Rockin’ Crawfish boasts a peculiar hybrid cuisine called “Asian Cajun,” bred in the Vietnamese ex-pat community on the Gulf Coast, transformed in Orange County, and reborn in the East Bay in 2010. The focus is boiled seafood by-the-pound, served in plastic bags at five levels of spiciness. Appetizers are cheap fried boardwalk fare, but the shellfish is solid, and a gas to eat. Block out a few hours to get messy smashing crabs and ripping the heads off crawfish, washed down with cheap beer. And don’t forget to tag the walls with a Sharpie.

— Jesse Hirsch

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