The best seafood boils in Chicago.

The Crab Pad on North Milwaukee Avenue is a Cajun-style seafood boil with a Vietnamese-inspired sauce, served the old way: a plastic bag, no plates, and hands doing the work. Diners build their own order from snow crab legs, king crab, shrimp, crawfish and lobster tail, then choose a sauce and a spice level.

Green beans, broccoli, potatoes and corn come with the boil, and diners note that the vegetables are not skimped. Garlic noodles are the add-on nearly everyone recommends, because they soak up the buttery garlic sauce. Garlic parm wings, fries and a monthly banh mi special also show up. Limeade juice boxes can be spiked with a shot of rum or vodka, and diners mention bringing their own drinks too.

Staff walk first-timers through the menu, and prices get praise for the portions. The notes are about polish: some diners found the room casual to the point of rough, and one Sunday party was turned toward takeout late in the evening. Go earlier, and expect a messy, fun meal.

The Boiler Shrimp & Crawfish on Dempster Street in Skokie is a casual boil restaurant where the sauce choice matters more than the decor. Diners describe a relaxed room with a graffiti wall, loud music and high ceilings, and a family crowd that includes kids who missed a nap. It is BYOB and serves no alcohol, which appeals to guests who like to bring a favorite bottle.

Shrimp is the center of the order, headless or head on, with snow crab, crawfish, clams, mussels and lobster tails beside it. The trifecta blend is the sauce diners recommend, and a mild base with medium on the side suits mixed groups. Sriracha wings are praised, Cajun fries and fried shrimp also appear, and a lobster tail deal gets plenty of mentions. Tuesdays bring an unlimited crab leg deal.

The practical note is the wait. An hour at dinner is common, the Yelp waitlist did not always keep a place, and a reservation system stumbled for one party. Lobster and some crab sold out on a busy night. Food arrives fast once seated, and the shrimp earns praise.

Crab King Cajun Boil and Bar on North Broadway sits in a lively stretch near Wrigley Field, and diners describe a room that plays the best hits of the late 90s and early 2000s. Staff earn warm notes for patience with first-timers, including nephews trying a Cajun boil for the first time. A platter for four fed a table with room to spare.

The order starts with a pick of three or four items: shrimp, snow crab, king crab, lobster, sausage, crawfish, mussels and hard boiled eggs. The Shake Special Blend, a house mix of garlic butter, Cajun and lemon pepper, is the sauce most diners name, and one diner who dislikes spice took the boil plain with melted butter. Sweet corn is called the standout of the bag, and jalapeño cornbread, mini crab cakes and clam chowder also earn praise. Happy hour brings low-priced oysters.

A few cautions: gratuity is added automatically to checks, fried chicken arrived cold for one table, and a large party reported a poor experience over seating. Even so, many call the seafood juicy and the service friendly, and the Shake blend is the order.

The Tasty Crab on Skokie Boulevard is a boil restaurant in a strip mall, and diners were surprised by how polished the room is, with a modern look and a light nautical theme of oars and hanging fish. Staff work as a team, and servers make tables feel like their only one. Seating is quick, and service is attentive.

The Cajun seasoning gets the loudest praise. Diners say the seafood is cooked well, with nothing overdone, and the bag can include snow crab, lobster tails, headless shrimp, clams, crawfish and king crab. Lemon pepper, Cajun and garlic sauces are all offered, and a medium heat leaves a pleasant burn. The fried shrimp basket and the fried oysters earn their own fans, and a weekend deal makes the boil cheaper.

The practical notes concern timing. A party was turned away near closing time despite a website that listed later hours, a takeout order arrived without spice, and one diner found the raw oysters flat and the calamari plain. Fried items and the boil bag are the safer orders, and diners advise checking hours before a late visit.

Shaw's Crab House on East Hubbard Street feels like a classic East Coast seafood house. Dark wood, white tablecloths, an oyster bar down one side of the main room and servers in vests set the scene, and diners describe the staff as attentive without hovering. Friday nights fill the room, and tables sit close together.

Crab leads the orders. Diners name Alaskan king crab, stone crab and soft shell crab, and oysters, including west coast varieties, come from the raw bar. The lobster roll is the dish that rescued one party's rainy Saturday, and buffalo shrimp, garlic shrimp, a seafood salad, gumbo and a petite filet round out the table. Lunch is a busy time, and the menu includes lobster tacos and lobster mac and cheese.

A few practical notes. Reservations are smart on weekend nights, the table can get crowded when plates, drinks and bread arrive, and a couple of diners found service lacking or a dish unremarkable. The common thread is a polished room that suits a birthday or an anniversary, with fresh shellfish and friendly service as the draw.