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Know this: wait times are routinely long and frustrating. But the payoff is worth every minute lost to time. The hours spent thumb-twiddling outside will eventually get you a wax-paper-draped table inside and a bib tied around your neck. You'll then feast (with your hands!) like never before on frigid oysters, crab of different persuasions, crawfish when they're in season and good ol' shrimp. Ask for everything "Whole-Shabang," in which the food is coated with an ingenious concoction made from butter, lemon juice, Zatarain's and lots of garlic--basically every flavor they have mixed into a bag. Opting for mild is sufficient. Anything hotter requires eye protection, lest that stuff accidentally splashes into your sockets and causes blindness. The shrimp soaks up the sauce like a sponge and gives you the most bang for your buck. Strip each critter of its head, suck the fatty goop from its skull, being careful not to let its sharp appendages poke you a new orifice. Dig into the underbelly, and disrobe it of its shell and tail. Eat the spindly legs and take the sweet meat for once last dip in that sauce before eating. This is what you've been waiting for.
Of all the food trends to hit OC in the past decade, the Vietnamese Cajun-crawfish restaurant has to be most underappreciated. We don't know about you, but we've become inured to all those frozen-yogurt shops. But the crawfish craze? We're still living it. And it's because of one place: the Boiling Crab. People endure waiting in line for hours, for the opportunity to suck on mudbug heads, feast on tails, chomp on andouille sausage and nibble on corn. All are boiled in plastic... More »
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