There are now more than 20 location of The Boiling Crab sited around California, Las Vegas, Texas, Hawaii, Florida, Massachussetts, Washington D.C., China and Australia. Inspired by his upbringing in Southern Texas along the Gulf of Mexico, Sinh Nguyen and his wife Dada Ngo opened the first The Boiling Crab restaurant in Garden Grove, CA, in 2004 and popularized the Louisiana-inspired Cajun seafood boil culture with its signature original flavor The Whole Shabang. They also have a to-go section for those who don’t want to wait.The second San Diego location of Louisiana-style Cajun seafood restaurant The Boiling Crab will open in the space that last housed a Slater's 50/50 in North County. I would definitely recommend coming during off hours because this place gets crowded and I would not have the patience to wait. Sitting there, breaking open the seafood made me feel like I was on the East Coast again, eating fresh seafood in the summertime.Īfter my visit I was told by several people that I should have gotten the shrimp, fries and clams.
But if it’s just a few of us, I would probably go again as it is a lively atmosphere and you don’t have to do the cooking yourself. It’s also stuff that isn’t too hard to make on your own so if I have a large group, I might try making it myself. I’d visit again but not often because it can get pricey since it’s seafood and seafood isn’t very filling. Overall, I had mixed feelings about this place. Nothing really special and tasted like something I could make at home. The wings were very crispy and dusted with red pepper. So the cajun fries are supposed to be one of their most popular items, but DH wanted the wings.
BOILING CRAB MIRA MESA CRACKER
The crab cracker they gave us was a little hard to use though. I’m so used to snow crab legs sold that are overly salted, so I was happy that these were not. The crab meat was subtly sweet and the lemon pepper sauce was a good seasoning for it. I would pass on the crawfish next time too. It also didn’t really seep into the hard shell of the crawfish.ĭH was frustrated with all the work and next time he wants to order something else instead. I found the sauce to be a little on the watery side. I’ve read on yelp that the San Diego location is not as good.
BOILING CRAB MIRA MESA HOW TO
I haven’t tried the LA locations, so I don’t know how to compare. I’m not that big of a fan of crawfish overall because it’s a lot of work for very little meat. Plastic bibs are provided and I’d recommend you wear them or risk getting splattered with sauce. It’s all about digging in, getting your hands dirty, and breaking open the seafood shells that are smothered in sauce. If you plan on eating here, you should plan on getting messy. Live seafood prices are listed on the front whiteboard. The restaurant also offers some fried items and side dishes as well.
BOILING CRAB MIRA MESA FULL
When the food is done cooking, the waiters bring it over with a bucket, and drops a steaming hot plastic bag full of your seafood entrees onto the table. You choose a sauce, a spice level, and you order seafood by the pound. The main focus of the menu is their steamed seafood offerings. At the table, a fresh sheet of drawing paper is draped over the table for easy clean-up. Walls are full of customer autographs and drawings. The restaurant has a very fun atmosphere. Seriously? Given the fact that it was about 95 degrees outside, we sat in our air conditioned car, waited until they opened the doors, and then went in. We arrived shortly before 12, which is when they open on weekends, and found a line already outside the door. However, I was curious, and it so happened that I needed to be in Mira Mesa to do some errands and decided to check it out for lunch. I had previously visited Crab Hut, a similar style restaurant, and hadn’t liked it enough to revisit.
I actually never had much of an interest in visiting the chain. Boiling Crab, a Vietnamese Cajun style chain of restaurants that has become hugely popular in Southern California, recently opened it’s first location in San Diego.
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