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Chef Brian Jupiter, Executive Chef at Frontier in Chicago, Illinois, will reel you into a flambe of familiar flavor favorites like our OLD BAY, minced garlic and crushed red pepper, that you won't be able to resist dipping into with his Crawfish and Crab Queso Fundido.
Save time harvesting crawfish meat: simply twist off the heads and snap off the tail/flipper by going against its natural curl. Then use your finger to push the tail meat out with ease.