Most of the year, we’re heading to Kasian Boil on Wells Branch Parkway for snow crab, shrimp, and mussels served by the pound and tossed in sweet, spicy, garlicky “Blasian” seasoning. But once spring rolls around, we like to add a few pounds of crawfish to the mix. Corn, sausage, potatoes, and egg are available a la carte, and there are about a half-dozen butters—including garlic, basil, and spicy varieties—to finish everything in. Order as many pounds as you think you can take down, then grab a frozen daiquiri because you decided to order your food at “ghost spice” level.
photo credit: Nicolai McCrary