legs. Thaw slowly in the refrigerator.

Flavor Pairings

Drawn Butter Lemon Garlic Asparagus Corn on the Cob Risotto.