Crab Fever
Louisiana-style seafood in a funky space
Seafood · $$
Diners feast on oysters on the half-shell and Louisiana-style seafood combo plates with crab, lobster, crawfish and more at this popular locale in a National City strip mall with wall-to-wall maritime decor.
phone
Call
hours Open Today · 3:30 PM - 9:30 PM
Chevron
Monday
3:30 PM - 9:30 PM
Tuesday
3:30 PM - 9:30 PM
Wednesday
3:30 PM - 9:30 PM
Thursday
3:30 PM - 9:30 PM
Friday
3:30 PM - 10:00 PM
Saturday
11:00 AM - 10:00 PM
Sunday
11:00 AM - 10:00 PM
location 1420 East Plaza Boulevard ste d2, National City, CA 91950, USA phone +1 619-773-7357 website www.crabfever.com directions Get Directions
Google Reviews
4.6
(66)
Fantastic service, especially from Carla who immediately brought us a fresh batch of fried calamari when we remarked that our first batch was a bit cold and soggy. 4 stars overall because the seasoning on the seafood boil was a little bland (we got the blended option that was supposed to be a house special), they only gave us one king crab leg for two people, and, as mentioned above, our appetizers were initially soggy and cold. Loved the garlic bread, though! :)
Jassmine Rabii · May 14, 2018
Good food the bread was a little stale. We had the combo #2 with cajun sauce medium spices. This came with shrimp, crab legs, sausage, potatoes and corn. This was more than enough to feed two people for $30. For an appetizer we had their Calamary which was awesome. We also ordered the garlic bread which like I said earlier was stale. Staff is courteous and stayed on top of our drinks to make sure they were full! I would recommend and go back to this place.
Reade Atkinson · May 11, 2018
Very solid food in a place you would never think to look. Parking here can be a mess because the spots are tight and there isn't much maneuver room, but as long as you come with a bit of patience, the food is absolutely worth the frustration. Great music, atmosphere, and a ton of well flavored food. This place is a must, especially if you like seafood or crawfish boils.
Vanessa Jansen · May 20, 2018