Do you like sashimi? On one end, we have the beginner-friendly salmon and tuna, squid, octopus and scallop, and at the other end, hard-core sea urchin and raw horse. On the way, there's the Hokkaido crab. The meat is clear white. The taste is as sweet as salmon but more refreshing, so soft that it strips right off the leg.
These crabs are not inexpensive, but you can get them a lot cheaper (and fresher) at the local seafood markets in Hokkaido. In a market, there are large, open tanks of crabs like Blue King Crab and Hairy Crab. Once you see a nice crab, the store staff will fish it out and put it in a basket, which you'll bring to the cashier head to the market's restaurant (usually on the second level) to wait and eat lunch first.
Meanwhile, they make the sashimi. It is an exacting process. When fishermen catch, say, a salmon, they pierce its head immediately. This instant death, called ike jime, stops acid from reaching the rest of the body, keeping it fresh. This makes sashimi-grade salmon. As for crabs, the cook does the same, and breaks off the legs for sashimi. Then, he cooks the rest of the crab.
And there we have it. Six fresh crab leg sashimi and savory crab soup that you boil on the spot.