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Jul 23, 2017
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Posts Tagged ‘Mad Crab’

First Look: Mad Crab in University City

Friday, July 21st, 2017

MadCrab_05

 

Grab your bibs and crackers – Mad Crab is now open in University City. The seafood boil spot opened doors July 17 at 8080 Olive Blvd., in the former home of Kim Son Seafood.

As The Scoop reported earlier this month, Mad Crab is a partnership between first-time restaurant owners and brothers Victor and Nam Ho. They were inspired by similar concepts in Dallas, Texas, where Victor Ho lived for several years.

The 5,000-square-foot space seats an impressive 205 people and sports a nautical theme, bedecked with rope, paddles and a prominent lighthouse atop the host stand.

The build-your-own boil menu starts with a choice of market-priced seafood (currently arriving daily at the restaurant) like lobster, snow or king crab legs, whole blue or Dungeess crabs, crawfish, clams or mussels. Sausage is also available, and customers can mix and match by the pound.

Next, they choose from three sauces or combine them all for The Whole Sha-Bang, and choose their spice level. The boils arrive in a plastic bag served atop paper-lined tables for easy clean up.

Those in the mood for a neater, less visceral meal can order from a menu of plates including gumbo, fried rice or noodles with crawfish or shrimp. Mad Crab also offers fresh raw oysters, hot wings and fried shrimp baskets as appetizers. Once a liquor license is approved, customers can sip canned or bottled brews with their boils.

Mad Crab is open daily from 11 a.m. to 10 p.m. Here’s a first look at what to expect from St. Louis’ newest seafood spot:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine.

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The Scoop: Seafood boil spot Mad Crab to open mid-July

Tuesday, June 27th, 2017

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Things are heating up at the Mad Crab, a new seafood boil concept set to open July 17 at 8080 Olive Blvd., in University City.

As reported by the Riverfront Times, Victor Ho, whose family also owns Max Beauty Source, will open Mad Crab first restaurant venture with brother Nam Ho as manager.

Similar seafood boil concepts in Dallas inspired Ho to bring the concept to his hometown. Friend Bon Quach will help give the 5,000-square-foot space an oceanside vibe to go with the relaxed atmosphere.

Ho said customers will peel and eat shellfish atop paper-lined tables. Look for boils with options like lobster, oysters, mussels, shrimp and crawfish – not to mention plenty of crab. Those who prefer utensils can order from a short list of dishes like crawfish pasta and fried catfish.

“I hope that [people] come and try it because it’s going to be one-of-a-kind,” Ho said.

Caitlin Lally is an editorial intern at Sauce Magazine. 

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