King Crab Cuts Explained — Merus, Clusters, Claw

The cuts, from whole to claw

Whole crab. The entire animal, frozen. The centrepiece — carved at the table, maximum theatre, and the least practical for portion control.

Clusters. The legs and shoulder joined, graded 4L or 5L by size. The workhorse of a crab feast: roughly two to three servings per kilogram, sold in-shell.

First phalanx — merus. The thickest, meatiest leg section, typically 10–12cm. This is the prime cut: dense, sweet, uniform. Used for sashimi, grilling and butter-poaching. The most expensive per kilogram, and worth it when the crab is the hero.

Second phalanx. Shorter sections, 6–10cm. Excellent value: the same meat in a less uniform format. Ideal for salads, pasta and gratin.

Claw meat. The sweetest meat on the animal, shell-free. Cocktails, rolls, and anywhere you want flavour without the work.

Matching the cut to the dish

If the crab is the centrepiece and guests will work for it, buy clusters — the shell is part of the ritual.

If you are plating and want no waste or labour, buy merus or claw meat. You pay more per kilogram but you buy no shell, so the cost per serving is often closer than it looks.

The most common error is buying clusters for a dish that needs picked meat, then paying a kitchen to shell them.

Frequently asked

What is king crab merus?

The merus is the largest, thickest section of the king crab leg — the prime cut. It carries dense, uniform white meat and is the section most often served as a standalone hero piece.

What is the difference between clusters and legs?

A cluster is the legs still attached to the shoulder section, sold as one piece and graded by size (4L, 5L). Individual legs or sections are cut from it.

Which king crab cut is best value?

Second phalanx. It is the same meat as the merus in a less uniform, shorter format, at a lower price — excellent when the crab is an ingredient rather than the centrepiece.