Our crawfish supplies have been exhausted. This box will come back in the spring when the domestic crawfish season opens.

Enjoy a seafood feast to remember, as featured in North Shore Magazine.

The Wulf’s Fish Chef Box Collaboration with Chef Rachel Miller of Nightshade Noodle Bar is the second in a series of curated, limited edition seafood selections that offer a guided tour to some of the world’s best seafood through the culinary sensibilities of great Boston-area chefs. 

The Wulf’s Fish + Nightshade Box is conceived as a decadent seafood feast for four (or more!), from the crab dip appetizer, to the seafood boil with Chef Rachel’s signature Viet-Cajun butter, to the sharable plate of garlic noodles and pan-fried soft shell crabs, and even a recipe for a signature cocktail from the Nightshade bar. 

With the contents of this box, a few baguettes, some garlic, and a few pantry staples you can whip up a feast that will transport you and your guests into the vibrant and delicious world of Chef Rachel’s imagination. 
 
Chef Rachel Miller opened Nightshade Noodle Bar in October of 2019, a few years after she moved from Boston to downtown Lynn and fell in love with the neighborhood’s small-town vibe and vibrant arts scene. It’s a seafood restaurant, Chef Rachel explains, but one with wide ranging inspirations. Her menu melds Vietnamese and French influences with her background in fine dining, the southern food traditions of her childhood, her Moroccan Jewish heritage, and a love of seafood from New England waters and beyond.   

What’s in the Box (serves 4 or more with generous portions)

Crab Dip combines crab meat, Nightshade’s house-made chili crisp, and cream cheese with the extra depth of spices like black cardamom and timut pepper. (8 oz container of prepared crab dip, contains peanuts) 

Crawfish and Head-On Shrimp are for the seafood boil, a hands-on affair. (5 lbs of whole cooked crawfish and 2 lbs of raw head-on shrimp, all super-frozen) 

Viet-Cajun Butter is a house-made staple at Nightshade and amplifies the flavors of the seafood boil, combining lemongrass, ginger, white pepper, fish sauce and Old Bay seasoning into luxurious full-fat French butter. (4 cups prepared Viet-Cajun butter) 

Soft Shell Crabs get quartered and pan-fried to top garlic butter noodles. (2 whale-sized soft shell crabs, vacuum packed and super-frozen) 

Booklet of preparation instructions from Chef Rachel Miller, including a special cocktail recipe to get your party started. 

ORIGIN: USA (shrimp, soft shell crabs), Spain (crawfish)