Choose Between Two Options
Led by chef Shawn Edgecomb, the culinary team at Blu Crab 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.