Celtic Crab

Restaurant
319 S Dupont Hwy, New Castle, DE 19720 319 S Dupont Hwy, New Castle Directions
+13022762193
This place has not been rated by customers.
48% of 65 customers recommended
This place is closed.

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About this Business

  • Cuisine
    Seafood, Catering, Chicken, Pasta, Salad
  • Meals
    Lunch
  • Cuisine
    Seafood, Catering, Chicken, Pasta, Salad
  • Meals
    Lunch
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Takeout
    Yes
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

Verified
Report | 3 years ago
great service....we had the all you can eat crabs and it was great (we were expecting the worst because of all the negative reviews we saw on trip advisor). Will definitely go back.
Verified
Report | 3 years ago
Great customer service.
Verified
Report | 3 years ago
loved it!!! thankyou!
Verified
Report | 3 years ago
The budweiser draft beer had a strange taste to it. Was sweet or something not right.
Verified
Report | 3 years ago
sell soda by the bottle and not a little water cup
Verified
Report | 3 years ago
Everything was great! The crabs were small but meaty and sweet. The craby frys were exellant (generous portions!) and the ice tea was the BEST!!! You can bet that we will be back this weekend!
Verified
Report | 3 years ago
The hostesses were really nice and accommodating.
Verified
Report | 3 years ago
call ahead for all-you-can-eat
Verified
Report | 3 years ago
get there lunch time or you will never get crabs. be extra sweet to the female working there otherwise she is crabby.
Verified
Report | 3 years ago
Get rid of the $1.00 charge for the condiments. Germany does that but haven't seen that done here in the great USA.
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From Our Editors

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.

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Celtic Crab

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