Red Lobster Brings Back Crabfest
RED LOBSTER BRINGS BACK CRABFEST
Event features largest variety of crab-based dishes and new types of wild-caught seafood
Orlando, Fla. (July 20, 2015) – Beginning today, Red Lobster brings back Crabfest, a limited-time event with the largest variety of crab dishes ever offered on the menu and a new type of wild-caught crab.
This year, the Crabfest menu features Alaska Bairdi crab, as well as dishes for every crab lover. For example, the NEW! Wild-Caught Crab Legs Dinner lets guests choose one of three different and delicious crab leg selections including Canadian snow crab, king crab or Alaska Bairdi crab. In addition, for guests who can’t choose just one type of crab, the NEW! Crab Lover’s Dream offers wild-caught Canadian snow crab legs, split king crab legs and Red Lobster’s signature crab linguini Alfredo, all on one plate. And for those who love shellfish, the NEW! Wild-Caught Canadian Snow Crab & Seafood Bake combines Canadian snow crab legs with shrimp, sea scallops, mussels and tomatoes in a garlic and white wine broth.
“Our chef team created something really special for Crabfest this year,” said Danielle Connor, SVP of Menu Strategy & Development. “They went out and found the best wild-caught crab and brought it to our menus through inventive, fresh and delicious dishes that are sure to delight guests.”
In addition, wild-caught Sockeye and Coho salmon, fresh from the waters of Bristol Bay, Sandy Point and Prince William Sound in Alaska, have been added to complement the Crabfest menu. These types of salmon are available for a limited time to correspond with their respective seasons. They can be paired with the NEW! Jumbo Lump Crab Cakes & Crab-Topped Salmon dish or simply grilled on Red Lobster’s wood-fire grill.
Guests will see the Alaska Seafood logo on Red Lobster’s menu next to the wild-caught Alaska crab and salmon options. This logo affirms Red Lobster’s long-standing support of sustainable fisheries and its commitment to protecting Alaska’s superior seafood for future generations. This is an extension of Red Lobster’s tradition of providing quality seafood to guests while maintaining sustainable fishing practices and seafood quality assurance.
“Alaska has always been deeply committed to ensuring that its wild, natural and delicious seafood can be enjoyed by generations to come,” said Claudia Hogue, Foodservice Director of the Alaska Seafood Marketing Institute. “Red Lobster’s proud history of supporting seafood sustainability makes it a great partner to both help tell the story of the quality of Alaska Seafood as well as to bring wild-caught crab and fresh salmon to tables across North America.”
In addition, guests are invited to share their Crabfest dining experiences on Red Lobster’s Facebook, Twitter, and Instagram pages. To help guests learn tips for a great crab-eating experience and to learn more about these new types of Alaska seafood, Red Lobster is releasing two chef videos on Red Lobster’s YouTube channel.
About Red Lobster Seafood Co.
Red Lobster is the world's largest seafood restaurant company, headquartered in Orlando, Fla., with an impressive heritage and an even brighter future. As a private company owned by Golden Gate Capital, Red Lobster is focused on delivering freshly prepared seafood at reasonable prices - served in a lively, contemporary seaside atmosphere. With 58,000 employees in over 700 restaurants in the U.S. and Canada, and a growing international footprint, Red Lobster is more committed than ever to be where the world goes for seafood now and for generations. To view the complete Red Lobster menu, find a restaurant location or to join the Fresh Catch Club, visit Red Lobster’s website.
About Alaska Seafood
The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education. For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution mandates that fish are “utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer, and as a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world. For more information about Alaska Seafood and its fishing and sustainability standards, visit www.AlaskaSeafood.org.