Horsehair crab

Horsehair crab (Erimacrus isenbeckii) is a commercially harvested crab native to the North Pacific. Its bristly shell gives it its name, and its meat is prized in Japanese cuisine.

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Erimacrus isenbeckii: The North Pacific crab species commonly called horsehair crab. This is the scientific species name for horsehair crab.
Japanese cuisine: The culinary traditions and foods developed in Japan. Horsehair crab is valued as a seasonal seafood in Japan.
King crab: A group of large marine crabs, several species of which support major fisheries. King crabs are another commercially important crab group in the North Pacific.
Kegani: The Japanese name for horsehair crab, especially as a food served in Japan. This name appears on menus and in seafood markets for the species.
Majoidea: A superfamily of crabs that includes spider crabs and related forms. Horsehair crab belongs to this broader crab superfamily.
Crab fishing: The capture of crabs for food, trade, or recreation. Commercial fisheries bring horsehair crab from the North Pacific to markets.
Snow crab: A cold-water crab species harvested in northern Pacific and Atlantic fisheries. It shares cold northern waters and seafood markets with horsehair crab.
Boiled crab: Crab prepared by cooking it in boiling water or seasoned broth. Boiling is a common way to serve horsehair crab while preserving its flavor.
Decapoda: An order of crustaceans with five pairs of walking legs, including crabs, lobsters, and shrimp. Its ten legs place horsehair crab among the decapods.
Seafood: Aquatic animals and plants harvested or raised for human consumption. Horsehair crab is sold and eaten as seafood.