Boxing Crab in College Area specializes in Cajun-style seafood boils served in plastic-lined trays at 6663 El Cajon Blvd Suite A, San Diego, CA 92115. The build-your-own combo system lets diners select a protein — head-on shrimp, snow crab clusters, Dungeness crab, crawfish, Manila clams, or green mussels — then pair it with a sauce and a spice level ranging from mild through the house KO tier. The One N' Only sauce blends Cajun seasoning, garlic butter, and lemon pepper into a single coat that regulars cite as the strongest option on the menu. The Asian-owned and women-owned restaurant also runs a fried program that includes fried king crab legs, gator bites, fried catfish, and fried butterfly shrimp, and Sushi Assassin handles raw-fish preparations in the same College Area seafood lane while Boxing Crab's format is entirely cooked and sauced. Paper covers the tables, plastic bibs and gloves come standard, and hand-washing sinks line the back wall for cleanup between rounds. The drink list crosses Korean soju in peach, lychee, and grapefruit flavors with local San Diego craft drafts, Japanese beers, Mexican Coke, and Jarritos — a multicultural beverage spread that mirrors El Cajon Blvd's dining diversity. The restaurant sits near SDSU and runs a weekday happy hour near SDSU that draws an early-evening crowd from campus before the dinner rush. Grilled and Rockefeller-style oysters anchor the starter menu, and garlic noodles tossed in a butter-garlic sauce run as the most popular add-on side alongside the boil trays. Del Cerro Pizza & Beer pairs a different protein-and-beer format in the neighboring Del Cerro sub-community, and both operations anchor the east end of the 92115 dining corridor. The gumbo, a dark-roux Cajun stew loaded with shrimp and andouille sausage, runs as the sole soup option and serves as a bridge between the fried menu and the boil bags for diners who want both textures in one meal.