Coastal Restaurants and Bars - Featured Recipes
DO Try This at Home

We get so many requests for recipes from our great Hilton Head restaurants that we figured, "Hey, why don't we share with our awesome guests some of our recipes so that they may experience the flavors of our menus at home?" So, in order to allow our guests to try their hand at the best local Hilton Head cuisine, we've created this wonderful section of the website where we encourage guests to "Yes, please do" try these recipes at home. As the page continues to grow, recipes will be indexed as new recipes appear each month. Be sure to check back frequently and sign up for the CRAB Club to be sure you never miss the newest recipe post. Enjoy!

Featured Recipes

This Month's Feature:

Carolina Crab Company

Recipe Name: Lowcountry Boil (yes, LowCountry is one word!)
Servings: 12 - serve on newspaper for super easy clean-up!

What You'll Need:

4 lbs. red potatoes (small is good)
5 qt. water
1 bag of crab boil seasoning (we like Old Bay)
4 tbs. Old Bay seasoning
2 lbs. kielbasa (cut into 1 1/2 in. pieces)
6 ears corn (cut in half or in thirds depending on size)
4 lbs. large South Carolina shrimp (or as close to SC as you can get! We keep them peeled for better flavor, so be careful to watch the clock closeley if you decide to peel and devein them!)
Cocktail sauce for dipping

Let's Get Cookin':
  1. Add potatoes to a large pot (LARGE pot is the key here)
  2. Add the water and seasonings
  3. Cover pot and heat to a full boil
  4. Cook potatoes for 5 minutes
  5. Add the sausage and corn
  6. Return the pot to a full boil and cook 10 minutes, or until you can easily stick a fork in the potatoes
  7. Add the shrimp and cook for an additional 4 minutes or until the shrimp are pink
  8. Drain and serve with cocktail sauce

Past Months' Featured Recipes:


Location Name: the Boardroom
Recipe Name:
 Island Eraser
Servings: One Drink (Alcoholic version)

What You'll Need:

2 oz. Appleton Estates Rum
2 oz. Coconut Cream
3 oz. Pineapple Juice
3 oz. Orange Juice
Dash of Nutmeg

Let's Get Mixing:
  1. Fill a shaker with ice
  2. Add all ingredients and shake vigorously
  3. Pour into a glass and top with a dash of nutmeg
  4. Enjoy!

Location Name: Reilley's Grill & Bar
Recipe Name:
 Lump Crab Cake
Servings: approximately 2-4 people as an appetizer

Let's Get Cooking:
  1. Preheat oven to 375 degrees and grease a baking sheet.
  2. Separate your egg yolk from the egg white and set the egg yolk aside.
  3. Whip the egg white until stiff peaks form - set aside.
  4. In a large mixer bowl, mix the egg yolk, Texas Pete, mayonnaise, and Worcestershire sauce.
  5. In a smaller, separate bowl, mix the chopped parsley, scallions, celery, panko and seafood seasoning until evenly distributed.
  6. Add the panko mixture to the large mixer bowl.
  7. Mix until well blended.
  8. Carefully fold in the crab meat and egg white; try not to tear the crab meat!
  9. Cover and refrigerate for at least 2 hours.
  10. Form the crab mixture into 4 patties; about 1 1/2 inches thick and place on baking sheet.
  11. Make the Cajun aioli and chill for 30 minutes (recipe below)
  12. Bake at 375 for 15 minutes, then turn over and bake an additional 15 minutes until golden brown on both sides.
What You'll Need:

For the crab cakes:

2 Lbs. Jumo lump crab meat
1 Egg; white and yolk separated and each saved
1/3 oz. Texas Pete hot sauce
1/4 C. Chopped parsley
1/4 C. Finely sliced scallions
1 Stalk of celery, very finely chopped
1/2 C. Panko bread crumbs
2 Tbs. Unsalted butter, softened
1/2 C. Mayonnaise
1 tsp. Seafood seasoning (Pick up some Reilley's signature seasoning on your next trip to Reilley's for authentic flavor)
1.5 Tbs. Worcestershire sauce

Cajun Aioli:

2 C. Mayonnaise
1/8 C. Lemon juice
1/8 C. Cajun seasoning
1 Tsp. Chopped parsley
1/8 C. Coarse mustard
1/8 C. Texas Pete hot sauce
1/2 tsp. Cayenne pepper

Mix all ingredients together and chill for 30 minutes.


Recipe Name: Skinny Margarita
Servings: 1 drink

Restaurant: Aunt Chilada's Easy Street Cafe
Recipe Name:
 Guacamole
Servings: approximately 4 people as an appetizer

What You'll Need:

What You'll Need:

2 Ripe Advocados (Check out these great tips on finding ripe ones at the store without picking all of them up and testing)
1 Roma tomato, diced
1 Jalapeño / 2 if you like it spicy, minced
1 Tbs. fresh cilantro, chopped
1 Tbs. Yellow onion, diced
1 Lime, juiced
Salt and pepper taste

Let's Get Cooking (or not cooking at all in this case!):
  1. Dice up all of your veggie ingredients and place in a bowl large enough to mix. 
  2. Add the lime juice
  3. Then, mash everything together until it forms a chunky, yet creamy texture.
  4. Add salt and pepper to taste.
  5. Enjoy!

Can't eat the whole batch? Check out this great tip (that actually works) on how to keep your guac fresh for more than a few hours from The Kitchn.

1.5 oz. Hornitos Platas Tequila, or any other silver tequila you prefer
2 Limes, fresh squeezed
1 oz. Agave nectar
Lime wedges to taste / for decoration
Salt for the rim, if requested
Splash of soda to taste (we don't use this, but find those who enjoy it!)
 

Let's Get Shaking!
  1. Pour the tequila, lime juice and agave nectar into a shaker with ice
  2. Shake the margarita for 10 seconds
  3. Use a lime wedge to salt the rim of your glass
  4. Pour the margarita and ice into the glass
  5. Garnish with a lime wedge (or 2 or 3)
  6. Add your splash of soda (if you'd like)
  7. Enjoy - ¡Disfruta!

Recipe Name: Hush Puppies
Restaurant / Location: The Crazy Crab Harbour Town
Servings: Approximately 35 Hush Puppies (Enough for 8 People or so)

What You'll Need:

6 C. Peanut oil (for frying)
1 3/4 C. Adluh hush puppy mix (you may also use House Autry, but we use this Columbia, SC brand)

7 C. Self-rising flour
3 C. White sugar

4 1/2 Tbs. Dehydrated chopped onion
3 1/4 Tbs. Ground black pepper
2 1/4 C. Mayonnaise
2 1/4 C. Milk (Whole or 2% is best!)
2 1/4 C. Warm water

Let's Get Cooking:
  1. Using a deep frying pan, fill the pan with about 2 inches of oil and heat to 350 degrees Fahrenheit.
  2. Using a large mixing bowl, combine the hush puppy mix, flour, white sugar, chopped onion, and ground black pepper.
  3. In another small bowl, mix together the mayonnaise, milk and warm water.
  4. Pour the milk mixture into the large bowl of dry ingredients.
  5. Drop the batter by teaspoonfuls into the hot oil.  
  6. Fry for 2-3 minutes per side, or until the entire hush puppy is golden brown.
  7. Remove the golden hush puppies, transfer to dry paper towels to drain. You can also keep them warm until serving in a 200 degree oven.
  8. Serve warm with butter.

Recipe Name: Steamed Musssels
Restaurant / Location: Reilley's North End Pub
Servings: 2 (as an appetizer)

reilleysnorthmussles
What You'll Need:

12 Prince Edward Island mussels - cleaned and trimmed
1 Tomato - diced
1/2 Red onion - diced
1 oz. Capers, drained and rinsed
2 Cloves garlic - chopped
6 Tbs. unsalted butter - cut into cubes
Juice of 1/2 a lemon
1/2 C. White wine
Parsley - one stem, chopped
Salt and pepper

French bread for serving - sliced and lightly toasted
Lemon slice for serving

 

Let's Get Cooking:
  1. Bring a cast iron skillet (you may use a stainless skillet if cast iron is not available) to temperature.
  2. Add the tomatoes, red onion, and mussels to the hot skillet and stir to mix.
  3. Add the capers, garlic and butter. Stir to mix and melt the butter (be careful not to burn the butter)
  4. Sautée all ingredients until the butter is melted.
  5. Add lemon juice, white wine and salt and pepper.
  6. Allow to steam until all mussels have fully opened and sauce is reduced by half. It is very important that all mussels open prior to serving. If there are one or two that have not opened, discard those mussels and do not eat them.
  7. Remove from heat (carefully), and finish with the stem of fresh parsley.
  8. Serve with the bread and a slice of lemon.

Recipe Name: Panko Fried Stuffed Blue Crab
Restaurant / Location: Carolina Crab Company
Servings: 2

What You'll Need:

Two type 1 male blue crabs
12 ounces of jumbo lump crab meat
2 ounces of chives
2 ounces of parsley
6 ounces of Panko
2 ounces of Texas Pete buffalo wing sauce
2 ounces if Worcester sauce
6 ounces of mayo
2 ounces of old bay
Flour

Milk
One ear of corn (cut in half)
3 red skin potatoes (whole)

 

Let's Get Cooking:
  1. In a largo bowl mix chives , parsley, Texas Pete , Worcester , mayo , and Old Bay . Add the crab meat in by folding it into the mixture.  Be careful not to break the jumbo crab meat into small pieces.
  2. Once the mixture is even and consistent, cover and set aside.
  3. Remove the upper shell of the blue crab and clean out the interior of the body . (The crab meat from inside the blue crab can be added to the mixture or left in the shell to cook).
  4. Once the crab is cleaned, boil the shell for 10 minutes to assure all the crab meat in the claws, and any meat left in the crab, is cooked thoroughly.
  5. Once the shell is cooked, fill the cavity with a palm sized amount of the crab mixture. Then, dip the crab in milk, then flour, then milk again, and then drip in Panko.
  6. Deep fry for 5 minutes.
  7. Add the corn and potatoes to the boiling water and set the timer for 10 minutes.
  8. Serve with tartar sauce or a spicy aioli and enjoy!

Recipe Name: She Crab Soup
Restaurant / Location: The Crazy Crab Harbour Town
Servings: Approximately 8

What You'll Need:

1 large onion (diced)
2 stalks of celery (chopped)
3 cloves of garlic (minced)
1 gallon water
5 oz. crab base (found in your grocery store or online)
½ oz. lobster base (found in your grocery store or online)
1.5 lbs. crab claw meat
.25 oz. black pepper
1 tsp. black pepper (more to taste)
2 Tbs. Old Bay seasoning (more to taste)
1 ¼ c. Sherry
Roux (Recipe from the Food Network courtesy of Alton Brown here)

Let's Get Cooking:
  1. Combine all in large stock pot. 
  2. Place the stock pot on medium-high heat and bring to just a boil.
  3. Make the white roux as noted from Food Network
  4. Once the pot has just reach boiling, turn off the heat and whisk in the roux.
  5. Stir in the Sherry.
  6. Serve immediately, or simmer until ready to serve.

Recipe Name: Smoked Gouda Cheese Grits
Restaurant / Location: The Crazy Crab Hilton Head (Jarvis Creek)
Servings: 4

The Gravy
1 Portobello mushroom cap, sliced
8 strips applewood smoked bacon, diced
1
Tbs. minced garlic
1
Tbs. minced shallots
3
Tbs. butter
2 cups chopped fresh spinach
2 cups heavy cream
Salt, pepper and hot sauce to taste

What You'll Need:

1 pound shrimp uncooked, peeled (tail on) and deveined
3 Tbs. olive oil
1 clove garlic, minced
1/2 Tbs. blackening seasoning

Smoked Gouda Cheese Grits
1 quart chicken stock
1 cup heavy cream
2 cups Freeman’s Mill grits (local stone ground NOT instant)
1/4 pound butter
1 can creamed corn (14-16 ounces)
½ pound shredded smoked Gouda cheese

 

Let's Get Cooking:

To Make the Grits:

  1. Run the chicken stock into a thick-bottomed saucepan and turn on high until boiling.
  2. Mix in the grits and stir like crazy.
  3. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally.
    Move on to make the gravy and shrimp (below) for the time that the grits are cooking.
  4. Add cream if more liquid is needed.
  5. Tumble in the butter, add creamed corn.
  6. Drizzle in the rest of the cream and stir until everything comes together like a happy family.
  7. Shake in the shredded cheese and stir very well until it's all nice and smooth.

To Make the Gravy:

  1. While your grits cook, bring a large saucepan to medium heat.
  2. Add bacon and cook for about 3 minutes.
  3. Add garlic and shallots.
  4. Saute and add butter.
  5. When the butter is melted, and shallots are somewhat opaque, add the mushrooms, scallions and spinach.
  6. Saute for 2 minutes. 
  7. Pour in heavy cream and let simmer while stirring.
  8. When reduced by 1/3, add salt and pepper to taste.

To Make the Shrimp:

  1. Heat the olive oil in a skillet over medium heat.
  2. Add garlic and saute for one minute.
  3. Add shrimp, turning to cook evenly, and cook until the shrimp is cooked through and no longer opaque.
  4. Sprinkle with blackening seasoning and stir to coat evenly.
  5. Remove from heat and set aside until ready to plate. 
Put it all Together:
  1. Warm the shrimp (if it has cooled - be careful to not overcook!)
  2. Place heaping mounds of grits into bowls (preferred) or onto plates.
  3. Spoon the sauce on top of the grits.
  4. Place the desired amount of cooked shrimp on top.
  5. Enjoy!