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Apr 5, 2006 06:06 PM

Boiling Crab - Vietnamese/Cajun Crawfish Boil in Garden Grove - A Review with Photos

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A recent Chowhound find reported by jaydee and followed up by Hershey Bomar was Boiling Crab, a Cajun-styled, Vietnamese-owned, seafood boil restaurant located on the fringes of Garden Grove's Little Saigon.

Although the restaurant is one of many Cajun crawfish joints to recently pop-up in the area, on the Saturday night of my visit, it was filled to capacity and the wait list was two pages long.

Two doors down, a coin-op laundromat did its own steady business. And with Boiling Crab's wait time lasting well over an hour, I estimate that a load of laundry was washed, dried, pressed and folded by the time our table was ready.

Since the restaurant took no reservations and its rectangular room was no larger than a stripmall pho joint, most of the crowd milled around outside, on the sidewalk. Those waiting and standing were predominantly college-aged Asians, who smoked like fiends and swore like sailors.

The kitschy decor of the place, which feels like a hastily put together nautical theme night at the high school dance (a fake anchor here, a fishing net and a life preserver there), seemed contradictory to the crowd.

The reason for the evening was not to bask in the theme park ambience, but to feast on crawfish, shrimp and crab. Small mountains of spent shells, heads, crawlers, and bald corn cobs littered the tables, along with sweaty bottles of Coronas and sytrofoam cups of soda-pop.

Upon being seated, butcher paper was laid out on our tabletop for soaking up stray juice. Asking how we should order, our young waitress explained that the rule of thumb is a pound of crawfish per person at a market price of $7.99/lb. The first pound includes one small corn on the cob and sliced Cajun sausage.

We ordered three pounds of the mudbugs seasoned with "The Whole Sha-Bang", a mixture of hot Cajun rub, roughly diced garlic, lemon juice, and melted butter. We also asked for some extra corn ($0.50 each) and sausage ($2.99).

Peering through the clear plastic bag, the crawdads looked like aliens, the kind which leap out during the climax of a movie to chew on people's faces. But it was us who decimated them. We twisted the heads off the buggers, wrapped our puckered lips around them, and sucked out the fatty/spicy juice from the skull, laughing like maniacal madmen.

To get at the pasty tomalley beneath the thorax, we pried the feelers apart from the body, ripping it off with a sickening crunch. Their pea green innards had a mossy taste, faintly sweet and swampy.

The tail we saved for last. This was the money meat. We pinched the aft section of the dorsal fin to force the succulent morsel out, and detached it daintily with two fingers. The thimble-sized hunk of flesh was tiny like a shrimp, but tasted like its bigger cousin, the lobster.

However, our assertion of dominance on the food chain was short-lived, as the mudbugs exacted its own revenge against us. Its weapon of choice was the pepper red brew it wore like a protective force field, which left our lips throbbing. Thankfully, the "mild" spice level we chose was only pleasantly numbing at this stage of heat, but at higher dosages it would be downright radioactive and lethal.

In the end, we had built our own little hills of litter piled high with the hollowed out shells of crustacean carcasses, soiled WetNaps, and a bill which was comparatively smaller than the carnage we left behind.

Boiling Crab
(714) 265-2722
14241 Euclid St # C116
Garden Grove, CA 92843


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  1. Simply excellent review, the reading of which made my forehead break out in a moisty sweat-sheen :-). Wonder if you're allowed to take the pounds of shells home and convert them into a broth base?

    5 Replies
    1. re: silence9

      Amen to that, pass me another beer please!

      1. re: silence9

        Yeah, I was practically soaked with brow sweat by the time I was done. And because of my seasoning-caked fingers, I left streaks of Cajun spice on my forehead, as I blotted myself vainly with a napkin.

        As far as the shells, I'm sure they'd be happy to let diners take the shells home. They'd make great bisque!


        1. re: elmomonster

          too bad i itched my eyes after the little feast, never had the real thing in Louissaina or texas, but my eyes starting buring, great spicey sauce, this is of course at the competior crawfish house, but they may all be relatifvely the same quality.

        2. re: silence9

          For those of us who are of less-steady constitutions,
          will they make them slightly less spicy than most
          seem to prefer???


          1. re: Just Cid

            I think so. Although we did specify "mild" and it was still sweat inducing. If you opt for the garlic butter seasoning, there will be no spice. I think this may be the way to go for non-chili-heads.


        3. You are GOOD elmomonster!

          1. Sweet Sassy-molassey... That sounds divine... sounds like a shrimp boil is on the LIST!! :)


            1 Reply
            1. re: Dommy!

              "Sweet Sassy-molassey"

              You crack me up Dommy!


            2. Elmomonster you know us Texans loves us some good CRAWDADS, Damn that looks soooooooooooo good! Pass the beer please!

              2 Replies
              1. re: TXBillyD

                This is a recent discovery for me...(thanks to jaydee), so I'm glad to share it...I hear that this type of stuff is typical of Texas. If so, you guys are lucky!


                1. re: elmomonster

                  You are soooooooooooo right my friend, we know how to throw down in TEXAS! Can you say "the hotter the better" Pass me another beer please!

              2. great review. i've been waiting on your take on it.

                1 Reply
                1. re: jaydee

                  Thanks again for telling us about this place.

                  BTW, re-reading your original post, I may have been wrong about the corn and sausage being included in the first order of a pound. I think you were right that it comes free after the second pound.