Dive In To ‘Asian Cajun’ Seafood At New Submarine Crab
wellington | table
Story and Photos by Melanie Kopacz
“Asian Cajun” is taking seafood to a whole new level at Submarine Crab, a new eatery located in the Pointe at Wellington Green. Owner Tai Le is fusing his Vietnamese roots with Louisiana-style seasoning, hoping to make a big splash in the Wellington area. It’s his second South Florida location of Submarine Crab. “This type of food has been around for 10 years. It started out in California, which is where I’m from,” Le said. “Because I go back and forth, and we live here, we always noticed the real lack of flavorful seafood, because the traditional model for seafood is, you boil the seafood, steam it and dip it in butter. For us, it’s just not flavorful. So, that’s where this type of concept came about.” The Cajun seasoning and the sauce are what make all the difference, Le explained. “Typically, in Louisiana-style
seafood, you hear of seafood boils. We do that as a first process, and we can serve it that way like Louisiana, but we sauté it first in our sauces. It’s really our sauces that differentiate us versus what traditional seafood is,” he said. Everything is made with a blend of garlic butter and a variety of seasonings, all at different spice levels. The torpedo sauce is hugely popular. “Our lemon pepper, our classic Cajun, our torpedo sauces are all Cajunbased sauces,” Le said. “It does have cayenne in it, so it does have a little bit of spice. Those three sauces come standard as mild, and then we can spice it accordingly.” The seafood takes center stage. Al-
Submarine Crab is located in the Pointe at Wellington Green.
ways live, never frozen. “Our most popular items would be our shrimp, as well as our snow crab,” Le said. The crawfish at Submarine Crab comes from Louisiana during season, which runs from December to about July. When crawfish season ends, they get it from a farm in California. “Because we are Louisiana-style and Cajun-based, crawfish is something that we really focus on. There’s not a lot of places that do crawfish,” Le said, adding that fresh crawfish tastes much betCo-owner Tony Nguyen in the kitchen pouring a batch of freshly boiled crawfish.
wellington the magazine | october 2018
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