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soft shell crab hilton head island


Hudson’s Seafood House on the Docks lets their soft shell crabs take the spotlight with a specially crafted menu

HILTON HEAD ISLAND, SC (March 26, 2018)—With the spring bloom comes our favorite short

(but ever so tasty) season at Hudson’s Seafood House on the Docks: soft shell crab season! This

year Hudson’s is serving a thoughtfully crafted, limited-time daily menu centered on their soft shell

crabs. As the only restaurant on the Island with an in-house shedding operation, Hudson’s will have

more than 10,000 tender crabs thanks to their tight quality control and detailed process of making

these southern treats ready for you to dig in to!


Hudson’s is taking this season’s crabs to a whole new level with 7 new mouthwatering bites as part

of their daily specials. Your go-to serving styles: deep fried or sautéed in butter (lots and lots of

butter) are all there, but with an elevated twist only Hudson’s can do. Think classic Soft Shell Crab

Po’Boy with house pickles and a crispy baguette all the way to Buster Crab Béarnaise with jumbo

lump crab stuffed into soft shell crab, béarnaise, and pink pepper. They’re crispy, tender, and give

off the perfect light touch of sea that makes fresh seafood so good.

You can find the full special menu click here.

“We are blessed with a location that allows us to shed the crabs on site, harvest them, and serve

them to our guests within minutes. This provides our clientele a unique opportunity to taste a true

delicacy at its very best. The guests are also able to tour the facility and see the process from start

to finish. It is truly gratifying to see the reactions from the guests when they see the process for the

first time and try our crabs for the first time. The reaction is usually something like, “oh, so this is

what they are supposed to taste like.” Andrew Carmines, Owner, Hudson’s Seafood House on the



Want to know why the soft shell crabs taste so good? It has a lot to do with Hudson’s industry leading

in-house shedding process. With everything else, Hudson’s main mission is to provide

guests with only the freshest, high quality seafood possible. Come spring, the packinghouse is

constructed into a shedding box facility where the crabs begin their molting process in watercirculated

tanks. Once the crabs have backed out of their shells, they are immediately removed

and given to the chefs to create a delicious dish just for you.

And while we could eat soft-shell crabs all day, their molting season is a short one, making this

Hudson’s special menu a limited edition. So we’ll set the table and see you there soon.


Hudson’s has been a family-owned business since the 1920s, once owned and named by the

venerable J. B. Hudson, Sr., thousands of oysters were processed at this facility. J.B. Hudson,

Sr. started a thriving family business that became a local landmark and tradition. In 1953 his son

J.B. Hudson, Jr. added fresh locally caught shrimp to the operation, and in 1967, the operation grew

to 95 seats. In 1975, Brian and Gloria Carmines purchased Hudson’s, and a new family tradition

began. Today, Hudson’s restaurant seats over 345 people and serves the island’s finest seafood to

more than a 1,000 guests on a typical summer night. Much of our seafood originates from our local

waters. We are committed to purchasing fresh seafood from local fisherman and serving it to our

guests. Over 3,000 gallons of oysters and 70,000 pounds of shrimp are consumed annually. Over

450,000 raw oysters are shucked fresh on the premises. Hudson’s farms our own local oysters and

cultivate fresh soft-shell crabs. For residents of the Hilton Head Island area or visitors to the

Lowcountry, a dining experience at Hudson’s Seafood House on the Docks combines the freshest

seafood, impeccable service and breathtaking views of the Port Royal Sound. OPEN DAILY for

Lunch from 11 am – 4 pm, Dinner from 5 pm – until, Brunch on Sundays from 10 am – 4 pm and

Happy Hour from 4 pm – 6 pm. Visit for more information.