Cajun-seasoned boil bags sold by the pound anchor King Crab’s Point Loma seafood menu at 3960 W Point Loma Blvd in the Midway District, San Diego. Snow crab legs, crawfish, and shrimp arrive in custom spice-level bags alongside hush puppies and Cajun fries, a Gulf Coast format distinct from the counter-service fish-market model at Point Loma Seafoods. Po-boy sandwiches, bang bang shrimp, and a raw-and-steamed oyster bar extend the kitchen beyond the boil-bag core into fried, raw, and steamed preparations. A full steam-and-boil line handles whole Dungeness crab and king crab clusters alongside smaller combo baskets, putting the former Soup Plantation’s 3,000-plus-square-foot dining room to work for group seafood feasts that contrast the grab-and-go pace at Mitch’s Seafood. Catering-scale combo platters mixing lobster tail, snow crab, and corn-and-potato sides push the Midway District kitchen into large-format territory for private events and corporate orders.