1295 Stingaree Rd, Crystal Beach, TX | Directions 7765029.481712 -94.604418
Best place for seafood since Joe Lee in Kemah sold out. – I lurves the seafood.
It's open again! – After a post-Ike facelift, Stingaree is back in business. The shrimp etouffe was great, not too spicy. The coleslaw was a bit bland. The avocado shrimp salad was okay, but it would be nice to see a little more inventiveness, or flare, not just the regular green lettuce. Also, it would be nice to see some homemade bread on the table while you're waiting for your food. It takes a while, but with the Intracoastal Waterway traffic going by, it was great wait!
Great seafood – Especially in soft shell crab season, which was specifically why we went there.
Watch tug boats chug by while you dig into platters of seafood at this agreeably authentic Gulf Coast joint. – The Scene
If you enjoy a downhome seafood joint where the shrimp's spicy and the beer's frosty, you'll love the Stingaree. Located on Bolivar Peninsula (a ferry ride from Galveston Island gets you there), this well-worn, roughhewn, two-story establishment stands right next to the Intracoastal Canal, with a striking view of tug boats and barges. It is the perfect backdrop for rowdy vacationers and locals to tear into huge portions of satisfying seafood. When it's packed, which is often, service can be strained, so sit back and enjoy the spectacle, inside and out. You might catch a glimpse of Mr. Beasley, the feline mascot who doesn't mind a scrap or two.
Anchoring the menu are super-sized portions of fried oysters, boiled shrimp, red snapper, blue crabs and catfish, served up in various combinations. A crab lovers special offers the succulent crustacean in just about every manner imaginable: boiled, barbecued, stuffed, deviled and caked. There's a tasty Cajun influence at work here, too, with gumbo, etoufee and shrimp boudreaux. For those avoiding fried foods, request your seafood broiled instead. Wine and beer choices are limited, but the full bar mixes up a marvelously potent Stingarita.
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