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Red crabs could be seafood’s next big thing

The cameras were rolling Tuesday when workers at a Hampton fish house wheeled a vat of glistening Chesapeake ray toward celebrity chef Andrew Zimmern, who had come to Virginia for a taste of it.

imageThe cameras weren’t rolling a few minutes later when he put a forkful of Atlantic red crab meat into his mouth and proclaimed, "This is crazy good!"

Tuesday proved something of a doubleheader for Virginia seafood marketing efforts.

Zimmern, host of The Travel Channel’s "Bizarre Foods America," had traveled to L.D. Amory & Co.’s seafood packing house in search of Chesapeake ray, an odd and plentiful species that, despite years of marketing efforts by the industry and the state, has proved a difficult sell to the public.

More of the story here

In Williamsburg, the only restaurant serving the red crabs is Seasons They are being processed by Graham & Rollins and Amory Seafood, in Hampton

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