The Boss Krabs are North American red snow crabs. The red snow crab, also known as the gray-eyed snow crab and the Alaskan snow crab, grows in the Bering Strait and the Chukchi Sea and prefers soft sandy or muddy bottoms, usually in water about 650 feet deep. The snow crab, whose main origin is in southwestern Australia, has a lighter-colored, softer shell, while the meat is thick and creamy, which can be described as thin-skinned and stuffed.

Characteristics of red snow crabs

Red snow crabs, also known as tanner's crabs and queen crabs, live in cooler waters and are larger, with long, meaty feet. Market common snow crab varieties are North Pacific snow crab origin United States Alaska, Russia Far East, North Korea, Japan Hokkaido and other places and North Atlantic snow crab origin Canada Newfoundland, New Brunswick, New Scott, Prince Edward Island and other places two.

Because it is an imported species, so the market in addition to live snow crab can be seen, you can also see in the fishing ground processing cooked and frozen frozen crab legs and whole snow crab. The main eating parts of snow crabs are the legs and shoulder pieces, so they are suitable for braised and grilled dishes, as well as salads.

By the way, there are some crabs on the market that are called Australian snow crabs, but in fact, they are not snow crabs, but are the collective name of several kinds of crystal crabs produced in Australia. Snow crab quality to the Canadian New Brunswick coast of the Gulf of St. Lawrence fishing snow crab appearance, taste the best. The size ranges from 700 to 1100 grams. The yield rate is 60 percent live to cooked crab segments and 17 percent live to cooked crab meat.