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Recipes and Cooking

The Hudsons have been in the seafood business for over four generations here on Hilton Head Island. It began in the 1800s with Ransom Hudson. Ransom Hudson’s son Benjamin, who was also the local magistrate and postmaster, ran three oyster factories here until his death in 1954. Benjamin Hudson’s son, Benny Hudson, ran two of the oyster factories, docked 24 shrimp trawlers, and owned and operated several trawlers himself. Benny Hudson built Hudson’s Seafood Restaurant, which today is owned by Brian Carmines. Benny’s wife Barbara, her mother Hilda, and daughter Tonya are carrying on the Hudson tradition, selling wholesale and retail seafood. Granddaughter Hannah helps make deviled crab – four generations under one roof. Stop by and see what is fresh today!

A Beginner’s Guide to the Feast of the Seven Fishes

Whether you’re Italian through and through or simply love seafood, the Feast of the Seven Fishes is the perfect excuse to indulge in your favorite fish and shellfish dishes on Christmas Eve.

 

In Italian-American households, the Feast of the Seven Fishes (also known as Festa Dei Sette Pesci or La Vigilia) is celebrated on December 24th, kicking off the holiday festivities with seven seafood courses. This tradition stems from the Roman Catholic practice of abstaining from meat the day before religious holidays (now skipping meat is mostly reserved for Fridays in Lent). In those earlier days, Italians embraced refraining from meat and celebrated Christmas Eve by pulling out all the stops and incorporating fish into a large meal.

 

Over time, the over-the-top meal turned into a treasured holiday tradition for many Italian-American families – but there’s no reason why you can’t host your own Feast of Seven Fishes at home.

 

The Menu

Like any other holiday, there’s no one way to celebrate the Feast of the Seven Fishes. Most households center the menu around their families’ favorite fishes, though the course order is typically structured the same way.

  1. Appetizers: As guests arrive and have their first drinks, open the feast with a couple of apps. Shrimp cocktail, baked clams, and mini crab cakes make great light-bites. Looking for an easy appetizer? We sell deviled crab cakes that are the best in the Lowcountry!
  2. The Soup: Get your ladle ready – it’s time to dish out some seafood soup. Cioppino is an Italian-American classic, but you can’t go wrong with a Southern crab and corn chowder.
  3. The Salad: A refreshing salad is a perfect way to break up a multi-course meal. Calamari salad is a very traditional dish for the Feast of the Seven Fishes, but a grilled shrimp salad will add some more greens to the table.
  4. The Pasta Course: This course combines our two favorite things: seafood and carbs. Shrimp scampi, scallops with angel hair, or seafood spaghetti with marinara might be the most popular dish of the night.
  5. The Main Courses: Yep, we said “courses,” plural. Three stunning main courses of fish or seafood will be the pinnacle of this feast. Go for rich, indulgent dishes that are true showstoppers. Think Oysters Rockefeller, red snapper with lemon butter, or an upscale salmon recipe.
  6. The Sides: The feast wouldn’t be complete without a few tasty sides. Options include parmesan potato wedges, barley mushroom risotto, grilled or sautéed veggies, and classic Southern dirty rice.
  7. The Dessert: If you have room, end the meal on a sweet note with a slice of traditional Italian olive oil cake or a seasonal dessert.

 

Whether you’re inviting two or 20 people to your house for the holidays, we have all the seafood you need to pull off an epic feast. Visit our market Mon-Sat (10 am-5 pm) to shop our selection of top-quality seafood, or give us a call at 843-682-3474 to place an order.

Oyster Dressing Recipe

All dressed up and nowhere to go…except straight to the kitchen for seconds of Lucy Buffet’s Oyster Dressing (adapted by Kim Severson). This recipe combines everything you love in a baking dish: good bread, fall flavors, and fresh Lowcountry seafood.

8-10 servings

Time: 1 hour and 15 minutes

Ingredients:

  • 12 tablespoons ( 1 ½ sticks) unsalted butter, divided, plus more for baking dish
  • 1 (8-inch square) baked and cooled cornbread, preferably on the sweet side
  • 15 slices white or wheat bread, toasted and cooled
  • ½ large white onion, finely chopped
  • 2 celery ribs, finely chopped
  • ½ large green bell pepper, finely chopped
  • ½ cup of chicken broth, plus more if needed
  • 2 dozen freshly shucked or jarred oysters, preferably lowcountry oysters, drained and coarsely chopped (reserve the oyster liquor)
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon hot sauce, preferably Crystal
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh sage finely chopped, or 1 teaspoon ground sage
  • 1 ¼ teaspoon truffle salt or sea salt
  • ½ teaspoon ground white pepper

Preparation:

Step 1

Heat oven to 350 degrees. Butter a 9 by 13 inch baking dish.

Step 2

Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine.

Step 3

Melt 8 tablespoons of butter into a large sauté pan over medium heat. Add onion, celery, and bell pepper; sauté, stirring occasionally, for three minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan for two to three minutes. Continue to cook mixture for one more minute, then remove from heat, add to bread mixture, and stir to combine.

Step 4

In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt, and white pepper. Add bread mixture and stir well to combined. If dressing seems to dry, add a little oyster liquor and up to half cup more chicken broth; Mixture should be very moist.

Step 5

Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing.  Bake until top and sides are browned, 40 to 45 minutes.

Shrimp Skewers

Rosemary Shrimp Skewers

 

  • 1 Tbsp fresh lemon juice
  • 3 Tbsp Olive Oil
  • 2 cloves garlic – finely minced
  • 1/4 cup dry white wine
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp fresh rosemary-finely minced
  • 18 large shrimp – peeled and deveined
  • Lemon wedges (optional)
  • 6-6″ rosemary sprigs

Sprigs should be stripped, leaving 1/2 inch of leaves at the leafy end of the spring. They should be soaked in water – the longer the better. Overnight or a minimum of 3-4 hours.

Combine the first 7 ingredients in a zip-lock bag. Add shrimp and refrigerate 30 minutes, turning bag occasionally. Thread sprigs with shrimp – 3 on each. Make sure not to crowd shrimp for even doneness. Pre-heat grill to med-high heat. Clean and grease grill with olive oil. Cook 2-3 minutes per side, or until just cooked through. Plate with lemon wedges as an accompaniment, if desired.

Shrimp Salad

Seafood Southern Shrimp Salad

 

  • 2 pounds cleaned, deveined and cooked shrimp (available at Benny Hudson Seafood)
  • 3 stalks celery
  • 1 small purple onion (optional)
  • 1 tsp mustard
  • 3 Tbsp chopped sweet pickles (at Benny Hudson Seafood we like to chop our own to get bigger pieces, but you could use regular pickle relish)
  • 2 hard-boiled eggs, mashed
  • 1 Tbsp hot sauce
  • Hellmann’s mayonnaise

Peel and de-vein shrimp. Boil 6 cups of water and add 2 tsp of Benny Hudson Seafood Shrimp Seasoning to boiling water. Add Shrimp. Cook for 2-3 minutes (no more!) until shrimp turns from opaque to pink. Drain off water through a colander and toss shrimp in ice until they are cool to the touch. Cut into the desired size and set aside. In a large bowl, combine all other ingredients, except mayo, and blend together. Add mayo last.

Chill for one hour before serving.

Low Country Boil Recipe

Low Country Boil Recipe

 

  • 5 quarts water
  • 2 small red potatoes
  • 1 Tbsp Benny Hudson Seafood Shrimp and Crab Seasoning
  • 2 andouille sausage, cut into inch pieces
  • 4 ears of corn, halved
  • 4 fresh, local shrimp head-off, in shell

In a large stock pot, bring water and seasoning to a boil. Add corn and sausage and cook for 15 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for 2-3 minutes. Drain pot and pour contents onto a table covered with newspaper. Enjoy with fresh lemon wedges and Benny Hudson Seafood homemade cocktail sauce!

Salmon Cake

Oven-Fried Salmon Cakes

 

  • 1lb fresh salmon
  • 1 cup cooked sweet potato, mashed
  • 2 large eggs, beaten
  • 1/2 cup almond flour
  • 1/2 cup fresh parsley leaves, minced (about 2 Tbsp)
  • 2 scallions, white and green, very thinly sliced
  • 1 Tbsp Old Bay seasoning
  • 1 tsp salt
  • 1 tsp hot sauce
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • zest from 1 lemon
  • 2 Tbsp ghee (or butter), melted

1. Preheat the oven to 425 degrees F and cover a large baking sheet with parchment paper.
2. Cook the salmon to a medium-rare. Flake it into a large mixing bowl.
3. Add the remaining ingredients, except for the ghee. Mix well and refrigerate for 10 minutes.
4. Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 1/2 inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven (Brush with more ghee if that tickles your fancy). Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.

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Eat Imported Shrimp
Benny Hudson Seafood Corp. | | 843-682-3474 | bennyhudsonseafood@gmail.com |