14 South Carolina Seafood Dishes Locals Say Are Even Better Than The Beach Views
South Carolina isn’t just about sandy shores and ocean breezes. Its seafood scene has a magic all its own.
Locals know that some dishes can outshine even the most stunning beach views, offering flavors so fresh and vibrant they linger long after the last bite.
From perfectly fried catches to creative coastal twists, these 14 seafood dishes capture the heart of the Lowcountry and prove that sometimes, taste beats scenery every time.
1. Calabash-Style Seafood Platter
Golden-fried perfection with a story that crosses state lines! The Calabash style might have originated in North Carolina, but South Carolinians have embraced this lightly breaded, flash-fried seafood as their own.
Heaping platters arrive with shrimp, flounder, oysters, and scallops, each piece maintaining its sweet, delicate flavor beneath that perfect crunch.
Many coastal restaurants proudly serve their version, often with hushpuppies that’ll make you forget about side dishes altogether.
2. Shrimp Perloo
Grandmother’s kitchen wisdom meets Lowcountry abundance in this one-pot wonder. Similar to jambalaya but with its own Carolina personality, perloo features plump local shrimp nestled in perfectly seasoned rice.
The secret lies in the stock, made from shrimp heads and shells, which infuses every grain with intense flavor.
Families guard their perloo recipes like treasure, passing down specific spice blends and cooking techniques through generations.
3. Charleston Crab Rice
Soul food royalty that proves simplicity reigns supreme! Charleston crab rice showcases fresh blue crab meat folded into rice that’s been cooked with enough butter to make your heart sing.
Green onions provide a sharp contrast to the sweet crab, while a dash of hot sauce brings everything to life.
This humble dish traces its roots to Gullah Geechee cuisine, where resourceful cooks transformed basic ingredients into something magical.
4. South Carolina Catfish Stew
Morning fishing trips end in evening feasts when this stew’s on the menu! Unlike its tomato-heavy Louisiana cousins, South Carolina catfish stew starts with a roux that’s cooked until it smells like toasted nuts.
Farm-raised catfish chunks hold their shape perfectly in the rich broth.
Locals insist on serving it over rice with a side of cornbread for sopping up every last drop. Some families add a splash of vinegar right before serving, a trick that brightens the entire dish.
5. Soft-Shell Crab Sandwich
Seasonal celebration between two slices of bread! When local blue crabs molt their hard shells, South Carolinians rush to get these delicacies before the brief season ends.
The entire crab, legs and all, gets dredged in seasoned flour and fried until crispy.
Nestled in a soft bun with lettuce, tomato, and remoulade sauce, that first bite delivers an audible crunch followed by sweet, tender crabmeat.
May through July, you’ll find locals lining up at seafood shacks for this treasured sandwich.
6. Oyster Po’Boy
Briny treasures from local waters transform humble bread into something extraordinary.
South Carolina’s version of this sandwich features plump, cornmeal-crusted oysters that burst with oceanic flavor when you bite into them.
The contrast between crispy exterior and creamy interior makes each bite perfect. Local bakers provide the French bread, crusty outside, pillowy inside, while homemade remoulade sauce adds tangy richness.
During oyster season, locals debate which waterfront joint serves the best version with the same passion as college football rivalries.
7. Deviled Crab
Grandma’s secret weapon for family gatherings! These stuffed crab shells hide a decadent mixture of fresh crabmeat, breadcrumbs, and enough spices to make you fan your mouth.
The filling gets spooned back into clean blue crab shells before baking until golden. Many families add a splash of sherry, a nod to Charleston’s fancy heritage.
Though restaurants serve them, locals insist the best deviled crabs come from church fundraisers and community cookbooks, where recipes have been perfected over decades.
8. Oyster Stew
Winter comfort in a bowl that proves less is more! When temperatures drop, South Carolinians reach for this velvety stew that lets fresh oysters shine without fussy ingredients.
Plump oysters barely simmer in a bath of milk, cream, and butter, cooking them just until their edges curl. A light touch of celery salt and white pepper is all the seasoning needed.
Families serve it with oyster crackers or saltines, often on Christmas Eve as part of coastal holiday traditions.
9. Whiting Fish Sandwich
Street food royalty with a cult following! Locals skip fancy seafood restaurants to find roadside stands serving these simple sandwiches that deliver pure satisfaction.
Sweet, mild whiting fillets get dredged in seasoned cornmeal before hitting hot oil. The crispy fish lands on soft white bread with just a splash of hot sauce and a squeeze of lemon.
What makes these sandwiches special is their accessibility, from Charleston to Myrtle Beach, they remain affordable luxury that brings together folks from all walks of life.
10. Shrimp Bog
Country cooking meets coastal bounty in this stick-to-your-ribs delight! Less soupy than its cousin perloo, shrimp bog combines local rice with smoky sausage and sweet shrimp in one gloriously satisfying pot.
The dish gets its name from its consistency, not quite dry, not quite wet, but somewhere deliciously in between.
Family reunions across Horry County feature massive pots of bog, with each cook claiming their version reigns supreme. Some add chicken alongside the shrimp, creating a land-and-sea celebration.
11. Garlic Crabs
Finger-licking messiness worth every napkin! Blue crabs bathed in garlicky butter sauce create an interactive dining experience that’s impossible to forget.
The crabs steam first, then simmer briefly in a mixture of garlic, butter, and secret spices that vary by cook.
Newspaper-covered tables signal it’s time to get messy, cracking, picking, and sucking every morsel of meat from the shells.
Coastal families gather for crab boils where this dish takes center stage, often paired with cold beer and corn on the cob.
12. Crab-Stuffed Flounder
Fine dining born from fishermen’s ingenuity! Delicate local flounder becomes a canvas for lump crabmeat stuffing in this dish that bridges casual and elegant.
The fish gets butterflied, stuffed with a mixture of crabmeat, breadcrumbs, and herbs, then baked until the fish flakes perfectly.
A light lemon butter sauce adds brightness without overwhelming the seafood.
Though fancy restaurants charge premium prices for this creation, locals know it originated as a practical way to stretch expensive crabmeat by combining it with the day’s catch.
13. Fried Spot Fish Platter
Humble fish transformed into coastal gold! Spot fish might be small, but locals know these pan-sized beauties deliver big flavor when properly prepared.
The whole fish gets scored, seasoned, and fried until the skin crisps into a potato-chip-like exterior. Traditionalists insist on eating them with your hands, picking the sweet meat from the bones.
Mom-and-pop seafood shacks along Highway 17 serve them with hushpuppies and slaw, creating a meal that hasn’t changed in generations.
14. Oyster Dressing
Thanksgiving tables reveal coastal identity through this beloved side dish! While inland families stick to cornbread stuffing, coastal South Carolinians fold briny oysters into their holiday dressing.
Fresh shucked oysters mix with cornbread, herbs, and a splash of their liquor to create a savory side that pairs perfectly with turkey.
Family recipes specify exact oyster-to-bread ratios and debate whether to chop or leave oysters whole.
November brings friendly arguments about whose grandmother made it best, with each family convinced their version deserves the crown.