Crab, Snow – Frozen

Scientific Name

Chionoecetes opilio

Harvest Method

Wild Caught

Harvest Area

Alaska

Seasonality

Year Round

Cooking Notes

Snow Crab meat is cooked and frozen. Defrost and serve chilled.

Best Substitutes

King Crab

Responsible Sourcing Information

Alaska’s crab fishery employs a combination of measures to ensure sustainability including catch quotas, marine protected areas, and stringent rules governing fishing boats and equipment.

Editorial

“Frozen snow crabs, scientifically known as Chionoecetes opilio, are a culinary treasure from the icy depths of the ocean. Also known as Opilio crab, they are prized for their sweet, delicate, and flaky snow-white meat. The meat inside the shells is sweet and succulent, making it a delicious addition to any meal.

Snow crabs are harvested in Alaska from January to April in the Bering Sea but are available year-round. They are caught in baited pots and remain live until the fishing vessel reaches the processing plant. Only male crabs are harvested and then cooked and frozen, often at sea. Snow crab legs are sold in “”clusters,”” which include a portion of the crab’s body where the legs attach.

The distribution of the snow crab is shifting as a result of climate change’s impact on its traditional habitats. Warming seas and environmental changes have impacted the Snow Crab fishery and it was closed in 2022 to conserve the resource. Recognizing the ecological and economic value of snow crabs, Alaskan authorities have implemented stringent regulations and quotas to promote sustainable harvesting practices. These measures ensure the long-term viability of snow crab populations and their ecosystems.

If fresh snow crab is not available, king crab can be used as they have a similar taste and texture.”