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!
WHAT’S ON THE MENU
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
WHAT SETS HUDSON’S APART
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.
ABOUT HUDSON’S SEAFOOD HOUSE ON THE DOCKS
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 hudsonsonthedocks.com for more information.