Holy Crab chef and co-owner Henri William creates Pacific Northwest cuisine with a Cajun flair.
The Holy Crab takes inspiration from Louisiana’s seafood boil where fresh seafood are boiled and served on a communal table for groups of friends and family.“When we see our customers gather together and enjoy our food, it motivates our team to create new, unique and delicious recipes,” he said.A: I enjoy trying different cuisines and it really inspires me whenever I taste something that exceeds my expectation.
We added a southern twist to traditional eggs Benedict by using pan-fried catfish seasoned with our house-made spices and by giving the classic hollandaise sauce a bit of a kick with Cajun seasoning.A: My favourite is definitely the Dungeness Crab, as it is available all year round and it has a good amount of sweet and succulent meat under a soft shell that is very easy to cut open.
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