DINING FEATURE Smashin’ Crab Stone Oak restaurant showcases Cajun seafood P ablo Felix, co-owner of Smashin’ Crab, recalled work- ing his way through Tampa, seafood lover, and, of course, Cajun style is the perfect topping on it all.” Felix called Smashin’ Crab primarily BY EDMOND ORTIZ
Florida’s food service industry in 2016 and visiting a Chicago restaurant that revolved around seafood boils. “First of all, you look at the guests at a boil and see the smile on their faces,” Felix said. “You see family members sitting around, chatting with each other, eating and sharing stories. It’s people of all ages [who] are enjoying this food.” Felix said this lobster and other seafood are boiled together with vegeta- bles in a seasoned broth. In time, Felix collaborated with business partners to create a Cajun seafood restaurant, Smashin’ Crab, and they relocated to San Antonio, where they opened their rst location on Bandera Road on the northwest side in 2017. A Stone Oak Smashin’ Crab launched in 2018, followed by an Alamo Ranch neighborhood storefront in 2020, Felix said, adding that he and his crew aim to make dining on Cajun seafood an adventure for all guests. “Oftentimes, before you become an adult, you’re told, ‘Don’t eat with your hands.’ You actually get to eat with your hands here,” Felix said. “I thought it was a fun concept. I’m a encounter convinced him to one day open an eatery focused on seafood boils, where crab, shrimp, craw sh,
a Cajun seafood restaurant, which serves 11 kinds of seafood boils and ve dipping sauces alongside appetiz- ers, such as Boudin Balls, jambalaya bites and oysters—raw or chargrilled. Felix said diners may also choose from six heat levels for their seafood boil; levels range from “Safe Zone” to “Alamo Reaper.” Smashin’ Crab also has specialty dishes, such as craw sh etouf- fee, red sh, lobsta’
Pablo Felix co-owns Smashin’ Crab, a local chain of three Cajun seafood restaurants, including a Stone Oak location. (Edmond Ortiz/Community Impact)
PEEL OR SMASH? A Smashin’ Crab guest dining on whole crab is given a small hammer to smash it, or can peel it in three quick steps: Peel back the crab’s underside. Open the top shell. Scoop out large clusters of meat. BOIL ‘EM Smashin’ Crab o ers 11 versions of seafood boils and customizable dishes in addition to whole crab: 1 2 3
“I THOUGHT IT WAS A FUN CONCEPT. I’M A SEAFOOD LOVER, AND, OF COURSE, CAJUN STYLE IS THE PERFECT TOPPING ON IT ALL.” PABLO FELIX, CO OWNER
pasta, cat sh Atchafa- laya, and po’boy sand- wiches that come with bread imported from Leidenheimer Baking Co. in New Orleans. “It makes the
A diner digs in to a boil featuring crab legs. $36-$115 (Courtesy Smashin’ Crab)
Pick a favorite seafood.
po’boy a little more authentic. We wouldn’t serve po’boys if we didn’t have that bread,” he said. Felix said practically everything is made from scratch, including the Cajun seasoning. “A lot of people think Cajun is about spiciness. Cajun is about using a lot of great avors,” he added. Felix said the food, full bar, happy hour specials, piped-in zydeco music, and artwork and decorations that hail from New Orleans make for a fun atmosphere at Smashin’ Crab. “For some people, it may remind them of home [in Louisiana], and the food may not be as great as what your grandma made, but it gives you that feeling of home,” Felix said.
Pick from ve types of sauce.
Pick the seasoning heat level of 0-6. Add corn, potato, sausage and boiled eggs to the mix.
Shrimp is included in 11 types of seafood boils. $36-$115 (Courtesy Smashin’ Crab)
RONALD REAGAN DR.
Smashin’ Crab 700 E. Sonterra Blvd., Ste. 1117, San Antonio 210-402-3337 www.smashincrab.com Hours: Sun.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m.
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