Crawdaddy's Cafe & Raw Bar

Large black tiger shrimp blackened, served with a homemade captian morgan raspberry sauce

A pound of fresh canadian mussels sauteed in a hot spicy garlic butter sauce

Large black tiger shrimp snuggling with our homemade Louisiana BBQ sauce. Served with out of our got dish

Two crab cakes with jump blue crabmeat and our own cajun seasoings, served with our homemade louie dressing

Two crab cakes with lump blue crabmeat and our own cajun seasonings, served with our homemade louie dressing

Marinated in a balsamic vinaigrette then grilled and topped with crabmeat and fontina cheese, served over a bed of baby field greens

Mixed baby field greens and veggies with your choice of dressing

Traditional caesar, fresh romaine, croutons, light caesar dressing and grated romano cheese

Grilled chicken or sauteed shrimp served on a bed of romaine tossed with a light caesar dressing and croûtons and topped with fresh romano cheese

Grilled chicken or sauteed shrimp served on a bed of romaine tossed with a light Caesar dressing and croûtons and topped with fresh romano cheese

Grilled chicken breast glazed with pineapple and teriyaki, sliced thin over a bed of baby field greens, finished off with homemade mango relish and mango poppy vinaigrette.

Served golden brown over a bed of baby field greens and mixed veggies with lemon and house dressing.

A char grilled, medium rare steak, sliced very thin on a bed of fresh spinach with drizzles of hot raspberry vinaigrette dressing, topped with artichoke bottoms and romano cheese.

Grilled or blackened mahi mahi. Served over fresh baby field greens and fresh veggies. Topped off with romano cheese.

Grilled or blackened una over a bed of baby field greens, artichokes, sundried tomatoes and cucumbers, finished off with crumbled gorgonzola cheese and balsamic vinegar.

Fresh gulf shrimp and portabello mushroom sauteed and placed over a bed of spinach, roasted red peppers and sundried tomatoes. Served with homemade gorgonzola dressing.

Blackened, grilled or sauteed. Served over a bed of romaine tossed with a light caesar dressing and croutons and topped with fresh romano cheese.

Bisque sets the pace for a great experience. Light, but full of flavor.

Usually brag but this is the best. Three for three first place.

Gumbos are a meal, enjoy and share as a part of crawdaddy's experience.

Dinner salad or caesar salad and choice of one of homemade soups

One crab cake made from lump blue crabmeat and cajun seasonings, served with homemade louie dressing with chef's choice of two sides.

Fresh catch with cajun seasoning, char grilled served with chef sides.

A dish in warm, caramelized butter and seasoning then blackened on a hot skillet then topped with bourbon peaches and chef's choice of two sides.

Served over homemade creole sauce and rice.

Chopped clams, onions, sweet and hot peppers in a hot and spicy clam broth, tossed with linguini and fresh herbs, topped with steamed littlenecks and grated parmesan cheese. Served red or white.

Grilled chicken breast, cajun seasoned over pasta with rich cream sauce.

Andouille sausage sauteed with pork, chicken, crawfish, shrimp and linguini tossed in lobster cream sauce. For the jambalaya lover.

Shrimp sauteed in extra virgin olive oil, lemon, white wine, garlic and fresh basil in a light tomato cream sauce over pasta.

Fresh smoked mahi mahi

Steamed or raw.

Steamed or raw.

Use mainly littlenecks or cherrystone clams because they are most tender and flavorful. The motto: A combo of oysters and clams. Steamed or raw.

Use mainly littlenecks or cherrystone clams because they are most tender and flavorful. The motto: A combo of oysters and clams. Steamed or raw.

Strive to get only fresh head on shrimp to make seafood stock. Shrimp fat makes dishes rich, sweet, lasting and wonderful. Peel and eat shrimp with cocktail sauce and lemon.

Served with hot drawn butter

A French style loaf, stuffed with a medium rare char grilled ny strip steak, sliced thin, then topped with a wild burgundy mushroom sauce, melted mozzarella, lettuce and marinated tomatoes.

Fresh catch, blackened or grilled in a french loaf with a touch of dill sauce, topped with mozzarella, shredded lettuce and marinated tomato.

A sushi grade yellowfin tuna steak, carefully seasoned then grilled to medium-rare. Served on a fresh croissant with lettuce, tomato and roasted red pepper garlic aioli.

10oz black angus, seasoned and topped with pepper jack cheese, lettuce and tomato. Served with a side of special sauce.

Lightly seasoned grilled chicken breast on a butter toasted croissant with bacon, BBQ sauce, shredded lettuce and tomato finished off with pepper jack cheese.

10oz of black angus ground beef seasoned and topped with bacon, sauteed mushrooms, onions and white american cheese.

Thinly sliced ribeye mixed with sauteed mushrooms, onions & jalapenos. Topped with pepper jack cheese.

Fresh mahi mahi pan seared with cracked peppercorn and fresh lemon juice, finished off with dill tarter sauce, shredded lettuce and tomato.

Served with lettuce, tomato and dill tartar sauce.

Pan fried and served with homemade cajun louie sauce, lettuce and tomato.

Gulf grouper blackened to perfection. Served with lettuce, tomato and dill tartar sauce.

Jumbo black tiger shrimp blackened, sauteed or pan fried. Served with a dill tartar sauce or capitan morgan raspberry sauce.

Caramelized butter and seasoning, blackened and topped with bourbon peaches. Served with chef's choice of two sides.

Fresh sauteed vegetables in a hot and spicy crawfish sauce with onions, celery, bell peppers and famous crawfish.

Large gulf shrimp in a wonderful creole sauce, served around rice.

Andouille sausage, chicken, pork, shrimp and crawfish cooked together with rice, peppers and onions. Medium spicy.