Seafood for Dinner or Lunch at Celtic Crab House (Half Off)

New Castle

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Limited quantity available

In a Nutshell

Freshly steamed crustaceans—caught and delivered daily from the Atlantic Ocean—paired with domestic and imported draft beers

The Fine Print

Expires Jan 30th, 2013. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Subject to availability. Dine-in only. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The ocean has long been a stage for humanity's grandest achievements, from Magellan's circumnavigation of the globe to Columbus's discovery that lobsters look like tiny monsters. Set sail for seafood with this Groupon.

Choose Between Two Options

  • $20 for $40 worth of seafood during dinner, served after 3 p.m.
  • $15 for $30 worth of seafood during lunch, served until 3 p.m.

The menu includes items such as homemade Maryland-crab soup ($3.95+), a fried-crab-cake sandwich ($9), shrimp alfredo ($15.95), and a platter with steamed lobster tail, shrimp, clams, and snow crab ($24.95).

Celtic Crab House

Each day, fishermen along the Atlantic coast ship the contents of their freshly opened crab cages to the Celtic Crab House. Upon arrival, cooks quickly prepare the crabs for patrons' mallets and mouths with a thorough steaming and seasoning. Glasses of domestic and imported draft beers leave cool rings on tables after washing down plates of sunset-orange dungeness crabs, massive king crabs, and lobster tails. In the kitchen, chefs slice open flounder to stuff them with crabmeat, and battered oysters in hot oil crackle merrily like pamphlets on how to overcome pyromania.

Celtic Crab House

Each day, fishermen along the Atlantic coast ship the contents of their freshly opened crab cages to the Celtic Crab House. Upon arrival, cooks quickly prepare the crabs for patrons' mallets and mouths with a thorough steaming and seasoning. Glasses of domestic and imported draft beers leave cool rings on tables after washing down plates of sunset-orange dungeness crabs, massive king crabs, and lobster tails. In the kitchen, chefs slice open flounder to stuff them with crabmeat, and battered oysters in hot oil crackle merrily like pamphlets on how to overcome pyromania.