Sharon native Ryan Kim offered both frozen and live crawfish when he opened Packard’s Corner seafood eatery Holly Crab in January, but after realizing the former’s flavor and texture were not up to par, the chef/owner shortly began using only live crustaceans imported from Louisiana. The crawfish shine in the spicy seafood boil, which fills a plastic bag with a pound of the critters, covered with a signature Holly Crab sauce of Cajun powder, butter, cayenne pepper, lemon, lime and garlic. And with Kim working to obtain a liquor license, he hopes you’ll soon be able to wash it all down with a beer.
Live crawfish seafood boil, $15 at Holly Crab, 1098 Comm. Ave., Boston (617-487-5957) thehollycrab.com