Of all the food trends to hit OC in the past decade, the Vietnamese Cajun-crawfish restaurant has to be most underappreciated. We don't know about you, but we've become inured to all those frozen-yogurt shops. But the crawfish craze? We're still living it. And it's because of one place: the Boiling Crab. People endure waiting in line for hours, for the opportunity to suck on mudbug heads, feast on tails, chomp on andouille sausage and nibble on corn. All are boiled in plastic bags with a zingy butter/garlic/lemon/paprika hot sauce called "The Whole Shabang" done to various degrees of scorch. But if crawfish were the only thing served here, it wouldn't qualify as a seafood restaurant: Crawfish are freshwater creatures, kids! Good thing they also treat their Dungeness crab, shrimp and other critters from the briny deep to the same spicy bath.