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
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.
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.
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.
