The Blue Crab: Tasty Local Seafood
By Becky Billingsley
Since The Blue Crab opened in spring 2010 in Pawleys Island, the kitchen has been afire with the expediting of fresh local seafood, and many dishes are already becoming part of the local lexicon.
The building, which was a restaurant called Gator Krawls until the winter of 2009-10, is roomy and on one level, except for a small step up to the bar area. It has a laid-back fish-shed-meets-beach ambiance, and classic rock plays at an appropriate medium-loud level.
Decor items include an upside-down johnboat, crab traps, boat bumpers, buoys and various artistically represented fish. Wooden ladderback chairs in cocktail and regular heights are in various primary rainbow hues, and paneling has a weathered appearance.
A cocktail lounge is behind the hostess station, and beside it is a raw bar where a chalkboard indicates the day's fresh seafoods. Outside there is a screened-in patio dining area.
Crab is indeed the specialty of the house. There are whole steamed Blue Crabs, Winyah Bay Crab Dip, Crab Cake with Honey Tabasco Tartar Sauce, She-Crab Soup, Fried Soft Shell Crab, Crab Flatbread Pizza and Snow Crab.
When crabs are ordered tables are covered in brown butcher paper so as to sop up crab juices when you whack and crack them open. They are local Murrells Inlet blue crabs that cost $2 apiece as of July 2010. Each is about 6-7 inches in diameter.
Other seafood choices begin include local clams from McClellanville, Steamed Cluster Oysters (in season), Po' Boys, Shrimp Louis Salad with avocado and asparagus, Grilled Tuna, Fried Shrimp and Fresh Catches.
I tried the catch of the day, which was mahi-mahi that could be blackened, fried, seared or grilled. I picked grilled, and for $17.95 it came with roasted red potatoes and asparagus. The fish was cooked perfectly; it flaked easily and was delectably moist. It was simply seasoned and a tasty piece of fish.
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I've also had the Bangin' Shrimp in sweet Thai chili aioli, and they're excellent. The shrimp are fried in a crispy and light batter, then tossed in the sauce. Another tasty appetizer is the Baked Lemon Garlic Oysters which are cooked to a perfect doneness (not too dry, not too wiggly) and topped with an appropriately modest amount of garlic, spinach and cheese.
The Crab Flatbread Pizza is also tasty with a generous amount of crab topped by garlic, butter, herbs, fresh diced tomato, onion and Monterey Jack cheese. The edges of the flatbread were pleasantly crispy, and the middle is soft enough you can fold the slice.
Our server recommended the Sesame Crusted Tuna that comes with seaweed salad, teriyaki sauce and steamed rice. My friend ordered it medium rare and it came out just a tad more done than that, but it was still delicious and she ate every bite (well, except for the bite I snagged).
Another friend tried the Soft Shell Crab Sandwich and said it expertly prepared.
Non-seafood dishes include wings (Thai, Buffalo, barbecue, teriyaki), Chicken Sandwich, Burgers (the Pawleys Burger has fried onions, Cheddar, barbecue sauce) Chicken Caesar or Cobb salads, and a USDA Choice Top Sirloin meal that comes with asparagus and roasted potatoes. Side dishes include fries, tater tots, okra, slaw, asparagus, onion rings, hush puppies, corn, and beans & rice.
Children's meals are $5 and include burgers, corn dog, chicken fingers, flounder and shrimp, and they come with fries or tater tots. An enclosed outdoor playground provides distraction.
Although they aren't listed on the menu, dessert choices are one of two ice cream bars (Choco Taco or Reese's Peanut Butter Bar), Key Lime Pie, Peanut Butter Pie, Lemon Meringue and Chocolate Spoonful. I can highly recommend the Key Lime Pie, and I'm not even a huge Key Lime Pie lover. It's tart-sweet and has a creamy custard-like filling.
The Blue Crab is at 9448 Ocean Blvd. in Pawleys Island, and the number is 843-979-2722. It's open daily from 11 a.m. to 11 p.m.
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