It was kind of hard to figure out at first, but we've settled in on the shrimp which are pretty tasty, def get an extra side order of corn and throw that in the bag with the sauce (get the HOT stuff, very salty but d-lish!). Seem like nice folks too!
was aware of and tried, Brother's Crawfish, opened in Dorchester over ten years ago. It's basically a fusion cuisine originated by Vietnamese immigrants who settled in New Orleans after the war.
I reviewed the first fancy, upmarket version of the format around here for The Improper, the South End's Bootleg Special, shortly after it opened in early 2018. I prefer the more modest, casual places. Frozen seafood can be an issue at that price point, sometimes mushy, but it's good, messy, tasty fun in the mode of a Chesapeake crab boil.
Whatever they call the hot Cajun sauce is always the move I recommend. Shrimp is usually a good bet, or crawfish if they offer it (always previously frozen around here) and they use decent-size ones: the little ones are a lot of work for not much meat.
Comments
Not just crabs
Heck, they'll serve anyone!
Adam, come on now...
Not "Hyde Park Gets Crabs"?
Has anyone tried any of these places?
How's the seafood? Fresh or frozen? Is the seasoning any good or is it weird?
Shakin seafood pretty good
It was kind of hard to figure out at first, but we've settled in on the shrimp which are pretty tasty, def get an extra side order of corn and throw that in the bag with the sauce (get the HOT stuff, very salty but d-lish!). Seem like nice folks too!
They've been around in Boston for a while. The first one I
was aware of and tried, Brother's Crawfish, opened in Dorchester over ten years ago. It's basically a fusion cuisine originated by Vietnamese immigrants who settled in New Orleans after the war.
I reviewed the first fancy, upmarket version of the format around here for The Improper, the South End's Bootleg Special, shortly after it opened in early 2018. I prefer the more modest, casual places. Frozen seafood can be an issue at that price point, sometimes mushy, but it's good, messy, tasty fun in the mode of a Chesapeake crab boil.
Whatever they call the hot Cajun sauce is always the move I recommend. Shrimp is usually a good bet, or crawfish if they offer it (always previously frozen around here) and they use decent-size ones: the little ones are a lot of work for not much meat.
Sigh, good old Baltimore
City of crabs and Old Bay, crabs and A200.
And unlike Massachusetts,
And unlike Massachusetts, Maryland is for Lovers.