Red Crab, a new seafood restaurant with a bevy of daily specials and drink options, is looking to bring a new flavor to a location formerly housed by Crispers.
Located at 2604 SW 19th Avenue Rd Ste 102, the restaurant officially opened its doors this past April. The restaurant chain, which operates over a half dozen locations in North Carolina, South Carolina, and Florida, has plans to open additional locations in the state of Florida.
The interior of the restaurant has been renovated and decked out in seafood-inspired decor. A full bar now accompanies an extensive menu of seafood favorites including crawfish, crab, lobster, oysters, and shrimp, to name a few.
Each type of seafood can be ordered with a different sauce (i.e., Cajun, Lemon Pepper, Garlic Butter) or with a combination of all the sauces (i.e., Juicy Special). In addition, diners can choose the level of spiciness of their dish, ranging from no spice to extra hot.
Combinations of seafood can be constructed in increments of half pounds, making it easy to try a few different variations of the seafood at once. In addition to the traditional steamed and boiled methods of preparation, the restaurant offers fried baskets of tilapia, catfish, oysters, and shrimp.
Dishes are served in a plastic steamer bag accompanied with a bib, wet-naps, and all the accessories necessary to dig into a pile of shelled foods.
The eatery also promotes daily specials to encourage diners to try the different types of seafood featured on the menu.
Crispers, which occupied the location for a number of years, has been closing locations all across the state. In 2017, Crispers closed a nearby location in The Villages. After operating a multitude of locations in the Sunshine State, only five locations remain in Florida according to the company’s website.
Red Crab is open from noon until 10 p.m. on Sunday through Thursday and until 11 p.m. on Friday and Saturday.
Have you tried the new seafood spot? If you haven’t, stop on in and tell them we sent you! Make sure to share your experiences with us in a comment, a letter to the editor, or through Facebook, Twitter, or Instagram.