991 Ocean Drive
Cape May, NJ 08260
Price Of Entrées: $12-$28
Booking A Table Advised
Accepts V, M & D
Why Should I Go? As a commercial pilot, Kurt Axelsson spent a great deal of time traveling — and eating — his way through Europe. He and his wife were so inspired by the food and architecture of the restaurants they sampled overseas, they decided, once back in Cape May, to open their own, and Axelsson’s Blue Claw was born. What started in 1980 as a simple crab shack has evolved into one of Cape May’s most handsome seafood haunts.
Diners have their choice of eating in either the Tall Ships Dining Room, which overlooks the commercial fishing fleet and oyster boats tied to a neighboring dock, or in the Clipper Ship Pub. In the former, a fireplace and live piano music set the mood, while in the latter, guests will enjoy not only the beautiful woodworking of a classic bar, but weekly wine specials, draft beers, and drinks of the day. In both rooms, you’ll meet friendly staff knowledgeable about the local ingredients they’re serving.
While Axelsson’s is fine dining at it’s, well, finest, it offers none of the stuffiness of other white linen restaurants. The house salad and starch which complement your entreé are not a la carte, and early diners will benefit from half-price raw bar items.
Insider Tip: Just because you want to watch the big game doesn’t mean you have to nestle in with a plate of wings at your typical sports bar. Take advantage of Axelsson’s well-rounded menu and big screen television.
Fresh Delaware Bay oysters topped with jumbo lump crabmeat, supreme sauce and finished with Swiss and Swedish cheese.
Blue Claw Crab Cakes
Jumbo lump crabmeat, sautéed, served with a choron sauce.
Fresh Chilean Sea Bass en Papillotte
Fillet of Chilean sea bass in parchment, served with a tomato fondue hollandaise.
Assortment of seafood sautéed in spicy red sauce or white wine and garlic sauce, served over pasta, with garlic bread, presented in a copper pot.
Imperial Crab Dewey
Fresh jumbo lump crabmeat prepared for the discriminating palate, from a recipe developed years ago for Admiral Dewey.
Choice New York strip steak, coated with a hickory and molasses dry rub and topped with sautéed shitake mushrooms.