Snow crab, Alaska snow crab, spider crab, tanner crab, queen crab (Canada)
Snow crab meat is sweet and delicate, with a more fibrous texture than king crab. Texture ranges from the tender, longitudinal fibers of shoulder meat to firmer fibers of claw meat. Cooked shell is red, though not as red as king crab, running to brownish at the shoulder. The meat ranges from snow white to reddish.
Like king crab, snow crab is marketed already cooked.
Fresh: Picked meat
Frozen (most common): Cooked sections, Cooked legs, Cooked legs and claws, Cooked meat, Blocks (meat), Cooked claws
Value-added: Canned meat, Snap-’n-eats, Splits, Cakes