Red's Crab Shack — Restaurant in Jacksonville

So me and my wife got the calamari, fried oysters, raw oysters, Charbroil oysters, catfish basket, Dungeness crab, king crab combo with half pound of shrimp and a half pound of sausage.

The calamari was very tasteful in the season well it was fried just right it wasn't chewy. The fried oysters were good as well the only downside was they were were thin oysters they weren't thick so it had more breading than meat. The charbroiled oysters a very good they were so thick and meaty but the downside was whatever cajun sauce they put on it overpowered the oysters next time I will try it without the Cajun sauce. The Dungeness crab was with Cajun seasoning and light spicy, the crab was steamed very well and was huge in plate size a very plus for the price. But once again the downside was it was over Power by the Cajun seasoning, next time will order without the seasoning so we can taste the natural crab flavor. My wife got the king crab combo with half a pound of shrimp and garlic lover seasoning which isn't a dry rub it is fresh garlic which is great, but it's a butter base which is if you love butter, will work for you not us. Will ask for just the garlic no butter if possible. The size of the king crab was amazing they were enormous. The sausage was very good and they were cut wide an we did not get small portions. Aly was are waitress she was informed on the food and was kind she was straightforward on what was good in her opinion an had a great sense of humor.

We...

We had the RC4 with an extra half pound of shrimp and lobster tail added on. We got the flavor Cajun and old Bay mixed together, which our waitress said was a most picked option, with heat of fire. The boil bag was good, not the best I ever had, but still good. The crab was cooked well, The potatoes were perfect, the shrimp was a tad undercooked, I’d say 30 more seconds and they would have peeled a lot better, and the lobster tail could’ve used another 30 seconds. Cooking different types of seafood together though is hard, so understandable, still cooked to be made edible. Now enough about the food, our waitress Shylah, was super sweet, but I wish she would’ve checked on our water more. There were only three other tables in the whole restaurant and we went thirsty a couple times. Even though we ordered the boil bag, which, if you’ve never had one, they’re very messy and I was not offered a bib, that did surprise me. Also, so you know, when they bring the receipt to your table, you’re expected to go to the counter to pay, we didn’t understand that at first. The amount of food you get for the price, in my opinion is not worth it, but still a nice place to have my birthday boil bag. The atmosphere was amazing, we do like the smaller vibe. Would go to again, but I would rather make the drive to Virginia Beach, four hours away, for a place...

Started slow, then a Home Run

So this restaurant just opened and we “me & the wife” decided to give it a shot tonight!

In progression the apps started with a lukewarm Gumbo, upon request it was heated to the proper temperature. There might have been one scoop of rice, I would recommend doubling the amount of rice given, and cooking the okra alittle more. Overall the Gumbo taste was good. Then there was the ordering of the charbroiled oysters? Picture attached - What was received was not charbroiled oysters this I do not recommend. Now to the main dishes- After finding out there were no substitutes and finding out the seafood restaurant does not have remoulade or even knows what remoulade is we settled on our main dishes. Dungeness crab and shrimp and King crab and shrimp done in Cajun seasoning both were cooked to perfection. ( The main course is the reason will be back ) For the dessert we ordered the beignets to go couldn’t wait till we got home so we tried one when we got in the car it tasted like the ones I’ll make it home and they were damn good! My only other criticism would be the staff putting on top table around me while I’m eating making feel like I’m in a prison and isolating everybody inside the restaurant.

Southern...