Snow Crab is the market name for four different species of crab, although the North American fishery targets only three of them (C. opilio, bairdi, and tanneri).  C. bairdi comes only from Alaskan waters, C. tanneri comes only from the waters off the Atlantic coast of Canada, while C. opilio comes from both locations.  C. opilio from Alaska are generally preferred over those from Northeast Canada as they tend to have higher yield.  They are caught by trap, in depths ranging from 30 to 1500 feet, on sandy bottoms.  They have thin, long legs with red upper

shells and tan bottom shells.  They are not as large, or as red, as King crabs, averaging about 5 pounds.  Additionally, they have four sets of walking legs, as compared to the King crabs three sets, and a set of claws.

The Snow Crab fishery blossomed in the 1970’s, as markets searched for an affordable alternative to King crab.  Since then, however, Snow Crab has gained in popularity to the extent that reduced stocks threaten it, as with the King Crab fishery.  Harvest seasons now are dependent on such things stock assessments, quotas, and, of course, variables like weather.  Whereas in the past fisheries would last all year, they now last for only months, or even weeks. 

Most Snow Crab is sold in the form of pre-cooked frozen clusters, which in this case amounts to three or four legs and a claw with the shoulder.  There was a time when excess production led to a lot of alternate forms, like claws and snap-and-eat legs, but with the total catch down to their current levels, very little of this occurs anymore. 

Aside from how fresh the crabs were in the first place, probably the most important consideration in terms of their quality coming out of the box, is how they are processed and packed.  There are two common production methods, IQF and Soldier Pack.  IQF crab clusters are frozen individually on a conveyor belt and then packed in a box.  Packing in this manner, while the legs are stiff and brittle, leads to a lot of breakage.  However, it is the least expensive method of processing and, accordingly, the most common.  Processing in the Soldier Pack method requires that the crab sections be carefully hand placed in a form before they are frozen.  This is labor intensive, and expensive.  They are then frozen in that form, which exactly matches the size and shape of the box they are slated for, and therefore there is very little leg breakage.  It is a much more desirable package.