The Ultimate Crab House Dining Guide: Ordering, Custom Sauces, and Best Value
Q1: What is the most cost-effective way to order for a group of four?
Skip pre-fixed combos that feature low-meat fillers. Build a custom bag featuring two pounds of snow crab legs, two pounds of head-on or tail-on shrimp, one pound of smoked andouille sausage, plus extra corn and red potatoes. This delivers substantial protein for every person while saving roughly 15% to 25% compared to oversized combination platters.
Q2: Why do some boil bags taste excessively salty or greasy?
This happens when line cooks fail to emulsify their sauce or use low-grade salted margarine rather than a balanced garlic-butter base. If seasoning powder settles heavily without blending into the fat, it concentrates at the bottom of the bag, coating lower pieces in salt. You can ask for your sauce "medium butter, light salt" to help the kitchen calibrate the mix.
Q3: Is it better to order head-on or headless shrimp in a seafood boil?
Head-on shrimp provide far superior flavor. The fats inside the head dissolve into the surrounding garlic sauce as the bag steams, producing a richer stock. If peeling heads at the table bothers your party, headless shrimp offer a cleaner, quicker eating experience at a slightly higher cost per pound.
