If I could get juice like that, I'd get 5 gallons of each and worry about blending later.
Brown Snout, Harrison and Harry master's Jersey are bittersweets.
Brown Snout is probably better suited for a blend.
Harrison could be used in a single variety cider or in a blend.
I've had a commercial example of single variety cider made with Harry Master's Jersey, it was just ok, I'd probably use it in a blend.
I'm not sure what Winesap is classified as, but its a well known cider variety, its not as hard to find as the others on your list.
Franklin is a relatively new apple and could be used as a blend or as a single variety.
There are thousands of varieties of crab apples, so I can't make any recommendation, other than perhaps use 5% as part of a blend.
So If I had to choose just two, I'd pick Harrison and Franklin.
Real cider apples are rare in my area, so my 2 cents would be to figure out what blending ratios are recommended for the type of cider you like and buy it while you can, there's no guarantee you'll be able to get any next year.