Hawaii’s surrounding waters are home to some of the most fascinating and flavorful crabs in the Pacific — yet most visitors never look past the poke bowl. From the sweet, lobster-like meat of the Kona crab to the briny punch of the A’ama clinging to volcanic shoreline rocks, the islands offer a surprisingly diverse lineup of edible crabs in Hawaii that locals have prized for generations.
Whether someone is planning a fishing trip, browsing a Honolulu fish market, or simply curious about what lives beneath those turquoise waves, knowing which crabs are worth targeting — and why — makes all the difference. This guide covers seven species found in Hawaiian waters, breaking down what each one tastes like, where it lives, and how it ends up on the plate.
1. Kona Crab
Few crabs in Hawaii carry the culinary reputation of the Kona crab (Ranina ranina), a striking species that has been a prized catch along the island’s coastlines for well over a century. Known locally by its Hawaiian nameūna, this crab is sometimes called the spiny frog crab or red frog crab due to its vivid reddish-orange shell and flattened, forward-facing claws. It belongs to a family of crabs adapted for burrowing into sandy and gravelly seafloor sediments, which is precisely where fishermen target it.
Kona crabs are found in deeper offshore waters, typically between 60 and 1,200 feet, making them less accessible to casual shore fishers. Commercial and recreational fishermen use baited traps set along sandy bottoms, particularly off the Kona Coast of the Big Island, the South Shore of Oahu, and around Maui. The season tends to peak in summer and fall, though regulations from the Hawaii Division of Aquatic Resources govern size limits and trap use, so checking current rules before heading out is essential…