Chionoecetes opilio

Take et al. (38) who surveyed the taste-active components of the snow crab, Chionoecetes opilio, in the same way as described for the shrimp and prawn in the preceding section, found that the amino acids were the most important flavor components, and that a synthetic extract (Table VI) prepared by simulating the crab extract reproduced its taste fairly well. 

Shahidi, F. and Synowiecki, J. 1991. Isolation and characterization of nutrients and value-added products from snow crab (Chionoecetes opilio) and shrimp (Pandalus borealis) processing discards. JAgric Food Chem. 39 1527-1532. 

The sterol composition of most arthropods concerns mainly cholesterol, whose average levels are often more than 90%. Regarding other conventional sterols in cmstaceans, mention should be made of the hermit crab, Pagurus bemhardus, whose eggs contain approximately 40% desmosterol (Teshima, 1991). Similar results (cholesterol 70%, desmosterol 20%) have been obtained recently in the snow crab, Chionoecetes opilio (Souchet and Laplante, 2007). 

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