Crawfish season returns to North Texas as Aw Shucks hosts its 13th Annual Crawfish Boil on Saturday, April 25, bringing hundreds of crawfish lovers to Lewisville for a day of Cajun flavor, live music and family-friendly fun. The popular parking lot party takes place from 11 a.m. to 5 p.m. at Aw Shucks, 1630 S. Stemmons Freeway in Lewisville, where guests can roll up their sleeves and enjoy one of the area’s most anticipated spring seafood celebrations.
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Spring in the Texas Hill Country wouldn’t feel complete without a visit to Gruene, where historic dance halls, riverside patios, and boutique shops set the perfect backdrop for the annual Gruene Crawfish Festival. Each March and early April, locals and visitors flock to this historic district to dig into piles of spicy, perfectly boiled crawfish, sip cold drinks, and soak in the warm Texas sun.
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For more than four decades, Aw Shucks Oyster Bar has been a seafood staple in Dallas, dishing out coastal charm, Southern hospitality, and fresh-off-the-boat flavor right on Lower Greenville Avenue. Since first opening its doors in 1983, Aw Shucks has earned a reputation as the go-to spot for raw oysters, spicy crawfish, and ice-cold beer in a come-as-you-are, beach-style setting.
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If you’re in the mood for an unforgettable seafood experience in Dallas, Boiling Crab is the spot to be. From the second you walk in, the atmosphere makes it clear this isn’t your typical seafood restaurant. The space has a cool vibe, with playful decorations and a lively energy that makes it the perfect place to be with friends or family. The staff is super friendly and always makes sure you’re taken care of, contributing to the laid-back, welcoming environment.
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As crawfish season heats up across North Texas, Tasty Tails is once again reminding Dallas diners why its New Orleans–style boils have earned a loyal following. Now approaching its sixth year in Addison, the family-owned restaurant has remained a constant along Belt Line Road by staying true to what it does best: authentic Cajun cooking rooted in tradition. The menu reflects the dishes the owners grew up with—shrimp po’boys, boiled crawfish, Cajun chicken wings, and the ever-popular Mom’s gumbo.
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Crawfish season always arrives in North Texas a little unevenly. It doesn’t begin all at once, and it rarely follows a clean calendar date. What we see here depends almost entirely on how the season unfolds in Louisiana, where most of our crawfish are harvested. For 2026, the outlook suggests a familiar pattern rather than any major surprises.
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On Lower Greenville in Dallas, Charlie’s Creole Kitchen brings the bold, comforting flavors of Louisiana straight to Texas. This is a place where food is front and center — hearty, well-seasoned, and unapologetically satisfying. From the moment you walk in, the vibe is casual and inviting, a neighborhood spot where regulars mix with newcomers, and the hum of conversation fills the room. The space is simple and approachable: booths, tables, and a modest bar, with lighting and decor that put the focus squarely on the food. A few TVs hang around for sports, but the real draw is what’s on the plate.
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The Crab Station in Deep Ellum makes one thing clear from the moment you step inside: this is seafood with attitude. Piles of fresh, perfectly cooked crustaceans served in a way that makes you want to dig in immediately. The star of the show is the crab boils. Heaps of king crab legs, snow crab, and colossal claws arrive at the table, glistening under a coat of rich garlic butter, dusted with Cajun spices that hit just hard enough to make your fingers tingle. The meat itself is sweet, tender, and juicy—the kind that practically slides out of the shell, begging to be dipped again and again into that buttery, garlicky sauce. Eating here isn’t about neat bites; it’s about grabbing a claw, cracking it open, and letting the flavors explode in your mouth.
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