The king crab, as its name suggests, is literally the king of its own species. They are part of the decapod crustaceans as well as prawns and shrimps, but king crabs are found in very cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab.

There are species of king crab all over the world, they live and reproduce from Russia to Japan and South America, with more than 40 species known so far.

The southern king crab, Patagonian king crab, centolla in Spanish or also known scientifically as Lithodes santolla, is the king crab species consumed in Argentina and also Chile. The fishery is done in the Beagle Channel, through the artisanal fishing fleet using a mechanism called bottom traps. The fishing period is from July to February, being prohibited from March to June to preserve the species.

The king crab is among the largest crustaceans in the world and has a high commercial value. In addition, the fishing activity of Ushuaia provides an attraction for gastronomic tourism both nationally and internationally.

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Make crab legs with garlic butter at home. You need: 800 g crab legs, 1/4 cup butter, 1 clove garlic minced, 2 tbsp dried parsley, salt and black pepper up to taste.

As first step, cut a slit, length-wise, into the shell of each piece of crab. Then melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, approximately 5 to 6 minutes.

Combine the crab legs with the side dish of your choice: grilled vegetables, rice, stuffed potato, among others.