Tomball - Magnolia Edition | February 2023

DINING FEATURE

BY CASSANDRA JENKINS

Hans Stevens packages up fresh crawsh from the cooler at the start of the season in Tomball.

A WHOLE LOT OF CRAWFISH

Last season, Hans Crawsh opened for 17 weeks from March to June. This year the restaurant intends to stay open from January to the end of June, depending on the crawsh. Over 100,000 LBS

sold in 2022, with an average of 4,000 LBS 300 sold daily and

sacks cooked per week.

Cost:

per pound

Hans Crawsh sells boiled crawsh, shrimp, sausage, potatoes and corn by the pound. (Photos by Cassandra Jenkins/Community Impact)

Hans Crawsh Tomball establishment serves Louisiana-style crawsh H ans Crawsh started as the result of a dare several years ago. Hans Stevens

owe our success to them.” Hans’ crawsh production more than doubled from the previous Cypress location, which Hans owned for ve years before closing it in 2021. “I serve straight up, soaked craw- sh,” he said. “All the avor is inside the crawsh, so it’s not just dusted on top like most places. It’s a juicy, avorful bite each time, and I pay extra money to have higher quality, daily, as well as the company’s two specialty sauces that both take a week to create. Hans Crawsh also serves boiled shrimp, potatoes, corn and sausage. Ahead of its 2023 season opening cleaned and larger crawsh.” The crawsh is made fresh

Jan. 20, Hans said the site has grown to include more registers, a designated to-go area and a handful of additional employees to reduce long wait times. New merchandise will also be sold as well as buckets or bags of ice, as the establishment is BYOB. Other new improvements for the ongoing season include additional TVs and a new sound system for better game-day coverage, Hans said. The 5-acre outdoor concept o FM 2920 also includes outdoor dining with lights, re pits and a stage for live music. “I wanted this place to feel like you were sitting at home in your backyard,” he said. “It’s meant to be a laid-back, country atmosphere.”

Hans and Ashley Stevens own Hans Crawsh in Tomball.

said his father challenged him to produce the best crawsh in the Houston area back in 2018. He ocially won that dare in 2022 with an award for “Best Boiled Crawsh in Houston” from a community poll by Houston’s Channel 2. Hans Crawsh relocated to Tom- ball from Cypress in February 2022. Owners Hans and Ashley Stevens said the outpouring of community support in the business’s rst year at the new location was incredible. “It was humbling,” Hans said. “To see the growth and how the community really pushed us to get there—it was shocking. We really

Hans Crawsh 15920 FM 2920, Tomball 713-851-1409 www.hanscrawsh.com Hours: Thu.-Fri. 5-9 p.m., Sat.-Sun. 11 a.m.- 9 p.m., closed Mon.-Wed.

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TOMBALL MAGNOLIA EDITION • MARCH 2023