Employment Opportunities at The Point Crab House

Apologies.  It was certainly intended to have a much more frequent series of posts over the summer.  We had an incredibly busy summer – the busiest yet.  It was a great season!!  The kitchen was cranking at full throttle every day of the week, red-lining some days but we managed to keep it together.  We served thousands of customers since the last post at the end of May.  THOUSANDS!!  Probably well over 100K covers in the last 4 months.  But who’s counting? :)  We had the best season for local blue crabs since we opened in 2012 also.  Which is great news!

So let’s try to get back on track.  We’re launching our new Fall menu this week.  Some of the new items this go around are a delicious Oyster & Crab Pie, Baked Oysters Imperial, Mussels Hermosas, Jumbo Lump Crab & Chorizo Flatbread, Bibb Salad with spiced pecans, pears & Stilton, and a warm Sticky Bun with a cinnamon cream cheese icing.  Some of the returning colder weather items (due to popular demand) are Local Chesapeake Bay and War Shore Oysters, Dad’s Oysters, Fried Green Tomatoes with Jumbo Lump Crab Roasted Red Bell Pepper Relish, Blackened Shrimp Tacos, Chili with jalapeño cheddar cornbread & chipotle compound butter & drizzled honey, Fernie’s Beefcake with Red Bell Pepper & Tomato Relish, Scallops & Grits, and our Pumpkin Brownie Sundae with vanilla bean caramel, ice cream and candied peanuts.

The original purpose of these posts was to connect with our guests and open up what we do and how we do it in the back of The Point to any of those interested.  Again I apologize for the delay due to the crazy season we just had but hopefully, we can get back on track.

If anyone reading has any questions or topics you think may be interesting to hear more about please send them to me at bobby@thepointcrabhouse.com

Thanks for your patience.

Bobby Jones – Chef/Owner – The Point