Dixie Crossroads

9.7 Overall Score
Food: 10/10
Price: 9/10
Service: 10/10

Phenominal rock shrimp | Fresh, locally-caught fish | Informative and helpful service | Clean, unique atmosphere

On the pricy side for some dishes

dixie crossroads logo

Me, Casey Covel, consuming fish that isn’t raw? What madness is this!?

The kind of madness that crunches like a juicy snow crab leg and dips the flayed, fleshy end into creamy liquid butter before savoring it.

Move over, Red Lobster. Outta the way, Long John Silvers. Dixie Crossroads takes seafood (and steak, rib, salad, and corn fritters—Oh, man, the corn fritters!!!) to the next level.

Every meal at Dixie is a pampering experience. The staff not only bend over backwards to assist—offering the most personal of recommendations and service—but the restaurant itself practices what it preaches: genuine seafood.

Dixie Crossroads is built on a pier overtop a generous pond of fish and turtles. You can feed the hungry little critters for free while you wait on your meal. Despite the close encounters, however, the restaurant itself isn’t “fishy” in the “what’s-that-funny-smell/stain” sense of the word. On the contrary, the bathrooms are among the cleanest—and fanciest—I’ve ever encountered in a restaurant; so striking, in fact, that I thought I’d wandered through the wardrobe and into Narnia.

Maybe you call them “hush puppies.” At Dixie Crossroads, they’re known as “corn fritters,” and they’re the harbingers of good things to come. Steaming with warmth and sprinkled with powdered sugar, the little balls of sweetness practically melt in your mouth… and talk about addictive. No amount of self-control can keep me from popping a whole tray in my mouth before my meal arrives. It does put a damper on your appetite, though (these little guys fill your stomach fast!), so I recommend doing your level best to restrain yourself before your entrée arrives.

dixie crossroads crab legs and rock shrimp review

While Dixie offers a variety of meats—steak, chicken, ribs—their biggest draw is their rock shrimp, a type of shrimp once considered too difficult to cook for consumption. Ordering a small plate of rock shrimp is an absolute must, and it doubles as an ideal appetizer. They come flayed open, butterfly-style, and peel easily from their firm shells. Dip them in tartar sauce, cocktail sauce, or butter—my ideal way to dine—for the ultimate in juicy succulence.

Don’t like shrimp? Get Dixie’s snow crab legs instead! You can crack ‘em yourself, and you’ll not find a meatier, tangier selection of crab this side of Titusville. Butter-dipping your legs is optional, but something about the liquid sweetness of the butter offers the perfect blend of flavor to your taste buds and helps the whole thing go down more smoothly.

And that’s just the beginning of what Dixie has to offer. You can make a perfectly fulfilling meal out of just about any type of fish, shrimp, or crab, but if you want diversity, there’s only one way to go: the entrees.

Most fish platters offer the option of broiled, fried, steamed, or grilled. When I’m trying something new, I always ask my server for recommendations, as some types of fish handle better or “fall apart” through certain preparations. My typical go-to is shrimp alfredo—one of the pricier items on the menu, due to it being a specialty dish. Honestly, this has more to do with my being an enormous alfredo addict than anything else, but Dixie’s alfredo holds its own—topped with quality cooked shrimp and complemented by a considerable slice of garlic bread (perfect for wiping your plate clean of that last bit of cheese sauce).

shrimp alfredo and wild caught salmon dixie crossroads

Flays of fish are another excellent choice, however, and Dixie offers quite a few options: mahi mahi, salmon, cod, tilapia, and mullet, to name some. These come in diet-considerate portions, along with a couple sides of choice (cole slaw, soup of the day, sweet potato, French fries, cheese grits, baked potato, vegetables, clam chowder, or house/Caesar salad). Regardless of what fish you choose, or how you choose to prepare it, Dixie’s fish is especially tender, whether as a lump portion or in a taco, bacon wrap, or alfredo dish.

Wild-caught seafood isn’t easy to come by, even in Floridian restaurants, but Dixie gets theirs straight from Port Canaveral. It doesn’t get much more home-cooked than that. That’s also why some of their dishes and fishes can be on the pricier end. One might call it a restaurant that all can eat at some of the time, but only some can eat at all of the time.

By the end of your meal, you’re likely to feel a bit fishy, but that comes with the territory. Dixie’s can be a thoroughly cleansing experience, so long as you don’t scarf down too many corn fritters or gorge yourself on the more oily dishes. Take some time to feed the fish and turtles, digest, and take an obligatory selfie with the giant shrimp mascot on the bench out front. Then, post all those mouth-watering photos you took of your food on Facebook to give your friends some serious FOMO.

Check out the Dixie Crossroads website

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Author: Casey Covel View all posts by
Casey Lynn Covel (known online as “Cutsceneaddict”) is an award-winning, published writer, avid reader, and aspiring author. She runs a nerdy writing blog called Meek-Geek and founded PROJECT: Magic Kingdom Hearts in 2012. When she’s not writing for Geeks Under Grace, Florida Geek Scene, Beneath the Tangles, or FROM JAPAN, she enjoys cosplaying, and has won several awards for her work. Follow her on Instagram for her latest cosplay endeavors. #meekischic

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