Known in English as "Alaskan King Crabs", these not especially physically attractive creatures weigh up to 11 kilos and can be as large as 2 meters from tip to tip. Despite their awesome appearance, the meat of the legs of these creatures has been considered an elegant and luxurious dish in North America and Europe for many years. Because the flavor of the meat deteriorates rapidly once the crab is out of its natural habitat, it is virtually impossible to ship the crabs fresh. In reality, male crabs are caught, kept alive on ships and then brought to Alaskan ports where they are quickly killed, cleaned, cooked and frozen.
The frozen legs, considered the only edible part of this monster, are then shipped all over the world. In addition to their delicate, sweet flavor and firm texture, Alaskan King Crab legs also offer the advantage of being far easier to eat than lobster. Even though the meat can be served with a variety of sauces, with salads, and in soups, the most traditional way, and my own favorite, is to serve it with nothing more than melted clarified butter and lemon. Other than the meat of the legs, the rest of the poor King Crab makes it way primarily into cat food.
As to comparing the leg meat of the King Crab to lump crabmeat, not a good comparison, for even though the crablike flavor is there the texture is more like that of fine lobster meat.
One hint….avoid overcooking. Although that makes it easier to remove the meat from the shell, overcooking also robs the meat of much of its flavor.