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  • So, the first thing to understand about Mad Boiling Crab is that it's not cajun food in the style of Louisiana. Mad Boiling Crab's concept is similar to a chain of restaurants that are highly popular in Southern California called The Boiling Crab, opened by Vietnamese immigrants with their own interpretation of cajun food. This is not the same restaurant, but it is the same concept. The New York Times has a nice article about this, published in 2010. You order items by the pound, you choose the seasoning, and it gets served to you in plastic bags. Tables are lined with butcher paper, and bibs provided for your seafood feast. The prices are reasonable and comparable to other restaurants with similar concepts. For their Grand Opening special, add-ons to your pound of seafood are free (i.e. corn on the cob, potatoes, sausage, etc) We ordered a pound of shrimp and a pound of crawfish. The crawfish was not good, and I don't recommend it. The shrimp I enjoyed. We chose the seasoning to be everything, and I wasn't a fan. The garlic seasoning was too heavy on the garlic for my taste. I might come back for the shrimp, but the crawfish made me iffy to try other items on the menu.
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