Scuttle Over for a Seafood FeastColumns What's for Lunch?
March 16, 2014
Story By: Rachel Breit | Photos by: Rachel Breit
Raging Crab is bringing a taste of the South down even farther to Hawaii, which is actually the most southern state geographically. After noticing a lack of Cajun-style seafood eateries in Hawaii and running into her friends by coincidence in those types of establishments during her own travels on the Mainland, co-owner J.C. Moto Chow decided to ship a piece of The Big Easy to the islands. Now, lucky for seafood lovers, the nautical-themed restaurant is a portal to good eats.
Although the bounty of crab, lobster, crawfish, mussels and more — succulent meat just waiting to be picked apart by hand — is the main reason customers come to dock at Raging Crab, some prefer a less messy meal for lunch before heading back to work. Chow has a course charted that will get your midday chomping underway. Still, if the seafood boils are your thing, by all means, hoist the bib and plastic gloves and get cracking.
Chowder fans will flip their lids for “Raging” Bread Bowl ($12.99, $8 with the popular Captain Special). The eatery serves its homemade clam chowder boosted by a generous helping of Manila clams inside twice-baked loafs. “You definitely have to love clams,” Chow says of the San Francisco-inspired treat. The crusty “edi-bowl” saves customers the extra step of ordering a side of bread, and the sourdough’s flavor complements the chowder’s salty creaminess.
Potatoes and celery add texture. “We recommend that you share the bowl between at least two people because it’s big,” says Chow.
If a sandwich is your bread-and-butter lunch, then heed the “all hands on deck” call of the “Raging” Hoagie ($9.99). For the filling, choose shrimp, catfish, oysters or chicken. All are breaded with Cajun seasonings and deep-fried, stuffed in a French roll with mixed greens, topped with Parmesan cheese and served alongside a heap of Cajun fries. What gives the Cajun seasoning its jazz? Mum’s the word on the exact ingredients, but Cajun spice mixes usually include cayenne and black pepper, paprika, oregano, thyme, onion powder and the like — spices that add pep without much heat.
Not ready to fully embrace the bayou experience? Test the waters with “Raging” Catfish Plate Lunch ($9.99). “We just added this to the menu only because we live in Hawaii, and plate lunches are very popular for lunch,” says Chow. Dip your fork into a piece of crunchy Cajun-spiced catfish. For extra flavor, dunk the flaky white meat into citrusy garlic ponzu sauce. The plate comes with white rice and a mixed greens salad.
655 Keeaumoku St., Suite 101, Honolulu
Sunday–Thursday, 11 a.m.-10 p.m.
Friday–Saturday, 11 a.m.-11 p.m.