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Top 11 Saltwater Crabs in the World

Last update: Wed Feb 19 2025
Top 11 Saltwater Crabs in the World
TABLE OF CONTENTS

Best Saltwater Crab Types in the World

01

Saltwater Crab

TIERRA DEL FUEGO PROVINCE, Argentina and  one more region
4.4
Centolla fueguina
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Centolla fueguina is an exceptionally flavored crustacean of the crab family Lithodes santolla, also known as Southern king crab or Tierra del Fuego crab, native across the southern coasts of Argentina and Chile. The best-known fishing grounds with the highest quality of crab are found in the Beagle Channel in the south of Argentina.


The crab’s sweet, delicately flavored meat found in the long legs and the red, spiky shell is widely regarded as one of the best crab meat in the world. A gastronomic delight, centolla fueguina is undisputedly one of the most famous regional delicacies of the Tierra del Fuego province, served in restaurants all over the region. 
02

Saltwater Crab

WASHINGTON, United States of America
4.3
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Dungeness crab is a common crab found in the Pacific Northwest and off the coast of Washington. This large crustacean is heavier than most crabs and around 25% of its weight is pure meat. It's caught during the winter and until July in one-way door cages called pots.


This crab is usually steamed or boiled whole, and the firm-textured meat with a sweet, mild, and nutty flavor is picked afterwards. The meat can be used in salads, crab cakes, stews, bisques, dips, and pasta dishes. It's also sometimes used in a spicy curry, which is then served with steamed rice on the side. 
03

Saltwater Crab

EVERGLADES CITY, United States of America
4.3
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The warm waters of Florida’s Gulf Coast are home to the state’s quintessential seafood delicacy - the stone crab. This small crustacean has a smooth, red-brownish shell with a pair of hefty claws which are packed with sweet, flaky, and delicate meat.


Stone crab’s meaty claws are the primary target when harvesting this crustacean between mid-October and mid-May. Live stone crabs have their claws removed skillfully, and they are then released into the water to regrow them within the span of 1 or 2 years. 
04
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Lithodes santolla (the scientific classification of the southern king crab) is a species of king crab native to the coast of Chile, Argentina, and Peru. They can typically live in waters up to 150 meters deep, but some fishermen have also found them in depths of up to 600 meters.


The fishing process involves cooking the legs and then flash-freezing them to preserve freshness. Thus, preparing the legs for consumption simply means reheating them using a steamer, an oven, or even a microwave, then eaten as is or dipped in a savory sauce. 
05

Saltwater Crab

SERGIPE, Brazil
4.5
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THIS SPECIES IS AT RISK OF EXTINCTION. In the mangrove-lined salt waters in the Brazilian region of Sergipe resides a small crab with flavorful, delicate flesh. It is known as aratù, a crustacean belonging to the Grapsidae family, living either in holes in the sand or inside branches of the dense vegetation.


Traditionally, fishing for aratù is a women’s activity: they would draw the crabs into specially-designed wooden traps, then return to the village in the evening to share the catch with their families. However, these days, with the arrival of electricity, the situation has changed. 
06

Saltwater Crab

BASQUE COUNTRY, Spain
3.3
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Txangurro is a species of spider crab that is often used in Basque cuisine. Known as centollo, or its scientific name, Maja squinado, this crustacean is distinguished by a large and spiky carapace with long and thin legs, and it is highly appreciated for its delicately flavored meat.


Collected from the Bay of Biscay, and typical of Bilbao and San Sebastian, txangurro is also the name of a seafood delicacy prepared with the crabmeat obtained from this renowned crustacean. Found in numerous pintxos bars and seafood restaurants, the crab is typically stuffed and baked in its own shell, or used in various seafood dishes combined with garlic, leeks, onions, and tomatoes. 
07

Saltwater Crab

SAN ANDRÉS AND PROVIDENCIA, Colombia
n/a
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Endemic to the Colombian islands of Providencia and Santa Catalina, the black crab (lat. Gecarcinus ruricola) is easily recognizable by its black shell and red legs with yellow markings. Every year between April and June, thousands of these crabs descend from the forests and hatch their eggs in the water.


The little hatchlings are born in the sea and find their own way home after 20 days, continuing to develop under rocks and logs or underground. The crabs are harvested manually by the local Raizal population – they are first kept alive in containers, then processed by women using handmade tools. 
08
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Thriving in shallow seawaters and lagoons along Sri Lanka’s coastline, edible crab species are found in abundance, and they’ve always been an integral part of the country’s traditional cuisine. Among the most appreciated edible species of crabs are the mud crab (Scylla serrata), the blue swimming crab (Portunus pelagicus, also known as P. armatus), and the red-spotted swimming crab (Portunus sanguinolentus).


Burrowed deeply in soft, muddy bottoms among mangroves, the mud crab (also known as the giant mud crab, lagoon crab, mangrove crab, or Sri Lankan crab) is a large crustacean that is distinguished by a dark green to bluish-green color, and it is a highly sought-after delicacy both in local and export markets. 
09

Saltwater Crab

HOKKAIDO REGION, Japan
n/a
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Hokkaido hairy crab or kegani is a prized crab that's found in the Pacific Ocean and the Sea of Japan. The crabs have spiky hairs that cover their entire body. The texture of their flesh is dense and firm, while the flavor is sweet. The crabs are usually boiled in saltwater in order to bring out their naturally rich flavors, and they're then cut into sections and eaten by hand.


People usually start from the crab legs and then move on to crab roe. The roe of Hokkaido crabs is fragrant and light, and it shouldn't be confused with Chinese mitten crabs, which is a different breed of the same species. Regardless of the order of eating, the crab heart should always be removed (along with other internal organs) as it has a bitter flavor. 
10
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Devon crab is a type of crab that’s sustainably fished in the waters off the South Devon coast. The crabs are caught using pots that are laid in strings on the sea bed, and they cause no damage to the sea environment. These crabs’ meat is rich in minerals and vitamins and low in fat.


The meat also contains Omega 3 acids, which help to prevent heart disease and help with the development of the brain. The brown meat and sweet claw meat is packed with flavor, and it’s often mixed with lemon juice and mayonnaise before it’s spread on toast.

11

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