Capitalizing on the popularity of crab in both classic and innovative applications, some restaurant and hotel operators are touting popular salads that showcase the meat’s sweet and delicate flavor. They agree the tasty crustacean is not a food that needs a lengthy tableside pitch to sell, especially when fashioned into an appealing salad. “Crab kind of pushes a button for the guest who is able to ‘spend up’ a little,” said Bill King, vice president of culinary development for the ...
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 NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?