The most important commercially is opilio, which is also the only species caught in both the Atlantic and Pacific. Snow crabs are taken in traps, from sandy bottoms in depths of 30 to 1,500 feet. They are smaller and less red than king crabs and, instead of the king's three sets of walking legs, these crabs have four sets, plus a pair of claws. Bairdi are the largest snow crab, averaging 5 pounds and measuring 3 feet from tip to tip. Product Profile Snow crab meat is sweet and delicate, with a more fibrous texture than king crab.
Texture ranges from the tender, longitudinal fibers of shoulder meat to firmer fibers of claw meat.
Cooked shell is red, though not as red as king crab, running to brownish at the shoulder. The meat ranges from snow white to reddish. Like king crab, snow crab is marketed already cooked. Do more than warm it up, and you run the risk of making it dry and tough. Snow crab meat can be used in chowders, omelets, crepes, casseroles and quiches.