Crab legs have always been a fan favorite—whether you’re cracking into a pile at a backyard seafood boil or digging in at your local all-you-can-eat night. But lately, the price tag for these buttery beauties has been climbing fast, and customers and restaurants alike are starting to notice.

At Trout Supreme Seafood, we’ve been tracking the trends, and the story behind the rising cost of crab legs isn’t just one thing—it’s a mix of global supply issues, increased demand, and now, new tariffs that are shaking things up across the seafood industry.

“Crab legs are always a top seller because people love the flavor and experience,” says Clint Burleson, President of Sales. “But now we’re seeing more pressure than ever on the cost because of how many moving parts are affecting imports.”

Most of the crab legs eaten in the U.S. aren’t caught domestically—they’re imported from countries like Canada, Japan, Vietnam, and others. And this year, new tariffs have gone into effect on seafood imports from many of those countries. Countries like India (25%), Thailand (19%), Vietnam (20%), and Japan (15%) are now seeing steep additional fees on top of their regular shipping and export costs. That means seafood arriving in the U.S. already costs significantly more before it even touches American soil.

“This year’s tariff changes are a real shock to the system,” says Devin Trout, President of Trout Supreme. “Seafood that used to arrive at a fair wholesale price is now getting tagged with 15 to 25 percent extra before it even gets to the dock.”

On top of that, crab harvests have been down globally due to a mix of overfishing, changing ocean temperatures, and tighter environmental regulations. That means there’s simply less crab to go around—especially the prized snow crab and king crab legs that diners love.

At the same time, crab legs remain as popular as ever. Whether it’s summer cookouts or restaurant specials, the demand hasn’t dropped—in fact, it’s still climbing. And when you combine strong demand with shrinking supply and new trade barriers, prices naturally start to rise.

At Trout Supreme, we’re doing everything we can to keep our prices competitive and our inventory strong. We work directly with trusted suppliers and monitor market conditions daily so we can keep restaurants and food businesses stocked with the seafood they need—without surprises.

“We’re committed to transparency,” says Burleson. “We’ll always communicate when the market shifts so our customers aren’t caught off guard.”

Nobody knows exactly what the next few months will bring, but one thing’s for sure—crab legs aren’t going anywhere. They’ll continue to be a hot-ticket item on menus and dinner tables. So if you spot a deal on crab legs, don’t wait. You may not see it again anytime soon.

Want to stay ahead of seafood market trends and get alerts on new specials? Sign up for our weekly email, or give us a call to talk about what’s fresh at the dock this week. We’ve got you covered with seafood, produce, and even Maryland-sourced meats—all delivered six days a week.

From our dock to your kitchen, Trout Supreme Seafood is here to help keep your menu fresh and your business thriving.