King Crab

King crab is a type of large crab, most famously the red king crab (Paralithodes camtschaticus). It is native to the cold, deep waters of the Pacific and Atlantic Oceans. The crab is typically caught and then processed, often by freezing or canning the meat.

King crab meat is prized for its sweet flavor and tender texture. It is often sold fresh, frozen, or canned, and used in dishes like crab cakes, seafood salads, and as a luxurious topping for pasta or rice.

King crab is a natural food source and is not typically subject to FDA additive regulations. It is a good source of protein, omega-3 fatty acids, and minerals like zinc and selenium. Regulatory bodies like EFSA have not specifically evaluated king crab as a food additive. As with any seafood, consumption should be moderate, especially for individuals with health concerns.