The Blue Crab

Frommer's Review

One of our favorite restaurants in the capital, this family-run spot occupies an Edwardian-era house with an oversize veranda. The menu makes the most of local ingredients and regional spices, and is dictated by whatever is available that day in the marketplace. The good, homemade food includes fresh conch, stuffed crab backs, an array of Creole meat dishes grilled over coconut husks, flying fish in a mild curry-flavored batter, shrimp with garlic butter or cream, and a vegetable rice dish of the day. Lobster sometimes appears on the menu.

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