Ingredient
King crabs, squat-lobsters
Majestic Crustaceans: King Crabs and Squat-Lobsters
King crabs are known for their impressive size, with long legs and a spiky shell that ranges in color from reddish-brown to dark red. Their meat is sweet, tender, and slightly briny, making it a favorite among seafood enthusiasts. Squat-lobsters, on the other hand, are smaller in size and have a more delicate flavor. They have a slender body and long pincers, with a shell that can be orange, pink, or red. The meat of squat-lobsters is firm, slightly sweet, and has a subtle taste reminiscent of lobster.
Origins and history
King crabs are native to the cold waters of the North Pacific Ocean, particularly in the Bering Sea and the Gulf of Alaska. They have been harvested for centuries by indigenous communities in these regions. Squat-lobsters, on the other hand, are found in various oceans around the world, including the Atlantic, Pacific, and Indian Oceans. They have been a part of traditional cuisines in countries like Japan, Australia, and Spain for many years.
Nutritional information
King crabs and squat-lobsters are excellent sources of lean protein, low in fat, and rich in essential minerals such as zinc, selenium, and phosphorus.
Allergens
Shellfish allergies are associated with both king crabs and squat-lobsters.
How to select
When selecting king crabs, look for specimens with a vibrant color, intact legs, and a firm shell. For squat-lobsters, choose ones with a bright and unblemished shell, and make sure the pincers are intact and not damaged.
Storage recommendations
To maintain the freshness of king crabs and squat-lobsters, store them in airtight containers or sealed plastic bags in the refrigerator. They are best consumed within 1-2 days of purchase.
How to produce
King crabs and squat-lobsters are typically harvested from their natural habitats and are not commonly produced through aquaculture or farming.
Preparation tips
King crabs are often steamed or boiled and served with melted butter or a tangy dipping sauce. The meat can also be used in salads, soups, or stir-fries. Squat-lobsters are commonly used in seafood pasta dishes, risottos, or as a topping for sushi rolls. Their meat is delicate, so it is important not to overcook them to preserve their tenderness.
Culinary uses
King crabs are often the star of seafood feasts, enjoyed on their own or incorporated into various dishes such as crab cakes, crab bisques, or crab salads. Squat-lobsters are commonly used in Mediterranean and Asian cuisines, adding a delightful touch to pasta dishes, seafood stews, or sushi rolls.
Availability
King crabs are commonly available in regions near the North Pacific Ocean, including Alaska, Russia, and Canada. Squat-lobsters can be found in various oceans worldwide, including the Mediterranean Sea, the Atlantic Ocean, and the Pacific Ocean.
