Wicker’s Crab Pot Seafood

by May 28, 2022Food, Recipe, Restaurants

Wicker’s Crab Pot Seafood

Written By: Gail Clifford | Published By: Weekend Notes| May 28, 2022

https://www.weekendnotes.com/wickers-crab-pot-seafood-chesapeake/

Wicker’s Crab Pot is a family-owned business for the past four generations. They specialize in harvesting Virginia blue crab and oysters as well as other fresh seafood. The night we went their grouper was already sold out. Their menu is extensive with appetizers that include a big crab dip, chicken planks, Kent crab bowls, oyster rock, Haley seafood Mac and cheese, Wicker’s tuna bites, Buffalo BBQ shrimp, and Big Mom’s deviled crabs. They offer a house or Caesar salad and a choice of three soups including she-crab soup, we learned that female crabs are smaller and sweeter than male crabs, a Hatteras clam chowder that includes a clam broth clams bacon potatoes carrots, and celery or jambalaya with shrimp chicken Andouille sausage onions Peppers and Cajun Stewed tomatoes topped with rice.

Sandwiches are called “claw-helds,” served with hush puppies, a choice of chips, salsa, or potato salad. The choices range from a lump crab cake to flounder to fried soft shell crab or pork barbecue sandwich. Po’boys are served on a toasted sub roll with lettuce tomato and the homemade Chipotle ranch dressing and can be either oysters or shrimp. The Wicker’s chicken sandwich is fried or grilled, a blackened tuna sandwich or blackened mahi “steak,” cheeseburgers and crab burgers are also available.

The couple next to us was sharing a steam pot and highly recommended it so two in our group got the shrimp and snow crab steam pot. It was a half-pound of steamed large shrimp and a half-pound of snow crab with corn on the cob and seasoned red potatoes. We were really happy to see that it was the sweet white corn that isn’t commonly farmed any longer in the upper-middle West of the United States.

The couple shared an even larger steam pot which included a half dozen oysters, a half dozen clams, a half-pound of snow crab, a half-pound large shrimp, corn, and seasoned red potatoes. The seasoned red potatoes were spicy and salty and a great complement to the meal.

Wicker’s also gave the option of building your own steam pot for an individual meal or a feast to share. You could choose a base of seasoned red potatoes or steamed broccoli, seasoned fresh corn on the cob or andouille sausage and then choose your proteins which could be the large shrimp, crawfish, seaside oysters, or snow crab, clams, mussels, Bayside oysters, or Dungeness crab, and then season it plain, old Bay, lemon pepper, garlic crab, Cajun, or Indian River crab dust.

You can even buy the crab by the bushel if you like. Their variety of seafood continues with the big raised local flounder dinner, Captain Wicker seafood platter which includes shrimp, scallops, oyster, local flounder and lump crab meat, the oyster dinner, the crab-stuffed shrimp, scallop dinner, shrimp dinner, crab and butter, soft shell dinner, Caroline’s crab cakes, crab-stuffed flounder, or Wicker seafood delight which includes she crab soup, Tampa scallops, shrimp, hush puppies and bacon.

Entrees are served with a side salad and include crab meat chicken fried grilled or blackened chicken breast, chicken dinner, or pork barbecue Cajun dirty rice is available in a wrap with your choice or protein. I opted for the blackened tuna tacos that were wrapped and served in flour tortillas served with shredded cabbage, tomato, and their perfectly spiced Chipotle sauce. I chose seasoned potatoes as my side. They were a great complement to my meal and I could’ve just as easily eaten them for dessert.

Our host scored the last remaining tuna steak in the entire restaurant. It’s her go to meal at this restaurant.

As if that weren’t enough, the captain’s catch service includes hush puppies and choice of plain, branch or old Bay potato chips, slaw or potato salad. They also offer fish and chips which is a cold-water Atlantic cod, or a quarter pound or half pound boat of flounder, shrimp, oyster, or scallops. Their a la carte menu includes flounder, lump crab cake, oyster, scallops, tuna steak, shrimp, soft shell crab, chicken, a dozen hush puppies, and battered cod.

The desserts sounded delicious with banana pudding, carrot cake, Key Lime Pie, and white chocolate chip bread pudding. It was a tough choice, but the pair that shared the steam pot had enough energy for dessert and went with the banana pudding and white chocolate chip bread pudding respectively. They said it was delicious. You’ll hear that word a lot as you eat across this city.

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