Only a thin strip of beach and windswept landscaping stand between the glassy waters of the Gulf and Rick’s Crab Trap, where a trio of chefs steams, grills, and fries freshly harvested fruits of the sea. The culinary team handcrafts crab cakes daily and cooks whatever catch fishermen bring in, whether it’s yellowfin tuna or a net full of flounder. They also take creative liberty with their tropical mixed drinks, which carry such ocean-themed titles as the Crab Apple cocktail and the Pink Docksider––a lemonade named after boats that get sunburned after being moored in one place for too long.
Collaged nautical paraphernalia hangs from the eatery's white walls, and fishing nets tangled with colorful, fake lobsters drape over its windows. Al fresco diners taste the sea air while gazing at clownfish playing hooky from school across the gently undulating horizon.