Chef Arturo Paz uses his house brand of canned crab at Phillips Harborplace restaurant in Baltimore, for the fried macaroni and smoked gouda cheese balls with a panko breadcrumb coating. See more tinned fish menu ideas and photos Also check out what top ingredients are being added to macaroni and cheese in this month’s Food Flash infographic
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!