Shell Shack is opening a new Arlington location on April 27 at 4000 Five Points Blvd., Suite 101, with hours running daily from 11 a.m. to 2 a.m. It’s the brand’s second location in Arlington, joining the existing spot at Lincoln Square.
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Mardi Gras is a season of indulgence, music, and deeply rooted culinary tradition. Born from Louisiana’s French and Creole heritage, the festival centers around bold, soulful dishes meant to be shared: steaming bowls of gumbo layered with dark roux, briny crawfish boils piled high on newspaper-lined tables, spicy jambalaya studded with sausage and shrimp, flaky po’boys dripping with remoulade, and sweet King Cake dusted in purple, green, and gold sugar. In Dallas, a city that embraces Southern flavor with enthusiasm, several Cajun and Creole kitchens deliver the spirit — and the spice — of Mardi Gras across a range of dining styles and price points.
Check out our list of favorites for a taste of the bayou this season.
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Dallas might be landlocked, but its markets boast a bounty of fresh seafood flown in daily, with crab being a standout favorite. Whether you’re planning a decadent seafood boil, a gourmet dinner, or just want to indulge in the taste of the ocean, Dallas markets offer an impressive selection of crab varieties. Each type brings its unique flavor profile, texture, and culinary versatility, making it essential to choose the right one for your dish.
From the sweet, delicate meat of snow crab to the robust richness of king crab, Dallas’ seafood markets cater to every palate and occasion. Here’s a breakdown of the most popular crab varieties you’ll find and what makes each special:
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Stone crabs, particularly famous for their sweet and tender claws, are a sought-after seafood delicacy primarily found along the southeastern coast of the United States, especially in Florida. Known scientifically as Menippe mercenaria, these crustaceans are not only prized for their flavor but also for their sustainable harvesting practices.
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Stone Crab season has officially returned at Truluck’s Ocean’s Finest Seafood and Crab, and Dallas diners have a reason to celebrate. Started October 20, seafood enthusiasts can enjoy one of the most coveted delicacies of the season: fresh Florida Stone Crab. Known for their sweet, tender meat and delicate, buttery texture, these claws are a hallmark of Truluck’s menu, reflecting decades of commitment to freshness, sustainability, and culinary excellence.
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The Crab Station in Deep Ellum makes one thing clear from the moment you step inside: this is seafood with attitude. Piles of fresh, perfectly cooked crustaceans served in a way that makes you want to dig in immediately. The star of the show is the crab boils. Heaps of king crab legs, snow crab, and colossal claws arrive at the table, glistening under a coat of rich garlic butter, dusted with Cajun spices that hit just hard enough to make your fingers tingle. The meat itself is sweet, tender, and juicy—the kind that practically slides out of the shell, begging to be dipped again and again into that buttery, garlicky sauce. Eating here isn’t about neat bites; it’s about grabbing a claw, cracking it open, and letting the flavors explode in your mouth.
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Shell Shack is famous for its delicious seafood, including crabs, shrimp, crawfish and oysters. Now, Shell Shack is giving its customers even more reasons to visit, with new menu items, from shareable seafood boils to handheld po’boys and decadent desserts. Everything’s made in-house with fresh ingredients and tastes great with an ice-cold beer or one of Shell Shack’s specialty cocktails.
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by Steven Doyle
After a short wait you are approached table-side by a perky member of the waitstaff who scribbles their name on the white butcher paper clad table and asks for your favorite beverage. There is plenty to choose from at Shell Shack, now with locations spread across Dallas and Fort Worth, no doubt with more on the way. We order, we drink. Then the decision time arrives, what to order from this seemingly vast menu.
Without a doubt, crab is to be on the short list of what to order. But it is nearing crawfish season, and even though we are told they are not the largest we will find, those are coming once the weather stabilizes and they are large enough now to enjoy. There are no conspiracies to keep large crawfish from the mitts of Dallasites as your Houston friends might try to tell you. Shell Shack procures the best graded crawfish available. Think mid-March, around St. Pat’s Day for the best crop. Consider that the luck of the Irish. Continue reading
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