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Crabby’s to-gobris a new casual dining restaurant with an emphasis on fresh local food and isbrlocated right off the main street exit in Santaquin.


Contrary to whatbrmany may think, Crabby’s is not a seafood restaurant. It is named after thebrowner and founder Cory Crabb. Crabby serves up a large Mexican/American menubrwhich consists of classic American foods, such as chicken strips and burgers,bras well as a variety of Mexican options, such as tacos, burritos, andbrenchiladas.


If the foodbrisn’t enticing enough, Crabby also boasts a full espresso bar, featuringbrMillcreek Coffee. The coffee is roasted fresh weekly at the companybrheadquarters in Salt Lake City; meats come from Wasatch meats, the buns arebrbaked fresh daily at Honey and Grains Bakery in Springville.


Crabby usesbrlocal vendors so the freshness and quality are guaranteed to be the best theybrcan be. Restaurant staff cooks up many items fresh each day, including refriedbrbeans, red enchilada sauce, diced chicken, and taco meat. There is nobrsubstitute for freshness.


“For years Ibrhave driven across the state, eating out daily. I quickly identified the placesbrthat didn’t leave me feeling unsettled after a meal. I discovered I likedbrsimple food, cooked with fresh ingredients that weren’t heavy on salt, spicesbror sugars. Comfort foods that remind you of home,” said Crabb. “I was born inbrOrem and moved to Santaquin in 1999. I’ve been commuting for almost 20 years upbrand down the highways. I grew to love the south end of the county; the people,brthe atmosphere and small community. I bought a small piece of property off thebrfreeway and developed a plan. Crabby’s to-go is the result of that plan.”


Crabby’s to-gobrlogo is based on three core beliefs for food. Fresh, Simple, Local.


“These are thebrthree words we value the most here at Crabby’s. We are not a typical fast-foodbrchain that gets your order out in 90 seconds. Our food is, for the most part,brcooked to order so that you can eat the freshest quality product we can offer.brWe guarantee that it’ll be worth the wait; so don’t be shy come on by,” Crabbbrsaid.

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