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Sep 20, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘seafood boil’

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 Dungeness 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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Baked: Shrimp ‘Boil’

Baked: Shrimp ‘Boil’

Monday, July 10th, 2017

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My husband loves a good seafood boil, but since we don’t live near a coast, we don’t get to have them too often. This summer, I’m making my own version, but without melting over a propane-fired outdoor steamer. The taste of this baked “boil” sends me to a Baltimore harbor, getting my hands dirty as I dive into seafood. It’s simple to put together and goes well with a tasty beer on a hot day.

 

Baked Shrimp ‘Boil’
Adapted from a Land O Lakes recipe
2 to 4 servings

½ lb. Baby Dutch or new potatoes, quartered
2 ears corn, cut into thirds
¼ cup (½ stick) butter, melted
1 to 2 Tbsp. Old Bay seasoning
2 tsp. chile-lime seasoning
2 tsp. garlic powder
½ lb. medium tail-on shrimp, deveined
6 oz. andouille sausage, sliced
Lemon wedges for serving

• Preheat the oven to 400 degrees. Line a very large baking sheet with parchment paper.
• Bring a large pot of water to boil over high heat. Add the potatoes and parboil 5 minutes, then add the corn. Boil together 5 minutes until the potatoes can be pierced with a fork but still firm. Drain well and set aside to cool.
• In a large mixing bowl, whisk together the butter, Old Bay, chile-lime seasoning and garlic powder. Add the shrimp and sausage and toss, then add the parboiled potatoes and corn into the mixture and toss until evenly coated.
• Pour the contents of the bowl onto the baking sheet, and drizzle with any remaining butter. Bake 12 to 15 minutes until the shrimp is opaque.
• Serve immediately with lemon wedges.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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