King crab is sweet, moist and rich. It's a bit firmer and coarser than Dungeness crab meat. The king's body meat is slightly flakier than the leg meat. The spiky shell of the cooked crab leg is a bright red
Rich in Omega-3 Fat
Most of the fat in a king crab leg is heart-healthy unsaturated fat (.2 gram of monounsaturated fat and .7g of polyunsaturated fat). King crab is rich in a class of essential polyunsaturated fatty acids known for their health benefits and found in all seafood: omega-3 fatty acids. One serving provides 614mg of omega-3 fatty acids, making it an excellent food source for this nutrient. According to the American Heart Association, omega-3 fatty acids are anti-inflammatory and help prevent low-density lipoprotein (LDL or “bad”) cholesterol from adhering to artery walls.
Excellent Food Source of Minerals
King crab legs are an excellent food source of magnesium, phosphorus, selenium, zinc and copper. One leg offers 84mg of magnesium, or 20 percent of the RDA; 375mg of phosphorus, or more than 50 percent of the RDA; 53.5mcg of selenium and 10.2mg of zinc, nearly 100 percent of the RDA for each; and 1.6mg of copper, or about 75 percent of the RDA. These minerals perform a variety of functions in the body, including red blood cell and protein formation, bone health, and immune system function. Unfortunately, king crab legs are high in sodium because they are a salt-water species. One leg contain more than 1,400mg of sodium, so those watching their sodium intake should eat king crab legs with caution.