How to Raise King Crabs? Detailed Guide to Farming Methods and Key Techniques

King crab, also known as stone crab or rock crab, is a common crab in deep-sea waters. It has the reputation of “king of crabs” and is very large. Because its meat is abundant, plump, tender and delicious, it is deeply loved by people. So how do you raise king crabs?

1. How to Raise King Crabs?

Because king crabs live in deep, cold-water areas at depths of 400-800 m, they are very difficult to farm artificially. The king crabs currently sold on the market are basically caught by fishermen at sea. For king crabs kept in hotels, the water temperature is kept below 10 degrees in summer and around 15 degrees in winter, with a salinity of 24-26 degrees, and the water is changed about once a month; they can only survive at a salinity of 16.

2. How to Clean King Crabs Thoroughly?

1. Put on gloves and turn the king crab over.

2. Use scissors to cut through the soft tissue at the joints between the crab body and the crab legs, and separate the crab legs.

3. Then point the scissors at the soft tissue at the joints, cut it off, and split each crab leg into two, separating the six crab legs.

4. Make one cut on each side of the middle section of the crab leg, gently peel off the shell of the crab leg, and if there is crab meat sticking to it, scrape it with your finger into the shell below together with the other crab meat.

5. Then cut off the top of the crab leg with scissors, and the meat of the crab leg is exposed.

6. Insert the tip of the scissors into the gap between the crab shell and the crab abdomen, cut through the connected crab meat tissue, hold the crab abdomen with one hand, grab the crab shell with the other hand and hook your thumb into the gap, and slowly peel the crab shell off.

7. Lift the inedible crab gills with one hand, and use scissors with the other hand to cut them off at the base and discard them.

8. Find the crab stomach behind the crab mouth or inside the crab shell, cut it off and throw it away, open the crab abdomen flap, cut it off from the joint, peel it off and discard it. 9. Cut the crab body in half, clean it thoroughly, and arrange it on a plate.