What Are the Different Types of Crab You Can Eat?

Ever wondered what makes one crab different from the other at your favourite seafood joint?

If you know Kickin’ Inn, you’ll know I love crabs. Everything about them—from their sweet taste to their succulent texture—makes seafood feasts unforgettable. But I’ve realised over the years, not everyone knows the differences between the types of crab you can eat, and why some types taste sweeter or have softer meat.

Mud Crab

Let’s kick things off close to home. Mud crab is a true Aussie favourite and one we take immense pride in serving up fresh. They mostly inhabit mangroves and estuaries around the Australian coast.

Mud crab meat has a strong, sweet flavour, making it perfect for dishes with strong spices and flavours—just like how I prefer eating it, drenched in our Kickin’ sauces. If you haven’t tried mud crabs yet, you’re seriously missing out.

The Sydney Fish Market Guide is excellent for checking out availability, cooking tips, and their sustainability in Australian waters.

Alaskan Snow Crab

If you’re craving something delicate and sweet, Alaskan snow crabs are your go-to choice. Found in icy waters of Northern Pacific regions, the softness and subtle sweetness of their meat make them one of our top menu options.

These crabs pair beautifully with buttery sauces or garlic marinades. Personally, I like them because they’re easy to crack open, and perfect for those who aren’t regular crab eaters. We’ve even got a popular collection dedicated to this delicious crab choice.

Blue Swimmer Crab

Commonly caught around Australia’s coastlines, especially in Queensland and Western Australia, the blue swimmer crab tends to have sweeter, finer meat compared to mud crabs. They’re lighter, easier to break apart, and they pack so much flavour without overwhelming spices.

One thing I often hear customers say is how good blue swimmer crab tastes in salads or lighter pasta dishes. Unlike heavier mud crabs, the swimmer crab’s meat blends wonderfully as a subtle addition.

King Crab

King crab often steals the show because of its impressive size and succulent meat. It can be a little pricier, but completely worth it because of the dense texture and distinctive sweetness. These crabs thrive in the harsh cold waters around Alaska and the Bering Sea. Cooking them—as we do at Kickin’ Inn—it really highlights their naturally outstanding flavour.

King crabs are spectacular when simply steamed or boiled and paired with clarified butter or lemon. We make it fun and messy; there’s absolutely no better way. If you’re curious about trying one soon, check out our seasonal king crab collection.

Spanner Crab

Spanner crabs are a bit underrated, but they’re incredibly delicious. Caught predominantly around Queensland and New South Wales coastlines, they are sustainably sourced, tender, and delightfully sweet.

I genuinely enjoy the unique texture of spanner crab—it’s delicate and flaky, great for crab cakes, stir-fries, or just eaten simply with fresh lime. A quick glance at the Marine Stewardship Council guides will confirm that spanner crabs are highly sustainable too.

Soft Shell Crab

You might have wondered why some crabs don’t need cracking open. Soft shell crab isn’t a species of its own but rather crabs harvested just after molting their old shells, such as blue swimmers or mud crabs. This allows you to eat the crab whole, making soft shell crabs irresistible for many seafood lovers.

We usually serve them crispy fried and seasoned to perfection—a genuine favourite for many, myself included.

Crab vs Crawfish – What’s the Difference?

Ever mistaken crawfish for tiny crabs? It’s happened more often than you think. Crawfish (or crayfish in Australia) belong to the freshwater crustacean category. They’re smaller, have harder shells, and taste quite different. At Kickin’ Inn, we love both crab and crawfish since each offers its uniquely satisfying flavour.

Crawfish are usually spicy, buttery, and perfect for seafood boils, while crabs hold onto their sweeter, more delicate flavours.

Excited to try a little of both? Here’s my personal recommendation—a special crawfish collection that’s also seasonal. Trust me, you won’t regret it.

Why Eat Crab?

Apart from tasting fabulous, crab is quite healthy. I’ve realised through running a seafood restaurant how beneficial crab meat can be. High in omega-3 fatty acids, protein-rich, and low in fat—it’s a win-win for taste and nutrition!

If you’d like more information on seafood health benefits, check out my short guide right here on our website.

Have It All Together – Crab Variety Bags

Can’t decide on one crab? Well, Kickin’ Inn came up with the perfect solution—variety bags! We blend favourites like mud crab, Alaskan snow crab, king crab, and more.

Customers often rave about how these bags let them sample the differences effortlessly. Personally, I always recommend mixed bags for family dinners, friends gathering around our tables, or when you simply can’t decide on just one crab.

Sustainability is Essential

Sustainability matters a lot to me and my team at Kickin’ Inn. Australian crab fisheries have extensive regulations to ensure our seafood is sustainable for years to come. Organisations like the Australian Marine Conservation Society and CSIRO provide excellent guidance on choosing sustainably caught crabs. I recommend everyone takes a glance.

Your Crab Feast Awaits…

So, are you ready to crack and eat some delicious crabs? At Kickin’ Inn, there’s always something delicious waiting, no matter what crab you’re hungry for. Explore our full crab collection—each one handpicked and cooked just the way you like it!

If you’ve got any questions on what crab is best for your upcoming meal, don’t hesitate to reach out to me directly and ask. After all, I’m as excited about seafood as you are!