Product Spotlight: Frozen Snow Crab

Introducing Signature Catch Frozen Snow Crab Meat, the hassle-free way to enjoy Snow Crab meat without picking it yourself. Our crabs are expertly captured from the wild, then frozen in brine to preserve their exquisite flavor and texture. They are then shipped to Indonesia, where skilled hands meticulously handpick the meat, ensuring it remains shell-free with minimal (if any) cartilage.

We understand that your needs vary, which is why we provide you with three enticing All Natural package options. The Combo pack presents a delectable 70/30 combination of both leg meat and body meat, offering a satisfying balance. If you prefer using leg meat alone, we have a smaller 1lb. package dedicated to just leg meat. Additionally, for those seeking a delightful appetizer or garnish, our cocktail claws always please the palate.

At Supreme Crab, we believe in offering a diverse selection to cater to your discerning tastes. That’s why we proudly offer three different species from the esteemed Chionoecetes genus. Our MSC certified Opilio Snow Crab Meat is meticulously harvested in Canada, ensuring top-notch quality. For another snow crab specie that looks and tastes very similar, we bring you the angulatus species, carefully sourced from Japan and still handpick. Finally, our japonicus variety is harvested in Korea, and handpicked as well.  Although it is not a snow crab, the flavor and color is almost identical.  Further, it isn’t machine picked like traditional japonicus, so it is much chunkier with better flavor guaranteeing a wonderful culinary experience for less money.

Experience the convenience, variety, and exquisite flavor of Signature Catch Frozen Snow Crab today!

Congratulations, Brett Harmell on Three Years with Supreme Crab & Seafood

Amidst the pandemic’s peak, Brett Harmell joined Supreme Crab & Seafood three years ago, contributing his extensive expertise to the team. He brought with him a wealth of experience, including 18 years in crabmeat sales, a decade in sales and management at a prominent food distribution company, and a decade of restaurant experience, including working as a chef.

Supreme Crab & Seafood expresses gratitude for Brett Harmell’s contribution to the team and for sharing his knowledge with the company over the past three years. We extend our congratulations to him on his anniversary with us.

To get to know him better, we asked Brett a few questions.

What do you like best about working for Supreme Crab and Seafood?

The quality & diversity of our product line, as well as the team members that make up the company.

What is your favorite Supreme Crab and Seafood product? How do you like it prepared?

It’s hard to beat our Snow Crab Combo Meat in a West Coast Style Baked Crabcake with Remoulade Sauce

West Coast Snow Crab Cakes

West Coast Snow Crab Cakes

1/4 cup fresh lemon juice
3/4 cup Mayo
½ cup Capers
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

Sauté onion first & cool down
Add onion to mayo & mix all other ingredients.
Add crab gently to slurry and be careful not to over mix or break lumps.
Add ¼ cup breadcrumbs, panko, or crushed saltines or crushed ritz cracker just enough to tighten up.
Place 1 cup breadcrumbs on plate.
Scoop mixture into a ball and place in crumbs to coat, turn over and roll on sides.West Coast Snow Crab Cakes

Place of parchment lined sheet pan and bake at 375 for 12 mins until lightly

brown ……or

Add to hot fry pan with butter and olive, avocado or salad oil and gently fry for 2-3 mins on medium heat, until browned.

West Coast Snow Crab Cakes

Plate & serve with quartered Lemon & favorite Remoulade sauce.

REMOULADE SAUCE FOR CRAB CAKES RECIPE

1/4 cup fresh lemon juice

½ cup Capers
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

What do you like to do when you aren’t working?

If it’s not Football season, I’m either visiting with my grown kids and grandkids or in the kitchen cooking or tending to my Garden and plant nursery.

Brett Harmell

Crab Meat Demand Rising

Well, we were right. We`ve predicted increased prices and our COO was even quoted in Undercurrent News saying as much.

This is relatively normal for this time of year since the raw material landings are down in Indonesia, the surge in demand caused by the states opening and the holiday orders from retailers.

This will likely remain in an upward mode for 4th quarter, 2020. The heavy rains are not predicted to arrive until the end of the year at which time the landings typically improve.

Surprisingly, we have plenty of blue swimming cocktail fingers right now so don’t forget to place your order before things change.

Please contact our sales specialist for more information or email us now!

Historically High Swimming Crab Meat Prices Are Here To Stay?

Blue Swimming Crab Meat Prices are already at a historical high and China is rising now too!

It’s been a few weeks since production started in Indonesia following their holiday (Ramadan and Lebaran). The blue swimming crab landings increased from 5-10% in July. This puts the plants back on track for their prior figures. In other words, the landings right now are not much different from early June. This is putting further price pressures on the mini (cooking) plants since the demand remains strong. The fisherman can choose more easily who to sell too right now. This type of market condition combined with inventories in the US being relatively low compared to the year prior is keeping pricing high. Few are willing to predict when this will end since it isn’t really clear. The one thing that is for certain, we will continue to have high prices through the remainder of the year with little to no softening occurring before October.

Red Swimming Crab Meat is rising faster than the blue swimming crab right now. Correct, that is not a typo! The price movement on red swimming is occurring from four key areas; reduced US inventories, the historical high gap between the blue and red swimming crab prices, the main fishery has been under moratorium, and many customers are trading down to this economical choice. These factors are putting upward pressure on the pricing of red swimming crab meat. The Chinese season starts this month with early arrivals landing here in late September. The new season’s opening raw material costs will not be known for a couple of weeks so stay tuned.

In Summary, price will remain high for all species for the remainder of the year. Many other non-swimming crab species are high and in short supply so there is still enough consumer demand to support the high prices. Will demand continue if the blue swimming crab prices rise much more is the question. However, Fresh Venezuelan packers will be on conservation starting August 15 until October 15 so we expect an increase in blue (and red swimming crab meat) demand.

If you would like more information, please email customerservice@supremecrab.com or comment below.

Office moved
march 2016

We moved recently to our new offices. It is nice to have the larger space but I can see us out growing out of this space soon. I guess growth is a good problem to have.