The first thing to get at the Kickin' Crab is the shrimp. The high meat-to-effort ratio is the best value for the buck. Since you're actually paying for the part you throw away more than the part you eat, the lower yields of the fresh crawfish should be your second choice. For sauce, asking for mild is sufficient. Dare to go hotter, and OSHA-approved goggles should be required, lest the caustic stuff splash into your eye and render you blind. As with all restaurants like this, the fun is in getting your palms thoroughly greased with the red-tinged sauce and your fingernails jammed with garlicky gunk and crab innards. It plays to our basest kid instincts, indulging us in the urge to eat with our hands before Emily
Post-imposed manners got in the way.
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Thursday, February 3, 2011 at 3 p.m. by Edwin Goei
From the looks of the location, the low-slung building on Bristol Street near Macarthur Boulevard in Santa Ana ought to be a prime spot for an eatery. A decent amount of parking surrounds it, and street visibility is good; South Coa...