This Mississippi Seafood Joint Piles Crab Legs, Shrimp, And Other Coastal Favorites Onto One Massive Platter

Three kinds of crab land on one platter here: king crab, snow crab, and Dungeness. Then two pounds of shrimp show up to join the party.

Corn, potatoes, and sausage fill in the gaps. The whole spread is built to feed a hungry group, and I believe that is the only sensible way to tackle it.

I like that this Mississippi kitchen treats abundance like a house rule. Crawfish, gumbo, and boudin balls all wait in the wings too.

And the meal ends with free soft serve, which feels like a reward for all that shell cracking.

I can’t imagine anyone leaving this table with clean hands. Paper towels are basically part of the place setting.

So how do you plan a strategy for a platter this big?

One Platter, Three Crabs, Zero Chance Of Leaving Hungry

Most seafood spots pick a favorite crab and stick with it. Dewy Dew Bugz: Seafood Market and Restaurant in D’Iberville refuses to choose.

The star of the show is a giant platter loaded with king crab legs, snow crab clusters, and Dungeness crab. That alone would satisfy plenty of crab fans.

Then the kitchen adds two pounds of headless shrimp to the pile. Corn, potatoes, and sausage round things out like a classic Gulf Coast boil.

The menu pitches this spread as food for four or more people. That makes it a natural pick for families, birthday crews, or friends who love friendly competition over the last claw.

Here is a smart tip for your group. Decide early who gets first dibs on the king crab, because that debate can get heated.

Variety is the real win here. Snow crab tends to be sweet and easy to crack, while Dungeness offers a different, richer bite.

King crab brings that classic thick-leg appeal. Tasting all three side by side is a fun way to learn which one you actually like best.

Consider it a delicious crab science lesson with butter on the side.

Meet The Maverick, The Order With A Fan Club

Some menu items earn a nickname. Others earn a whole reputation, and the Maverick lands firmly in that second group.

The Maverick is the restaurant’s massive signature boil platter, bringing together two king crab legs, two snow crab clusters, two Dungeness crab clusters, and two pounds of headless Dewy’s RedZ shrimp.

Corn, potatoes, and sausage round out the spread. It’s a substantial combination designed for sharing.

Why does it work so well? It brings three styles of crab together with plenty of shrimp and classic seafood boil sides.

Each variety offers something different, making the Maverick a great choice for groups who want to sample several kinds of seafood in one meal.

Plan on leftovers, honestly. A boil like this often tastes great the next day, especially the potatoes and corn.

Ask for a to-go box before you start feeling too full to think. Future you will be grateful when lunch tomorrow turns into a mini seafood boil all over again.

Crawfish Season Gets Serious Here

Crawfish might be the most talked-about item on the whole menu. That says a lot at a place packed with crab legs.

The name itself gives a clue. Mudbugs are another word for crawfish, so the restaurant basically wears its passion on its sign.

The kitchen sells crawfish by the pound, so you can order a little or a lot. Many people add a few pounds to a crab boil to build their own feast.

The seasoning leans spicy with a kick that builds. If heat is not your thing, start with a smaller order and see how your taste buds handle it.

New to crawfish? The technique is simple once you try it.

Twist the tail away from the head, then pinch the tail meat out of the shell. Some folks also enjoy the juices in the head, but that part is totally optional.

Crawfish are a seasonal treat along the Gulf, often best in late winter and spring. Check with the restaurant before you go if you have your heart set on them.

Then grab extra napkins and get to work.

Royal Reds Deserve Their Own Spotlight

Not all shrimp are created equal. Royal red shrimp come from deep, cold waters in the Gulf, which gives them a sweet, almost lobster-like flavor.

That deep-water home makes them a bit of a coastal treasure. You don’t find them on every menu, so spotting them here feels like a lucky break.

At this D’Iberville spot, the reds show up in boils and platters. They are a big reason seafood fans keep coming back.

Their texture is softer than regular shrimp, and they cook quickly. A well-cooked royal red should slide right out of the shell with little effort.

Here is a helpful tip for first-timers. Skip heavy sauces at first so you can taste their natural sweetness.

Once you know the flavor, then go ahead and dunk away. The house Dewy sauce has a hot sauce lean that gives the shrimp a zippy finish.

Pair them with crab legs for a true Mississippi coast combo. Sweet shrimp and rich crab make a pretty great team, kind of like peanut butter and jelly for seafood lovers.

Starters That Could Steal The Show

Boudin balls, gator bites, and smoked tuna dip walk into a seafood restaurant. That is not the start of a joke, just the start of a great meal.

The appetizer list here leans proudly Southern. Boudin balls bring that classic Cajun rice and sausage filling, fried until golden on the outside.

Gator bites offer a fun choice for adventurous eaters. If you’ve never tried alligator, a small starter is the perfect low-risk way to test it.

The smoked tuna dip comes with shrimp chips for scooping. It’s a light, smoky snack that won’t fill you up before the main event.

Gumbo is another popular pick. A warm bowl makes a great warm-up, especially on a breezy day near the coast.

Fried crab claws also land on many tables. They are crunchy, easy to share, and gone fast.

Here’s a smart game plan. Order one or two starters for the table instead of one per person.

That way, everyone gets a taste, and nobody runs out of room before the crab platter arrives. Pacing matters when a seafood mountain is on the way.

Not Into Boils? The Menu Has You Covered

Every group has that one person. They love the company but would rather skip cracking shells.

Good news for them. The kitchen serves po boys, fried shrimp platters, frog legs, and even a house burger named after the restaurant.

The grilled shrimp po boy is a lunch favorite. Portions run big enough that two people could easily split one sandwich.

A crabmeat po boy has also appeared among the restaurant’s specials. Ask whether it’s available when you visit if you’re craving crab without the work.

Fried shrimp platters bring the crunch. They’re a solid pick for kids or anyone easing into seafood for the first time.

The Dewy Dew Bugz Burger keeps non-seafood fans happy. Steak shows up on the menu as well, so meat lovers aren’t left out.

And yes, beignets are available too. Those powdered-sugar pillows make a sweet side or snack.

This mix makes the place easy for families with picky eaters. Everyone finds something to enjoy, and nobody has to sit with an empty plate while others feast.

That’s what keeps a group dinner peaceful.

Free Ice Cream Might Be The Best Surprise On The Menu

After all that crab cracking, dessert sounds like a lot of effort. Luckily, this one costs nothing and requires zero shells.

Dewy Dew Bugz: Seafood Market and Restaurant offers complimentary soft serve ice cream after your meal. Yes, free, and it comes from a soft serve machine right there.

It’s such a simple touch, yet it leaves a lasting impression. A cool cone feels perfect after spicy crawfish and peppery boil seasoning.

Kids will probably talk about this part more than the crab. Honestly, plenty of adults might too.

Want a pro move? Save a little room so you can enjoy it instead of forcing it down.

You can also grab a cone on your way out. Ice cream on the drive home is a pretty great way to cap off a coastal outing.

Extra perks like this show a restaurant cares about the whole experience. It’s a sweet thank-you that turns a big dinner into a happy memory.

So when your server mentions ice cream, don’t wave it off. Trust the system and grab that cone.

Market Fresh Means You Can Take The Coast Home

The full name tells you this spot does double duty. It’s both a seafood market and a restaurant, which opens up some fun options.

That market side means seafood is a core part of the business, not just a menu add-on. It’s a handy stop for anyone who wants to cook at home.

The restaurant also works with local fishermen for its seafood. Supporting the Gulf Coast fishing community is a nice bonus with every bite.

The boils are cooked in boil rooms attached to the side of the building. That setup keeps the big pots busy and the aroma flowing.

Planning a backyard boil? A seafood market can help you skip the guesswork.

Ask what’s fresh and available that day. Seafood changes with the seasons, so flexible plans often lead to the best results.

Getting seafood from a place with deep coastal ties just feels right in Mississippi. You get the flavor of the Gulf with a local connection.

And if cooking sounds like too much work, the restaurant tables are right there. No judgment either way.

Plan Your Trip Around These Hours

Finding this seafood stop is easy. Dewy Dew Bugz: Seafood Market and Restaurant sits at 9419 Central Ave, D’Iberville, MS 39540.

D’Iberville sits just across the Back Bay from Biloxi. That makes it an easy add-on for anyone exploring the Mississippi Gulf Coast.

Timing matters here, so pay attention. The restaurant is closed on Mondays and Tuesdays.

From Wednesday through Saturday, doors open at 11 AM and close at 9 PM. Sunday hours run shorter, from 11 AM to 3 PM, so plan an early lunch if that’s your day.

Outdoor seating is available, which is a treat on a warm coastal day. Eating a crab boil outside also means fewer worries about the mess.

The vibe stays casual and down-to-earth. Wear clothes you won’t mind getting a little splashed with seasoning.

Daily specials pop up too, so ask your server what’s on offer. A special might be the perfect excuse to try something new.

Bring a crew, bring an appetite for adventure, and leave room for that free cone. Your Gulf Coast seafood quest has a clear destination now.