Tale of the Tape: Golden King Crab vs. Red King Crab

Whether it’s your first bite of king crab or your fiftieth, dining on this incredible delicacy is always an unforgettable experience. The crack of the shell. The rush of steam. The tender, naturally sweet meat glistening, and the just the right amount of brininess in each bite. It’s pure Alaskan indulgence.

Maybe it’s red king crab. A feast piled high on a platter or charring beautifully over the grill, just waiting to be cracked, freed, and slathered in melted butter. Or maybe it’s golden king crab, its honey-hued cousin. Smaller. Milder. Sweeter. Every bit as regal.
Both come from Alaska’s cold, wild waters. Both are prized for their sweet, tender meat and unmistakable flavor. But each species of king crab possesses its own distinct flavor, texture, and personality. Let’s see how these seafood giants really compare.

Red king crab: The established ruler

Red king crab is the classic most of us already know. The showpiece of seafood towers and holiday tables. Prized for its size. Loved for its striking color, which begins as a deep burgundy and turns a brilliant red as the crab cooks. Acclaimed for its rich, velvety flavor. 

Red king crab is bold in every sense. The meat is thick and satisfying, with a signature sweetness that’s become the benchmark for all other seafood. It’s the crab of celebration. The crab that takes center stage when you want to impress. It makes sense why there’s a TV show about it.

Stats

• Habitat: Found in the cold, shallow waters of Norton Sound and Bristol Bay (which is known for its sockeye salmon, too), off Alaska’s southwestern coast, where the species thrives at depths of 100 to 300 feet.

• Size: Massive and commanding. A single red king crab leg can stretch up to five feet across, and full crabs can weigh more than 20 pounds.

• Meat: Firm yet tender, with large, juicy strands that pull apart cleanly and easily hold their shape.

• Flavor: Rich, satisfying, and naturally sweet, with a briny depth that coats the tongue like warm cream. Think melted butter, even before it’s dipped.

Golden king crab: The heir to the crown

If red king crab is the reigning monarch, then golden king crab is the heir apparent, just waiting to snatch that crown. As crab goes, golden king (or brown king crab as it is sometimes known) is synonymous with quiet edible luxury.
High-end chefs and foodies alike praise golden king crab for its light, “clean,” slightly sweet flavor. Instead of that famous red, its shell glows a warm gold that deepens to a rich amber when cooked. Legs are long and lean, built for reach rather than bulk. They’re also spinier and a bit tougher to break into. But there’s a reward for that added patience — a wealth of tender, delectable, flaky flesh lurking inside.

Stats

• Habitat: Harvested from deep, frigid waters — often 1,000 to 3,000 feet below the surface — along the Aleutian island chain.
• Size: Averaging five to eight pounds, golden kings trade bulk for speed. Their lean legs stretch up to four feet across and are built for graceful underwater agility.
• Meat: Silky and tender, with fine, delicate strands that easily flake rather than pulling apart.
• Flavor: Less butter, more pure crab. Mild and lightly sweet, with hints of ocean salinity, faint nuttiness, and a subtle floral finish.

How to cook king crab

Almost all Alaskan king crab comes pre-cooked and flash-frozen right after harvest. That means you’re not cooking it from raw. You’re gently warming it through. Overdo it, and even the finest crab can turn tough and stringy.

In other words, warm it. Don’t cook it! Here are three ways to prepare it.

On the stove

Bring two inches of water to a boil in a large pot. Add crab legs to a steamer basket and cover. Steam for 5 to 7 minutes, until just heated through.

In the oven

Preheat oven to 350°F. Arrange crab legs in a single layer on a rimmed baking sheet. Add a few tablespoons of water. Cover tightly with foil. Bake for 8 to 10 minutes.

On the grill

Brush shells lightly with olive oil. Or, try using garlic butter, herb oil, or even miso glaze if you're feeling adventurous. Grill over medium heat for 4 to 5 minutes per side.

READ MORE: How to Grill Everything

How to eat king crab

Dining on king crab is part technique, part celebration.

Start with the legs

Hold steady and twist at each joint to break apart. Use seafood shears or a cracker tool to split the shell lengthwise. Most red king legs open easily with a light crack. Golden king shells are a bit tougher, so take your time. The tender, silky meat inside is worth the added effort.

Save room for the claws

They’re often the richest, most flavorful part of the crab. Tap gently with the back of a knife or cracker until the claw splits. Pull out the meat in one slow, satisfying chunk.

The sweet spot

The knuckle, where the leg meets the body, tends to hide thick, juicy meat that’s every bit as flavorful as the legs, especially in red king.

Now it’s time to serve and savor. Simply dip warm crab meat in melted butter, squeeze fresh lemon over the top, or keep it simple and enjoy that distinctive crab flavor all on its own.

Crab recipes

When king crab takes center stage, everything else should play backup. Keep the focus on its sweet, ocean-bright flavor. Round out your plate with simple sides like roasted asparagus, steamed potatoes, or a crisp green salad; plus chilled chardonnay or a dry pinot, if you like.

Once you’ve enjoyed your crab as a main course, use leftover meat to whip up any of these simple and spectacular dishes.

Salads

Toss chilled crab with avocado, grapefruit, or crisp greens for a delightful twist on savory and sweet. Golden king shines here. Its delicate texture and subtle sweetness pair beautifully with citrus and creamy dressings.

Pasta or risotto

Fold warm crab into a light cream sauce or stir it into a lemony risotto just before serving. Red king stands up to richer sauces and buttery finishes, while golden king works best with olive oil, herbs, and a squeeze of lemon. (Get all your essentials in the Italian Pasta Pantry Box.)

Crab cakes

Sorry chocolate, but these might possibly be my favorite type of cake… 

Combine chopped crab with breadcrumbs, herbs, and a touch of mayo or Dijon. Shape into patties and pan-sear in butter until golden brown on both sides. Serve warm with lemon or a simple aioli. Click here for a more thorough recipe. Or, buy your crab cakes pre-made and you’re ready to go.

Crab rolls

Move over lobster and shrimp, there’s a new roll in town. 

Pile tender crab meat into a buttered, toasted roll. Add a drizzle of melted butter or a light squeeze of lemon. Keep it simple. The sweet, rich flavor of the crab doesn’t need much else.

As a showpiece

For holidays or celebrations, serve the legs whole on a platter over crushed ice or straight from the grill. Pair with garlic aioli, clarified butter, or a glass of something cold and bright, like a crisp sauvignon blanc or your favorite sparkling wine.