Crab Bucket Brings a Mess to ImpressColumns Who's Counting?
December 22, 2013
Story By: Jaimie Kim | Photos by: Nathalie Walker
An indulgence of all senses, a dine-in experience at Crab Bucket is unlike any other.
“It’s a fun environment if you’re willing to get down and dirty a little,” says the restaurant’s head server, Danny Kim.
“Customers should expect to be messy because they have to use their hands to eat” says owner, Lyna Nguyen’s daughter, Beverly.
Of course, if you’re anything like me, you won’t let a little manual labor get in your way of digging into some seriously delicious seafood.
Dry erase boards filled with drawings and messages from diners line the walls and invite you to find an empty space to make your mark. And a bucket in the center of the table — a custom creation — provide accessible and easy disposal of shells.
Open since October, the owners previously helmed Kickin’ Kajun before moving their enterprise to a larger location.
One of the eatery’s most popular specials at the moment is Stone Crab ($36 per pound). A seasonal addition, the crab is shipped in from Florida weekly and will be available until the season ends, typically in May. It is cooked and served with a mustard dipping sauce.
Available from Crab Bucket’s Raw Bar are Oysters ($15, half-dozen; $30, dozen). You may also request to have it served with ponzu sauce, tobiko eggs and scallions, with lemons to add a little zest to each bite.
For couples, or those with a larger appetite, Combo #2 ($55) is served with lobster, shrimp, craw-fish and clams, as well as two pieces of corn on the cob, two pieces of potato, two scoops of rice and two pieces of sausage. Various types of seasonings include a house sauce, garlic herb, original Louisiana, plain ‘n simple or lemon pepper.
Specials are regularly updated on the restaurant’s Instagram account @CrabBucket808.
1020 Keeaumoku St., Honolulu
Monday-Friday, 3-11 p.m.
Saturday-Sunday, noon-11 p.m.