The Boiling Crab

The Whole Shabang Shrimp

Head-on gulf shrimp tossed in the house Whole Shabang sauce — a riotous blend of garlic butter, Cajun spice, and lemon pepper that coats every crevice of the shell and demands to be sucked clean

Crawfish (seasonal)

Louisiana crawfish in-shell, best ordered during peak season (Jan–May) with the Whole Shabang sauce for a flavor payoff that justifies the messy work

Snow Crab Legs

Clusters of pre-cracked snow crab legs that soak up the Cajun butter sauce well and offer the most accessible eating experience for boil newcomers

Dungeness Crab

Whole Dungeness crabs cracked and bagged in your sauce of choice — meatier and sweeter than snow crab, but requires more work and a higher per-pound price

Corn on the Cob

Sweet corn cooked in the boil and saturated in whatever sauce you ordered — a mandatory side that absorbs the Cajun butter magnificently

Boiled Potatoes

Waxy potatoes that soak up the bag sauce and serve as a starchy counterweight to the spice — order extra if you're going heavy on the Cajun level

Garlic Butter Sauce

The milder gateway sauce for spice-averse diners — rich and aromatic but lacks the complexity of the Whole Shabang for those who can handle heat