In true form, Blue Crabs reign supreme here at Riggins, and we use only the males- a taste true crab lovers will appreciate. Chef Gino LePre uses 80 qt. pots to steam, not boil, the crabs in a traditional mixture of beer, vinegar and “Old Bay” seasoning. We’re also famous for our garlic crabs sautéed in the perfect blend of garlic and oil, our award winning Baltimore crabcakes featuring a ½ pound of fresh Blue Crab meat, the Crab Au Gratin casserole with three cheeses, and of course Stone Crab Claws (in season) Soft Shell Crabs (when available), King, Snow and Dungeness crabs.Riggins also carries the freshest seafood entrees from Calamari to Catfish, Shrimp, Scallops, Snapper, Mahi Mahi and Mussels. Whatever’s fresh each day can be found on the menu and at the market! For lunch or dinner, order your favorites broiled, fried, baked or sautéed.
