Feeling a little crabby? This should cheer you right up.

After months of anticipation, the St James Crabhouse & Kitchen has opened in Kangaroo Point.

King crabs and snow crabs from  the Alaskan waters, Queensland blue swimmers, spanner crabs, Queensland wild prawns and South Australian mussels highlight 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 are 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 are 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’s 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 also features ribs with a St James BBQ sauce, wings, New York cut sirloin steaks and burgers.

Located diagonally opposite the Story Bridge Hotel at Shop 5/22 Baildon Street, Kangaroo Point, St James Crabhouse & Kitchen is open for lunch from 11:30am from 3pm every day, and dinner from 5pm to 10pm on Monday, Tuesday and Wednesday and 5pm to 11pm on Thursday, Friday, Saturday and Sunday.