Your new favorite seafood boil in santa clarita, CA

King of Crabs was originally established in 1963, since then we've stayed true to our roots of Cajun style seafood. We are known for our king crabs and delicious recipes.

Around 1755, the Acadians were expelled from their settlements by the British in an event known as Le Grand Dérangement (The Great Upheaval). Many of these displaced settlers migrated to Southern Louisiana, where the drastic change in climate and available ingredients made it difficult to recreate their traditional dishes. Over time, they adapted their cooking methods and local ingredients, giving rise to what we now recognize as authentic Cajun cuisine — distinct from the later, more modern styles popularized by chefs like Paul Prudhomme. Throughout the 19th and early 20th centuries, traditional Cajun meals remained simple, rustic, and focused on practicality rather than elaborate preparation, reflecting the humble, resourceful nature of early Cajun life.

The public's false perception of "Cajun" cuisine was based on Prudhomme's style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine. Cajun and Creole label have been mistaken to be the same, but the origins of Creole cooking began in New Orleans, and Cajun cooking came 40 years after the establishment of New Orleans down south on the bayou. Today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed "Louisiana cooking". In home-cooking, these individual styles are still kept separate. However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers.