The Boiling Crab is an American restaurant chain serving food from Cajun cuisine. Founded in 2004 by Sinh Nguyen and Dada Ngo, the chain has grown to include 30 restaurants, primarily in the Southwestern
United States, with some international locations. The founders, a Vietnamese husband-and-wife couple, opened the first restaurant in Garden Grove's Little Saigon, inspired by Nguyen's family background in crabbing and fishing in Seadrift, Texas.
What the Word Meant
The Boiling Crab refers to both the restaurant chain and the style of cooking it popularizes, which involves boiling seafood with a variety of spices and sauces.
Before It Was “The Boiling Crab”
Before the establishment of The Boiling Crab, Cajun-style seafood boils were a traditional part of Southern cuisine, particularly in Louisiana. The restaurant chain brought this culinary tradition to a wider audience, contributing to the popularity of similar Cajun restaurants in Southern California.
Where It Coalesced
The Boiling Crab's first restaurant opened in Garden Grove, California, in 2004. Its success led to the expansion of the chain, with locations now found in several states and countries, including Hawaii, China, and Australia.
Ingredients That Changed Everything
The Boiling Crab offers a menu with ten different seafood options, including blue crab, dungeness crab, lobster, shrimp, and crayfish. Customers can choose from four sauces: Rajun Cajun, Lemon Pepper, Garlic Butter, and the signature "The Whole Sha-Bang!" sauce, which combines the former three. The level of spice can also be customized, allowing for a personalized dining experience.
