The crab of Kamchatka - one of the largest Far Eastern crustaceans, is the object of fishing. Not a real crab, refers to the family Lithodidae, related to hermit crawfish. The main difference from the true crab (Brachyura) lies in the carapace of the fifth pair of walking legs, that is, for the movement used not 4, but 3 pairs of limbs . The Kamchatka crab can reach a relatively large size, with a carapace of 29 cm in width and a 1.8-meter wide foot .

The cardiac and gastric areas of the armor are arranged in three pairs of sharp thorns, regardless of the sex and age of the animal. The end of the beak (rostrum) is sharp, arranged on the upper side of one large, often split top, a thorn and a pair of smaller thorns. A moving spike (skapozerite), located on the basis of an external mustache, is always simple, unbroken. The body and legs of living crab are stained on top in red-brown, and from the bottom - in yellowish-white color, on the lateral surfaces there are large purple spots.
Crab as a valuable foodstuffEdit
How food is consumed meat (white), located in the legs, cliches and in the place of articulation of legs in karapaksy, as well as caviar. The amount of meat per individual varies depending on the season. The main method of cooking is cooking: limb crab put in salted boiling water and cook for 15-20 minutes. After cooking meat can be preserved or frozen for long storage.

The average size of the armpit of males is 15-16 cm, with a width of 1 m. The average weight of males is 1.5-2.5 kg. The color of the armor of the Kamchatka crab is brown with violet spots on its sides, and from the bottom it is yellow-white. The abdomen in males has the form of a symmetrical triangle. In females it is wider, semicircular. Under the abdomen of the female, almost all the year, the development of caviar.