Crab claws

The most well-liked and uncommon varieties of crab for consumption are king crab claws. Although king crab tastes much better than the majority of other varieties, there is no discernible flavour difference between the claw and leg meats. Fried crab claws are not only incredibly simple to eat—no cracking is necessary!—but they also have a crisp, golden-battered flavor and texture. Eat the meat straight off the claw. The traditional sweet and salty crab flavor is frequently present in claw flesh, although it is stronger. Crab claws are just as popular as their leg counterparts despite having different textures, appearances, and flavor. Because they are darker than leg meat and have a deeper pinkish-brown color, as well as more fat and oil, crab claws are particularly well suited for diners who enjoy a more savory flavor.