Crabby Jack’s has been serving tasty po-boys, fried chicken, and seafood platters since 2002. The restaurant has become a local institution and aims to serve the freshest seafood at the most affordable prices.
While working as an officer in the Coast Guard, owner of Crabby Jack’s, chef Jacques Leonardi started his restaurant career in the kitchen of K-Paul’s Louisiana Kitchen, the famed eatery owned by Paul Prudhomme. From there, he went on to co-own the Warehouse Café, located in the building that is now Bakery Bar. During this time, Leonardi continued learning on the job in the kitchens of Café Degas, Vaqueros, and Kelsey’s.
In 1996 he opened Jacques-Imo’s Café, the popular spot on Oak Street known for its “real N’awlins food,” a few doors down from famous music club, the Maple Leaf Bar. The restaurant serves 100,000 customers a year.
Leonardi opened Crabby Jack’s as an additional branch of his food brand.
Alligator Po-Boy. Photo courtesy of Crabby Jack’s
He said, “We had Jacques-Imo’s for a few years, and we needed a commissary. We wanted a place where we could serve the best po-boys at the best price in a casual environment.”
Chief of Operations Brandi Faulk added, “We’ve built a cult-following since 2002; we have customers who come from all over to eat here. We do plate lunches and daily specials just to keep expanding and creating items. We want to switch it up, so it isn’t the same menu all the time.”
Menu specialties include the overstuffed shrimp po-boy, which Leonardi said is one of Crabby Jack’s most beloved sandwiches.
Other po-boys include slow roasted duck, fried green tomato with shrimp rémoulade, and cochon de lait (pulled pork in BBQ sauce).
Po-boys aren’t the only thing on Crabby Jack’s menu. Popular dishes such as alligator sausage patties with pimento cheese and seafood dressing, stuffed fried mirlitons topped with fried shrimp and a chipotle hollandaise sauce is offered up next to Jacques-Imo’s famous fried chicken, which Fontaine learned to make from Chef Austin Leslie (who first made his fried chicken famous at his own restaurant, Chez Helene in the Seventh Ward), and chicken andouille gumbo.
“We often hear that our gumbo is the best gumbo,” Faulk said.
Like others in the restaurant industry, Crabby Jack’s had to make some changes due to the COVID pandemic. Most notably, the restaurant is now closed on Mondays, and the staff is thinner.
Leonardi said, “Like others, the business took a hit, but we’re building back up. It’s all positive. We had to raise some prices, like others have. But we still have some of the lowest prices in town when it comes to po-boys. We’re able to keep our prices low because the Louisiana Seafood Exchange is right next to us [on Jefferson Highway]. I buy big bulk of shrimp and we get it fresh every morning.”
At this year’s French Quarter Fest, Crabby Jack’s will have a booth serving rabbit jambalaya, grits and grillades, and one secret menu favorite, dirty mac.
Faulk said, “Last year we went out on a limb and did some bolder dishes and things you wouldn’t typically find on the Crabby Jack’s menu and the response was great.”
Crabby Jack’s, 428 Jefferson Highway, (504) 833-2722. Hours: Tuesday through Saturday, 10:30 a.m. to 3 p.m.
