Crab Du Jour Cajun Seafood Restaurant & Bar in Charleston

What to expect at Crab Du Jour

Crab Du Jour is a casual Cajun seafood spot in Charleston's Upper King Street neighborhood that serves Louisiana-style cooking in a lively, unpretentious setting. The menu centers on Gulf seafood—crawfish, shrimp, crab, and fish—prepared with Cajun spices, butter, and the kind of heat that builds as you eat. The bar runs the full length of the dining room, and the noise level climbs as the evening goes on, especially on weekends. You'll find families at early tables and a younger crowd later, with a mix of locals and tourists year-round.

The restaurant doesn't require reservations for most nights, though a call ahead during peak dinner hours (Friday and Saturday after 6 p.m.) can save you a wait. The space itself is decorated with neon signs and casual Cajun touches—nothing fancy, everything functional. Service is straightforward and fast; your server will get your order in quickly and keep drinks topped up.

Key Takeaways

• Crab Du Jour specializes in Cajun-spiced Gulf seafood, with crawfish boils, shrimp dishes, and crab preparations as the core menu.
• The restaurant sits on Upper King Street in a casual, loud dining room with a full bar and no dress code.
• Dinner service runs nightly, and the kitchen handles large groups and walk-ins, though weekend waits can stretch 30 to 45 minutes during peak hours.
• Prices run moderate for seafood—most entrees fall between $16 and $28—and the bar offers beer, cocktails, and Louisiana-focused spirits.
• Parking is street parking or nearby lots; the location is walkable from downtown hotels and other King Street restaurants.

The menu and what to order

The menu rotates with what's available, which is why the restaurant is called "Du Jour"—the daily catch changes. Crawfish boils are a signature item when crawfish season runs (typically December through May), served with corn, potatoes, and andouille sausage in a spiced broth you can soak bread in. Shrimp dishes appear year-round: fried, grilled, or in a Cajun butter sauce over rice. The crab offerings include soft-shell crab when in season and crab cakes that lean toward the traditional Charleston style rather than pure Cajun.

Sides matter here. Mac and cheese, red beans and rice, and fried okra round out most plates. The kitchen doesn't shy away from heat—ask your server how spicy a dish runs if you prefer milder food. Fried seafood platters come with hushpuppies and coleslaw. The restaurant also serves po'boys (shrimp and oyster versions) and gumbo when available, making it easy to order lighter or heavier depending on appetite.

Desserts are simple: bread pudding with bourbon sauce, beignets, and sometimes seasonal fruit cobblers. The bar stocks Louisiana beers, bourbon, and rye whiskey, and the cocktail list leans toward Sazeracs, hurricanes, and other New Orleans standards.

When to go and how to plan your visit

Lunch runs 11 a.m. to 3 p.m. most days and draws a business crowd and casual diners. Dinner begins at 4 p.m. and runs until 10 or 11 p.m., depending on the night. Friday and Saturday nights are the busiest; expect a 20- to 45-minute wait if you arrive between 6 and 8 p.m. without a reservation. Weekday dinners and early evening (before 5:30 p.m.) are quieter and faster.

The restaurant is closed on Sundays and Mondays. If you're planning a group of six or more, calling ahead gives the kitchen a heads-up and can speed seating. The space is loud and energetic, which suits a night out but not a quiet conversation—if you need to hear the person across from you, come early or on a weeknight.

Street parking fills up quickly on Upper King, especially evenings and weekends. The nearby Shem Creek parking lot and several paid lots within a two-block walk offer alternatives. The restaurant is accessible by car, rideshare, or a 10-minute walk from downtown hotels.

Dietary needs and what the kitchen can do

Seafood is the focus, so vegetarian options are limited—mostly sides like mac and cheese, rice, and vegetables, which the kitchen can plate as a meal. Fried items dominate, so grilled fish or shrimp can be ordered without breading if you ask. The kitchen is used to modifications and will work with you, but this is not a restaurant built around dietary restrictions.

Shellfish allergies are common enough that the kitchen takes them seriously; tell your server immediately if you have one. Cross-contamination is possible in a busy kitchen, so if your allergy is severe, ask to speak with a manager about preparation. Gluten-free diners can eat grilled seafood and many sides, but the breading and sauces contain gluten, and the kitchen is not certified gluten-free.

Price and what you'll spend

Entrees range from $16 to $28, with crawfish boils and larger platters at the higher end. Sides are $3 to $5 each. Appetizers like fried pickles, shrimp, or crab cakes run $8 to $14. Drinks are standard bar pricing: beer $5 to $7, cocktails $10 to $13, and wine by the glass $7 to $10.

A typical dinner for one person—entree, one side, and a drink—runs $30 to $40 before tax and tip. The restaurant accepts cash and card, and there is no cover charge or automatic gratuity, though 18 to 20 percent is standard for table service.

Why locals and visitors choose this spot

Crab Du Jour fills a specific niche: it's casual enough for a weeknight dinner or a group outing, authentic enough that it doesn't feel like a tourist trap, and consistent enough that regulars come back. The Cajun cooking is straightforward—not trying to be fine dining, not trying to be a chain. The bar is a draw on its own; the cocktails are strong, the beer list is thoughtful, and the noise and energy make it feel like a place where something is happening.

The location on Upper King puts it in the middle of Charleston's restaurant row, so it's easy to combine with other stops or make it part of a longer evening out. The staff moves people through efficiently without rushing them, which works for both tourists on a schedule and locals who want a reliable dinner spot. It's the kind of place where you can show up hungry, order without overthinking, and leave satisfied.

Frequently Asked Questions

Do I need a reservation?

No, the restaurant takes walk-ins most nights. Reservations are not required but are recommended for groups of six or more or if you're arriving Friday or Saturday between 6 and 8 p.m. Call ahead to check the wait time during peak hours.

What's the best time to go if I want to avoid a long wait?

Weekday lunches and early dinners (before 5:30 p.m.) are quietest. If you go on a weekend, aim for before 5:30 p.m. or after 8:30 p.m. Sundays and Mondays the restaurant is closed.

Can the kitchen handle seafood allergies?

Yes, tell your server immediately if you have a shellfish or other seafood allergy. The kitchen takes allergies seriously, but cross-contamination is possible in a busy environment. If your allergy is severe, ask to speak with a manager about how they prepare your food.

Is there parking nearby?

Street parking is available on Upper King but fills quickly, especially evenings and weekends. The Shem Creek parking lot and several paid lots are within a two-block walk. Rideshare and walking from downtown hotels are also practical options.

What should I order if I'm not sure what I like?

Start with a crawfish boil if it's in season (December through May), or a shrimp dish if not. Both are signature items and give you a good sense of how the kitchen handles seafood. Ask your server how spicy the dish is if you prefer milder food.