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Showing Food Red king crab

General Information
NameRed king crab
Scientific NameParalithodes camtschaticus
DescriptionThe red king crab (Paralithodes camtschaticus) is a species of king crab native to the Bering Sea and Gulf of Alaska. It is primarily consumed in the United States, particularly in Alaska, and Japan. The culinary uses of the food include boiling, baking, steaming, and adding to soups and stews. The legs are often served in the shell with drawn butter. The red king crab is sweet, moist, succulent, and rich in flavor, with a bright red color after cooking. It is an excellent source of protein, omega-3 fatty acids, and various essential minerals, providing numerous health benefits, including reducing inflammation and improving heart health (PMID: 36766225, PMID: 37761068). The most notable chemical in the food is protein. The red king crab has no known medicinal uses, but it is used in the food industry as a delicacy. A peculiar mode of preparation is that the crab is often cooked live, which can be a challenge due to its large size and powerful claws.
Primary IDFOOD00285
Picture286
Classification
GroupAquatic foods
Sub-GroupCrustaceans
Taxonomy
SuperkingdomEukaryota
KingdomMetazoa
PhylumArthropoda
ClassMalacostraca
OrderDecapoda
FamilyLithodidae
GenusParalithodes
Speciescamtschaticus
VarietyNot Available
ITIS ID97935
Wikipedia IDParalithodes camtschaticus
Composition
Compounds
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Macronutrients
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References
Content Reference— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.