The many crab species fished from North America's coastal waters vary greatly in size, appearance, taste, and texture and lend themselves to an immense array of dishes. There are six varieties that we use the most and are commercially available, either live, cooked, frozen, or in lump form (that is, picked and packaged).
The snow crab, also known as queen crab, has strikingly long legs, which constitute the only part of the crab sold commercially. Snow crab legs, like king crab legs, are most commonly sold frozen because of the remoteness of the fishing grounds, most of which are also concentrated in Alaska. Snow crabs’ sweet, briny flavor matches up beautifully with drawn butter.