Crabbish opened on 21 April 2026 at 52 Duke Street, bringing the Gulf Coast tradition of the communal Louisiana seafood boil to Liverpool following its first site in Manchester. The restaurant offers a hands-on, interactive dining experience centred around steaming bags of shellfish drenched in spiced butter sauces and poured directly onto paper-covered tables.

What Crabbish does

The dining concept rejects traditional fine-dining formality in favour of social, tactile feasting. Tables are wrapped in heavy brown butcher paper, and guests are issued plastic bibs, disposable gloves, and metal shell-cracking pliers. Rather than being plated individually, seafood is simmered inside high-heat boil bags with whole sweetcorn cobs, tender baby red potatoes, and aromatic spices. Servers shake the bags at the table to coat every piece before opening them directly in front of diners.

The entire menu and kitchen operation is 100% Halal certified, ensuring that all sausages, stocks, and sauces adhere to strict dietary standards, attracting families, student groups, and celebratory birthday parties from across Merseyside.

Building your seafood boil bag

The menu is designed for customisation across three straightforward steps:

  • 1. Choose Your Shellfish: Snow crab clusters, Atlantic lobster tails, jumbo wild king prawns, green-lipped and black mussels, or tender baby clams. Combinations can be ordered individually or as multi-person sharing feasts.
  • 2. Pick Your Sauce: Signature Garlic Butter (rich and savoury), Traditional Cajun (paprika, cayenne and herb blend), Zesty Lemon Pepper, or the house "Crabbish Special" which combines all three into a thick, emulsified butter sauce.
  • 3. Select Your Heat Level: Spanning Mild, Medium, Hot, and Extra Hot (prepared with fire chillies).

Boils automatically include sweetcorn on the cob and seasoned baby potatoes, with options to add Halal smoked beef sausages, garlic bread slices for sauce dipping, and bowls of steamed jasmine rice.

Prices and group feasts

Because premium crab and lobster are market-dependent, pricing reflects shellfish quality (checked September 2026):

  • Solo Prawn and Mussel Boil Bag: £22.00 to £26.00
  • Snow Crab and King Prawn Combo: £38.00 to £45.00
  • The Crabbish Grand Feast (for 2 to 3 people): £75.00 to £88.00 (includes lobster tail, snow crab, king prawns, mussels, sausage, corn and potatoes)
  • Side additions (Cajun fries, jasmine rice, extra sauce pot): £3.50 to £5.00
  • Signature mocktails and iced fruit sodas: £4.50 to £6.50

Advance table reservations are recommended on Friday evenings and weekends, though walk-in groups can often be accommodated earlier in the day. Takeaway orders can be placed for collection in heat-retaining foil bags.

Around Duke Street and Campbell Square

The restaurant stands on Duke Street near Campbell Square, bridging the lively bars of the Ropewalks quarter with the creative studios of the Baltic Triangle. It is seconds away from Duke Street Food and Drink Market and historic Wolstenholme Square.

To learn more about the surrounding dining landscape, read our Ropewalks area guide and our guide to where to eat in Liverpool by area.