re: People Obsessed With Juicy Crab Type Restaurants

My buddy went to Fiery crab and said it wasn't that bad.

I made "juicy" bags one night to try it out. Damn, it was really good. Used oven bags.

Used andouille sausage, new potatoes, corn on the cob halves, head-on shrimp, mussels, crab legs, lemon slices, liquid crab oil, broth (from Shrimp shells I'd saved) and Slap-yo-Mama seasoning, plus a generous amount of Crystal sauce, and a 4 ounces of melted butter mixed with liquid garlic. Shook it up, put in the oven for 10 minutes, pulled out, shook it up and put back in the oven for another ten minutes. Was actually really good. Not over-priced, either by making it myself.

I’m glad those places exist. I don’t want the people eating at those places invading my go to seafood places.

two are in the college drive area alone
it's a fad and most will close eventually

What do they do in states that have banned plastic bags?

so i have a buddy who has a crawfish catering business in houston. Last year he started adopting some of the asains sauces on his or atleast offering them. he was losing too much business. as a coon arse he hates it but has too offer it as its too profitable not to.

im going to need context for that video

How is a “juicy” seafood place different than a regular one?

Used to eat at the Fiery Crab in Gonzales all the time. For less than $15 I can get a pound of green mussels, corn, potatoes, and sausage. On days where I was hungry I'd toss in a few boiled eggs.

It was solid for a cheap lunch but I'd never pay for lobster or king crab.

There’s quite a few here in the Orlando area. They have great reviews on google although I never see anyone there when I drive by em. But most people around here don't know the first thing about fresh seafood. Even our supermarkets (Publix) don’t get fresh seafood, and we are surrounded by the ocean.