Fulton Crab House
The best Rhode Island cultured Littleneck clams, freshly shucked per order
See our Daily Variety List | Priced by variety
(6) (in season)
(in season)
Fresh Littleneck clams oven roasted until they open their shells. Just enough room to put on the melted butter . . . mmmmmmmm!!
Littleneck clams with your choice of marinara, or white wine and garlic
New Zealand cockles cooked in our own black bean marinade extravaganza
Freshly-shucked clams stuffed with our homemade stuffing, topped with bacon, and broiled
Whole clams with oregano seasoned bread crumb stuffing, then baked until golden brown
Some breadcrumbs, sweet red pepper, onions, herbs, and spices topping a freshly-shucked chopped Littleneck clam. We bake it, you eat it!
Prince Edward Island mussels cooked with your choice of marinara, white wine & garlic, or fra diavolo
Sautéed in marinara, white wine & garlic, or fra diavolo
A freshly-shucked oyster topped with spinach, fresh heavy cream, Parmesan, and imported anisette, then topped with mozzarella and broiled until bubbling!
6 soft shell clams batter-dipped in crumbs and lightly fried, served with homemade tartar sauce
6 shucked oysters dipped in a beer batter and crumbs. So good - you can’t eat just one!
Fresh Atlantic baby squid are cleaned, cut into rings and tentacles, dipped into our special flour and crumb mixture, and lightly fried. Served with our homemade marinara (sweet or hot).
Our whole octopus is first boiled in an aromatic broth, then it’s marinated and charcoal-grilled. We cut it into bite-sized pieces and drizzle it with a balsamic vinegar glaze.
Fresh baby squid caps and tentacles are cooked, your choice of grilled with olive oil or pansautéed with white wine, lemon, and herbs
Snails cooked in their shell in the traditional butter, wine, herb, and garlic - just like the French!
A blueclaw crab shell stuffed with our homemade crabmeat stuffing, topped with mozzarella and broiled
3 miniature crabcakes (our secret recipe), broiled and served with 3 dipping sauces - tartar sauce, mustard sauce, and remoulade sauce
Crimini mushrooms stuffed with our homemade crabmeat stuffing and broiled (4-5 per order)
A Portabello mushroom cap stuffed with a special crabmeat stuffing and drizzled with our special sauce
A bowl of Cajun-spiced, head-on, shell-on shrimp. U-peel-em and eat-em.
3 large head-on, shell-on prawn/shrimp, marinated and charcoal-grilled, served over our mixed greens
Fresh sea scallops wrapped around with bacon and broiled. A true taste sensation!
Shrimp or sea scallops sautéed in white wine and garlic sauce
Freshly-harvested Massachusetts Bay scallops (in the shell) sautéed in white wine and garlic. Fresher scallops you can not get!
Four succulent jumbo shrimp served on ice with our homemade cocktail sauce and lemon
1/4 pound of jumbo lump crabmeat, served on a bed of lettuce with lemon and cocktail sauce
The finest smoked Scottish salmon, with capers, red onions, and cream cheese, served with cocktail rye
Your choice of salmon, grouper, or shark “bites”, dusted with Cajun spices, then broiled, blackened, or fried
Our fresh Portuguese rolls split in half and smothered with fresh garlic and herbs
White meat chicken tenders breaded and flash-fried for crispness. Served with honey mustard sauce.
Four mozzarella sticks lightly fried and served with our homemade marinara sauce
Chicken wings topped with our “Hotter than Hell” sauce, served with chunky blue cheese dressing to put out the fire!
First we take our custom-made aluminum “crablegs” platter and chill it. We then put a base of iceberg and romaine lettuces. This is topped with the finest jumbo lump crabmeat, cocktail shrimp, Jonah Empress crab claws, and cocktail crab claws. We finish with our homemade cocktail sauce and mustard sauce.
The dish that we made famous! A large oval platter covered with our dark mixed greens, then topped with 4 grilled prawns, grilled octopus, and grilled squid. It’s served with salad tongs. You’ll want every last drop.
Iceberg lettuce, tomatoes, cucumbers, red onions, and red and green peppers, with a pepperoncini as garnish. Please ask server for fresh dressings available!
Romaine lettuce, village croutons, freshly-grated Parmesan cheese, with our own homemade Caesar dressing
A TRUE Greek salad - spinach, arugula, cucumbers, tomatoes, scallions, red & green peppers, pepperoncini, Kalamata olives, red onion, herbs, and spices. Served with our olive oil based vinaigrette. With or without Dodoni feta cheese.
Portabello mushrooms marinated in a balsamic vinaigrette, then slowly grilled for the intense smoky flavor, served over mixed dark greens
A NO lettuce salad - simply tomatoes, cucumbers, onions, scallions, dressed with herbs, olive oil
A slice of Dodoni Greek feta cheese surrounded by fresh cucumbers, olives, red peppers, tomatoes, dressed with herbs and Greek olive oil
Thinly-sliced conch, celery, onions, garlic with a light vinaigrette (our own recipe)
Fresh Atlantic baby squid steamed in an aromatic broth, cut into rings and tentacles with celery, onions, herbs, spices, and a drizzle of vinaigrette
Fresh shrimp combined with lobster meat, celery, and onions. We dress the salad in a creamy mayonnaise dressing and serve it over a bed of crisp lettuce.
Squingeli, squid, and shrimp with vegetables, herbs, and spices. Mixed through with our homemade vinaigrette.
Louisiana Creole-style soup with okra, fish, crab, and vegetables in a spicy tomato-laced broth
“The White One” - freshly-shucked New England clams, onions, potatoes, celery, in a thick, rich creamy soup
“The Red One” - fresh Long Island Cherrystone clams - chopped, with vegetables, onions, in a hardy tomato broth
We start with fresh whole lobsters and boil them with vegetables and herbs to get out all the flavor. Next we add fresh cream, saffron, and finish off the soup with Harvey’s Bristol Creme Sherry.
Just a dinner-sized portion of imported linguini fini. Your choice of homemade marinara, oil & garlic, or fra diavolo sauce.
Fresh New Zealand cockles freshly sautéed with your choice of sauces
Fresh Atlantic squid cut into rings and tentacles, and sautéed with your choice of sauce
2 blueclaw crabs and lump crab meat sautéed with your choice of sauce
Prince Edward Island mussels in a hearty tomato sauce, sweet or hot, or in a white wine & garlic sauce
Whole shrimp and fresh dry scallops sautéed in garlic and olive oil, “scampi” style
1/2 lobster, whole shrimp, sea scallops, squid, clams (all kinds of clams), and mussels served over linguini in our homemade marinara or white wine & garlic
A fresh fillet of red snapper, lightly dusted in flour and pan-sautéed, then topped with a sautéed extravaganza of clams and mussels simmered in plum tomato sauce and served over linguini
Do you like it HOT? This favorite dish is made with lobster, shrimp, clams, and mussels sautéed in a very spicy red tomato sauce. Order a large soda or call the Fire Department!
Shrimp, sea scallops, stuffed oyster, and a piece of fish (fillet, of course). Your choice - broiled or fried.
Our seafood kabob has chunks of swordfish, tuna, and sea scallops with fresh sweet red pepper and onion skewered and grilled. Served over our rice pilaf.
Two pieces of fillet of sole, rolled with our own homemade lump crabmeat stuffing inside
A Creole favorite! Clams, mussels, shrimp, scallops, and squid in a spicy Creole sauce. Served over rice.
Two 6-ounce Brazilian lobster tails split down the back and broiled to absolute perfection
The best crabcakes you’ve ever tasted! Jumbo lump crabmeat, sweet red pepper, onions, celery, herbs, and spices with a touch of fresh . . . . sorry, can’t finish the ingredients, because it’s a secret!!
1 1/2 pounds of first-quality Russian red king crab legs served steamed with clarified butter
One half-dozen blue crabs - caught and cleaned, steamed and then spiced with your choice of garlic, Cajun, or Old Bay seasoning. Messy, but lots of fun!
6 large shrimp - butterflied then sautéed in white wine & garlic. Served over linguini or rice.
Served over rice, this incredible dish has the best of both worlds. Six large shrimp are cleaned, stuffed with our lump crabmeat stuffing, and broiled.
An Italian classic. Large shrimp, lightly pan-fried, topped with our homemade marinara sauce and fresh Parmesan and mozzarella cheeses and baked.
Four huge head-on, shell-on prawn/shrimp cooked your choice of grilled or Cajun
Fresh dry scallops, lightly spiced and broiled, or dusted with flour and crumbs and lightly fried
(choose one) | • One 6-ounce lobster tail broiled | • 4 stuffed shrimp | • One homemade crabcake | • 3 grilled prawn shrimp
(choose one) | • 6-ounce filet mignon | • 10-ounce sirloin steak | • 14-ounce sirloin steak | • Chicken breast (grilled, Cajun, or fried)
This incredible corn-fed Midwest beef is shipped to us in shell form. We cut it to size and charcoal-grill it to your desired wellness.
Our Buckhead beef steak is first cooked to your liking, then thinly sliced, served on our handmade Portuguese rolls. Cheese, sautéed mushrooms, or onions extra.
We start with ground sirloin steak and charcoal-grill it to your cooking directions. Bacon, sautéed mushrooms, or onions extra.
Aged Buckhead beef filet mignon, cooked to your desired wellness. Your choice of potatoes, linguini, or rice.
Simple and healthy, two chicken breasts brushed with olive oil and charcoal-grilled. Served with potato, linguini, or rice and vegetable.
Succulent grilled chicken breasts freshly grilled and served over our classic Caesar salad with our homemade dressing
Chicken breasts dipped in flour and sautéed with Marsala wine and mushrooms. Heaven over linguini.
Chicken breasts dredged in Cajun spices and broiled to let the flavor intensify
Chicken breasts dipped in flour and lightly sautéed with a lemon caper sauce
The classic French favorite! Chicken breasts dipped in flour and pan-sautéed in white wine, butter, and lemon
Freshly made, our chicken Parmigiana has many fans - even in a seafood house. We start with white meat chicken breasts, lightly fry them, top with our homemade marinara sauce, mozzarella and Parmesan cheeses, and broil until the cheese is melted and golden. You may never eat this in an Italian restaurant again!
Our chicken breasts are dipped in flour and crumbs and lightly pan-fried until golden
| Broiled, Steamed, Stuffed
Vanilla ice cream and caramel sauce
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