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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.

Claw Crabmeat is the favorite of many chefs and gourmet cooks who appreciate its robust flavor and excellent economy. Claw stands up to strong seasonings (especially Cajun) that would overpower the delicate Jumbo Lump, Backfin Lump and White grades.