King Crab Liquid/Blood - Cooking Uses?

funktion7

I got my hands on a king crab and saved the considerable liquid that it released after I killed it.  The crab blood congealed upon refrigeration and has a really cool blue tint and crabby aroma.  Is anyone out there aware of any culinary applications for this stuff?

tshewman

Have only used beef bl in things like sorbets and meringues. Inspired by http://nordicfoodlab.org/blog/2013/9/blood-and-egg it should give you some ideas in where to start to look (composition of the crab bl) and then play from there.