We live just a few blocks away from Cajun Claws, and we had heard many great reviews. However, each time we passed, the parking lots was packed, and overflowing. That's a good sign. We decided to give it a try a few days ago, and it worked. Entering, there is a bar/waiting area that was really warm. The evening sun was shooting through all of the windows heating it up. The wait was just s few minutes, so we had a few beers. The beer was very cold, and came with a frozen mug. OK. That's a plus. We were seated in the dining room, which was a bit gloomy. But, you must learn not to expect much by way of decor in places that specialize in crawfish. Seated directly under a three-bladed ceiling fan did not help cool things down, and the piece of sagging ceiling was not encouraging. As usual, menus are not brought to the table, because it is expected that you have come for crawfish, but we asked for some anyway. The serve crawfish at 3 /12 pounds, 5 pounds, and higher. The traditional fixings of mayo, ketchup (This was not Heinz), and horseradish to make your on crawfish dipping sauce to your taste. Saltine crackers are always on nearly all seafood restaurants in South Louisiana, and while waiting, we made our own sauce dipping our crackers while we wait. The crackers were stale. No question. Quality come into question again. But, then came the crawfish, and they were HUGE! Some were the largestI have ever seen, and their claws, the hinged portion, were nearly 4 inches long!!! They were like small lobsters. They were well worth the wait as well as the few disappointments along the way. They close at the end of crawfish season, around the end of May, so get there soon. Otherwise, you will have to wait until November, when the season begins again.
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