Navarro’s Regular Crab Paste

We offer standard shipping to all our customers within Canada and internationally. Shipping rates and delivery times are based on your location and the weight of your order.

• Domestic Orders (Canada):
  
• Standard Shipping: (Estimated delivery time: 3–5 business days)
• Express Shipping: (Estimated delivery time: 1–2 business days)
  
• International Orders:
  
• Shipping costs vary by country. You will see the shipping cost at checkout based on your delivery address.
• Estimated delivery time: 7–14 business days (depending on destination).
  

Please Note: Delivery times are estimates and may vary due to factors beyond our control, such as weather or customs delays.

1. Open & assess
The paste is rich, oily, and aromatic (fruity shrimp/crab “fat” flavor). Because it’s strong, a little goes a long way.
2. Direct use
Eat it “as is” in small amounts with steamed rice — spoon a bit over hot rice, especially when it’s just cooked. The heat brings out its aroma. 
3. Sauté base
Use it as a flavor base: sauté garlic (and onion, optionally) in a bit of oil, then stir in a small amount of crab paste. This builds a very savory “umami” foundation for dishes. 
4. Enhancing sauces / stews / soups
Add to stews, saucy dishes, or seafood soups to deepen flavor. For example, a spoon in sinigang or binagoongan‑style. 
5. Pasta / noodles
Mix into cream, butter, or oil‑based pasta sauces (“aligue pasta”) for a rich crab‑roasted flavor. Even in pancit or stir‑fried noodles, a bit dissolved in the sauce works well. 
6. Vegetables / pinakbet / greens
Use with vegetables: sautéed veggies, pinakbet, or sautéed leafy greens can all benefit from a touch of crab paste added toward the end of cooking. It boosts flavor without needing meat.

⚠️ Tips & Things to Keep in Mind
• Strong flavor & salt: Crab paste is salty and intense. Start with a small amount, taste, then adjust.
• Oil content: Because it has oil and fat, it helps to sauté first to release the flavors, but avoid burning.
• Heat sensitivity: Avoid cooking on too high heat once paste is added; better to add toward the end, or use medium heat so it infuses without scorching.
• Storage: After opening, keep refrigerated. Use a clean, dry spoon so moisture doesn’t spoil the product.
• Pairings: Bright, acidic flavors (like calamansi, lemon, or vinegar) balance the richness. Also works well with fresh herbs, chilies, or crunchy vegetables.

Shore crab meat & fat, cane vinegar, coconut oil, iodized salt, garlic, monosodium glutamate (MSG), FD&C Yellow No. 6, and annatto seed extract.