If you’re feeling a little crabby, Kangaroo Point’s newest hotspot will have exactly what you need.

Born from a philosophy that food should be fun, played with, and eaten by hand, the St James Crabhouse & Kitchen is the newest addition to Brisbane’s dining scene.

King crabs and snow crabs from  the Alaskan waters, Queensland blue swimmers, spanner crabs, Queensland wild prawns and South Australian mussels are all set to make their presence felt on the new venue’s menu, with special appearances from mud crabs, Moreton Bay bugs and Queensland red claws (craw fish).

In keeping with Brisbane’s obsession with American food, the crustaceans will be served with a selection of American-styled sauces, including a Louisiana (Cajun) sauce, Baltimore garlic and butter, Citrus Beurre Blanc (lemon and champagne reduction) and a Singaporean chilli sauce.

$5 beers will be available daily from 5 to 7pm, sometimes accompanied by freshly shucked $1 Sydney rock oysters.

The business is owned by Gideon James, a lawyer by day, who’ll be leaving the running of the kitchen to the professionals — Reagan Freeman, a seafood and crab specialist from New Zealand, and Anton Agnal, previously head chef at the Hard Rock Cafe and The Fullerton Hotel, Singapore. The desserts have been created by Merna Tauoke.

For those who don’t want to eat seafood at this seafood restaurant (there’s always one, right?), rest assured the menu will also feature feature ribs with a St James BBQ sauce, wings, New York cut sirloin steaks and burgers.

Located diagonally opposite the Story Bridge Hotel on 22 Baildon Street, Kangaroo Point, St James Crabhouse & Kitchen is set to open mid-to-late February. For updates on the opening, visit their Facebook or Instagram pages.