S & J Crab Ranch

Famous crab dip blended with lump crab meat and baked. Accompanied with butter toasted bread.

Famous crab dip a top a soft pretzel smothered with cheese.

Crab ranch wings, choice of old bay, buffalo, inferno and bbq.

Wrapped in bacon and drizzled with honey.

Five fresh chicken tenders marinated in a citrus Caribbean seasoning and grilled. Served with honey mustard.

Five fresh grilled oyster on shell topped with pico de gallo, tequila, lime juice and Monterrey jack cheese.

Sushi grade tuna, pan seared with spicy pepper seasoning. Topped with wasabi cream sauce and teriyaki glaze. Served with seaweed salad.

Chunks of catfish pieces lightly battered, breaded with cornmeal and deep fried. Served with tartar sauce.

Soft, warm tortilla shell stuffed with a blend of cheese, shrimp, crab and seasoning, then grilled. Served with sour cream, salsa and guacamole.

Tri colored nachos, topped with pulled pork and jalapenos, tomatoes, onions, shredded Monterrey jack and cheddar cheese drizzled with crab ranch BBQ sauce, sour cream and pico de Gallo. Served on the side.

Tri colored nachos, topped with chicken and jalapenos, tomatoes, onions, shredded Monterrey jack and cheddar cheese drizzled with crab ranch BBQ sauce, sour cream and pico de Gallo. Served on the side.

Baked shell pasta with fresh jumbo lump crab meat, tossed in marscapone, Havarti, grana and padano crab sauce. Topped with panko bread crumbs and Grey white cheddar.

Early settlers created a heavy stew with chicken, ham and seasonal vegetables.

A creamy blend of spice and herbs, jumbo lump crab meat and a tint of sherry.

Fresh field of greens topped with garden vegetables.

Fresh cut romaine lettuce tossed in own homemade Caesar dressing topped with grated Parmesan and homemade croutons.

Fresh field greens tossed in tequila lime vinaigrette, topped with grilled chicken, sliced avocado, black beans, corn and tomatoes.

Marinated grilled shrimp and jumbo lump crab. Served atop of fresh field greens.

Grilled BBQ pulled chicken atop fresh greens with bacon, eggs, tomatoes and crumbled blue cheese.

Shrimp, tomatoes, red onion, pepper jack and cheddar.

Chopped beef, crumbled blue cheese and smoked Gouda.

Portabellas, assorted peppers, grilled tomato and emmerthauler Swiss cheese.

Smoked turkey, ham, chopped tomato, sharp cheddar and Monterrey jack with honey spiced mustard.

BBQ chicken, grilled red onion, mozzarella and cheddar.

Fresh jumbo lump crab meat seasoned to perfection.

Eight oz. pulled pork, coleslaw and sweet potatoe fries, served primanti style and drizzled with a spicy BBQ sauce.

Large tender gulf shrimp, steamed in beef and old bay, then tossed in spicy herbed mayonnaise.

Pulled pork, slow cooked and hand pulled. Served with your choice of side.

Pulled pork marinated in a classic vinegar base sauce. Served with your choice of side.

Hand rubbed with crab ranch's spicy blend and slow smoked up to 15 hours. Served with your choice of side.

Pulled chicken slow roasted. Served with your choice of side.

Served with your choice of side.

Fresh fillet of catfish lightly breaded and deep fried, served with mustard creole aioli sauce and your choice of side.

Slow roasted fresh turkey with a dry rub and piled high. Served with your choice of side.

Wet marinated rub slowly roasted, sliced thin and piled high. Served with your choice of side.

Slow smoked brisket chopped with sauteed onions, and smothered with cheese. Served on a hoagie roll with your choice of side.

Served with fried onion, bacon and choice of cheese.

Eight oz. Angus beef burger, cooked with your choice of toppings.

Fresh whole portobello, grilled mushrooms and roasted red pepper with melted Swiss cheese. Served with basil mayonnaise.

Slow cooked and hand rubbed with our proprietary blend of spices.

Slow cooked and hand rubbed with our proprietary blend of spices.

16 to 20 pieces.

Fresh shucked oysters on half shell by half dozen or dozen served with cocktail sauce.

Six pieces.

12 pieces.

Prince Edward island's fresh mussels steamed in a light wine garlic butter sauce.

Prince Edward island's mussels, sauteed with garlic, oregano, basil, chopped tomatoes and olive oil.

Rubbed with special blend of fresh herbs.

Rubbed with special blend of fresh herbs.

Hand rubbed brisket, slow-cooked, smoked and sliced.

One piece.

A center hand cut of tenderloin wrapped with applewood bacon and grilled. Served with demi glaze.

14 oz. of USDA choice cut and grilled.

Boneless breast of chicken blackened and sauteed with tomatoes, peas and spring onions in a creamy garlic butter sauce, then tossed with penne pasta. Served with a side salad.

Five oz. filet mignon and homemade crab cakes.

Two 5 oz. crab cakes prepared Maryland style and seasoned to perfection.

Call restaurant for vegetable of the day.

1/4 lb. burger freshly grilled. Served with french fries and a scoop of ice cream.

Breaded chicken tenders served with ranch sauce, french fries and a scoop of ice cream.

Fresh white bread with American cheese. Served with french fries and a scoop of ice cream.

Five hand-breaded shrimp. Served with french fries and a scoop of ice cream.

Pizza topped with marinara sauce and mozzarella cheese. Served with french fries and a scoop of ice cream.

Shell shaped pasta smothered in cheese sauce. Served with french fries and a scoop of ice cream.