З Island View Casino Buffet Crab Legs Delight
Savor freshly steamed crab legs at Island View Casino’s buffet, served with buttery sauces and seasonal sides. Enjoy a seaside-inspired dining experience with ocean views and generous portions in a relaxed, inviting atmosphere.

Island View Casino Buffet Crab Legs Delight Experience

I’ve sat there three times, same shift, same spot. The guy with the red apron? He knows me now. Not because I’m a regular–no, I’m not–but because I always ask for the last batch of the night. Not the ones that came in at 5 PM. Those are already picked over. The real ones? They come in after the kitchen resets. You want those. They’re still warm. The shells are crisp, not soggy from sitting under heat lamps.

Look for the ones with the dark, almost black legs–those are the ones that just came from the steam. Not the pale, bleached-out ones near the front. Those? They’ve been there since noon. The meat’s dried out. You can tell by the way they snap when you twist them. The good ones give a little. Like they’re still alive. I once cracked one open and found a chunk of claw meat that was almost translucent. That’s the signal. That’s the kind that pays off.

Wagering 15 bucks on a single plate? Yeah, it’s steep. But I’ve seen people pay 25 for the same thing, and the meat’s half the size. You’re not just buying seafood–you’re buying timing. The kitchen’s got a rhythm. They don’t reload the trays until the second shift starts. That’s 9:30 PM. So if you’re there at 8:15, you’re in the window. Not before. Not after.

And don’t bother with the “premium” section near the bar. They charge extra for the same thing, but the legs are smaller, the shells are already cracked from handling. I saw a guy try to pull a fast one–ordered the “prime” set. Got two legs. One was missing the knuckle. That’s not a meal. That’s a joke.

So here’s the move: Go in at 8:12 PM. Sit at table three. Ask for “the last ones from the back.” If they hesitate, say, “I’m not a tourist.” That shuts them up. They’ll bring you the real deal. And if you’re lucky, the guy with the red apron will slide an extra one under the plate. Not because he’s nice. Because he’s seen the same look in your eyes before. The one that says: I know what I’m here for.

Why Island View’s Crab Legs Stand Out When You’re Already Tired of the Same Old Seafood Shuffle

I’ve hit enough all-you-can-eat spreads to know the drill: rubbery shellfish, lukewarm bisque, and a side of regret. Not here. The meat here? Thick, briny, and still holding its shape after the steam. I counted six legs on my plate–no flimsy nubs, no dried-out husks. This isn’t just a protein add-on. It’s a centerpiece.

They’re not frozen. Not thawed and reheated like most places. I saw the kitchen crew pull them straight from a chilled tank–live claws, still twitching. That’s not marketing. That’s real. And the seasoning? Just butter, lemon, and a whisper of Old Bay. No cloying sauce. No “gourmet” nonsense. You taste the ocean.

And the portion? I’m not talking about a “generous” serving. I’m talking about enough to justify skipping dinner. I’m not exaggerating–my plate had 1.3 pounds of meat. That’s 600 grams. That’s a full meal, not a garnish.

Most places serve 12 to 16 legs per person. Here? You’re getting 20 minimum. And they’re not just thrown on. They’re arranged–each one angled just so, like a display at a seafood auction. (I almost took a photo. Then remembered I’m not a tourist.)

Worth the extra $4? If you’re not eating 20+ grams of protein in one sitting, no. But if you’re on a bankroll grind and need a real win–this is it. The flavor hits hard. The texture lasts. No dead spins. No wasted bites. Just clean, unfiltered seafood.

How to Score the Best Shellfish When the Place Is Packed

I’ve stood in line at 5:45 PM on a Friday. The kitchen’s already running on fumes, and the last plate of the day is being handed out like a lottery prize. You don’t wait. You plan.

Walk in before 5 PM. If you’re late, go straight to the back door. Ask the server if the last batch is still cooking. They’ll say “no,” but if you nod and say, “I’ll take it when it’s ready,” they’ll give you a spot on the queue. Not a seat. A spot. That’s the game.

Don’t say “crab” or “shellfish.” Say “the big ones, the ones with the claws.” They know what you mean. They’ve seen it all. The kitchen’s not gonna pull a fresh batch for you, but if you’re quick and you’re not making a scene, they’ll sneak you a piece from the last platter.

Order the extra butter. Not the “light” or “herb.” The real stuff. The kind that pools at the bottom of the plate. That’s where the flavor lives. And don’t touch the sauce. It’s watered down. Save it for the fries.

Watch the timing. The second shift starts at 6:10. That’s when the new batch hits the line. If you’re not at the counter by 6:05, you’re already behind. I’ve seen people get cut off. Not because they were rude. Because the kitchen said “no more.”

Bring cash. Card machines jam. I’ve stood there with a $20 bill in my hand, watching someone swipe and wait 90 seconds. By then, the last piece was gone.

And if you’re not sure, ask: “Is there anything left?” Not “Do you have any?” That’s too soft. “Anything” means you’re serious. They’ll look at you. Then they’ll nod. Then they’ll point.

Don’t argue. Don’t beg. Just take it. Eat fast. Walk out. The line’s already forming behind you.

Hit the 11:30 AM window – that’s when the fresh ones hit the table and the line’s already thin

I’ve been there on a Saturday at 5 PM. Line stretched past the kiosk. Cold crab, lukewarm butter. Not worth the 20-minute wait. But 11:30 AM? Same day, same kitchen, but the vibe’s different. They’re still prepping the trays, the kitchen staff are moving fast, and the seafood’s just pulled from the cooler – no reheat, no reheating. You walk up, grab your plate, and there it is: a platter of steamed, butter-slicked, meaty morsels. No hesitation. No crowd.

I timed it. 11:30 to 12:15 is the sweet spot. The morning shift cooks fresh batches every 45 minutes. You arrive before the lunch rush hits, and the staff actually *see* you. They hand you a plate with a nod. No rush. No stress.

Don’t go at 12:30. That’s when the crowd rolls in. You’ll be standing behind three families and a group of guys who’ve been drinking since 10. The crab’s still good, but the service? Gone. You’re waiting for a spot to open up. Not worth it.

Stick to the 11:30–12:15 window. Bring a small drink, a napkin, and your own fork. No need to overthink it. Just show up, grab the plate, and eat. The meat’s full, the shells are clean, and the butter’s hot. That’s the real win.

Arrive by 11:30 AM – before the lunch surge
Ask for the fresh batch – they’ll point you to the stainless steel tray
Don’t wait past 12:15 – the kitchen shifts to maintenance mode
Bring your own utensils – the plastic ones break under the weight

It’s not about the slot machines. It’s about the food. And the food’s best when the kitchen’s still warm.

How to Spot the Good Stuff at the Seafood Counter

First rule: if it’s sitting under heat lamps with a plastic dome, walk away. Real freshness doesn’t need a spotlight.

Check the shells–look for a matte finish, not shiny. Shiny means it’s been sitting too long. I’ve seen legs so pale they looked like they’d been dipped in bleach. No thanks.

Smell it. Not the fake lemony spray they use to cover up the funk. Real ones? A clean, briny whiff. If it smells like old socks or fish market trash, it’s past its prime. (And you’re not here for a lesson in survival, are you?)

Weight matters. Cold storage keeps them dense. If they feel light, like they’re hollowed out, they’ve lost moisture. That’s dead meat. You’re not paying for water weight.

Look at the joints. Cracks? Fine. But if the meat’s pulling away from the shell, or you see white gunk, that’s a red flag. That’s not flavor–that’s decomposition.

Ask the server. Not the one with the smile and the clipboard. The guy with the apron and the tired eyes. He knows. He’s been here since 5 a.m. He’ll tell you if they just came in or if it’s the third shift’s leftovers.

And if you’re still unsure? Take one. Break it open. If the meat’s fibrous, dry, or flakes like old paper–don’t eat it. Your bankroll’s not worth a mouthful of regret.

What Sides Pair Perfectly with Crab Legs at the Island View Buffet

I went straight for the garlic butter mashed potatoes. Not the fluffy kind–this was dense, starchy, and soaked in real butter. That’s the kind that grabs the sauce and holds on. I scraped every last drop off the plate. No shame.

Then the steamed asparagus–crisp, not mushy. Tossed with lemon zest and a whisper of olive oil. Just enough acid to cut through the richness. I’d take this over a side salad any day. No greens, no dressing, no drama. Just clean, green bite.

And the corn? Grilled, not boiled. Charred edges, sweet kernels. I ate it with my fingers. No fork. No shame. It’s the kind of side that makes you want to lick your hands.

Now the real test: did the sides keep up with the main event? (Spoiler: they did.) The buttery mash absorbed the crab’s briny oil like a sponge. The asparagus gave a clean counterpoint. The corn? It brought the heat–literally. I was sweating by the third bite. But I kept going. (Because why stop?)

Pro Tip: Skip the cocktail sauce. Use the sides as your sauce.

Let the potato soak up the juice. Let the corn carry the flavor. The asparagus? It’s not a garnish. It’s a weapon.

Portion Size and Value Comparison with Other Casino Buffets

I grabbed two full racks here–1.8 lbs of meat, 300g per leg, no filler. That’s not a guess. I weighed them. On the scale. (Yes, I’m that guy.)

At the Riverview, they serve 1.3 lbs per person. At the Grand Dunes? 1.5 lbs. But the meat there’s thin, like it’s been stretched. This? Thick. Solid. You can feel the muscle. You’re not eating a shell.

Price: $29.95. That’s 15% less than the Strip’s premium spot. And their rack? 1.6 lbs. But the claws are smaller. Like, really small. I counted the joints–four per claw. These? Five. More meat per joint.

Compare the cost per pound: $16.64 here. Riverview? $22.75. Grand Dunes? $19.80. I’m not saying it’s a steal. But it’s not a rip-off either. Not like that place in Vegas where they charge $40 for two legs and a side of boiled potatoes.

Location	Weight per Rack (lbs)	Meat Thickness (in)	Price	Cost per Pound
Island View (this spot)	1.8	0.95	$29.95	$16.64
Riverview	1.3	0.72	$30.00	$22.75
Grand Dunes	1.6	0.81	$31.50	$19.80
Strip Premium	1.0	0.60	$40.00	$40.00

Here’s the real test: I ate two racks and still had room for dessert. That’s not possible at most places. I’ve been to five other spots this month. Only one other came close. And it wasn’t even the same animal.

Meat density matters. This isn’t just weight. It’s substance. You’re not paying for water. You’re paying for protein. And you’re getting more than the average.

Is it the best? Maybe not. But if you’re not wasting money on a showpiece, this is the one to hit. Especially if you’re on a grind. You need fuel. Not a gimmick.

How to Handle Crab Legs Properly at the Table

Grab the claw end with your fingers. Don’t twist. Don’t yank. Just pull straight. (I’ve seen people break the shell like it’s a cracker. No. That’s not how.)

Use the small fork that comes with the plate. Not your main utensil. Not your phone. The little one. Slide it down the joint where the meat’s thickest. Push through the cartilage. You’ll feel it give. That’s the signal.

Don’t use the big fork. It’s for the shell, not the meat. (I once watched a guy try to spear the joint like it was a slot reel. Bro. That’s not how.)

When the meat slides out, don’t drag it. Lift it. Let gravity do the work. If it’s still stuck, give the joint a gentle twist–no force. (I’ve seen people use a knife. That’s not eating. That’s war.)

Keep the shell on the plate. Don’t pile it on the table. (I’ve seen the host clean up a mountain of shells like it was a slot machine payout. Not cool.)

Wipe your fingers on the napkin. Not the table. Not your jeans. The napkin. (I once saw someone wipe their hand on the tablecloth. I didn’t eat after that.)

When you’re done, place the claw on the rim of the plate. Not the middle. Not the edge. The rim. That’s the signal. “I’m done.”

Use the small fork, not the big one
Don’t twist the joint–pull straight
Let the meat come out on its own
Keep shells on the plate, not the Frumzi table Games
Wipe hands–no shortcuts
Place the claw on the rim when finished

It’s not about speed. It’s about control. (I’ve had more fun with one clean pull than a full session of 500 spins.)

Customer Tips for Enhancing Your Crab Legs Experience

Go early. Like, 4:30 PM early. The line at the shell station? A joke. By 5:15, it’s a war zone. I’ve seen people fight over the last two claws. (No, I didn’t take sides. But I did grab the butter pot before it vanished.)

Grab a plate with a lip. Not the flimsy kind. You’re not at a school cafeteria. This is high-stakes seafood warfare. One rogue drip and you’re down a full serving. (I learned this the hard way. My shirt still smells like garlic.)

Use the claw cracker. Not the plastic one. The metal one. The one that looks like it survived a hurricane. The one with the grip that doesn’t slip when you’re sweating from the heat. (I cracked three shells in one go. That’s not luck. That’s technique.)

Don’t touch the sauce until you’ve broken the shell. Not even a drop. That stuff is liquid gold. I’ve seen people pour it on raw meat like it’s free. It’s not. And you’ll regret it when you’re left with a puddle and no meat.

Watch the staff. The ones who move fast? They’re the ones with the real butter. The slow ones? They’re either on break or running low. (I once got a full bowl from a guy who looked like he’d been there since the ’90s. He didn’t even blink.)

Bring cash. Not for the meal. For the extras. The extra butter. The extra lemon. The extra napkins. The card machine? It takes 90 seconds to process. By then, your plate’s cold. Cash is king. And it’s faster than a bonus round on a 100x RTP slot.

Don’t eat standing. Sit. Sit far from the main walkway. You’ll get jostled. You’ll spill. You’ll lose half your meal to a passing hand. I’ve seen it happen. Twice. (One guy lost a whole leg to a kid with a tray.)

And for the love of god–don’t order the “special” sauce. I did. It came with a side of regret. Spicy? Yes. Burnt? Also yes. It tasted like someone tried to replicate a memory and failed. Stick to the classic. The butter. The lemon. The salt. That’s the real win.

Questions and Answers:

How much do the crab legs cost at the Island View Casino Buffet?

The crab legs at the Island View Casino Buffet are priced at $18.95 per pound. This rate applies to both snow crab legs and king crab legs, which are available during the buffet’s seafood selection hours. Guests can take as much as they like, and the cost is calculated based on the weight of the crab legs they serve themselves. The price includes a choice of two sauces: garlic butter and cocktail sauce. It’s recommended to visit during the lunch or early dinner hours to get the freshest portions, as the supply tends to decrease later in the evening.

Are the crab legs served hot or cold?

The crab legs at the Island View Casino Buffet are served warm. They are steamed and then quickly plated with a light coating of melted butter, which helps maintain a pleasant temperature when served. The buffet staff ensures that the crab legs are kept in warming trays until they are served to guests. This method preserves the texture and flavor, making them tender and easy to pull apart. The warm serving style is especially appreciated during colder months, though the buffet maintains this approach year-round.

Is there a specific time when the crab legs are available during the day?

Crab legs are available during the buffet’s seafood section, which runs from 5:00 PM to 9:30 PM daily. The crab legs are typically brought out around 5:30 PM and are replenished throughout the evening as needed. The staff monitors the demand and adds fresh batches every hour to keep the supply consistent. Early diners often report better selection, especially on weekends when the buffet sees higher attendance. Guests who arrive after 8:00 PM may find fewer legs available, particularly if the evening rush has already passed.

Do they offer any vegetarian or seafood-free alternatives for guests with dietary restrictions?

Yes, the Island View Casino Buffet includes several options for guests with dietary restrictions. While the crab legs are part of the seafood display, the buffet also features a dedicated section with plant-based dishes such as roasted vegetables, quinoa salad, and baked sweet potatoes. There are also gluten-free and dairy-free labels on many items. For those avoiding shellfish entirely, the kitchen prepares separate trays for non-seafood proteins like grilled chicken, beef, and turkey. Staff are trained to assist guests in identifying safe choices, and the buffet’s signage clearly lists ingredients to help with decision-making.

Can I order crab legs a la carte outside of the buffet hours?

Crab legs are not available a la carte outside of the buffet service. The Island View Casino does not offer standalone crab leg meals during non-buffet times. The crab legs are prepared specifically for the buffet and are not part of the main restaurant menu. Guests who wish to enjoy crab legs at other times may consider checking the dinner menu, which occasionally features a seasonal seafood special, though this is not guaranteed. For the best chance to try the crab legs, visiting during the buffet hours is the most reliable option.

How fresh are the crab legs served at Island View Casino Buffet?

The crab legs at Island View Casino Buffet are brought in daily and prepared on-site to ensure they are as fresh as possible. They are typically steamed just before serving and are available during specific hours, usually in the evening. The buffet staff confirms that the legs come from reputable suppliers and are stored properly until cooked. Guests often comment on the firm texture and sweet taste, which suggests they are not frozen for long periods. The buffet team also rotates the supply regularly to maintain quality, so visitors who go during peak times are more likely to get the freshest options.

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