Red king crab (Paralithodes camtschatica).

Northern Pacific (southeast Alaska, Bering Sea, Russia, northern Japan).

Year-round, with U.S. season peaking in November.

Uncooked crabs are red and become brighter when cooked. Red-tinged white meat is mild, moist, firm and somewhat flaky.

Cal. 84; Fat cal. 5; Total fat 0.6g; Sat. fat 0g; Cholesterol 42mg; Sodium 836mg; Potassium 204mg; Protein 18.3g; Iron 0.6mg.

Cooked frozen crab should be virtually odor-free. Check for mushy or discolored meat (undercooking) or crystalized areas, a sign of freezing slowly. Refrigerate cooked meat at 32F for 3-7 days. Commercially frozen will keep for 12 months; home-frozen at 0F or below for about 9 months. Thaw slowly overnight in refrigerator or under cold running water (never on countertop).

Legs can be broiled or grilled (split side up).

Wire mesh traps.