This Connecticut Seafood Buffet Serves Crab The Way Long Island Sound Locals Say It Should Be

In Connecticut, I’ve learned that the best crab meals aren’t served on white tablecloths but on trays you carry yourself.

Imperial China Buffet in Watertown doesn’t pretend to be anything it’s not: a big, busy room where families pile plates high and crab legs disappear faster than you can say “second helping.”

Long Island Sound locals have strong opinions about how seafood should taste, and this spot checks the boxes without trying too hard. It is a dream of every food establishment, and this place is living it.

A Connecticut Classic You Can Actually Count On

Just west of the Sound, Imperial China Buffet runs a roomy, family-casual line with lunch and dinner service at 615 Straits Turnpike, Watertown. I’ve driven past this place a dozen times before finally pulling in, and it turns out the locals were right all along.

It’s currently open and operating, with ordering and contact info live on their official page. No secret handshakes or reservations needed here.

You walk in, grab a plate, and get to work. The dining room handles crowds without feeling cramped, and the staff keeps things moving smoothly even when the parking lot fills up on busy nights.

Crab, Straight-Up The Shore Way

When snow crab hits the buffet, it’s steamed and unfussy – exactly how Long Island Sound locals prefer it. No Old Bay avalanche, no mystery glaze, just hot legs you can taste.

The restaurant announces crab nights on its social feed, and recent diners call out the crab legs specifically. I’ve seen people set phone reminders for these posts because missing crab night feels like a personal tragedy.

Plan for dinner if that’s your mission. Lunch service exists, but the big seafood push happens after 5 p.m., when the trays get restocked more often and the selection runs deeper.

What To Pile Beside Your Crab

Round out the plate with peel-and-eat shrimp, hot seafood items, and a pass through the hibachi line, where you can build a custom stir-fry. Multiple guest write-ups mention the hibachi grill in back, and I can confirm it’s worth the extra steps.

The grill cook tosses whatever you load into your bowl – vegetables, noodles, protein – right in front of you. It’s fast, hot, and takes the guesswork out of pairing sides with shellfish.

I usually grab shrimp first, then hit the hibachi for snap peas and onions. The combo keeps your palate interested without overwhelming the main event: those sweet, salty crab legs.

The Rest Of The Spread (Because You’ll Go Back For Seconds)

Expect the greatest hits – sushi rolls, buffet standards, salads, and desserts – laid out along long, well-stocked counters that keep crowds moving. Recent overviews and photo galleries show a broad, steady selection that doesn’t quit halfway through service.

I’m not saying the California rolls will change your life, but they’re fresh enough to eat while you wait for the next crab drop. The salad bar offers the usual suspects, and the dessert station has soft-serve and cookies for anyone with room left.

You’ll circle back. Everyone does. That’s the buffet contract: pace yourself, scout the full lineup, then return for round two with a clearer game plan.

When To Go For The Smoothest Experience

Aim for an early dinner on anticipated crab nights or a late-lunch glide to skip the heaviest rush. I’ve done the 6 p.m. Saturday sprint, and it’s a full-contact sport at the seafood station.

Check the restaurant’s own page day of for hours and updates, then show up hungry. They post any schedule changes or special menu additions online, so a quick scroll saves you a wasted trip.

Arriving around 4:30 or 5 p.m. gives you first crack at the fresh trays and open seating. By 6:30, the place hums with families, and you’ll wait longer for refills and elbow room at the buffet line.

For First-Timers: The Simple Shoreline Game Plan

Start with a lemon wedge and melted butter, crack warm legs while they’re fresh, then add hibachi vegetables and something cool from the sushi station. Keep plates light and make multiple trips; seafood tastes best hot off the line.

I made the rookie mistake once of loading everything onto one plate. By the time I finished the sushi, my crab had gone lukewarm and sad.

Now I do crab-only rounds: grab four or five legs, crack them at the table, then return for the next course. It’s not a race, but it’s also not a marathon. Keep moving, keep eating, keep it hot.

Why Locals Say It Feels Right

It isn’t fancy – it’s dependable. Crab nights posted by the restaurant, reviews that still talk about the legs, and a big, familiar buffet line add up to that home-in-Connecticut feel where the seafood tastes like it should.

Nobody here is trying to reinvent crab. They steam it, serve it hot, and let you eat as much as you want. That’s the whole pitch, and it works.

I’ve watched grandparents teach kids how to crack shells, couples split plates without judgment, and solo diners camp out at corner tables with crab-leg mountains.

It’s the kind of place that gets the job done and sends you home satisfied.