742 W Valley Blvd
Alhambra, CA
While it’s anything but fancy, a crawfish boil is one of the cornerstones of Louisiana culture. The preparation itself is amazingly simple: crawfish cooked with a few vegetables. Crawfish only provide a small-sized morsel of tail meat, so the key to a well-fed crawfish crowd is high volume. Five pounds of
boiled crawfish and shrimp constitutes an average serving for even a ravenous eater.This was my experience here at the Boiling Crab in Alhambra as our party arrived at 11:30 am to beat the rush and secure a table. The atmosphere is simple with wooden chairs and tables and shrimp nets decorating the bar. We ordered a few pounds of crawfish and shrimp and you need to pick your sauce between the Garlic Butter, Rajun Cajun, Lemon Pepper or all of the above called “The Whole Sha-bang” which is what we ordered mild. With our order came a few pieces of sausage and two corn on the cobs mixed in. Our order was brought out in steamed baggies and placed on the butcher paper. There are no utensils and everyone eats with their hands as they spill the whole mess onto the butcher paper-covered table. When the food hits the table you just start eating, picking up a steaming crawfish ripping it into two pieces. Strip the shell from the tail end, bite off the exposed meat and inhale deeply through the head cavity. Then throw your shells in the bucket. Repeat those steps as needed and don’t worry because a roll of paper towels and bibs are provided at each table. 
The bibs are a definite necessity and we brought along our own handwipes. The sauce is what makes this boil as it’s so mouth-watering and totally addicting. I've been to a lot of "Crawfish" restaurants in Texas and Louisiana and this is definitely comparable. The lines during weekends support this claim. A warning: get there early or be prepared to wait in line for hours.The Boiling Crab
742 W Valley Blvd
Alhambra, CA
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