The crab's out of the bag

Also: Red gumbo cooks and hog scraper surplus

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Boiled crabs blasted with garlic butter are a longstanding Lowcountry favorite: Hundreds of independent chefs along the Southeastern coast sell their signature shellfish by the box from food trucks and on Facebook Marketplace.

But the preparation has gained more inland traction with the rapid proliferation of Asian-Cajun seafood boil restaurants, a genre embraced by immigrant entrepreneurs who formerly opened Japanese steakhouses and Chinese buffets: Its hallmark is seafood shaken with seasoned butter in a plastic bag.

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