Golden king crab meat 

(Harvested from Lithodes aequispinus, a deep-water crab species from the North Pacific)

Description

• Golden king crab meat is the edible flesh obtained from the legs, claws and body of the Golden King Crab, a prized species harvested in the North Pacific and Bering Sea.

• The meat is known for its delicate, sweet, slightly briny flavour and firm, fibrous texture.

• Often sold fully cooked, fresh-frozen, canned, or pasteurised, it is used in premium seafood applications.

• Naturally high in lean protein, low in fat, and rich in essential micronutrients.

• Considered a luxury seafood ingredient in restaurants and gourmet products.

Indicative nutritional values per 100 g

(Cooked crab meat; natural variation by origin and processing)

• Energy: 80–105 kcal

• Proteins: 17–20 g

• Carbohydrates: 0–1 g

• Lipids: 0.5–2 g

  • SFA (first occurrence): very low (typically <0.3 g)

  • MUFA: trace–low

  • PUFA: low, with some omega-3 (EPA/DHA)

  • TFA: absent

• Cholesterol: 40–70 mg

• Sodium: 250–450 mg (varies with added brine)

• Minerals: phosphorus, zinc, copper, selenium

• Vitamins: B12, B6, niacin

Key constituents

• Myofibrillar proteins (actin, myosin)

• Small amounts of omega-3 fatty acids (EPA, DHA)

• Minerals: zinc, copper, phosphorus, selenium

• Free amino acids contributing to natural sweetness

• Trace amounts of natural pigments (e.g., astaxanthin in shell residues)

Production process

• Harvesting: trap-caught Golden King Crab from deep cold waters.

• Processing on vessel: sorting, washing, and immediate cooking/steaming.

• Butchering: separation of legs, claws, and body sections.

• Meat extraction: manual or semi-mechanized shelling and picking.

• Rinsing to remove shell fragments.

• Packaging:

  • fresh-frozen

  • vacuum-packed

  • pasteurised

  • canned (with brine)

• Quality control (GMP/HACCP): microbiology, salt balance, species verification, shell fragments, heavy metals, moisture content.

Physical properties

• Appearance: white meat with pink-red highlights from shell pigments.

• Texture: firm, flaky, slightly fibrous.

• Flavour: sweet, delicate, with marine/briny notes.

• Odour: clean, fresh-sea smell; off-odours indicate spoilage.

• Moisture: typically 70–80%.

• Shelf-stability: varies with processing (fresh-frozen vs canned).

Sensory and technological properties

• Naturally sweet, mild flavour that pairs well with buttery, citrus, or herb profiles.

• Heat-stable proteins suitable for steaming, broiling, sautéing.

• Retains moisture when heated gently; overcooking may cause dryness.

• Provides premium texture and visual appeal in high-end seafood dishes.

• Performs well in mixes, salads, and seafood fillings.

Food applications

• Seafood salads, crab cocktails, and appetisers.

• Sushi/sashimi-style dishes (in cooked form).

• Pasta and risotto with crab.

• Chowders and bisques.

• Premium crab cakes.

• Stuffings for ravioli, dumplings, pastries, or seafood rolls.

• Ready-to-eat refrigerated and frozen seafood meals.

Nutrition & health

• Excellent source of lean protein with high digestibility.

• Low in fat, naturally low in SFA, contains beneficial omega-3 PUFA (EPA and DHA).

• Rich in vitamin B12 and minerals such as zinc and selenium, essential for immune and metabolic function.

• Moderate cholesterol content typical of shellfish.

• Suitable for low-carbohydrate and high-protein diets.

• As with all seafood, individuals with shellfish allergy must avoid consumption.

Portion note

• Typical portion of crab meat: 85–150 g per serving.

• In mixed dishes (pasta, chowders): 50–100 g.

• In appetisers: 30–60 g.

Allergens and intolerances

• Contains Crustaceans, a major allergen requiring mandatory labelling.

• Cross-reaction common among crab, shrimp, lobster.

• No gluten, lactose, or plant-derived allergens unless added through ingredients.

Storage and shelf-life

• Fresh-frozen: −18 °C or lower; shelf-life 12–24 months.

• Refrigerated pasteurised: typically 6–12 months unopened.

• Canned: 3–5 years if properly sterilised.

• Once opened: consume within 2–3 days.

• Sensitive to:

  • temperature fluctuations

  • oxidation of delicate proteins

  • microbial growth if mishandled

Safety & regulatory

• Must comply with seafood safety regulations, including:

  • species verification

  • absence of harmful pathogens (Listeria, Vibrio)

  • heavy metal limits

  • histamine control (low risk in crab, but monitored)

• Processing must follow GMP/HACCP, with strict cold-chain management.

• Canned crab must meet sterilisation standards.

• All packages must be labelled with species, origin, and allergen (Crustaceans).

Labeling

• Declared as:

  • “Golden King Crab Meat”

  • or “Crab Meat (Golden King Crab)”

• Additional information may include:

  • country/area of origin

  • “previously frozen” if applicable

  • brine ingredients (for canned products)

  • additives (e.g., citric acid) if used

Troubleshooting

• Watery texture: improper thawing or over-brining → improve drainage or reduce added moisture.

• Dry, stringy meat: overcooking → reduce thermal exposure.

• Shell fragments: insufficient picking → improve inspection step.

• Off-odours: temperature abuse → verify cold-chain and discard affected product.

• Metallic flavour: oxidation → optimise packaging atmosphere or use fresher stock.

Sustainability & supply chain

• Golden King Crab fisheries are generally trap-based, reducing bycatch.

• Management often includes:

  • strict quotas

  • size and sex restrictions

  • seasonal closures

• Environmental factors:

  • cold-water habitat sensitivity

  • energy use in freezing/transport

• Waste streams (shells) may be used for chitin/chitosan extraction.

• Supply chain monitored for quality indicators such as BOD/COD where applicable in processing facilities.

Main INCI functions (cosmetics)

(when used as “Crab Extract”, “Hydrolyzed Crab Protein”)

• Film-forming

• Skin-conditioning

• Humectant

• Used in marine-based cosmetic actives and premium skincare lines.

Conclusion

Golden king crab meat is a premium seafood ingredient valued for its sweet flavour, firm texture, and excellent nutritional profile. When handled under strict safety and quality protocols, it provides exceptional performance in high-end culinary preparations and contributes valuable nutrients such as lean protein, zinc, selenium, and vitamin B12. Sustainable harvesting and cold-chain integrity are essential for maintaining quality and environmental responsibility.

Mini-glossary

• SFA – Saturated fatty acids: low in crab meat; excessive intake should be moderated in general diets.

• MUFA – Monounsaturated fatty acids: present in small amounts; neutral nutritional effect.

• PUFA – Polyunsaturated fatty acids: include omega-3 EPA and DHA; beneficial for cardiovascular and cognitive health.

• TFA – Trans fatty acids: absent naturally in seafood.

• GMP/HACCP – Quality and safety systems used in seafood processing.

• BOD/COD – Environmental indicators of wastewater impact during processing.

• EPA/DHA – Omega-3 fatty acids with recognised health benefits.

References__________________________________________________________________________

Olson AP, Siddon CE, Eckert GL. Spatial variability in size at maturity of golden king crab (Lithodes aequispinus) and implications for fisheries management. R Soc Open Sci. 2018 Mar 7;5(3):171802. doi: 10.1098/rsos.171802.

Abstract. Many crab fisheries around the world are managed by size, sex and season, where males are given at least one opportunity to reproduce before being harvested. Golden king crab (Lithodes aequispinus) supports a commercial fishery in Southeast Alaska and legal size is based on growth and maturity information from other parts of their range. Size-at-maturity estimates varied for crabs among seven management areas in Southeast Alaska, where male maturity estimates increased in size with increases in latitude, while maturity estimates across their North Pacific range decreased in size with increases in latitude. Depth, temperature and harvest history were not related to variation observed in male maturity estimates. Management implications from this research include reducing legal size in some areas to maximize harvest potential and increasing in others to allow male crabs the opportunity to reproduce before being harvested. A more conservative strategy would incorporate the largest maturity estimate, thus increasing the legal size which would have a negative impact to the commercial fishery, but allow male crabs the opportunity to reproduce before being harvested. This study shows the importance of understanding how life-history characteristics change over space and the challenge incorporating spatial variability for improved fisheries management.

Shukalyuk AI, Isaeva VV, Pushchin II, Dolganov SM. Effects of the Briarosaccus callosus infestation on the commercial golden king crab Lithodes aequispina. J Parasitol. 2005 Dec;91(6):1502-4. doi: 10.1645/GE-489R1.1.

Abstract. Commercial crab populations off the Kamchatka coasts are infested to a considerable degree by the rhizocephalan parasite Briarosaccus callosus: of 769 Lithodes aequispina males examined, 43 (5.7%) were parasitized. Infestations result in the feminization of the crabs, a significant decrease in the cheliped length, and a significant decrease in the carapace length and width. We suggest that commercial selection of healthy males, and the returning of unsuitable crabs, including infested ones, back into the sea, results in an increase of the proportion of infested crabs in the population, their elimination from reproduction, and, eventually, the gradual degradation of a whole population. To minimize as far as possible the negative effects of commercial crab harvesting, all infested crab specimens caught must be destroyed, either aboard or elsewhere, instead of throwing them back into the sea.

Olson, A. 2023 Recommended Harvest Strategy for Southeast Alaska Golden King Crab (Lithodes aequispinus).

BACKGROUND . The Alaska Department of Fish and Game (department) golden king crab (Lithodes aequispinus, GKC) fishery in Southeast  Alaska is a data-limited fishery that is managed based on a 3-S management system (sex, size, and season). The management system has been further developed by limiting the number of participants and gear, establishing guideline harvest levels (GHLs) that are set within guideline harvest ranges (GHRs) for each management area (Table 1), and closing of management areas if there are stock health concerns. The majority of GKC harvest occurs in the commercial sector where the fishery extends across seven management areas (Northern, Icy Strait, North Stephens Passage, East Central, Mid-Chatham Strait, Lower Chatham Strait, and Southern). The department annually evaluates stock status and establishes GHLs for each management area using fishery dependent data (Stratman et al. 2017; Olson et al. 2018). Management area GHRs were examined in 2015 for their biological relevance due to declines in fishery performance and results were used in establishing current GHRs since 2018 (K. Palof and A. Olson, 2017, unpublished data). The goal of this analysis was to establish a biological-based maximum sustainable yield (MSY) from historical fisheries catch and effort data using biomass dynamic models. Biomass dynamic models are a simple fisheries model that applies basic population dynamics to harvest data. They are not ideal models for most assessments and management due to their manyassumptions and caveats; however, they are useful because the only data needed is a time series of harvest and an index of abundance, which is generally fishery catch per unit of effort (CPUE). These models assume that catch is related to available biomass, meaning that harvest is not limited by GHLs or number of days. Another major assumption is that the population remains in a similar “state of growth” during the entire time period. There is only one parameter estimated for growth of the population, or production of the population, this parameter incorporates all aspects of production – recruitment, growth of individuals, and mortality. When many of the assumptions are not met these models are considered non-conservative and often provide over inflated estimates of MSY. Because of this, the MSY estimates obtained from these models are treated as an upper limit (i.e., upper end of the GHR) of sustainable harvest for each area. A GHL is a preseason estimated level of allowable harvest that will not jeopardize the sustained yield of the stock. 

Stevens, B. G., Dunham, A., Kittaka, J., Kovatcheva, N. P., Persselin, S., & van der Meeren, G. I. (2014). Aquaculture and stock enhancement of king crabs. King crabs of the world: biology and fisheries management, 403-448.

Abstract. Populations of red king crab (RKC) Paralithodes camtschaticus (Tilesius, 1815) and blue king crab (BKC) P. platypus in Alaska have uctuated greatly over the last three decades (Chilton et al., 2011). After peak landings in 1980, the RKC sheries in the Bering Sea and Kodiak, Alaska, were closed in 1983. Although the Bering Sea shery reopened in 1984, the shery in Kodiak, Alaska, has never been reopened due to low population abundance. Other commercial sheries in the Bering Sea, including snow crab (Chionoecetes opilio) and Tanner crab (C. bairdi) are considered to be over-shed, and the latter has been closed since 1996. At the Pribilof Islands, BKC shery was closed from 1988 to 1994 and reopened in 1995; both sheries were closed in 1998 (NPFMC, 2002). The shery at St.  Matthew Island reopened in 2010, but the Pribilof Islands shery remained closed. Simultaneously, the population of RKC in the Pribilof Islands has increased since 1991, but no directed shing for RKC has occurred there since 1998 in order to prevent the bycatch of BKC. Although there is great uncertainty about the ultimate cause of recruitment variability (Blau, 1986), many hypotheses have been proposed, including egg predation (Kuris et al., 1991), disease, overshing (Orensanz et al., 1998), bycatch (Dew and McConnaughey, 2005), and climatic changes (Zheng and Kruse, 2000). Changes in spatial distribution associated with climate variability may also be involved (Loher and Armstrong, 2005), but the linkage between environmental change and population abundance is not yet understood.