In 2004 a restaurant popped up near my home called The Boiling Crab. It was love at first bite. Their delicious sauce known as “The Whole Sha-Bang!” complete with your choice of spice level (I always went for the crazy XXX spicy) is so addictive and flavorful. They nailed the recipe to pair perfectly with fresh crustaceans.
The Boiling Crab changed the game by developing an amazing sauce complete with butter, Cajun spices, lemon pepper, tons of garlic— a potent compound that penetrated the food; differing greatly than simply boiling the food in a water bath with spice mix tossed in. The Boiling Crab took the traditional shrimp boil to the next level. I’m not alone. The Boiling Crab spawned a million copycats across the U.S. Every city I’ve been to now has a generic “Cajun Crawfish / Crab Shack” that uses a similar sauce and this was unheard of before The Boiling Crab made is so popular. So here I pay homage to one of my absolute favorite delights by recreating this banging dish at home. Enjoy it with crawfish, shrimp, clams, crabs… it’s pretty much great slathered on any seafood.