The All-You-Can-Eat crab special is $35 per person and includes crabs, corn and coleslaw. There's a two-hour limit, but chances are even the most dedicated crab eater will be exhausted by then.
Crabcakes, oysters and king crab legs are also on the menu.
The owners recommend calling ahead to reserve crabs. The patio is open year-round.
The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
A mixture of Venezuelan blue crab, mayonnaise, J.O. Excellent Seasoning No. 1, bread crumbs, prepared mustard, celery seed and a touch of butter makes these soft, rounded and slightly sweet. But these crab cakes are pan-fried in Wesson oil too long, or at the wrong temperature, so they arrive like two greasy lumps next to freshly steamed corn on the cob and a decent coleslaw.
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