We’re proud of our one-of-a-kind concept. But that doesn’t mean we’re done improving.
Angry Crab Shack is always finding ways to change up our menu and innovate in the kitchen, while still serving the saucy, juicy seafood our guests crave.
Curious about what goes on in the Angry Crab kitchen? Here’s a behind-the-scenes peek into our menu innovation and our signature style: the seafood boil.
Menu Innovation at Angry Crab
We love seafood for its diversity and sense of fun. There are always new products gaining popularity, coming into season or simply catching our eye. When we see something great, we add it to our menu – even just for a limited time.
On a given day, you might walk in and see a special of mahi, scallops, halibut or other fresh seafood. This constant rotation keeps seafood lovers happy – and drives sales for our franchise partners.
If a new product does particularly well, we fold it into the menu. We’re always testing to see what works best to support revenue growth across our locations. Lately, we’ve been experimenting with more non-seafood entrees, combination platters and additional gluten-free choices. We’ll see what makes the cut!
Our unique boil sauces are another way we innovate in the kitchen. These bold, memorable sauces are made in-house and draw inspiration from a variety of flavor profiles – like our mouth-watering coconut curry sauce, Pacific Rim.
What’s a Seafood Boil?
“Seafood boil” refers to the method of boiling large servings of shellfish alongside vegetables and spices.
Seafood boils are a popular social activity in towns across America – and around the world. Different regions take inspiration from different culinary traditions – like Scandinavian fish boils around the Great Lakes, Cajun crab boils around the Gulf of Mexico and shrimp boils in South Carolina that feature sausage and corn.
Something all these traditions have in common is a fun atmosphere and a focus on group bonding. Angry Crab Shack incorporates that dynamic into all our restaurants. Our casual (and lively) dining space and long tables make for perfect group outings. And our sauce-drenched seafood served in the boil bag leaves guests happy – and messy.
As chefs and home cooks from different backgrounds continue to share recipes, seafood boils will get even more interesting. For example, Vietnamese immigrants who moved to Louisiana after the Vietnam War added garlic and butter to their boils. This practice had a profound effect on seafood boils in the region. While many still use the traditional Cajun preparation method, Cajun-Asian seafood boils have gained fans nationwide. (Piqued your interest? Try our Trifecta Sauce, a mix of Cajun spices, lemon pepper and garlic butter.)
There’s always room to make a great thing greater. To learn more about franchise opportunities with Angry Crab Shack, contact us directly at (248) 647-1989 or email Jim@angrycrabshack.com.