01 / Live, never frozen
Caught this morning
Our blue crab comes off Texas and Louisiana boats within twenty-four hours. We hold them live in saltwater tanks, never frozen, so the meat stays sweet and the shells snap clean.
Est. 2014 · Texas City Harbor
A Gulf seafood boil house on the Texas City harbor. Live blue crab, Dungeness and snow crab steamed to order, dumped on butcher paper, eaten with your hands.
The House
Since 2014
A boil house, not a fine-dining room.
Super Crab started as a weekend boil on the Texas City seawall — a folding table, a propane burner, and a washtub of live blue crab pulled that morning from the Gulf. Ten years on, we still steam every order by hand and dump it hot onto butcher paper. No plates, no forks, no pretense.
Our crab comes off Texas and Louisiana boats within twenty-four hours of being caught. We never freeze live crab, never boil from thawed, and never use pre-mixed seasoning bags. The blend — paprika, cayenne, lemon, garlic, and Gulf salt — is toasted fresh each morning in a cast-iron pot.
What you get is the real thing: a table covered in shell, fingers stained yellow from the butter, and a bread roll to mop up the last of the juice. That's the whole promise.
10Years on the harbor
24hBoat to boil
6Cajun heat levels
Why Super Crab
Three things we don't cut corners on.
Most boil houses buy frozen, season from a bag, and call it Gulf. We don't. Here's what's actually different when you sit down at our table.
02 / Hand-mixed seasoning
Toast-fresh Cajun blend
Paprika, cayenne, garlic, lemon, and Gulf salt, toasted every morning in a cast-iron pot. No pre-bagged seasoning, no MSG shortcuts. Six heat levels — pick yours at the table.
03 / Steamed, never boiled
Steam, not boil
Boiling leaches flavor into the water. We steam every pot — the crab cooks in its own brine and the seasoning sticks to the shell. It's slower, but the meat stays sweet.
Gallery
The boil, in pieces.
A look at the table, the catch, and the room. Photos from a typical Saturday service on the harbor.
The Boil
Today's Catch
The Room
By Hand
Harbor Light
Reservations
Hold a table. We'll hold the pot.
Walk-ins are welcome but the boil runs on a first-come, first-steamed basis. For parties of four or more, or any weekend after 6pm, reserve ahead and we'll have your pot seasoned and ready when you walk in.
We'll confirm by phone within the hour during service hours.