Alaska is known throughout the world for its great King Crab Legs. Only the male King Crabs are harvested. The King Crab Legs and Claws are known for their white, delicate flavored meat. Alaskan King Crabs are processed and cooked right after they have been harvested from the icy cold waters of the Bering Sea. Some smaller boats keep the crabs in tanks until they get to the harbor after the season is over; larger boats process, cook and freeze the King Crab Legs abroad. Alaskan King Crab is harvested during October and November, and again from January to March.
Alaskan King Crab Legs come from the Bering Sea. The crabbing is typically taking place in 40 foot waves, gale strength winds and icy conditions. That is the normal day at work for the Alaskan Harvest King Crab fishermen. The fishermen’s boats constantly collect a thick layer of ice, which needs to be removed, or it could endanger the entire fishing mission.
Alaskan King Crabs are nutritious
They are low in fat, with only 1.3 g per serving, and they are carbohydrate-free. King Crab Legs are also very high in protein, and still low in calories. More nutrition information can be found here. Despite its caloric make-up, the Alaskan King Crab is the largest of all the crabs in Alaska. King Crabs range in size from six pounds to over ten pounds each. King Crab Legs and Claws are available all year long, even though the commercial harvest is executed for a very short season. Most of the time they are shipped pre-cooked and frozen, ready for you to thaw, heat and eat. Their meat is somewhat mild, but succulent and sweet.