Bar Crudo in San Francisco is serving up an unusual delicacy: crab butter.
The name is misleading -- crab butter, also known as crab fat or tomalley, is technically the roe and innards of the crab. And just as the Native Americans use the whole buffalo, the world's best chefs know that a shellfish is more than just its meat. At Bar Crudo, "crab butter" is served in the top shell of the crab as a centerpiece to the Crudo seafood platter. Because it's fatty and creamy like cow's butter, crab butter is the perfect accompaniment to sourdough bread or baguette. In Vietnam, the delicacy is used to make a kind of bread pudding: bread is torn apart, soaked in crab butter, then covered in spices and baked.
Fishy Butter Alternatives
For the Adventurous Eater, Crab Butter is the Best Bread Accompaniment
Trend Themes
1. Alternative Butters - The development of alternative butters made from unusual sources creates a disruptive opportunity in the food industry.
2. Whole-animal Cooking - The trend of using the whole animal, not just the meat, presents an opportunity for innovation in the culinary industry.
3. Unconventional Flavor Pairings - Exploring unusual flavor pairings like crab butter and bread creates an opportunity for chefs to offer unique menu items.
Industry Implications
1. Food & Beverage - The food and beverage industry can benefit from incorporating unique ingredients like crab butter into their menus to attract adventurous eaters.
2. Seafood - The seafood industry can explore the market potential of offering crab butter as a specialty product, increasing profits and reducing waste.
3. Bakery & Pastry - The bakery and pastry industry can incorporate unconventional ingredients like crab butter to create unique sweets and pastries, offering a new and exciting flavor experience.