Major blue king crab fishing grounds have been adjacent to the Pribilof and St. Matthew Island in the Bering Sea. Like red king crabs, the blue king crab populations have dropped to historic low levels. With the sharp decline of red and blue king crab populations, some commercial fishers have targeted on golden king crabs. Commercially, king crabs are delivered live, then cleaned, leaving two sets of legs, each termed a section. Sections are cooked in boiling water then dipped in cold water, both baths slightly brined.
Sections are then frozen and shipped primarily to U.S. and Japanese restaurants.
The meat is eaten hot or cold, plain or with melted butter, or with garlic or seafood sauce. King crab is also delicious in salads, sandwiches, and a variety of other dishes. Female king crab s abdomen or tail is very wide, covering a portion of each basal leg segment. Embryos are brooded under this tail on adults. Male king crabs have triangular shaped tails which are only one third the size of females.