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Don’t forget the Hazmat suit—or at least a plastic bib and gloves—when tackling a bag of Cajun-spiced shellfish at Hot Crab, a new Louisiana Cajun seafood restaurant. This is no ordinary shrimp boil: Your customized catch comes bathed in a garlicky chile-infused oil with heat that runs from mild to volcano. Serious eaters can opt for a heap of slippery crawfish, while the less patient (and more flush) should order the king crab. On our visits, the easy-to-slurp clams and meaty head-on shrimp were rich and rewarding—much more so than the gumbo or the oh-so-messy-and-pricey Dungeness crab. Spend instead on a few plump sausages, and get a side of garlic noodles to fill in the cracks. Lunch and dinner daily.
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