Crazy Crab: Now serving sunsets, seafood & serenity
by Sarah Bowis
Looking forward to a warm evening on the water, I met my friend, co-worker and dinner companion, Lisa, at the Crazy Crab Restaurant in Reedville. It’s a locals’ favorite opened by Charles and Olivia Williams in 1999.
|Owner Charles Williams greets customers.|
Anxious to sit outside on the patio and watch the sunset on Cockrell Creek, I arrived early and enjoyed the warmth of the sun and the sounds of boats, seagulls and surf. Remember to bring sunglasses as the sunset is intense.
Craving something refreshing, we both ordered a Seabreeze—a cocktail of vodka, cranberry juice and grapefruit juice, garnished with a lime.
We started dinner with an order of fried green tomatoes and a new menu item called “pincers.” The fried green tomatoes were accompanied with a homemade remoulade sauce.
The tomatoes were fried to perfection and the remoulade sauce was spicy and paired great with our pincers, crispy ribbon chips—homemade thin sliced potatoes, fried with a generous topping of sea salt. Next time, I will ask for a side of Old Bay seasoning with my pincers.
One might think since I am a Crazy Crab regular, choosing an entree would be easy, but for some reason I was having a difficult time making a selection until we heard the specials.
Typically not one to order pasta when dining out, the Grecian shrimp and muscles over linguini sounded divine, and it certainly was. Large artichokes, tomatoes, feta, olives and spinach were tossed in a light sauce with big shrimp and tender muscles.
The presentation was so beautifully created, it prompted the table next to us to order the pasta dish as well!
Craving fish, Lisa decided on the crab imperial stuffed flounder., served with a choice of two sides. She immediately chose the baked sweet potato with a side of brown sugar butter.
We agreed more restaurants should offer a baked sweet potato as a side dish.
Lisa’s flounder was generously sized, flaky and rich. Neither of us finished our entrees—we had to save room for dessert.
While we gave our bellies a much needed break and waited to hear the dessert specials, we watched the steady flow of boat traffic and the glow of the old Morris-Fisher factory tall stack, recently restored and beautifully illuminated.
Having frequented the waterside eatery numerous times, (my in-laws even hosted our wedding rehearsal dinner at the Crazy Crab), Lisa and I recounted some of our favorite dishes from previous visits: a low country boil, crab cakes and sugar toads!
The Atlantic puffer fish are commonly called sugar toads, and migrate along the coast during the fall and enter local waters behind Chincoteague Island and into the Chesapeake Bay. You only eat the tail meat, which is firm, mild and very sweet—yum!
If You Go
Crazy Crab Restaurant
902 Main Street
Did you know?
The Reedville Marina offers slips and dockage for a vessel up to 220 feet. Gas, diesel and pump-out are also available. Transients welcome.
Open Easter weekend through mid-December, Fridays-Sundays
Mid-May through mid-October, Tuesday-Sunday.
I love hearing a good “old wives tale,” especially from Tangier Island. I hear them often as my mother-in-law is from Tangier. Among my favorites, have you ever heard, “the dogs are drooling because they ate frogs.” Sure, it might sound ridiculous, but it could be true.
So when deciding on dessert, Lisa quickly noted “you never eat chocolate on top of crab!” I gasped! What? I thought chocolate made everything better?
Not according to Lisa’s late grandmother, Nancy Parks, who was married to a Tangier Island waterman.
It didn’t take much for me to bypass my usual chocolate-infused dessert when our waitress mentioned a homemade vanilla bean cheesecake. In addition, we decided on the fresh strawberries with pastry puff and cream as a wonderful ending to a summer-themed meal.
Large juicy strawberries, sweet whipped cream along with the richest yet lightest and most refreshing cheesecake ever. It satisfied my sweet tooth.
Maybe those old Tangier Island wives’ tales are true!
However, I’ll still like to chase a crab dinner with a bit of chocolate.