Tag Archives: Crawfish

Review: Shell Shack For Crabs, Shrimp, Crawfish and More

by Steven Doyle

After a short wait you are approached table-side by a perky member of the waitstaff who scribbles their name on the white butcher paper clad table and asks for your favorite beverage. There is plenty to choose from at Shell Shack, now with locations spread across Dallas and Fort Worth, no doubt with more on the way. We order, we drink. Then the decision time arrives, what to order from this seemingly vast menu.

Without a doubt, crab is to be on the short list of what to order. But it is nearing crawfish season, and even though we are told they are not the largest we will find, those are coming once the weather stabilizes and they are large enough now to enjoy. There are no conspiracies to keep large crawfish from the mitts of Dallasites as your Houston friends might try to tell you. Shell Shack procures the best graded crawfish available. Think mid-March, around St. Pat’s Day for the best crop. Consider that the luck of the Irish. Continue reading

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The Boiling Crab Wait Is Well Worth The Prize

bc3.jpgby Steven Doyle

We are still enjoying the seafood season as the crawfish continue to grow larger, and the crabs are ever so sweet. Boiling Crab in Dallas near Garland seems to always be busy with lines starting at least thirty minutes before opening, and on super nice days as much as an hour with guests toting lawn chairs and sipping mystery drinks as they eagerly await a mess of crawfish, a myriad of crabs, shrimp and even lobster steamed in a bag packed full of seasoning.

Here the phrase is “The Whole Shabang”, which means all the spices in the house mixed with butter. , is a common notion. This is the holy grail of boils in Dallas. Continue reading

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Nate’s Seafood and Steakhouse Celebrating 30+ Years

nates6.jpgby Steven Doyle

Nathan Peck, owner of Nate’s Seafood and Steakhouse in Addison, opened his doors in 1988 after working in Houston haunts such as including Landry’s Seafood, Willie G’s and the Magnolia Bar and Grill. Known by many as Seafood Nate, this chef owner is of proud tradition and considers fare as authentic as we might find it in landlocked Dallas.

With a proud Cajun heritage, Nate offers great food at fair prices, and has even been known to say, “If It Ain’t Good, Don’t Pay… But Don’t Ask For Seconds!’”. Well, that may be just a sign at the restaurant, but it is words the chef lives by. It is likely that very few over the past 30-plus years have taken Nate up on this as Nate’s Seafood and Steakhouse is pretty spectacular in its own right and has become somewhat a legend. Continue reading

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Hot CrawDAD Deal at Flying Fish for Father’s Day

Flying Fish celebrates Father’s Day all weekend long, June 18-20 with 4 pounds of crawdads for $20 (includes potatoes and corn). On Sunday, Dad gets his choice of a free, icy cold draft beer or a slice of homemade key lime pie (dine-in only).

Harvested from Louisiana, the spicy crustaceans are boiled to order in Flying Fish’ signature seafood seasonings and served ready to “pinch, twist and suck” along with corn and potatoes (add smoked andouille sausage for $2).

For more a list of all Flying Fish restaurant locations, hours of operation and menus go to their web.

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Flying Fish Celebrates National Crawfish Day

Flying Fish, the fast-casual seafood eatery with multiple Dallas locations is celebrating National Crawfish Day (Saturday, April 17), with a free t-shirt giveaway with the purchase of 5 lbs of crawfish. Additionally, guest can enjoy 1/2 priced José Cuervo margaritas and Big Beers all day.

Harvested from Louisiana, the spicy crustaceans are boiled to order in Flying Fish’ signature seafood seasonings and served ready to “pinch, twist and suck” along with smoked andouille sausage, corn and potatoes ($8.95 per lb., add $2 for sausage).

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How To Get The Most Out Of Your Crawfish: A Primer

by Jon Alexis

Crawfish boils rock. What’s more fun than bugs, beer and buddies?

We have some useful tips on how to throw your first crawfish boil… without everyone knowing you’re a rookie.  Follow along.  Continue reading

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