See all Restaurants in Albuquerque
Pappadeaux Seafood Kitchen
5011 Pan American Freeway NE Cuisines: SeafoodAbout
Cold Appetizers Oyster Appetizers Salads Classic Caesar Chopped romaine hearts, croutons, parmesan cheese & Caesar dressing . 5.75 Crisp Wedge Salad With bleu cheese dressing, bacon, tomatoes, carrots & green onion. 5.75 Beefsteak Tomato Salad With crumbled bleu cheese, crisp red onion & a light vinaigrette. 5.75 Add Jumbo Lump Crabmeat 4.95 House Salad Mixed lettuce, croutons, tomatoes, red onions & choice of dressing . 4.75 Pappas Greek Salad Our original salad tossed with fresh vegetables, imported kalamata olives, capers, solinika peppers, oregano & feta cheese in Pappas Greek Dressing, prepared tableside. Add Jumbo Lump Crabmeat 4.95 Small 9.45 Serves 1-2 Medium 13.45 Serves 2-4 Large 16.45 Serves 5-6 PDX 24, 25 07.11 Hot Appetizers Gumbos Bowl Cup "Louisiana" Shrimp Gumbo . 8.95. 6.95 "Louisiana" Seafood Gumbo . 8.95. 6.95 Andouille Sausage & Seafood gumbo. 8.95 . 6.95 Bowl Cup Clam Chowder cream style. 8.95. 6.95 Crawfish Bisque Cream style . 8.95. 6.95 Lobster Bisque Cream style . 9.95. 7.95 *Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please alert your Server of any food allergies prior to ordering. We are not responsible for an individual's allergic reaction to our food or ingredients used in food items. 18% Gratuity will be added to parties of 8 or more. Chef Selection Oysters* On the half shell Dozen . 12.95. Half Dozen. . .7.95 Oysters Pappadeaux with crabmeat, spinach & hollandaise . 11.95 Grilled BBQ Oysters Oysters on the half shell, finished with garlic butter bbq sauce. 11.95 Oysters Baton Rouge Oysters on the half shell baked with a Parmesan Romano cheese sauce. 11.95 Shrimp Cocktail Fresh gulf shrimp, chunky avocados & pico de gallo in a spicy cocktail sauce. 9.95 Traditional Shrimp Cocktail With cocktail sauce . 7.95 Mixed Oysters & Shrimp* Half dozen oysters & a half dozen cold boiled shrimp . 12.95 Seared Yellowfin Tuna Rare sushi grade pepper tuna with avocado, arugula salad & lemon vinaigrette. 9.95 Oyster Trio A combination of Baton Rouge, Pappadeaux & Grilled BBQ Oysters. 12.95 Indicates new items Large Medium Crispy Fried Alligator With fresh cut potato sticks & Creole dipping sauce. 12.95. 8.95 Fried Calamari With a spicy Marinara sauce& Lemon Aioli. 12.95. 8.95 Mediterranean Style Calamari . . 14.95 Coconut Shrimp With a cajun slaw & a spicy, sweet dipping sauce. 10.95 Mozzarella Cheese Sticks With a spicy Marinara sauce . 7.95 Fried Frog Legs With French fries. 8.95 Onion Rings. 3.95 P.E.I. Mussels Sauteéd in lemon garlic butter . 10.95 Boudin Cajun sausage stuffed with dirty rice. .6.95 Crabfingers Fried or Sautéed (seasonal). 11.95 Shrimp & Crawfish Fondeaux With garlic bread . 14.95 Lump Crab & Spinach Dip With garlic bread . 12.95 Jumbo Lump Crab Cakes Served over crawfish in a light butter sauce . 2 19.95. 1 13.95 Appetizer Trio Mini shrimp & crawfish fondeaux, fried alligator & calamari . 15.95 Fried Seafood Served with French fries. Substitute a baked potato 2.45. Add a cup of gumbo 4.95. Fried Shrimp . . . . . . . . . . . . . . Lg 19.95 . . . . . . Md 17.95. . . . . . . Sm 15.95 Fried Oysters . . . . . . . . . . . . . . . . . . . . . . . . . Lg 13.95. . . . . . . Md 10.95 Stuffed Crab. . . . . . . . . . . . . . . . . . . . . . . . . . . 3 14.95. . . . . . . . 2 12.95 Crabfinger Dinner (Seasonal). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95 Stuffed Shrimp. . . . . . . . . . . . . . . . . . . . . . . . . 4 15.95. . . . . . . . 2 11.95 Fried Shrimp & Cajun Fried Chicken Tenderloins. . . . . . . . . . . . . . . . . . . . Lg 17.95. . . . . . . Md 13.95 Cajun Fried Chicken Tenderloins. . . . . . . . . . Lg 13.95. . . . . . . Md 9.95 Fried Crawfish Dinner. . . . . . . . . . . . . . . . . . . Lg 18.95. . . . . . . Md 11.95 Fried Catfish Fillets. . . . . . . . . . . . . . . . . . . . . 4 19.95. . . . . . . . 2 13.95 Fried Soft Shell Crab. . . . . . . . . . .
