Like most great cuisines, the seafood at The Captain's Boil is the result of cultural fusion and exchange. First created by Asian fisherman living on America's Gulf Coast, the food here combines Creole ingredients and cooking methods with East Asian aromatics such as lemongrass and ginger. The result? Freshly boiled crawfish, mussels, shrimp, and crab legs seasoned well and served with sides ranging from okra and seasoned fries to rice and lotus root.