Serving up fresh seafood the way locals like it at The Original Steamer

By Pamela Brownstein

After closing for most of the winter, The Original Steamer on Lady’s Island is back in action so diners can once again enjoy fresh local seafood in a friendly atmosphere.

A bucket of oysters
A bucket of oysters

The Lunch Bunch was pleased to return to Steamers to try the new menu that has an emphasis on Lowcountry favorites such as mac n’ cheese, fresh collards, red rice with smoked sausage, and pork and hash.

For appetizers, we were all hungry so we ordered the famous hushpuppies made with their house recipe and served with honey butter, as well as the fried shrimp and the Cajun calamari — fried golden brown with spice marinara sauce.

From the lunch menu, I ordered the Crab Cake burger with a side of mac n’ cheese. The lump crab meat is pan sauteed and not too breaded and is served on

Fried shrimp appetizer
Fried shrimp appetizer

a corn-dusted roll with lettuce and tomato. There were many “oohs” and “ahhs” when the plate came out because the giant piece of mac n’ cheese looked so tasty, and it was.

Kim ordered the Snow Crab Legs appetizer, which were perfectly cooked, and she looked very happy pulling out the delicate pieces of meat and dipping them in melted butter.

Our special Lunch Bunch guests were Sam and Debby Harding, who were in town from Richmond, Va., for Elizabeth’s wedding. The three of them ordered two buckets of steamed oysters, and once the giant buckets and shuckers arrived, I thought there was no way they could eat the succulent meat from all

Crab cake sandwich with mac n cheese.
Crab cake sandwich with mac n cheese.

those shells — but they did! The once empty pails in the middle of the table were filled with oyster shells, and the Harding family was well satisfied.

Look for a feature about the restaurant’s classic Frogmore Stew in next month’s Plate Magazine.

The Original Steamer is located at 168 Sea Island Parkway, Lady’s Island. For more information, call 843-522-0210.

Previous Story

the home chef … on Easter brunch

Next Story

Conservation District of the year

Latest from Lunch Bunch