Snow Crab Bisque Recipe

This recipe for Snow Crab Bisque is a must-have for any seafood lover’s recipe library. It’s easy to make and packs a powerful impact on your tastebuds. The key ingredient to any crab bisque is the crab, of course. Supreme Frozen Snow Crab is all natural, chemical free and the perfect foundation to your snow crab bisque. Snow Crab bisque is a hearty lunch, a chic starter to a meal or a rainy day comfort food – you choose.

______________________

 

Ingredients:

 

• 18 oz. Signature Catch Snow Crab Meat
• 2 oz. butter
• 1/2 cup flour
• 1/2 Tbsp dried thyme
• 1/2 Tbsp dried tarragon
• 1 Tsp ground coriander
• 1/2 Tbsp Worcestershire sauce
• 1 Tsp Tabasco sauce
• 3/4 cups Sweet -or- Cream sherry
• 1 quart whole milk
• 2 cups crab stock (can substitute crab base and mirepoix base mixed with hot water)
• Seafood seasoning -or- salt and pepper
• Chopped fresh scallions for garnish

 

Directions:

 

1. In a 3-quart pot add 1/8 pound butter and 1/2 -cup flour to make a roux. Cook for 3 minutes.
2. Add the dried thyme, tarragon and coriander and cook 1 minute more.
3. Add 1 quarts of whole milk to the pot along with 2-cups crab stock. Bring temperature up to boil then turn down to simmer. The soup is now as thick as it is going to get.
4. In a sauté pan add sweet sherry and put over high heat to burn off alcohol. Be careful as the alcohol fumes could ignite. When the alcohol has burned off add the sherry to the soup.
5. Adjust the seasoning with seafood seasoning (or salt and pepper), Worcestershire, and Tabasco. Strain the soup through a sieve. Retain hot.
6. Add in 1 pounds of Supreme Catch Snow Crab Meat and stir to incorporate.

(Final temperature must be 165F. Garnish with fresh chopped scallions.)

 

CLICK HERE TO DOWNLOAD THE RECIPE.

Deep Sea Crab Bisque Recipe

A hearty, warm bowl of deep sea crab bisque can be a meal that not only satisfies your taste buds, but fills you up with comfort. There is no substitute for our healthy and all natural frozen deep sea crab meat that is harvested in Canada and picked and processed in Indonesia. This easy yet delicious recipe is perfect served with a green salad and warm, crusty bread as a main dish or as a starter to a multi-course dining experience. No matter your menu, the addition of a crab bisque made from Supreme deep sea crab is certain to be a crowd pleaser.

______________________

 

Ingredients:

 

• 1 lbs. Signature Catch Deep Sea Crab Meat
• 2 oz. butter
• 1/2 cup flour
• 1/2 Tbsp dried thyme
• 1/2 Tbsp dried tarragon
• 1 Tsp ground coriander
• 1/2 Tbsp Worcestershire sauce
• 1 Tsp Tabasco sauce
• 3/4 cups Sweet -or- Cream sherry
• 1 quart whole milk
• 2 cups crab stock (can substitute crab base and mirepoix base mixed with hot water)
• Seafood seasoning -or- salt and pepper Chopped fresh scallions for garnish

 

Directions:

 

1. In a 3-quart pot add 1/8 pound butter and 1/2 -cup flour to make a roux. Cook for 3 minutes.
2. Add the dried thyme, tarragon and coriander and cook 1 minute more.
3. Add 1 quarts of whole milk to the pot along with 2-cups crab stock. Bring temperature up to boil then turn down to simmer. The soup is now as thick as it is going to get.
4. In a sauté pan add sweet sherry and put over high heat to burn off alcohol. Be careful as the alcohol fumes could ignite. When the alcohol has burned off add the sherry to the soup.
5. Adjust the seasoning with seafood seasoning (or salt and pepper), Worcestershire, and Tabasco. Strain the soup through a sieve. Retain hot.
6. Add in 1 pounds of Supreme Catch Deep Sea Crab Meat and stir to incorporate.

(Final temperature must be 165F. Garnish with fresh chopped scallions.)

 

CLICK HERE TO DOWNLOAD THE RECIPE.

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!

State Openings and Labor Shortages Impact Distribution Industry

If you were wondering why common carrier deliveries were being delayed a few business days recently, here are some likely reasons.

Our suggestion since this will likely last for at least a few weeks is to plan ahead and order a week prior.

Here are some likely reasons:

· Common Carriers are inundated with mass loads due to the country opening back up
· Produce is abundant because of the good crops this year and more people home longer
· Lack of qualified drivers due to retirement, ELD’s and pay scale
· Receivers are overwhelmed giving appointments 2-3 weeks out
· Trucker Hubs are at capacity
· Worst hit region so far appears to be North of North Carolina and West of Ohio
· Trucks are filling up faster. Loads are bigger now because of the state openings
· Lack of dock workers for receiving. Not only at the carrier hubs but for delivery docks
· Freight rates are continuing to rise because of the demand for drivers and the longer wait times at each stop due to reduced receiving staff.

If you would like more information or to find out how we can get you out of our docks faster, click here and drop us a line!

Indonesia Is Rising While China Awaits Opening Of 2020 Season

The Indonesian (dry) off-season started recently. This is the time of year when raw material prices go up since the landings are less. The off-season typically lasts until late Q4 but is expected to last until early Q1 2021.

This year, despite COVID-19, it appears that the upward price trend will continue. In the last 2 weeks, overseas costs have risen dramatically. In part, fueled by increased U.S. demand (most likely caused by the depletion of April/May (COVID-19) inventory) and in preparation for the coming holiday season.

The Chinese season, on the other hand, will not begin until August 15, 2020.

The first containers from the new season will begin to arrive in late September/early October. It is quite possible that Red Swimming demand will increase as the blue swimming crab price gap increases.

However, crystal ball predictions are more difficult due to the potential continued tariffs on China and the impact of COVID-19 on the Food Service channel.

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

Deepsea Crab Meat

Supreme Crab & Seafood is proud to annouce our newest item, a Deepsea caught crab.  This specie, Paralomis Granulosa, is a Chilean wild-caught crab that we hand-pick in Indonesia.  We are the only one, to our knowledge, that is marketing this product in refrigerated form.

The crab is very chunky, has a great color and appearance and has a sweet, crab flavor.  The Swimming Crab market is rising so our Deepsea Crab is a great option since the price volatility is more stable.   Don’t take our word for it, click the link below to see what others are saying:

Supreme rolls out Chilean snow crab in advance of Boston expo

 

 

 

Newest Recipe Posted on Pinterest

We are happy to annouce our newest recipe post on Pinterest….a Traditional “Maryland Style” Crab Cake. We like to showcase different ways crab meat can be used and crab cakes are one of the most common. The recipe is delicious!

The recipe blends just the right amount of spices and flavors to combine with fresh pasteurized Signature Catch Brand Blue Swimming Crab Meat.

Please don’t forget to tell your friends to like and follow us on Facebook too!

Enjoy!

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.

Stuffed Crab Portobello

Yummy!

This recipe shows that the traditional stuffed mushroom recipes can be truly “crab based”. Many recipes blend so many ingredients with breadcrumbs that by the time of sampling, the crab meat has broken apart, the crab appearance has been lost and the flavor is bland.

That is not the case with our delicious new recipe. This mouth-watering dish can be used as a main dish or appetizer. It uses the largest broken muscle pieces of the crab so you are assured a flavorful meaty bite! If you wish to try it yourself, check it out on Facebook or Pinterest. We hope you enjoy.

Bon Appetit!