Crab: The King of Crustaceans
Considered by many to be the most succulent of seafood, crab is a popular choice. From the prized Red King Crab to the more common stone crab, Supreme Lobster directly imports the best from our fishery partners around the globe.
We have an extensive selection of fresh and frozen crab products available year-round. Freshly caught King Crabs – NOT to be missed! – are available during the annual harvest season in the fall.
To give you a better idea of our inventory, here’s a partial list of our regularly available crab products. Don’t see what you’re looking for here? Call us! Chances are, we have it. If not, we’ll get it!
A hard shell species, Florida Stone Crabs are prized for their claws—specifically the oversized left claw. The claw meat is firm in texture with a sweet flavor. The annual Stone Crab fishing season stretches from about mid-October to mid-March. The summer break allows the Crabs large left claws to regenerate – and stokes aficionados’ appetites!
Harvested once a year from the frigid waters of the Bering Sea, Red King Crab are perhaps the most prized species of crab in the world. The meat from these giant creatures—some grow to 6 feet and weigh 10 pounds—is sweet and very rich. When cooked, the shell turns a beautiful bright red that makes for impressive presentation. A succulent delicacy, Red King Crab is truly the King of Crusteceans!
Harvested from the cold waters of the North Pacific and Atlantic Oceans, Snow Crab is a popular choice among consumers. Its tasty flavor and flaky white meat define simple elegance. Snow Crab claws are perfect served cocktail style, while the legs are equally desirable served as an entrée or paired with steak. A must-have menu item!
The largest of the four Snow Crab species, Bairdi Crab is highly sought after for its high-quality protein and snowy-white meat. Averaging about 5 pounds each, Bairdi crabmeat has a distinct sweetness, with a delicate yet substantial texture. Claw meat tends to be firmer than the shoulder meat, but is equally pleasing.
Named for a small town at the tip of Washington state’s Olympic Peninsula, Dungeness Crab has become a favorite nationwide. Succulent, sweet and flakey, this versatile Pacific crab is adaptable to both strong and delicately flavored recipes. Perfect served on its own or as the main ingredient in crab cakes, soups and salads