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Miller’s Select Crab Meat got its start in 1964 when Bill Miller left his native Kansas City for Thailand and discovered an abundance of sweet and succulent crabs. Bill began to perfect canning techniques that would safeguard the delicious fresh flavor of the crab. It’s also a family affair for the Thai fishermen and cannery staff who have worked with the Millers for years. Children often accompany their parents or grandparents to learn sustainable crabbing techniques and the importance of returning undersize crabs to their habitat. The use of bleaches, whiteners, and artificial flavor enhancers is considered unnecessary here, and therefore strictly avoided. For over thirty years, the Miller formula has proven itself. Consistent excellence and word-of-mouth have attracted highly discriminating palettes, from award-winning chefs to successful caterers and now, igourmet customers.

Backfin Lump is the preferred grade for many traditional crab dishes. On its own or combined with our Claw Crab Meat, Backfin Lump provides exceptional flavor and maximum versatility.