Best Barbecued Crabs (2006)

Sartin's Seafood

When you order barbecued crabs at Sartin's, the top shells and the messy innards are removed in the kitchen. What's left are spicy, meaty crab bodies (with two claws attached) that taste like a cross between barbecue and Cajun deep-fried seafood. The dish was invented in Sabine Pass, the corner of Texas that borders Louisiana and the Gulf of Mexico, but Sartin's Seafood restaurants made it famous. There have been 14 Sartin's restaurants over the years; currently, only three are open for business -- two in Beaumont and one in Houston. Kelli Sartin, daughter of the founders, opened the Houston Sartin's across the street from NASA after her parents' Beaumont restaurant was destroyed by Hurricane Rita. The Houston eatery is the last to offer all-you-can-eat crabs.


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