In Northwest Arkansas’ bustling restaurant scene many restaurants have surfaced, but Crabby’s Seafood Bar and Grill has stood the test of time due to a dedication to excellent service and superb culinary offerings.
“We have received rewards for our service provided by long-time employees,” said Joey Hurt, general manager of Crabby’s. “We are not a corporate restaurant, so our chef is very creative with our selections. We have some of the freshest seafood and seasonal vegetables for our customers to enjoy.”
He said that Chef Cory Plummer, who has been at Crabby’s for more than nine years, and his team prepare almost all selections to order. Plummer’s culinary creativity is clearly evident on the menu, as is his mastery of
The Blackened Salmon Oscar.
blending a wide variety of flavors.
“Although the restaurant industry has grown in Northwest Arkansas, we have been fortunate to retain customers and add many new customers,” said Hurt, who has been with the establishment since it opened in April 2008.
While the Blackened Salmon Oscar and Pan-Seared Chilean Sea Bass are long-time menu staples, Crabby’s offers much more than seafood. The selections include chicken, pork, hand-cut steaks, soups, salads, pastas, hamburgers, sandwiches and tacos.
My Let’s Eat visit commenced with three appetizers: Crispy Fried Calamari; Crab Spinach Dip; and Bacon-
Wrapped Shrimp. The calamari were crunchy and served with a delicious, house-prepared remoulade sauce that
The Bacon-Wrapped Shrimp.
enhanced the calamari’s flavor. The dip, which featured fresh Parmesan cheese, artichoke hearts, a hint of lemon juice and jalapeño served with toasted corn chips. This appetizer was nice, creamy, packed with diverse flavors and just a trace of spice. The great taste of the bacon and shrimp appetizer was rivaled only by the perfect presentation. It included four large, bacon-wrapped shrimp drizzled with a house-made honey chipotle sauce placed atop jalapeño, was served with cheddar cheese grits.
Next, I sampled the rich and creamy Seafood Chowder. It was chock-full of shrimp, crab and sweet corn. The Classic Caesar Salad featured hearts of romaine, fresh lemon, roasted garlic, anchovies, croutons and a unique Parmesan cheese crisp.
If you are in the mood for a steak, then try the Filet of Tenderloin. Crabby’s serves top-end, choice USDA Iowa beef. Steaks are served with garlic mashed potatoes, grilled asparagus and a house-prepared sauce. A number of toppings are available as well as add-ons, including lobster tail, crab legs, scallops and shrimp.
When I first discovered Crabby’s many years ago, I tried the Pan-Seared Chilean Sea Bass and have been a
The Pan-Seared Chilean Sea Bass.
huge fan since that time. The fresh sea bass has a slightly sweet flavor. The fish sits atop garlic mashed potatoes, sautéed sesame asparagus that is topped with sautéed wild mushrooms and a mirin butter sauce. I thought it was my own secret favorite, but during my visit I learned that other regulars love it also.
The Blackened Salmon Oscar is a Crabby’s all-star selection too. The yummy, blackened salmon filet is placed on a bed of buttered shrimp, mashed potatoes and grilled asparagus that is drizzled with lemon butter sauce. Then, the salmon is covered with jumbo lump crab meat and a delectable bearnaise sauce. Chef Plummer’s skills are highlighted with this selection.
The Seafood Risotto was also very good. This filling dish featured pan-seared bay scallops, shrimp, crab,
The Seafood Risotto.
steamed mussels and saffron tossed with fresh spinach, artichoke hearts, diced tomatoes and basil, roasted garlic and herbs in a creamy Parmesan risotto with lemon butter sauce. How can this many ingredients work so well together? I don’t know, but I don’t question perfection.
Be prepared for an amazing, elegant atmosphere, great service and a remarkable dining experience when you visit Crabby’s. Once you visit, you will be back.
