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    Crab Du Jour - Wilson

    3.3 (36 reviews)
    Open • 11:30 am - 10:00 pm

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    Me and the my wife went here for Mother's Day and had a good experience. The hostess and server were nice. She kept checking on us to make sure everything was good. She ordered one of the seafood boil bag specials and I ordered a fried shrimp & fish basket with fries. Food was hot & seasoned well as we ate off each others plate.

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    Dodie H.

    We have been here twice now. Great seafood place. Service was very good. This time I ordered the coconut shrimp and crab meat fries. The coconut comes with a romoulade and it is sweet with a hint of spicy...very good. The fries have a great taste. Don't expect chunks of crab meat though. The crab meat I'd describe more like finely shredded. The first time I came I ordered the shrimp po boy. The taste was very good but the shrimp are large shrimp not small.

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    Photo of Shon K.
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    1 year ago

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    9 months ago

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    8 months ago

    Food was great! Sounded like a lot of people called out and Kat handled the bar and had tables to wait on y'all need to give Kat a raise!

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    1 year ago

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    1 year ago

    The food was subpar, especially for the price and the service was worse. Will not return.

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    2 years ago

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    3 years ago

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    3 years ago

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    1 year ago

    Simply delicious- stopped in for lunch on a long drive with the family - everyone loved it!

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    5 years ago

    Business owner information

    Photo of Richard B.

    Richard B.

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    2 years ago

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    3 years ago

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    5 years ago

    Business owner information

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    Richard B.

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    3 years ago

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    3 years ago

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    4 years ago

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    5 years ago

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    5 years ago

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    5 years ago

    Good staff and food is great. Calamari sometimes can be a little over cooked but otherwise the food is great.

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    3 years ago

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    2 years ago

    the hostess was nice and very very very very pretty with a nice calming voice, but my drink was expired, expired feburary of this year.

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    2 years ago

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    4 years ago

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    3 years ago

    these crab are the bomb.com i can't lie! i was thinking about them for a few days, y'all got a hit!!

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    Photo of Sean M.
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    5 years ago

    Pretty good food. It's a basic chain seafood place. I'd go back again as the food tasted good and it was quick to come out.

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    5 years ago

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    3 years ago

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    4 years ago

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    Succotash Southern and Creole Kitchen - Chicken and sausage gumbo

    Succotash Southern and Creole Kitchen

    4.5(167 reviews)
    57.6 mi
    •$$

    I really liked this spot. I was brought here by friends while I was in town and found the entire…read moreexperience enjoyable. Our waiter was a nice guy (didn't get name, longer hair and mustache) and was attentive without being intrusive. They have a really good wine selection. I had several things off the menu, including the mussels and the brisket, and I thoroughly enjoyed everything. The garlic bread was prepared well without being too hard. The space is a little loud but not overly so; we were still able to have a pleasant conversation. Highly recommended.

    We love Succotash and will absolutely return. The music, atmosphere, New Orleans ingredients and…read morecharm, and genuinely good Texas-style brisket are what keep bringing us back. This review is offered as constructive feedback to the staff, management, and ownership of a restaurant we want to see succeed. Today we stopped in during Sunday brunch and placed a takeout order for one pound of brisket and jambalaya. The wait was approximately an hour. I understand that brunch is busy, and the restaurant appeared to be working with two servers, a bartender, a busser, and several people in the kitchen. The front-of-house staff seemed to be doing what they could. The issue appears to be kitchen execution and order flow. Operationally, an order consisting primarily of slicing a pound of already-prepared brisket and portioning jambalaya should not remain in the same production queue for an hour. This is less a staffing criticism than a process problem. Management may want to look at ticket prioritization, a dedicated expediter during peak periods, separation of simple takeout orders from full dine-in tickets, and clearer ownership of orders from receipt through handoff. When the food is already prepared, throughput should be measured in minutes, not an hour. That matters because a restaurant can have excellent food and hardworking people and still lose customers through a bottleneck in the process. The objective shouldn't be to make everyone work harder; it should be to design the kitchen flow so the same people can work smarter and move appropriate orders through faster. Parking has also become increasingly difficult and is worth considering as the restaurant continues to draw a crowd. None of this changes what we enjoy about Succotash. We love the food, the music, the authenticity and the character of the place. We'll be back. But an hour for this particular takeout order points to an operational problem worth fixing. Great food deserves equally great execution.

    Photos
    Succotash Southern and Creole Kitchen - Main dining area

    Main dining area

    Succotash Southern and Creole Kitchen - Their signature succotash with andouille sausage

    Their signature succotash with andouille sausage

    Succotash Southern and Creole Kitchen - Lemon pound cake with berries

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    Lemon pound cake with berries

    Crab Du Jour - Wilson - seafood - Updated October 2026

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