Cajun joint for seafood served by the pound with various sauces, plus fish baskets, sliders & more.
"The original in West Ridge closed, and this is the second (newer) location. The concept is still the same—bringing a Louisiana crawfish boil to Chicago—although the menu and experience have evolved. You still have a variety of seafood, add-ons, and sauces to choose from, but now there’s also a ton of grilled and fried snacks, plus po’boy sandwiches. Everything is cooked relatively well, but the sauces lean towards being more oil than sauce. If you opt for the garlic butter or garlic cajun option, be prepared to sweat it out of your pores for the next two days, thanks to the entire minced garlic supply of the greater Chicagoland area that comes in the bag. Angry Crab isn’t BYOB anymore (you can buy canned drinks and cocktails served in plastic cups instead), but it’s still a decent spot for a weekend hang while watching whatever games are on the plethora of TVs around the dining room." - Veda Kilaru
"Angry Crab was the restaurant that helped launch the Asian-influenced Cajun seafood boil trend in Chicago. Many have imitated the formula, where customers pick flavors, spice levels, and a type of seafood for their messy bagged feast. The original location closed in September 2023 on Lincoln Avenue, but the Wicker Park restaurant remains." - Samantha Nelson, Eater Staff
"Fact #1: Chicago is not known for its crab boils. Fact #2: The stretch of Lincoln Ave. near Bryn Mawr Ave. isn’t known for much of anything. But that all changed when The Angry Crab decided to open its doors with a concept as electrifying as Hulk Hogan entering the ring to the tune of “I Am A Real American.” This style of eating may be common in other parts of the country, but nowhere else in Chicago can you get a sh*t ton of seafood that’s heavily seasoned, sauced, and buttered in a plastic bag. It’s messy, delicious, and we love it." - sam faye
"The Angry Crab brings the simple concept of a Louisiana crawfish boil to the Midwest, including the part where you can bring your own beer. And the food at here exceptionally good. The way it works is you order different types of shellfish that come all together by the pound, plus pick a sauce style and spice level. Pretty simple really, even if there are a large number of combinations in play. Once your order is in, lace up the bib and wait for the good stuff to come. The seafood comes out swimming in a sauce-filled plastic bag that gets dumped on your table. It’s going to be messy, you’re going to get dirty, and feel free to toss the shells around the table as they are emptied. Nobody will even notice, because everyone’s table will look like they just went to war with their food. And ultimately, it’s the sauces that makes The Angry Crab so good, because when you immerse shellfish in buttery, garlicky, spicy goodness, all is forgotten and nothing is lost." - Sam Faye
"First dates at #TheAngryCrab #Chicago are either bold or dim. Strap on bibs, dig in with bare hands, and make a delicious first impression. #louisiana #crawfishboil" - Aaron Hutcherson
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