Crab Heads Cajun Boil owner unveils his recipes to the community

The Fisherman’s Catch special ($49.99) •includes two pounds of crawfish, one pound of Alaskan Snow crab, one pound of shrimp, two sweet corns and two red potatoes. The platter above was flavored with Crab Heads Cajun Boil’s citrus explosion seasoning. Serves 2-3 people. (Claire Shoop/Community Impact Newspaper)
The Fisherman’s Catch special ($49.99) •includes two pounds of crawfish, one pound of Alaskan Snow crab, one pound of shrimp, two sweet corns and two red potatoes. The platter above was flavored with Crab Heads Cajun Boil’s citrus explosion seasoning. Serves 2-3 people. (Claire Shoop/Community Impact Newspaper)

The Fisherman’s Catch special ($49.99) •includes two pounds of crawfish, one pound of Alaskan Snow crab, one pound of shrimp, two sweet corns and two red potatoes. The platter above was flavored with Crab Heads Cajun Boil’s citrus explosion seasoning. Serves 2-3 people. (Claire Shoop/Community Impact Newspaper)

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David Le (center) opened Crab Heads Cajun Boil with his wife Julia Tran and restaurant manager Tommy Le.
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From Crab Heads Cajun Boil’s soft opening Dec. 1 to its grand opening Jan. 18, co-owner and chef David Le worked to perfect the restaurant’s recipes, menu offerings and prices.

So far, he said the restaurant has been received well by early customers, many of whom have come back several times and have provided feedback for how they can improve.

“Well, of course, you’re going to have people that don’t like it, and you have people that do really like it,” Le said. “[Our customers] say that we are progressing a lot, and we are.”

Le, along with his father-in-law, Loc Tran, had talked about opening a Cajun restaurant for several years, and so late last year, when the opportunity presented itself, they took it.

“We just found the location, you know, it was for sale,” Le said. “[Loc] drives by here a lot, and he was like, ‘Yeah, we should do this one, it looks really good, it’s big, nice and roomy.’”

Before the restaurant opened, Le said he was able to use his background as an electrician to renovate the entire space. In addition to redoing the whole kitchen, he did woodworking to create the boat decor and installed TVs and lights throughout the restaurant.

Le said his love of crawfish comes from his mom and said he has been cooking them since he was 15.

“My mom was always feeding me crawfish, ever since I was little,” Le said. “I’ve been in love with it ever since. I can eat like 10 pounds by myself and I’m a small guy.”

While Crab Heads Cajun Boil’s menu includes a variety of boiled and fried seafood options, as well as appetizers, Le said his favorite item both to cook and to eat is crawfish followed by snow crab.

Le said he is excited to serve the recipes that he created to people in the Missouri City area.

“Before, I used to wake up and go, ‘Ugh, work again,’” Le said. “Now I wake up, and I’m excited. I come here early just to sit down and think about work and ways to make my customers happy.”
Crab Heads Cajun Boil

2899 Dulles Ave., Missouri City

346-304-2660

www.crabheadscajunboil.com

Hours: Mon.-Fri. 3-10 p.m., Sat.-Sun. noon-10 p.m.
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By Claire Shoop

Claire joined Community Impact Newspaper in September 2019 as the reporter for the Sugar Land/Missouri City edition. She graduated from The University of Texas at Austin in May 2019 where she studied journalism, government and Arabic. While in school, Claire was a fellow for The Texas Tribune, worked for the student newspaper, The Daily Texan, and spent a semester in Washington, D.C. She enjoys playing cards with her family and listening to the Boss, Bruce Springsteen.


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