Crab N Spice

FOOD

The food program begins with the four choices that define the $27.99 AYCE base: shrimp, crawfish, mussels and scallops. Shrimp, crawfish and mussels are portioned in half-pound rounds, keeping the table moving through manageable bags rather than one oversized boil. The structure encourages sampling across categories and then returning to whichever shellfish best suits the sauce and spice combination at hand.

Shrimp is the most flexible starting point. Headless shrimp carries a one-time $3 supplement and peeled shrimp a one-time $5 supplement. Crawfish supplies the classic boil ritual; mussels offer a smaller shellfish format that takes on plenty of sauce; scallops broaden the core AYCE beyond the usual shrimp-and-crawfish pairing. Together they give the base enough range for several distinct rounds.

Sauce supplies much of the menu’s identity. The namesake Crab N Spice sauce sits beside Lemon Garlic, CNS Lemon Garlic, All-In, Cajun Coconut, Cajun Hawaiian and Garlic Butter. Because sauce is selected with each order, repeat rounds need not repeat the same profile. Shrimp in Garlic Butter can give way to crawfish in All-In, then mussels in the house sauce. A separate sauce flight offers another way to compare the lineup.

Heat is chosen separately, from Original through Mild, Medium, Spicy and Assassin8. That separation between seafood, sauce and spice gives the AYCE more range than the short list of core proteins might suggest. The same shellfish can be recast from one round to the next, while groups can explore different combinations without requiring dozens of unrelated dishes.

Snow crab forms the premium layer. One cluster is included with the first order; additional clusters are $12 per order. A one-time $18 upgrade opens AYCE snow-crab single legs, ordered one pound at a time. Lobster tail is $18 per tail per order. Dungeness crab, king crab, whole lobster and other seafood also sit in the market-price Catch of the Day section, but the AYCE menu does not place them inside the unlimited base. The standard program remains shrimp, crawfish, mussels and scallops, with crab and lobster layered above it.

The add-ons make each boil eat like a complete meal. Corn, potatoes and sausage are the familiar companions, while quail eggs, steamed rice and green beans widen the mix. Lemon-pepper fries, Cajun fries and regular fries are available, and chicken wings can be added once per person. A potato, piece of corn or scoop of rice also gives the sauce somewhere to go beyond the shellfish.

The wider menu provides breaks from the boil. Fish-and-fries baskets cover haddock, tilapia, catfish, cod and shrimp; fried calamari, Crab N Fries and fried string beans add crisp alternatives to sauced seafood. Garlic noodles and Cajun pasta bring heavier sides, while beignets—plain or Nutella-topped—offer a simple finish. The restaurant’s defining idea remains the AYCE boil: repeated rounds shaped by shellfish, sauce, spice and the decision of when to move into the premium seafood.