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If you refuse to wear vinyl to Crawfish King, at least leave your dry-clean-only clothes at home. This Vietnamese Cajun (you read that right) International District restaurant serves up mudbugs, corn, and potatoes boiled with spices and then coated in butter and garlic. Cracking apart the carapaces, sucking the heads: This is not a delicate meal. Sure, the place also sells dry jambalaya, decent but ho-hum gumbo, and great seafood poboys, but the seafood boil is the draw, as evidenced in the tables of eight, the steel trashcans set between diners overflowing with the discarded shells of hundreds of delicious crustaceans. When the Gulf Coast season (April-July) is over, you can buy smaller farmed critters or choose the other shellfish sold by the pound: shrimp, several kinds of crab, steamed clams.
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