Mini crab cakes, prepared with real crab meat.

Crab Bites

1/2LB. Crawfish, 1/2LB. Whole Shrimp (HEAD ON), 3pc. Blue Crab, 1pc Corn & 2pc Potato

Something Special!

Shrimp ramen with choice of Buttery Garlic, Crafty Cajun (Original), Lemon Pepper, or The Boom (Mix 'em All). Spice levels: No Spice, Mild, Medium, or Fire.

Shrimp Ramen

Buttery Garlic, Crafty Cajun, Lemon Pepper, or The Boom seasoning options; No Spice, Mild, Medium, or Fire spice levels.

Seafood Ramen

Shrimp with broccoli pasta in choice of Alfredo, Spaghetti Sauce, or our original Cajun seasoning.

Shrimp W/ Broccoli Pasta

Tender seafood paired with a choice of Alfredo sauce, spaghetti sauce, or our original Cajun seasoning.

Seafood Pasta

Shrimp pasta options: Alfredo, Spaghetti sauce, or our original Cajun seasoning.

Shrimp Pasta

Refreshing strawberry-infused lemonade, a perfect summer thirst-quencher.

Strawberry Lemonade

Snow crab and crawfish served in your choice of size - 1 lb or 1/2 lb each. Opt for dry, fire, medium, or mild spice levels. Preparation options include buttery garlic, crafty Cajun, lemon pepper, or the boom mix.selection.

E. Snow Crab & Crawfish Combo

Orders with pick two will be split into half. 5 pieces for shrimps or oysters then 2 pieces for fish fillet, tilapia or chicken tender and choose one side.

Pick Any 2

Green mussels available in 1 lb or 1/2 lb options, with choices of buttery garlic, crafty Cajun, lemon pepper, or The Boom sauce. Spice levels from none to fiery.

Green Mussels

Snow crab & shrimp combo, options for 1 lb or 1/2 lb. Choose from buttery garlic to "the boom" flavors, spice levels from none to fire. Special requests and side additions available.

A. Snow Crab & Headless Shrimp Combo

Dungeness Crab (Seasonal)

Blue Crab (Seasonal)

Cheese Cake

Shrimp Salad

Chicken Salad

House Salad

Gumbo

Steamed Rice

Boiled Eggs

Coleslaw

Hush Puppies

Sausages

Gently pick through the 12 oz lump crab meat to remove any cartilage or shells. Place crab in a large mixing bowl and add 2 tablespoons finely chopped parsley, sliced green onions, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon fresh lemon juice, 1 lightly beaten egg, 3 tablespoons panko breadcrumbs, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Using a rubber spatula or fork, gently fold the ingredients together until just combined. Do not overmix to keep lumps of crab intact.

Prepare crab mixture

Using a small cookie scoop (about 1 tablespoon) or your hands, portion the crab mixture into bite-sized patties (yielding approximately 18–24 mini cakes depending on size). Lightly press each portion into a compact patty about 1/2 inch thick. Place formed bites on a parchment-lined tray.

Shape bites

Set up a dredging station: a small bowl with 1 tablespoon all-purpose flour, a shallow dish with the lightly beaten extra egg (reserve from mixture if preferred) or use the beaten egg from the mixture if you used only part earlier, and a plate with additional panko breadcrumbs. Lightly dust each crab bite in flour, dip into the egg, then press into panko so the exterior is evenly coated. Shake off excess.

Coat

Heat a large nonstick or stainless-steel skillet over medium heat and add 3 tablespoons vegetable oil. When oil is shimmering (about 325–350°F if using a thermometer), arrange crab bites in a single layer without overcrowding (work in batches if necessary). Fry for 2–3 minutes per side until golden brown and crisp. Use a thin spatula to flip carefully so bites keep their shape. If internal temperature reaches 145°F, they are done; otherwise cook until set and lightly firm.

Pan-fry

Transfer cooked crab bites to a paper towel-lined sheet to drain briefly. Let rest 1–2 minutes. Serve warm with lemon wedges and the Quick Remoulade or your preferred sauce.

Drain and serve

While crab bites cook, whisk together 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon finely chopped capers (or pickle relish), 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill briefly or serve immediately alongside the crab bites.

lump crab meat

fresh parsley, finely chopped

green onion (scallion), thinly sliced

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay or seafood seasoning

fresh lemon juice

large egg, lightly beaten

panko breadcrumbs (plus extra for coating)

all-purpose flour (for dredging)

vegetable oil (for pan-frying)

salt

black pepper, freshly ground

lemon wedges (for serving)

ketchup

hot sauce (Tabasco or similar)

capers, finely chopped (or pickle relish)

lemon juice

black pepper

Rinse crawfish thoroughly under cool running water until water runs clear; discard any dead or broken ones. Rinse whole shrimp and, if desired, remove vein but keep heads on. Rinse blue crabs and remove any debris; split large crabs in half if needed.

Prepare seafood

In a large stockpot, bring 4 quarts of water to a rolling boil. Add 2 tbsp sea salt, 3 tbsp Cajun/seafood boil seasoning, 2 bay leaves, crushed garlic cloves, 1 tbsp hot sauce (if using) and the halved lemon (squeeze halves into the pot, then add the rinds). Stir and allow the pot to return to a full boil so flavors bloom for 3–5 minutes.

Bring seasoned water to a boil

Add the 2 small potatoes to the boiling seasoned water. Cook for 10 minutes, then add the corn pieces and continue boiling for another 8–10 minutes, until potatoes are almost tender when pierced with a fork and corn is bright and tender.

Cook potatoes and corn first

Add the 3 blue crabs to the pot and boil for 6–8 minutes. The crab shells should turn bright orange/red and meat should be opaque when done.

Add crabs

Add the 1/2 lb whole shrimp and 1/2 lb crawfish to the pot. Boil everything together for 3–5 minutes until shrimp are pink and opaque and crawfish shells turn bright red. Do not overcook — shrimp cook quickly.

Finish with shrimp and crawfish

Turn off the heat and let the seafood sit in the hot seasoned water for 3–4 minutes to absorb flavors (optional for stronger seasoning). Using a large slotted spoon or strainer, transfer seafood, corn, and potatoes to a large tray or bowl to drain. Discard lemon rinds and bay leaves from the pot.

Rest and drain

Arrange the cooked seafood, corn and potatoes on a large platter or a newspaper-lined table for a casual boil experience.

Drizzle the melted butter over the seafood and vegetables (2 tbsp), sprinkle chopped fresh parsley (1 tsp) and 1/4 tsp freshly ground black pepper evenly. Serve extra melted butter, lemon wedges and hot sauce on the side.

Suggested serving: Provide small forks or picks for crab, napkins, and a bowl for shells. Serves immediately while hot.

live or fresh crawfish (cleaned)

whole shrimp (head-on, deveined optional)

blue crab (cleaned, halved if large)

corn on the cob (cut into 2–3 pieces)

small potatoes (red or new)

water

sea salt

Cajun or seafood boil seasoning (e.g., Old Bay or Zatarain's)

bay leaves

garlic cloves (crushed)

lemon (halved)

hot sauce (optional, for the pot)

butter (melted, for serving)

fresh parsley (chopped, for garnish)

freshly ground black pepper

In a medium pot over medium heat, combine 4 cups broth, 1 cup water, dashi powder (if using), 1 tablespoon soy sauce, and 1 tablespoon mirin. Bring to a gentle simmer.

Prepare the broth

Add 1 teaspoon sesame oil. Taste and adjust seasoning with up to 1/4 teaspoon more salt if needed. Keep at a gentle simmer while you prepare the shrimp and noodles.

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions (usually 2–4 minutes for fresh, 3–5 for instant). Drain and set aside briefly. Reserve a 1/2 cup of the noodle cooking water, then return noodles to the pot off heat to keep warm.

Cook the noodles

Pat shrimp dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Season the shrimp

Heat 1 teaspoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter begins to foam, add the shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove shrimp to a plate and keep warm.

Sear the shrimp

Lower heat to medium. Add remaining 1 tablespoon butter to the skillet; when melted, add minced garlic (3 cloves), grated ginger (1 tsp), and the white parts of the green onions. Sauté 30–45 seconds until fragrant but not browned.

Cook aromatics

Select one of the following or blend them for 'The Boom': Buttery Garlic (3 tbsp) — adds rich butter-garlic flavor; Crafty Cajun (1 tbsp) — smoky-spicy Cajun seasoning; Lemon Pepper (1 tsp) — bright citrus-pepper notes. For The Boom, add all three in equal measure (or to taste).

Choose your flavor base

For No Spice: omit red pepper flakes/cayenne and hot sauce. For Mild: add 1/4 tsp red pepper flakes. For Medium: add 1/2 tsp red pepper flakes or 1 tsp hot sauce. For Fire: add 1 tsp red pepper flakes plus 1 tsp hot sauce or cayenne (adjust to tolerance). Stir the chosen flavor(s) into the skillet with the garlic/ginger and cook 15–30 seconds to bloom the spices.

Adjust spice level

Add the sauce/seasoning mix to the simmering broth (about 2–3 tablespoons total depending on choice). Stir to incorporate and simmer 1 minute so broth takes on the flavor.

Divide cooked noodles between two bowls. Ladle the flavored broth over the noodles, using enough to cover.

Assemble ramen

Place seared shrimp on top of each bowl. Spoon any buttery-garlic pan juices (if using Buttery Garlic or The Boom) over the shrimp and noodles. Halve the soft-boiled eggs and add to bowls. Garnish with sliced green onion greens, sesame seeds, cilantro/parsley if using, and a lime wedge.

Add shrimp and toppings

Taste and adjust: squeeze lime for brightness, add extra soy or a pinch of salt if needed, and add more chili if you want more heat.

chicken or vegetable broth

dashi powder (optional, for extra umami)

soy sauce

mirin (or dry sherry)

sesame oil

instant ramen noodles (or fresh ramen)

large shrimp, peeled and deveined

unsalted butter

garlic, minced

green onions/scallions (white and greens separated), thinly sliced

fresh ginger, grated

vegetable oil

Buttery Garlic sauce

Crafty Cajun (Original) seasoning

Lemon Pepper seasoning

The Boom (mix all sauces/seasonings)

red pepper flakes or cayenne (for spice level)

hot sauce (optional, for Fire)

soft-boiled egg (halved)

fresh cilantro or parsley (optional)

sesame seeds

lime wedges

In a large pot, combine chicken broth and water. If using kombu and bonito flakes for extra umami, add kombu now and bring to a gentle simmer over medium heat for 10 minutes; remove kombu and stir in bonito flakes, simmer 2 minutes, then strain and return clear broth to the pot.

Keep broth warm over low heat while you prepare other components.

In a skillet over medium heat, melt the unsalted butter with neutral oil (oil raises the butter's smoke point). Add sliced ginger and minced garlic and sauté for 1–2 minutes until fragrant but not browned.

Stir in soy sauce, mirin, sesame oil, salt, and black pepper. Cook 30–45 seconds to blend flavors, then pour the aromatic mixture into the warm broth and taste; adjust salt or soy to preference.

Select one of the provided seasoning options (Buttery Garlic, Crafty Cajun, Lemon Pepper, or The Boom). Mix about 1–1 1/2 teaspoons of the chosen seasoning blend with the spice level modifier you prefer (No Spice, Mild, Medium, Fire). For Buttery Garlic, combine 1 tsp garlic powder + 1 tsp dried parsley + 1/2 tsp salt; for Crafty Cajun, combine 1 tsp smoked paprika + 1/4 tsp cayenne (adjust per spice level) + 1/4 tsp each dried oregano and thyme + 1/4 tsp garlic powder; for Lemon Pepper, combine 1 tsp lemon zest + 1 tsp cracked black pepper + 1/4 tsp salt; for The Boom, combine 1 tsp chili-garlic powder + 1/2 tsp onion powder + 1/2 tsp sugar + pinch of MSG optional.

Choose and prepare one seasoning

Sprinkle the prepared seasoning evenly over the shrimp, scallops, and calamari (if using) and toss gently to coat. Let sit 5 minutes while you bring other elements together.

Heat a separate nonstick skillet or cast-iron pan over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add seasoned scallops in a single layer. Sear 1.5–2 minutes per side until a golden crust forms. Remove scallops to a plate.

Add another 1 teaspoon oil to the pan. Add shrimp and cook 1–2 minutes per side until opaque and pink. Remove shrimp and set aside with scallops.

If using calamari rings, toss in the pan for 30–45 seconds until just cooked and tender. Transfer to same plate as other seafood. Fold in imitation or lump crab meat at the end just to warm (30 seconds) so it stays flaky.

Bring the broth to a gentle boil. Add ramen noodles and cook according to package directions until al dente (typically 2–4 minutes for fresh, 3–5 minutes for dried). Stir occasionally to prevent sticking.

During the last 1–2 minutes of noodle cooking, add bok choy, shiitake mushrooms, and corn to the pot to blanch until tender-crisp. Add bean sprouts in the final 30 seconds to retain crunch. Taste broth and adjust seasoning if needed.

Divide cooked noodles and vegetables among 2 large bowls (serves 2). Ladle hot broth over noodles, distributing solids evenly.

Arrange seared scallops, shrimp, calamari, and warmed crab meat on top of each bowl.

If you selected Buttery Garlic, add an extra 1/2 tablespoon butter to each bowl and let it melt into the broth. For Lemon Pepper, squeeze one quarter of a lemon wedge over the seafood. For Crafty Cajun or The Boom, sprinkle a light extra pinch of the chosen blend to taste.

Top each bowl with halved soft-boiled eggs (if using), sliced green onions, a sprinkle of toasted sesame seeds, chopped cilantro or parsley, and a small drizzle of scallion oil if desired.

Serve immediately with remaining lemon wedges on the side and offer additional spice level modifiers at the table.

low-sodium chicken broth

dried kombu (optional)

bonito flakes (optional)

neutral oil (vegetable or canola)

garlic cloves, minced

ginger, peeled and sliced

mirin or dry sherry

shrimp, peeled and deveined

scallops, dry-packed

imitation crab or lump crab meat

calamari rings (optional)

fresh or dried ramen noodles

baby bok choy, halved lengthwise

shiitake mushrooms, sliced

green onions, thinly sliced

corn kernels (fresh or frozen)

bean sprouts

lemon wedges

soft-boiled eggs (optional), halved

fresh cilantro or parsley, chopped

toasted sesame seeds

scallion oil (optional)

Buttery Garlic seasoning (butter + extra garlic + parsley)

Crafty Cajun seasoning (paprika, cayenne, oregano, thyme, garlic powder)

Lemon Pepper seasoning (lemon zest + cracked pepper + salt)

The Boom seasoning (umami blend: chili, garlic, onion, sugar, MSG optional)

No Spice

Mild (use mild paprika or 1/8 tsp cayenne)

Medium (1/4 tsp cayenne or 1/2 tsp chili flakes)

Fire (1/2 tsp cayenne or 1 tsp chili flakes)

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz pasta and cook according to package al dente time (usually 8–12 minutes). Reserve 1 cup of starchy pasta cooking water, then drain pasta and set aside.

Cook pasta

During the last 2–3 minutes of the pasta cook time, add the 3 cups broccoli florets to the pot with the pasta so they become bright green and tender-crisp. Drain broccoli with the pasta and set both aside together. If you prefer firmer broccoli, remove earlier; for softer, let cook a minute longer.

Blanch broccoli

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. If you chose the Cajun option, toss shrimp with 1 tablespoon Cajun seasoning instead of the salt/pepper or in addition to a light salt.

Heat a large (12-inch) skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter has melted and oil is shimmering, add shrimp in a single layer (work in batches if necessary). Cook shrimp 1.5–2 minutes per side until pink and opaque and a light golden crust forms. Remove shrimp to a plate and tent with foil to keep warm.

In the same skillet over medium heat, add a little of the reserved pasta water (2–3 tablespoons) to deglaze and scrape up browned bits. Pour in 2 cups Alfredo sauce and 2–4 tablespoons reserved pasta water as needed to thin to desired consistency. Add 3 minced garlic cloves and cook gently 1–2 minutes to warm and marry flavors. Return shrimp, pasta, and broccoli to the skillet, toss to coat and heat through 1–2 minutes. Finish with lemon zest, 1 tablespoon lemon juice, chopped parsley, and additional salt/pepper to taste.

Alfredo sauce option

In the skillet over medium heat, add 1 tablespoon olive oil and 3 minced garlic cloves; cook 30 seconds until fragrant. Pour in 2 cups spaghetti/tomato sauce and 1/4 cup reserved pasta water, stir and simmer 2–3 minutes. Return shrimp, pasta, and broccoli to the skillet, toss to combine and heat through 1–2 minutes. Finish with 1 tablespoon lemon juice, chopped parsley, and adjust seasoning with salt and pepper to taste. Add red pepper flakes if desired.

Spaghetti tomato sauce option

After cooking shrimp (which were seasoned with Cajun), wipe pan if very charred and return to medium heat. Add 1 tablespoon butter and 3 minced garlic cloves and cook briefly. Add 1/2 cup reserved pasta water and 1 cup heavy cream (or 2 cups Alfredo if you want richer sauce) and 1 teaspoon Cajun seasoning; simmer to thicken about 2–3 minutes. Return pasta, broccoli, and shrimp and toss to coat, adding up to 1/4 cup more pasta water to loosen. Finish with 1 tablespoon lemon juice and parsley; adjust Cajun seasoning and salt to taste.

Original Cajun option

Taste once more for seasoning and texture. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches desired silkiness. Plate portions and garnish with additional parsley, a light sprinkle of black pepper, and an optional squeeze of lemon.

Serve immediately while hot. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.