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Miller's Select Claw Crab Meat image
 
(based on 2 ratings)
Located in: Meats/Seafood, Specialty Seafood
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.

Review Snapshot®
Avg. Customer Rating:
 
4.5 stars
(based on 2 reviews)
 
I Would Buy Again
By sailor from Barrington, NJ on 9/24/2007
Pros:
All Natural, Flavorful, High Quality
Cons:
Can't find any
Best Uses:
I make salad
Describe Yourself:
Enjoyed the quality, Great taste Quality
Bottom Line:
Yes, I would recommend this to a friend

Comments about Miller's Select Claw Crab Meat:

Enjoyed great taste and the quality

 
Best canned crabmeat you'll ever find
By Diane CooksVerified Reviewer from Somers, NY on 5/2/2007
Pros:
All Natural, Flavorful, High Quality, Tender, Versatile
Best Uses:
Entertaining, Hors d'oeuvre
Describe Yourself:
Foodie, Frequent Diner, Health Conscious
Bottom Line:
Yes, I would recommend this to a friend

Comments about Miller's Select Claw Crab Meat:

Use this in any recipe in place of fresh crab meat. I tried it with suspicion instead of the much more expensive fresh and the differece was almost undetectable. (I'd say 90% to fresh). Lots of whole little claws too. Even my picky fish-phobic kids like it! I've used it in pasta, salads, etc. A really great, less expensive product.

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