Posted by: Sunset Rentals | September 30, 2014

Delicious Seafood Recipes from Hilton Head Island and the Lowcountry of South Carolina

Hilton Head seafoodOne of our guests’ favorite parts of visiting Hilton Head Island is the access they have to fresh seafood from shrimp to crabs to oysters! With these delicious creatures up and down our coast, seafood is part of life here in the Lowcountry, so many traditional seafood recipes have developed over the years.

Here are a few courtesy of the South Carolina Department of Natural Resources to get your stomach growling and get your minds dreaming of your next Hilton Head vacation:

Beaufort Stew

16 lbs. beef sausage
2 bushels corn
40 lbs. shrimp
10 pkg. crab boil
1-2 bottles crushed red pepper

Simmer sausage and seasoning in huge pot for about 30 minutes. Add corn, cook for 7 minutes. Then add shrimp and cook for 4 more. If crabs are used, these may be dropped in along with the shrimp. Small clams may be added and cooked for 1 – 1 1/2 minutes.

Shrimp Gumbo

2 pounds shrimp
2 tablespoons oil
2 tablespoons flour
2 onions, chopped
3 cups okra, chopped
2 tablespoons oil
1 can tomatoes
1 quarts water
4 bay leaves
1 teaspoon salt
2 cloves of garlic
½ teaspoon pepper

Peel and devein shrimp. Mix flour and oil and make a roux. Add shrimp, stirring constantly. Set aside. Smother okra and onions in oil. Add tomatoes. Then add water, bay leaves, garlic, salt and pepper. Add shrimp and roux. Cover and cook slowly for 30 minutes. Serve with rice.


Crab Cakes

1 pound fresh jumbo lump crab meat
Juice of ½ lemon
1 tablespoon cracker meal
1 cup fresh bread crumbs
4 tablespoons butter
½ cup Hellmann’s mayonnaise
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley
½ cup minced celery
1/2 teaspoon dry mustard
2 eggs, lightly beaten
1 tablespoon capers or more to taste
Salt and pepper to taste


Saute celery in butter. Combine all other ingredients except crab. Gently fold in crab meat. Shape crab mixture into cakes. Saute on medium heat 5-10 minutes per side. Add remaining butter and sauté remaining cakes. Drain on paper towel. Keep cooked batches covered. Serve with stone ground grits.

Oyster Stew

This can be served as a first course or for lunch with a salad. Oyster crackers are great on the side.

1 stick butter
1 cup chopped spring onions
1 cup chopped celery
2 pints of half and half or whipping cream
1 quart milk
2 pints of select oysters, separate and save juice
1 ½ teaspoons salt
1.2 teaspoons pepper
½ teaspoon mace

Melt butter. Saute celery and onions. Add oysters and sauté until edges curl. Add additional ingredients and heat until ready to serve.


For more information about our Hilton Head vacation rentals, visit or call 800-276-8991.



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