Call it a natural evolution of Slaughterfest, but Michael Hauke, owner of Tony Boloney's, had an epiphany: "Slaughterfest - and Tony Boloney's - needed a pizza to represent the shore. And what better way to represent the Jersey Shore than an At The Shore pizza."
So Hauke, with the help of some savvy At The Shore marketers, decided to add an At The Shore pizza not only to the Slaughterfest events but to the summer menu at Tony Boloney's.
After entering the Tony Boloney's pizza laboratory with At The Shore Editor Scott Cronick, the tasty new concoction was invented and is called the At The Shore Special Edition: The Crabby Cronick.
It starts off with Hauke's famous, thin-crust, crispy dough and topped with more than a half-pound of jumbo lump crab meat, Old Bay seasoning, Hauke's homemade fresh mozzarella, parsley, butter and a little garlic for good measure.
"We don't do seafood at Tony Boloney's," says Hauke, awakened from a deep slumber after eating a heavy slice of The Crabby Cronick. "But it just makes sense. I think it's one of the greatest pizzas I have ever eaten. It's special."
Sixteen eaters will be given some Crabby Cronick slices to devour at Saturday's Slaughterfest. But attendees will also be able to sample some crabby pizza, as it will be available by the slice and whole pies. After Slaughterfest, it will be mostly available by whole pie only to preserve the freshness of the ingredients.
"We just made a pie for the counter as a test and a customer - a lawyer in town - came in and saw it and took it back to the office," Hauke says. "He came back 5 minutes later and ordered a whole pie. He said, 'This is insane!' If that is indicative of how much people are going to like this pie, this is going to change the way people look at pizza in Atlantic City forever."
The Crabby Cronick 12-inch pie will cost $17.50, and the 18-inch pie will cost $29.50.
