You know that feeling when you cross the bridge into Ocean City and see that big sign on the right? That's it. For locals and vacationers alike, The Crab Trap restaurant Somers Point is basically the unofficial gateway to the Jersey Shore. It’s been sitting right there on the Patcong Creek since the 1960s, and honestly, not much has changed in the way that actually matters. It’s loud. It’s busy. It smells like clarified butter and salt air.
Most people think of it as just another seafood joint, but there is a specific rhythm to this place. You don't just "go to dinner" here. You navigate it. You plan around the wait times. You decide whether you’re a "Circle Bar" person or a "main dining room" person. It's an institution that has survived hurricanes, economic downturns, and the shifting fickle tastes of the Jersey Shore food scene because it knows exactly what it is. It isn't trying to be a Michelin-starred bistro. It’s a high-volume, high-quality seafood engine that hasn't missed a beat in decades.
The Reality of the Wait at The Crab Trap Restaurant Somers Point
Let’s get the elephant out of the room. If you show up at 6:00 PM on a Saturday in July, you’re going to wait. Probably an hour. Maybe two.
People complain about it constantly on Yelp and TripAdvisor, yet the parking lot remains packed. Why? Because the wait is part of the ecosystem. The Crabby Jack’s deck—the outdoor bar area—is where the real magic happens while you're holding that buzzing pager. You grab a drink, watch the boats pull into the marina, and suddenly the ninety-minute wait feels like part of the vacation.
The scale of this operation is actually kind of staggering. We are talking about a kitchen that can pump out hundreds of covers an hour without the quality dropping off a cliff. That is rare. Usually, when a place gets this big and this popular, the food starts to taste like it came out of a cafeteria. But here, the crab cakes stay chunky. The flounder is still local.
Why the Location Matters More Than You Think
Sitting right at the base of the Route 52 causeway isn't just convenient; it's strategic. It catches the traffic coming out of Ocean City—a dry town. If you’ve spent all day on the 9th Street beach and you’re dying for a cold beer and a plate of oysters, the Crab Trap is the first civilized outpost you hit.
It overlooks the Great Egg Harbor Bay and the surrounding wetlands. This isn't just a "view." It’s the source. While they obviously source from all over to meet demand, the connection to the local water is palpable. You see the tides changing from your table. You see the fishing boats. It grounds the meal in a way that a landlocked seafood restaurant just can't replicate.
What to Actually Order (and What to Skip)
I’ve seen people go there and order a steak. Look, the steak is fine. It’s a decent piece of meat. But why are you ordering a ribeye at a place called The Crab Trap?
- The Crab Cakes: This is the flagship. They use jumbo lump crabmeat and very little filler. It’s the gold standard for the region. If you’re a purist, get them broiled.
- The Scallops: Jersey sea scallops are world-class, and they treat them with respect here. Usually caramelized perfectly on the outside.
- Fried Seafood Platters: If you want that classic boardwalk-adjacent nostalgia, the fried shrimp and oysters are solid. The breading isn't too thick, which is a common sin at other places.
Then there is the salad bar. Now, salad bars usually feel like a relic of the 1980s. But at The Crab Trap restaurant Somers Point, it’s a massive draw. People lose their minds over the variety. It’s clean, it’s fresh, and it’s included with most entrees. In an era where every restaurant is "a la carte" and tries to upcharge you $12 for a side of asparagus, this feels like a genuine value.
The Secret of the Wine List
Most people stick to domestic drafts or frozen cocktails at Crabby Jack’s. That’s a mistake. The actual wine cellar inside the main restaurant is surprisingly deep. They have a legitimate selection that rivals high-end steakhouses in Atlantic City. If you want a specific bottle of Napa Cab to go with your stuffed lobster tail, they actually have it. It’s one of those "if you know, you know" details that separates the Trap from the cheaper tourist traps down the road.
The Crabby Jack’s vs. Dining Room Debate
This is the fundamental divide.
The main dining room is classic. Dark wood, white tablecloths, professional servers who have been there for twenty years. It’s where you take your grandmother for her 80th birthday. It’s quiet-ish. It feels like "Old New Jersey" in the best way possible.
Then there’s Crabby Jack’s. This is the outdoor, waterfront portion. It’s tropical. There’s usually a guy with an acoustic guitar playing Jimmy Buffett covers. It’s loud, it’s breezy, and the menu is a bit more casual.
Which is better? Honestly, it depends on the humidity. On a perfect 75-degree evening, you can't beat the deck. But when it’s 95 degrees with 90% humidity and the greenhead flies are biting? You want that air-conditioned sanctuary inside.
How They Keep the Quality Consistent
I talked to a former kitchen staffer once who explained the logistics. The turnover is so high that the seafood never sits. It’s basically "just-in-time" delivery on a massive scale. When you’re moving that much volume, your inventory is always fresh.
They also have a dedicated prep team that does nothing but pick crab and shuck oysters. It’s a machine. They’ve refined the process over fifty years. This isn't a place where a new "concept" chef comes in every six months to "reimagine" the menu. The consistency is the point. You know exactly what that stuffed flounder is going to taste like before you even park the car.
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Addressing the Price Point
Is it expensive? Sorta.
You’re going to pay more here than you would at a roadside shack, obviously. But compared to the prices on the Boardwalk or in the casinos, it’s actually a bargain. You get a full meal—bread, salad bar, entree, sides. By the time you walk out, you feel like you got your money’s worth. In the current economy, where a burger and a beer can easily run you $30 at a mid-tier chain, the value proposition at the Crab Trap actually looks better now than it did five years ago.
The Cultural Impact on Somers Point
Somers Point is a "dry" town's best friend. Because Ocean City doesn't serve alcohol, Somers Point has become the nightlife and dining hub for the entire area. The Crab Trap is the anchor of that. It brings people across the bridge. It employs hundreds of local kids during the summer.
It’s also a year-round spot. While the summer is chaos, the locals reclaim the place in October. The "Off-Season" at the Crab Trap is a completely different vibe. It’s cozy. You can actually get a seat at the bar. You can chat with the bartenders. It becomes a neighborhood pub for the people who actually live in Atlantic County.
The Impact of Weather and Flooding
Being on the water has its downsides. The Crab Trap has seen its share of flooding. After major storms like Sandy, there’s always a fear that these iconic waterfront spots won't come back. But the owners are resilient. They clean up, they renovate where they have to, and they reopen. That's part of the Jersey Shore DNA—you just keep going.
Actionable Advice for Your Visit
If you want to experience The Crab Trap restaurant Somers Point without the stress, here is exactly how to do it.
- Go early or go late. If you arrive at 4:00 PM, you’ll walk right in. If you show up at 8:30 PM, the dinner rush is usually breaking.
- Use the app. Check if they have their remote waitlist active on the day you go. Sometimes you can join the queue before you even leave your house.
- Check the weather for Crabby Jack's. If it’s windy, the deck can be brutal. If it’s calm, it’s paradise.
- Don't ignore the daily specials. While the core menu is static, the "Fresh Catch" specials are where the kitchen actually gets to show off. If they have local swordfish or tilefish, get it.
- Parking is a nightmare. There, I said it. If the main lot is full, don't keep circling like a vulture. Look for the overflow lots nearby or take an Uber if you're staying in OC or Somers Point. It’ll save you twenty minutes of frustration.
The Crab Trap isn't just a restaurant; it’s a milestone. It’s a signal that your vacation has officially started. Whether you’re there for the jumbo lump crab cakes or just a cold drink while watching the sunset over the marsh, it remains a quintessential piece of the Jersey Shore experience. It’s reliable, it’s classic, and despite all the new competition, it’s not going anywhere.
To make the most of your next trip, aim for a mid-week visit in the "shoulder season"—May, June, or September. The weather is usually better, the crowds are thinner, and the service is at its peak. Grab a seat by the window, order the crab cakes broiled, and just watch the boats go by. That’s the real Somers Point experience.