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 ...
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