Industry News | February 9, 2017

Bay Area McDonald's Testing out Crab Sandwich

McDonald's restaurants in the San Francisco Bay Area are currently testing a new menu item: the McDonald's Crab Sandwich. Made with Snow Crab meat on a sliced sourdough bun, this local favorite is being served in four restaurants in San Jose.

The Crab Sandwich features crab meat mixed with diced celery and seasoned mayo dressing, served on a bed of romaine lettuce and tomato slices on a toasted sourdough bun, brushed with herbed butter. The McDonald's Crab Sandwich is part of a continuing trend to experiment with regional flavors and local Bay Area tastes. McDonald's of the Greater Bay Area worked with chef and TV personality Ryan Scott to develop the Crab Sandwich.

"After the overwhelming success of our local favorite, McDonald's Gilroy Garlic Fries, we wanted to test our own take on the beloved crab sandwich," says Nick Vergis, McDonald's co-op president, San Francisco Bay Area. "We're excited for our customers to try it and share their feedback."

"McDonald's is committed to creating quality food with quality ingredients," says Chef Michael Haracz, manager of culinary innovation at McDonald's USA. "We're very proud of the work done by local franchisees to innovate and create a new regional menu item that is so iconic in the Bay Area."

Pending positive customer feedback, the Crab Sandwich will be available at nearly 250 McDonald's restaurants across the San Francisco Bay Area later this year.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

Comments

Culinary innovation & the creation of a new regional menu items that is so iconic to the locals is the way to go!
Then why NOT go TRANS FAT FREE - in the Fryer - using (i) NON GM oils with (ii) high Oleic acid often known as Omega 9 and (iii) low in Omega 6 &3 and (iv) as low as you can get with saturated fats!

I'm sure Ray Kroc would be proud if he knew about the crab sandwich. I wish I could afford to eat it.

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