The Cajun Crawfish, Seattle

###Six Things to Know About The Cajun Crawfish Each time the owners of The Cajun Crawfish visited family in the South, they always left craving boiled crawfish. But back home in Seattle, they couldn’t find a place to get their crawfish fix; thus, they opened a restaurant. Here are some things to keep in mind whether you’re in mood for the restaurant’s namesake dish, or any of its other fresh seafood: * **Crawfish is king.** Louisiana crawfish arrive throughout the week, giving the chefs fresh hauls to work with. You can also try Pacific crawfish, known for their distinct blue color before cooking. * **The seafood comes from every coast.** The restaurant ships in shrimp from the Gulf of Mexico, blue crab from the Atlantic Ocean, and snow crab from the cold waters off Alaska. * **Get the special.** Lots of seafood, such as dungeness crab, has a limited harvesting window. The Cajun Crawfish’s specials help highlight what’s in season. * **Go for the Whole Boom Bang.** A favorite of many regulars, the Whole Boom Bang house sauce is actually a blend of three sauces: original cajun, garlic butter, and lemon pepper. * **Be ready to get a little messy.** Tearing off crawfish tails, cracking open crab legs, slurping down raw oysters—most things on the menu require your hands. Dig in. * **The vibe is laid-back.** Because most people eat it with their hands, this seafood fosters a relaxed, informal vibe at the table. The dining room reinforces the mood with open cafeteria-style seating, so don’t be shy about asking a neighboring table for a recommendation.