After my initial visit to Boiling Crab, I was provided with many suggestions of what to order. So of course we had to make another visit.
Boiling Crab is a popular chain of Vietnamese Cajun style seafood. Seafood is ordered by the pound, steamed and then delivered to the table in plastic bags and buckets.
It seemed like every single person I talked to recommended the cajun fries, so I made sure to order them on this visit. I could definitely understand why these are so popular. The fry base itself has a very thick crunchy batter. It’s actually my favorite style of french fries. These extra crunchy fries are then dusted with chili powder, packing quite a punch depending on the spiciness level you order.
Shrimp With the Whole Sha-Bang
We also ordered a few pounds of the shrimp with the whole sha-bang sauce. The sauce didn’t permeate too much into the skin though because of the shell and these were messy to peel. Still, at least they were much less work than the crawfish we had last time.
Of course we had to order a couple of corn on the cobs. Yes it tastes great with all the seafood, but I really wish they didn’t charge 75 cents for such a small piece when corn is so cheap at the markets and they aren’t doing anything fancy to it other than throwing it to cook in the sauce.
As much fun as it is to try to play around with my favorite pumpkin recipes and create new versions, I still like to make the original classics too. So last weekend, I remade the original pumpkin spice bread rolls I fell in love with.
Lightly spiced, super fluffy, these bread rolls are the perfect accompaniment to a Thanksgiving feast or any dinner really. You can eat them plain, stuff them with proteins or veggies, use them to mop up sauce, the possibilities are endless.
If you enjoy the sushi bar experience, I highly recommend Nana San next time you’re in the Orange County area,.
DH and I are always on the lookout for reasonably priced, fresh, high quality sushi. We recently had dinner at Nana San and had a wonderful experience.
For the most part, a lot of the sushi joints DH and I end up visiting have a pretty humble interior. From the outside, Nana San appeared to be one of those places. But inside, the restaurant is shiny and sleek, which normally would have me worried about the prices, but Nana San manages to be one of the rare places that is super popular, shiny and sleek, and still serves reasonable priced high quality fish.
No reservations are taken. We arrived about 10 minutes after they opened, and the bar was completely full. The waitress told us there wouldn’t be any open seats for a good 40 minutes, when the first dinner group finished and offered to call us for the second seating. So we went off and did some shopping, then got a call about 40 minutes later to return. When we returned, they had our seat ready at the bar, and once again the restaurant was crowded with people waiting for a seat.
Even though the bar area is small, there are three sushi chefs working, which expedites the dinner experience.
Marinated Cucumber Salad
We started off with some complimentary marinated cucumber salad while we perused the daily special board menu.
The fish practically melted in my mouth. It was a great way to start the meal. Nana San makes their nigiri sushi with warm rice, which I always prefer because it adds a nice contrast to the cold raw fish and seems to make the fish flesh softer.
This was ever so slightly seared, letting you experience both the raw and cooked flavors of scallop.