BILOXI, Miss. (WLOX) \u2014 Shaggy\u2019s Crab House is now open next to the original Shaggy\u2019s location in Biloxi, offering a new spin on the restaurant locals have known for more than a decade.<\/p>\n
More than a year ago, Shaggy\u2019s purchased the restaurant space next to the Biloxi location and expanded operations with a boardwalk, adding a souvenir shop, ice cream parlor and Shaggy\u2019s Crab House.<\/p>\n
Shaggy\u2019s Restaurants CEO and Co-Owner Rimmer Covington Jr. said the goal was to create a destination that draws visitors from farther away.<\/p>\n
\u201cThat was part of our vision was to create a place where we can draw folks from farther away who can come and stay for a longer period of time,\u201d Covington said. \u201cWhether they\u2019re here just as part of their vacation to the casino or to one of our local hotels or VRBOs with their families, it\u2019s come one, come all.\u201d<\/p>\n
Menu offers seafood options<\/p>\n
The menu includes salmon, lobster corndogs and more than four pounds of crab, shrimp and lobster.<\/p>\n
Shaggy\u2019s Restaurants Director of Operations Adam Gully described one of the dishes.<\/p>\n
\u201cThis one here is the full royal treatment, as we like to call it, where you get a pound of king crab, a pound of snow crab, a pound of Dungeness crab, a pound of red shrimp, along with four lobster tails,\u201d Gully said. \u201cAnd then we\u2019ve retrofitted one of our beer flights to create a butterfly with our four original flavors to dunk all of this food in. You get the trappings, corn sausage, potatoes, eggs, mushrooms, you name it, we\u2019ve got it.\u201d<\/p>\n
Local resident Kathleen Kelly said the restaurant stands out against the traditional Shaggy\u2019s restaurant.<\/p>\n
\u201cIt\u2019s just different. The menu\u2019s different,\u201d Kelly said. \u201cBut it\u2019s great food, yeah.\u201d<\/p>\n
Opening timed for Cruisin\u2019 the Coast<\/p>\n
Shaggy\u2019s Crab House opened Oct. 1, ahead of Cruisin\u2019 the Coast 2026.<\/p>\n
\u201cWe\u2019ve got a great team here who\u2019ve been training for the last three weeks, and we wanted to make sure that we had all of our ducks in a row so that we could put our best foot forward for our cruisers who are in town,\u201d Covington said. \u201cAnd so we want to represent that Mississippi hospitality that the coast is so known and loved for, and that\u2019s what we\u2019re hoping to do here.\u201d<\/p>\n
Covington said he hopes Shaggy\u2019s expansion will draw more popularity to the Mississippi Gulf Coast, mirroring the attraction seen on the coasts of Alabama and Florida.<\/p>\n
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BILOXI, Miss. (WLOX) \u2014 Shaggy\u2019s Crab House is now open next to the original Shaggy\u2019s location in Biloxi, offering a new spin on the restaurant locals have known for more than a decade. More than a year ago, Shaggy\u2019s purchased the restaurant space next to the Biloxi location and expanded operations with a boardwalk, adding<\/p>\n","protected":false},"author":2,"featured_media":64841,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[45142,5051,5098,5096,5099,45143,5097,45141],"class_list":["post-64840","post","type-post","status-publish","format-standard","has-post-thumbnail","category-mississippi","tag-biloxi-highway-90-restaurants","tag-mississippi","tag-mississippi-dining","tag-mississippi-food","tag-mississippi-grocery-stores","tag-mississippi-gulf-coast-seafood","tag-mississippi-restaurants","tag-shaggys-crab-house-biloxi"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117512593873917948","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/64840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=64840"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/64840\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/64841"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=64840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=64840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=64840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}