Dine-In: The Red Eyed Crab Embraces Old-Time Mariner Spirit of Port Norris
Photo by Meredith Winner/Mer-Made Photography.
AC JosepH Media
PORT NORRIS — Nestled along the renowned docks of Port Norris on Main Street, the rustic Red Eyed Crab Restaurant stands as an ode to the region’s fishing heyday and the enduring seafood traditions of southern Cumberland County.
The casual, unpretentious eatery — the hallmark of owner and chef Mike LaSalle — serves dishes well worth the trip to the marsh’s edge, offering a delectable variety of seafood and rotating specials that leave customers satisfied and eager to return.
Port Norris is a historic fishing and oystering community, and The Red Eyed Crab fully embraces that mariner identity. The décor is simple and coastal, the atmosphere relaxed, and the drive in reveals scenic views of winding creeks, cattails, and the working bayshore. Diners often note how the setting enhances the experience, particularly at sunset.
That was the experience of Front Runner New Jersey reviewers during a recent visit. From the gravel parking lot to the wooden stairs leading into the bayshore restaurant, visitors are transported into a seafarer’s escape. LaSalle’s love for collecting unique artifacts is reflected in the treasures placed both indoors and outdoors, giving The Red Eyed Crab its distinctive, lived-in charm.
The wait staff was friendly and accommodating, fielding questions about both the dishes and the restaurant with ease. Their attentiveness made the wait for the food feel pleasantly short.
One entrée, the pasta seafood trio — shrimp, scallops, and lump crab meat served over spaghetti with Alfredo sauce — arrived piping hot in generous portions, with flavors that allowed each seafood component to shine.
The Oysters Rocks appetizer — six fresh-from-the-water oysters topped with LaSalle’s special mix of cheese, spinach, and cream — tantalized the palate with a savory richness that left diners wishing the experience wouldn’t end.
“I tell people if you want simple, homemade food that’s good without a whole lot of ingredients, this is the place to come,” LaSalle said proudly of his establishment’s menu.
Locally sourced seafood remains one of the highlights of The Red Eyed Crab, which has built its following on large portions and consistent quality. Dishes like the clams casino, broiled shrimp and scallops, stuffed flounder, and the popular seafood trio continue to draw rave reviews from diners across the region.
Guests consistently praise the kitchen’s execution — seafood cooked to perfection, well-seasoned, and served hot. The restaurant’s signature steam pots, including “the works,” are favorites for those looking to indulge in a little bit of everything.
The Red Eyed Crab’s lunch menu offers an assortment of soups, including LaSalle’s signature seafood corn chowder, along with fresh salads topped with his mother’s family secret, burgers, and sandwiches — including the legendary Southern favorite, the po’ boy. Also featured are New York strip steak, several tempting chicken entrées, and an Italian sausage option, covering a full spectrum of flavors. Even the desserts are homemade by LaSalle and a dedicated baker who prepares items exclusively for the restaurant.
LaSalle purchased The Red Eyed Crab building 13 years ago and currently lives in the quarters upstairs. His original idea was to rent or lease out the downstairs restaurant.
“Then I thought, you know, I have a cooking background and was a chef in a couple of other restaurants,” LaSalle said. “When I was younger, I got out of that business and was in a different field for a lot of years. I just thought in the end that running a restaurant would be fun.”
He had sold his home and was looking for a smaller location when he came across the structure he would ultimately transform into The Red Eyed Crab.
“The restaurant was closed. It was built in 1985, and it went through a whole bunch of diners, pizza places, and wing spots, and it never took off,” LaSalle said. “I always loved this area because I used to come down here fishing and crabbing.
“I was looking for a little café and found this place. It was in shambles, so I redecorated, put in all new booths and tables, and redid the whole place.”
LaSalle plans to take advantage of The Red Eyed Crab’s bayshore location by implementing his latest vision. He intends to offer crabbing boat rentals directly from the restaurant’s docks — giving customers the option to have their catches cooked for a meal upon return.
“I’ve been fishing down here all my life,” LaSalle said. “My neighbor used to take me down here when I was 10 years old. I actually ate in this restaurant a couple of times when it was open, and it was more like a diner.
“You’ll be able to rent a crabbing boat off our docks. We’ll have all the bait, and if you want your crabs cooked when you come back, we can do that. We’re right on the creek here. If you want to come in and eat when you’re done, you’d be more than welcome.”
One of The Red Eyed Crab’s most notable greeters is an outdoor cat named Krouton. LaSalle said that while Krouton has won the hearts of visitors, he reminds guests that “Krouton is not an indoor cat,” and should not be taken home.
“We tried several times to turn him into an indoor cat, and it didn’t work,” LaSalle said. “He loves the outdoors.”
After more than a decade of service, LaSalle said the restaurant has become a staple and now stands as a beacon of Port Norris.
The Red Eyed Crab will open for the 2026 season May 1–3 from 3–9 p.m. Crabbing boat rentals will begin the second week in May, Thursday through Sunday from 6 a.m. to 3 p.m. LaSalle said the restaurant will expand its hours as summer arrives.
The Red Eyed Crab is a one-of-a-kind destination that captures South Jersey dining at its core — locally run and sourced, generous in portion, and deeply rooted in tradition. With consistent execution in the kitchen and an atmosphere defined by attentive service, it remains as welcoming as it is memorable. For seafood lovers, it’s a must-visit; for those exploring the Delaware Bayshore, a lasting taste of the region’s maritime heritage.
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