Santa Clarita · California

Crawfish and Seafood Boil Delivery in Santa Clarita

Valencia, Newhall, Saugus and Canyon Country — six ZIPs, twenty miles up the 5 from our Sun Valley kitchen.

Typical drive: about 26 min · 20 mi via I-5
Delivery: $15 per 15 miles · free over $600
Hours: Mon–Fri 11 AM–11 PM · Sat–Sun 10 AM–11 PM
Kitchen: Sun Valley, CA

The order that comes out of Santa Clarita most often is a backyard one. Somebody has a patio, twelve people arriving Saturday, and no intention of standing over a pot while everyone else eats. Valencia and Saugus are built out of houses made for exactly that: a slab, a grill nobody has cleaned since June, folding chairs stacked in the garage. We bring the boil already done and the table handles the rest.

The second most common order is smaller and more stubborn — a weeknight in Canyon Country where two people take three pounds and eat until their fingers hurt. Either way the crawfish go into the pot after your order, not before, and everything comes out in our garlic butter. You set the salt and you set the heat. Families with kids usually split the tray: No Heat at one end of the table, something with teeth at the other.

Today's price

$40/lb

In stock today

Live in the tank. Boiled to order, or packed live and raw for your own pot.

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ZIP codes we deliver to in Santa Clarita

Straight up the 5 out of Sun Valley, over the Newhall Pass, and off at whichever exit your ZIP hangs from — Valencia Boulevard, Lyons, Soledad Canyon. Twenty miles, about twenty-six minutes when the freeway is behaving. It does not always behave, and it breaks at the pass: late afternoon the truck lanes and the 14 interchange stack up, and a run that took half an hour at noon takes an hour at six. If the table has to be set by seven, order by five and let the pass have its hour.

Every tray is sealed at the pot and rides out in an insulated carrier, so the drive costs the boil as little heat as it can.

91350 91351 91354 91355 91387 91390

Not on the list? Call (747) 488-9441 — we usually say yes.

Neighbourhoods we run to

Valencia Newhall Saugus Canyon Country

Your boil, your call

Pick a heat level, from No Heat to LA Inferno. Then salt: light, regular or extra. Every item on the menu is finished the way you asked, not the way the pot ran that night.

Santa Clarita is a suburb in the plainest sense — driveways, a side gate, a dog that announces the driver before the bell does. Most drops here happen at the front door, or, if you say so in the order notes, straight through the gate to the patio. Valencia and the upper end of Canyon Country have gated tracts where the guard wants a name, so put the driver on the visitor list or keep your phone where you can hear the kiosk call. Six ZIPs: 91350, 91351, 91354, 91355, 91387 and 91390.

What we boil

Every order ships with gloves, crab crackers, scissors, a table cover and a shrimp deveiner.

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Questions people from Santa Clarita ask

Guests at seven and we are in Valencia. When should I order?

By five. The drive is twenty-six minutes on the map and the Newhall Pass does not read maps — between four and seven that number comfortably doubles. We start cooking once the order lands, so give the kitchen its time and the freeway its time, and the tray reaches your table hot.

Can I take them raw and boil them myself?

You can, and Saugus does it regularly. Live crawfish go from the tank straight into the box, cheaper by five dollars on every pound, and what happens next is your recipe: the dill, the bay leaf, the salt the way your mother measured it. People buy live when the cooking is the point. They buy boiled when they would rather be a guest at their own party.

Is there a minimum, and does the distance change it?

Crawfish as a standalone item start at three pounds; inside a set there is no minimum at all. The larger order requirement that kicks in past thirty miles does not reach you — Santa Clarita sits inside that line, so a three-pound order here is a perfectly normal order.