New Orleans–Style Seafood for Lunch or Dinner at The Blu Crab Seafood House & Bar (Half Off)

Fort Worth

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In a Nutshell

Chilean sea bass draped in creamy, tarragon-infused blue-crab sauce, steamed crab legs, and jumbo oyster po' boys smeared with rémoulade

The Fine Print

Expires Sep 18th, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservations recommended for dinner. Dine-in only. Not valid for alcohol. Must use promotional value in 1 visit. Not valid for happy hour menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Menus are laminated to prevent staining from diners' spilled coffee or attempts to pen lobster into every item's description. Get the dish you really want with this Groupon.

Choose Between Two Options

  • $10 for $20 worth of food and nonalcoholic drinks during lunch
  • $15 for $30 worth of food and nonalcoholic drinks during dinner

The dinner menu begins with cool tilapia-shrimp ceviche ($9) and jumbo baked crab claws served with lemon butter ($16). New Orleans–style seafood boils include a choice of snow-crab legs ($16/lb.), crawfish ($8.50/lb.), and peel-and-eat shrimp ($12/lb.) served with corn on the cob and potatoes. Meanwhile, entrees of pan-roasted Scottish salmon nestle onto plates with roasted-garlic mash, a nest of onions, saffron cream, and asparagus tips ($24). During lunch, order up po' boy sandwiches with fries ($10+), grilled shrimp alfredo ($16), or platters of fried fish and shrimp ($16).

The Blu Crab Seafood House & Bar

Led by chef Jason Stephens, the culinary team at The Blu Crab Seafood House & Bar slices, sears, and blackens cuts of ultra-fresh fish and seafood that is flown in daily. Heaping bowls of seafood gumbo feature chunks of fish, shrimp, and sausage, while tender crab cakes sit on plates alongside a swirl of delicate white-wine cream sauce that serves as “the perfect accent,” as described in Fort Worth Weekly. A variety of fish for “every price point and appetite” ranges from tilapia to Chilean sea bass—prepared grilled, blackened, or pan-seared—each draped with a choice of sauce, such as garlic butter or rich blue-crab sauce with tarragon and roasted garlic. Prepared in-house, desserts include crème brûlée and “sublime” key-lime pie packed with tart lime juice over a crust of edible, crushed keys.

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