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Claws Restaurant in Garden Grove is the best. So far I have tried the fried mussels, calamari strips, and of coarse "Louisiana Crawfish" and they were all delicious. If you like beer, they have ice cold cheap beer by the bottle, and cheaper by the bucket. "Two Thumbs Up" You can get more info on their web site http://www.clawsrestaurant.com/.
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bodie
Oct 18, 2006 01:29 AM
The crawfish that are being served now are almost certainly from China or thereabouts. Louisiana crawfish are not yet in season - the season begins in winter and goes through spring.
And since the OP wants "Louisiana style crawfish" that leaves things wide open for crawfish from just about anywhere. -
Boiled crawfish every weekend at the New Orleans Grille in Long Beach. The crawfish come from a crawfish farm in Texas. The best boiled crawfish are the ones you cook at home, these are very good, nice size with lots of favor.
Some places or getting crawfish from China frozen pre cook,there'er farmed in the rice fields, A Louisana company started shipping them to the states a few years back.
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elmomonster
Oct 10, 2006 09:30 PM
If you are in OC, check out Boiling Crab on Euclid in the City of Garden Grove. Seriously great crawdads -- spicy as the fires of Hades! And that's just when you specify "mild".
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re: elmomonster
I've noticed that the crawfish at Boiling Crab have been getting smaller lately. There are a ton of crawfish houses popping up in Little Saigon so if you're in the area you should try one out. Cajun Corner, Rockin Crawfish, and Artist Seafood are in the surrounding area as well. My family enjoys the crawfish at Cajun Corner very much and it's now their regular spot, just stay away from the crab as it was mostly shell and very little meat compared to the crab offered at the Boiling Crab.
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re: melonbar
I went to Cajun Corner a few weeks ago and noticed the same thing. The crawfish were much smaller and some of them were a bit "mushy". Pretty disappointing. Cajun Corner's crawfish were going for $7.99/lb but we noticed a huge banner outside of Artist Seafood advertising theirs for $1.99/lb. I'm hoping to satisfy my crawfish cravings again soon and am debating between Boiling Crab and Artist.......
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re: MeowMixx
Normal Garciaparra
Oct 12, 2006 07:02 AM
The crawfish are smaller, but it's obviously not the restaurant's fault. Hurricanes Katrina and Rita adversely affected the crawfish's breeding grounds and delayed their season, as a result they are smaller.
I went to New Orleans five months before Katrina and took 10lbs of crawfish on the plane with me to boil at home, soI was well acquainted with their size. The first time I ate crawfish this year I could easily tell they were somewhat smaller.
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re: Normal Garciaparra
DEPENDING UPON WHETHER OR NOT WE HAVE A WINTER, THE CRAWFISH SEASON WILL USUALLY BEGIN HERE IN SOUTH LOUISIANA AROUND JANUARY OR FEBRUARY. WHEN THE WEATHER STARTS TO HEAT UP IN MAY OR SO, THE CRAWFISH START TO GET HARD AND THE SEASON IS USUALLY OVER, THOUGH THERE WILL STILL BE CRAWFISH AVAILABLE.
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re: elmomonster
There's a new Boiling Crab on the corner of Brookhurst and Westminster in Garden Grove. It's in the same complex as Furiwa, actually.
- Chubbypanda
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I'm not sure what the best is, but http://www.thegumbopotla.com/menu.html The Gumbo Pot has it on their menu as a cold appetizer. There are some Cajun/Creole restaurants in downtown Inglewood, but I don't remember the names, and they weren't that memorable.
I would recommend going to the Santa Monica Seafood Company to buy it and then prepare it yourself - that's what I generally do, since I like to make étouffée.
