Table for 2 at River Crab on Friday, June 13,” my OpenTable reservation reminder read. And I couldn’t wait! I had made a surprise reservation for my wedding anniversary at this lovely eatery in St. Clair, on the St. Clair River.
Laura Merchant, a River Crab regular who lives in Marine City and is especially fond of its soups — from chowders to gazpacho to butternut squash — says the location of this popular spot is as amazing as the food.
“The river definitely makes every visit to River Crab even more special,” she says.
Dreaming up getaways for my anniversary is easy in Michigan — there’s no end to its diversions and offerings. This one was extra special, as it came with a big dose of freighter-watching — which is something my husband loves. And not only can you indulge in a great meal on a busy waterway, but you need only walk a few steps to your home for the night: the Blue Water Inn, which is literally connected to the restaurant. Each of the 21 newly renovated rooms has a water view, which adds a memorable touch.
Before dinner, and the following day, we explored some of the parks and trails in the region (see Editor’s Letter in this magazine) — but let’s get to the River Crab!
Once a Chuck Muer eatery (Muer was the king of seafood restaurants and fine dining in southeast Michigan in the 1980s and ’90s), the facility still has plenty of its Muer charm. This location is now owned by Landry’s.
Knotty pine walls, wood ceiling beams, tons of windows looking out to the river, white tablecloths, a little marina, and a wharf, plus a piano player for entertainment, add to the dining experience at the River Crab.
Looking out beyond the begonia- and marigold-filled window boxes, hibiscus, and rhododendron plants in the summer months, and the mesmerizing blue water with Canada as a backdrop, we first tucked our forks into the restaurant’s must-have salads.
I have a rule that if I’m ever at a Muer/Landry’s restaurant that serves the classic Martha’s Vineyard salad, I’m ordering it. Many know this salad as a magical mixture of romaine lettuce, pine nuts, red onions, and blue cheese, dressed with a wonderful vinaigrette. Meanwhile, my husband’s rule is to order a wedge, if it’s on the menu — and, indeed, it was.
Sweet grape tomatoes, blue cheese crumbles, applewood bacon, and a creamy blue cheese dressing were perfect on a wedge of fresh, crisp head lettuce.
Rule No. 2 for me is to order the New England clam chowder. I was told by my friend Laurie Burger, of Macomb Township, that River Crab’s chowder is right up there with the best of them. I expected that from years dining at Muer’s Charley’s Crab and, happily, it hasn’t changed over the years.
“It’s done right,” Burger says, “and is savory, plus there are plenty of clams, potatoes, and even bacon.” She told me to dip my bread into the soup. (We had enough for dunking because my son wasn’t there. At a Muer or former Muer restaurant, that hot seasoned bread-in-a-bag disappears in seconds when we’re with our youngest son.)
Executive Chef Scott Schneider and his team can prepare any of the fish offerings sautéed, blackened, or broiled. You might find anything from salmon and snapper to halibut, lake perch, and mahi mahi. That night, we enjoyed sea scallops in a lemon beurre blanc sauce with coconut ginger rice and asparagus, and the lobster tail. Shrimp scampi and Alaskan king crab legs are also popular, as is the ultimate seafood trio (crab cakes, coconut shrimp, and salmon).
In the mood for poultry? The lemon chicken comes with artichoke hearts, mushrooms, and a lovely lemon beurre blanc sauce. For red meat lovers, the slow-roasted prime rib (available on weekends) impresses.
If you can’t make up your mind on which seafood dish to order, you can order sides or accompaniments in smaller portions or as toppings — such as jumbo shrimp scampi or a dynamite scallops topping. Or try a shrimp and artichoke Provençale or seared sea scallops as a complement to your main dish.
The next morning, after a night at the inn, we walked to the wharf and were stunned to see two freighters passing.That’s not something you see often. One of the staff was outdoors prepping furniture for the day, and offered to take a photo of us and the two gliding ships. It was the perfect way to end our River Crab adventure. 
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River Crab & Blue Water Inn
rivercrabbluewaterinn.com
