Enjoy a variety of seafood dishes including juicy crabs, fresh shrimp, and flavorful sides.

All You Can Eat Seafood Boil

A crispy and delicious chicken option for those who prefer non-seafood.

Popcorn Chicken

Tasty chicken wings available for those with shellfish allergies.

Chicken Wings

Upgrade your all-you-can-eat experience with succulent crab legs.

Crab Legs Upgrade

In a large pot, bring 4 gallons of water to a rolling boil. Add the Old Bay seasoning and minced garlic to the water.

Prepare the Boil

Once the water is boiling, add the quartered potatoes and Andouille sausage. Cook for about 10 minutes.

Add Potatoes and Sausage

After 10 minutes, add the corn halves to the pot and continue to boil for another 5 minutes.

Add Corn

Next, add the live crabs, shrimp, clams, and mussels. Cook for an additional 5-7 minutes until the seafood is cooked through.

Add Seafood

Carefully drain the contents of the pot using a colander. Serve immediately on a large table covered with newspaper or butcher paper.

Drain and Serve

Garnish with lemon wedges and additional Old Bay seasoning if desired.

Garnish

Live crabs

Large shrimp (peeled and deveined)

Clams

Mussels

Andouille sausage (sliced)

Potatoes (cut into quarters)

Corn on the cob (cut into halves)

Old Bay seasoning

Lemon (cut into wedges)

Garlic (minced)

Water

Cut the boneless chicken breasts into bite-sized pieces and place them in a bowl.

Prepare the Chicken

In another bowl, combine buttermilk and egg. Pour over the chicken pieces and let marinate for at least 30 minutes.

Marinate the Chicken

In a separate bowl, mix together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.

Mix the Coating

Remove the chicken from the marinade and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring they are fully coated.

Coat the Chicken

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated chicken pieces to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes.

Fry the Chicken

Remove the popcorn chicken from the oil and place on paper towels to drain. Serve hot.

boneless chicken breasts

all-purpose flour

cornstarch

garlic powder

onion powder

paprika

salt

black pepper

buttermilk

vegetable oil

Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels and place them in a large bowl.

Prepare the Chicken Wings

In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Pour this mixture over the chicken wings and toss until evenly coated.

Season the Wings

Arrange the wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until crispy and golden brown.

Bake the Wings

While the wings are baking, combine buffalo sauce and melted butter in a saucepan over low heat. Stir until well mixed and heated through.

Prepare the Sauce

Once the wings are cooked, remove them from the oven and transfer them to a large bowl. Pour the buffalo sauce mixture over the wings and toss to coat evenly.

Coat the Wings

Serve the chicken wings hot with celery sticks and blue cheese dressing on the side.

Serve

Chicken wings

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Buffalo sauce

Butter

Celery sticks

Blue cheese dressing

Fill a large pot with water and add Old Bay seasoning. Bring to a boil.

Prepare the Crab Legs

Once boiling, add the crab legs and cover the pot. Steam for about 5-7 minutes until heated through.

Cook the Crab Legs

In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes).

Make the Garlic Butter

Add chopped parsley, salt, and black pepper to the butter mixture. Stir well and remove from heat.

Season the Butter

Remove crab legs from the pot and serve with lemon wedges and garlic butter for dipping.