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$68 for $100 Worth of Upscale Seafood at Crab Catcher

Crab Catcher
4.5

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Amenities

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Good for KidsGood for Kids
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Takes ReservationsTakes Reservations

Take in coastal views while dining on Alaskan and dungeness crab, Maine lobster, and prime steaks

The Deal

  • $68 for $100 worth of upscale seafood
  • Click here to view the menu.

Need To Know Info

  • Redemption & Booking
    • Reservation required.
    • Not valid on Mother's day, New Year's Eve, Valentine's Day and during restaurant week.
    • Must wait 24 hours before redeeming.
  • Inclusions & Limitations
    • Valid for dine-in only.
  • Additional Info
    • 2 per table of 6 or more.
  • Terms & Conditions
    • Limit 5 per person(s), may buy 5 additional as gift(s).
    • Limit 1 per {input2}.
    • Must use promotional value in 1 visit.
    • Not valid with other offers or promotions.
    • Not valid for happy hour specials.
  • Legal Disclosures
    • Promotional value expires 180 days after purchase. Amount paid never expires.
    • Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Offer is not eligible for our promo codes or other discounts.
    • Learn about Strike-Through Pricing and Savings

About Crab Catcher

Perched on a cliff in La Jolla, Crab Catcher's sea-foam-green dining room surveys the source of its acclaimed dishes: the ocean. Chefs specialize in trap-to-table dining, showcasing fresh catches from Alaska's Dutch Harbor and the Bering Sea. Guests will enjoy a celebratory feast if they visit during La Jolla's local spiny lobster season, when daily, live lobster pulls entertain diners. Others may simply kick back and enjoy the menu's seafood signatures, including famous Maine lobsters, dungeness crab, Florida stone crabs, Kona lobsters from Hawaii, and fresh Mexican white shrimp accented with cilantro-garlic butter. Patrons seated inside at lofty wicker chairs or hiding under the patio's tables complement their meals with wines hailing from vineyards nearby or as far as Australia.

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