Crab Pub runs a Louisiana-inspired Cajun seafood boil with an Asian twist from its College Area flagship at 6011 El Cajon Boulevard, San Diego, selling shellfish by the pound out of a 92115 storefront that also serves fried seafood, garlic noodles, and a raw bar. The operation started as a family venture in Utah, where the founding family crawfished at Strawberry Lake before relocating to San Diego and building a three-location chain that now includes Plaza Bonita in National City and a third outpost in Oceanside. The boil menu lets customers pick a protein—king crab legs, snow crab, Dungeness crab, crawfish, shrimp, mussels, clams, or lobster tail—then select a seasoning profile and spice level, with the house Pub sauce blending Cajun seasoning, garlic butter, lemon pepper, and Old Bay into a single coating. During crawfish season, the kitchen flies in live Louisiana crawfish, distinguishing the texture and sweetness from the frozen product available year-round. The El Cajon Boulevard location sits in the SDSU dining corridor, drawing a college-student and family crowd that overlaps with the pizza-and-pasta traffic at Filippi's Pizza Grotto on the Grantville side of the neighborhood. Cajun fries come standard with the fried platters, and a kids' menu keeps the family-dining format accessible for the groups and tourists who make up a visible share of the weekday lunch crowd. The restaurant holds reservations and runs sports on overhead screens, splitting the dining room between boil-bag tables covered in butcher paper and a bar area pouring beer and wine. The 92115 location anchors the eastern end of the El Cajon Boulevard restaurant row that stretches from the SDSU campus to the cultural programming at Joan B. Kroc Theatre and the Salvation Army Kroc Center complex. Market-price king crab and lobster tail push the upper end of the check, while shrimp and clam boils hold in the $15–$20 range for a pound with corn, potato, and sausage.