This Alabama Gulfside Spot Serves Crab Cakes Locals Say Beat Maryland

At the edge of the Gulf in Gulf Shores, the Original Oyster House has been drawing people in since 1983. The boardwalk sits just beyond, waves breaking in the distance, while the salt air mingles with the laughter of beach-goers and the sound of seafood hitting the fryer.

Inside, tables stay busy with locals and travelers chasing the same thing: crab cakes built on lump crab meat, seared with a perfect crust, and served alongside hush puppies and tangy remoulade.

The family-run kitchen carries decades of practice, and it shows in every plate. I came sandy and sun-tired, but left with the memory of flavors that made me linger longer than planned.

Jumbo Lump Crab Cakes With Remoulade

The dining room hums with energy, a mix of families in flip-flops and locals who know exactly what they’re here for. When the crab cakes arrive, golden and thick, the aroma alone makes heads turn.

Each one is built from hefty Gulf lump meat, barely bound, so every forkful tastes like pure crab rather than filler. The remoulade, tangy and spiced just right, balances the richness.

Reaction is instant: people pause between bites, nodding quietly, as if agreeing that yes, this is the standard.

Crab Cake And Fried Green Tomato Stack With Tasso Cream

The dish plays with textures: crisp tomato, soft crab cake, and a velvety drizzle of tasso cream that ties the whole tower together. It’s Southern comfort reimagined.

This inventive stack leans on the Gulf tradition of combining land and sea. Fried green tomatoes have been a regional staple for generations, and here they’re elevated into something surprisingly refined.

Don’t share if you’re hungry. The balance of smoky, tart, and sweet is so tight you’ll want to savor every layered bite yourself.

Fisherman’s Pride Platter

Bright baskets roll out stacked with shrimp, oysters, and seasonal fish. At first glance it looks like the ocean spilled across your table.

Adding a crab cake to this mix feels almost decadent, but it’s the move that transforms the platter into something memorable. You taste the sea in multiple accents.

I’ve ordered it this way more than once, and every time, the crab cake still steals the spotlight. The shrimp and oysters are great, but the cake lingers longest in memory.

Shrimper’s Delight

The name promises shrimp, and it delivers: fried, grilled, or tossed in garlic butter until they glisten. But the option to tack on a crab cake is where this platter shines.

History ties these big plates to the Gulf’s working boats. Shrimpers returning with nets heavy made meals built on abundance, and this dish reflects that spirit.

Tip: pace yourself. The sides plus seafood load the tray quickly, and that extra crab cake is too good to leave unfinished.

Causeway Sister Location

What began on the Gulf Shores boardwalk expanded inland when the family opened their Causeway outpost. The setting differs, more highway than beach, but the recipes remain.

That continuity is the real draw. For nearly four decades, the same family methods for mixing, shaping, and searing crab cakes have guided both kitchens.

If you’re traveling I-10, this location saves time. The flavors are identical, so you get tradition without the extra drive down to the beach.

Gulf Shores Original Opened In 1983

The air feels different here: salt tang drifting in, patio chatter mixing with seagulls overhead. This is the home base, the first crackle of crab cakes back in ’83.

Every order reminds you why it became a fixture. The cakes have heft, not fluff, and that straightforward recipe has carried for generations.

I’ve eaten them here more than once, and each visit confirms it: this isn’t nostalgia talking. The crab cakes truly taste as good now as they must have then.

Daily Hours Run Late Into The Evening

There’s comfort in knowing the kitchen keeps the lights on well past sunset. The place doesn’t feel rushed; evenings stretch with steady service and a warm hum of conversation.

Menus remain fully available, so crab cakes and platters never slip off just because it’s late. That reliability makes it a magnet for beachgoers winding down after the day.

Come after eight if you like quieter meals. The crowd thins, but the quality doesn’t waver.

Long Waits Common In Peak Season

Summers bring the biggest rush, with lines wrapping out the door and into the salty evening air. This popularity has built over decades, and people expect the pause.

The restaurant’s history and reputation ensure that visitors don’t mind. Families settle in with drinks, locals swap stories, and the wait becomes part of the ritual.

I suggest you use the takeout option if time matters. Call ahead or step in line early, it’s the surest way to beat the summer surge.

Royal Reds And Chargrilled Oysters On Deck

The menu doesn’t stop at crab cakes; Royal Red shrimp and oysters pulled straight from the Gulf hold their own. Steamed or chargrilled, they’re briny, sweet, and full of depth.

The Royal Reds, in particular, are a regional prize, softer and richer than typical shrimp. They anchor the seafood identity of this kitchen.

I’ll admit, the oysters surprised me most. Watching them flame up on the grill, then tasting that smoky brine, I almost forgot about crab cakes, almost.

Family-Friendly Dining On The Boardwalk

The boardwalk atmosphere keeps things relaxed, kids tugging at beach towels while parents balance trays. It’s noisy in a good way, laughter bouncing around, seagulls calling above.

Crab cakes share the table with burgers, chicken, and fried shrimp, making it easy to feed a mixed crowd. Everyone finds something that works.

Reaction is telling: parents leave full and relieved, kids leave happy and sandy. It’s that balance of good food and ease that makes the spot a repeat stop.

Two Coastal Locations Share The Core Menu

Whether you’re seated in Gulf Shores or over on the Causeway, the familiar plates arrive the same way, hot, hearty, and centered on Gulf seafood. That consistency is part of the charm.

Menus stay aligned across both restaurants, so locals know they can order their favorites without hesitation. Crab cakes, shrimp platters, and oysters cross both kitchens unchanged.

If you’re traveling between beaches and bays, pick the closer spot. You’ll save drive time without missing a single flavor.

Local Institution With Four Decades Of Recipes

Back in 1983, when the original doors opened, Gulf Shores was still carving its place as a beach town. These crab cakes became part of that story.

Recipes haven’t strayed far from the originals. The focus on lump meat, simple seasoning, and a golden sear has anchored the menu for generations.

Watch the walls. Photos and old menus tell the timeline, and they’re worth a glance while you wait. They remind you this place carries history with every plate.

Check The Dinner Menu Online Before You Go

Clicking through the online menu saves surprises, especially if you’re picky about sides or curious about specials. Everything’s clearly laid out, right down to desserts.

It’s also updated frequently, so you don’t risk showing up craving something that isn’t offered that night. Locals use it as a habit to plan ahead.

I’ve done it myself, and it made the meal smoother. Knowing what I wanted before walking in meant less time deciding and more time actually enjoying the food.