Red king crab
タラバガニ たらばがに tarabagani
Also known astarabagani
At its best in Jan, Feb, Nov, Dec
When it is at its best
In seasonAvailable
How to cook
Boiled
Boiled in salted water; the thick legs eat firm and springy.
Grilled
Grilled over charcoal in the shell, which brings out the aroma.
Shabu-shabu
Raw legs swished briefly in hot broth, where the sweetness stands out.
Nabe (hot pot)
The shells give a deep broth, finished with rice porridge.
How to choose
Heavy in the hand with a hard shell and all legs present.
Storage
Boiled crab keeps two to three days refrigerated. Cook raw crab the same day. It also freezes.
Main areas
Good to know
Despite the name it is a relative of the hermit crab, with eight legs in all rather than the ten a true crab has. Its Japanese name comes from being caught on the cod grounds. The closely related blue king crab looks similar but is a different species, told apart by the spines on the carapace.
