|
In the Red
Style Food Eater’s Digest
October 2008
Salma Abdelnour on what’s new and delicious this month
The Crab Place’s high-quality natural, healthy ingredients combined with
fantastic flavor garnered a great review from O Magazine’s food editors in the October 2008 issue.
"O, The Oprah Magazine" featured The Crab Place’s Marinara Sauce with Maryland Crabmeat
in the monthly “Food News” feature of the October 2008 issue. The Maryland-based company is small in comparison to
other specialty marinara sauce brands available online and in the grocery store aisle, yet it is CrabPlace.com’s
commitment to getting the fresh and high quality products available from local watermen and domestic-only seafood
sources that sets their products apart.
Described by O Magazine editors as "a revelation," they also point out that the Marinara
Sauce with Crabmeat is "terrific on pasta or grilled bread for an easy bruschetta".
According to Rebecca Gareis Bent, President of CrabPlace.com, "O’s food editors
literally receive thousands of different food products to review, so it was really a thrilling compliment when they
told us how much they loved it!"
Low in fat and cholesterol, full of vitamin B12 and zinc, and packed with big flavor,
Marinara Sauce with Maryland Crabmeat from Crabplace.com is also full of fresh, 100% natural ingredients and has a
deep, rich flavor. Its delicious flavor comes from authentic Maryland crabmeat direct from the Chesapeake, delicately
sautéed onions, freshly picked garden parsley and other ingredients.
The recipe was brought to Maryland from the shores of Sicily many years ago by Mrs.
Bent’s great-grandmother Sebastiana, and was launched by CrabPlace.com as a new product in late 2007. Maryland
Crabmeat is an excellent addition on everything from pasta to pizza to a loaf of freshly baked crusty bread.
|
