South Carolina Diners Return To This Seafood House For Its Snow Crab Leg Refills

Snow crab legs come steamed hot and keep getting refilled here, with no extra charge and no limit. That alone sounds like a dare.

The buffet behind it stretches past 100 dishes.

As it happens, the fry line still uses a cornmeal-flour dredge taught by a grandfather. Three generations of one family have worked the dining room.

That kind of detail tells you somebody cares about the recipe.

I’ve always felt South Carolina does seafood with real heart. This spot leans into the Calabash style, which means lightly fried fish and shrimp served in generous piles.

Then there’s the crab station, loaded with butter and steaming shells.

So how many crab legs counts as too many? I can’t help but think the answer changes once you start cracking.

The Crab Leg Refills Are The Whole Reason People Come Back

Unlimited snow crab is the headline at Hooks Calabash Seafood Buffet. The legs are part of the buffet every single day, and you never pay extra for them.

They come out steamed hot and easy to crack. That matters, because nobody wants to wrestle a shell for a tiny bite of meat.

Staff keep refilling the crab station all day long. So if the tray looks thin, just wait a moment and fresh legs will show up.

Drawn butter sits right there for dipping. Cocktail sauce and remoulade are also on hand if you like a little zip instead.

Want some heat? Cajun snow crab legs join the regular steamed ones, giving you a spicier way to keep going.

Here’s a smart move for first-timers. Grab a modest pile, finish it while it’s warm, then go back for more.

Hot crab tastes better than crab that sat on your plate for twenty minutes. Small trips also leave room for the rest of the buffet.

Bring napkins to the table. You’ll need every one of them, and your fingers will thank you later.

Grandpa’s Dredge Still Runs The Fry Line

Some recipes get passed down like a family watch. At this buffet, it’s a cornmeal-flour dredge taught by the owners’ grandfather.

That coating defines the Calabash style. The seafood gets fried lightly, so the batter stays thin and the fish stays the star.

Items come out in small batches, fried to order. That keeps the trays from sitting too long under the lights.

The lineup is big. Popcorn shrimp, jumbo fried shrimp, coconut shrimp, flounder, grouper, catfish, whiting and scallops all appear on the list.

Fried oysters, clam strips, calamari and crab cakes round out the seafood side. Deviled crab shows up too, served the classic way.

Then come the Southern sidekicks. Hush puppies, fried okra and fried green tomatoes make it hard to stay focused on just crab.

A friendly tip helps here. Pick two or three fried items instead of ten, and enjoy them while they’re crisp.

Kids who skip seafood aren’t left out either. Chicken tenders and popcorn chicken sit on the same line, ready for picky eaters.

You’ll Need A Plan For The Steamed Station

Crab gets the spotlight, but the steamed station quietly steals scenes. It’s packed with shellfish that many buffets skip entirely.

Steamed shrimp and peel-and-eat shrimp lead the way. Crawfish, steamed clams and black mussels sit nearby.

Green-lip mussels add a bigger, bolder option. Steamed oysters appear too, which feels like a treat for oyster fans.

Seasonal extras pop up when the timing is right. Blue crabs and stone crab claws join the station during their seasons.

A shrimp boil ties everything together. Corn on the cob and red potatoes come steamed alongside, just like a backyard boil.

Fun fact for the curious. The restaurant buys shrimp, flounder, blue crab and oysters from the Carolinas when season and supply allow.

That local angle makes each plate feel connected to the coast outside. It’s seafood with a real home address.

So build a sampler plate first. Try a few mussels, some shrimp and a clam or two, then return for your favorite.

Not A Seafood Fan? Prime Rib Has Your Back

Every group has that one person. They came for the beach, not the shellfish, and they’re quietly worried about dinner.

Good news for them. Hooks Calabash Seafood Buffet runs a carving and Southern hot line with plenty of land-based food.

Prime rib shows up on weekends. BBQ ribs, fried chicken, grilled chicken and BBQ pork are part of the spread too.

Pepper steak, pork loin and Boston butt keep the meat lovers busy. Corn dogs make an appearance for younger guests.

Sides read like a Sunday supper list. Mac and cheese, mashed potatoes, green beans, baked potatoes and onion rings all fit in.

The baked and sauteed section bridges both worlds. Shrimp and grits, shrimp scampi, crab imperial and lobster mac and cheese live there.

Salmon fans get several choices, including teriyaki and Parmesan-baked tilapia nearby. Blackened tuna adds a spicier pick.

Homemade soups and a salad station also wait for anyone wanting something lighter. Nobody leaves this table hungry, no matter what they eat.

Save Room, Because The Bakery Plays Dirty

Dessert at a seafood buffet often feels like an afterthought. Here, an in-house bakery turns it into a real contender.

Banana pudding is on the lineup, which feels very Southern in the best way. Peach cobbler sits close by, warm and tempting.

Key lime shots offer a small, tangy bite. They’re a smart pick after a heavy round of butter and crab.

Red velvet cake brings the rich option. Then there’s soft-serve ice cream, which kids usually spot from across the room.

Here’s a sneaky strategy. Take tiny portions of several desserts instead of one giant slice.

That way you get to taste the whole bakery. You also avoid that awful moment of being too full to finish.

Pair the key lime with a scoop of soft serve if you can’t decide. Sweet and tart together makes a cheerful ending.

Honestly, the hardest part is knowing when to stop. Crab got you here, but banana pudding might be what you remember on the drive home.

Three Generations Have Worked This Dining Room

For more than two decades, one family has run this buffet on North Kings Highway, and they’re still at it today.

The goal was simple from the start. Serve Calabash-style seafood in a buffet setting that welcomes families.

Three generations have worked in the dining room since then. That’s a long run in a beach town full of competition.

Calabash cooking itself has roots just up the coast. The style is known for light frying and generous portions, and this place keeps that tradition alive.

The family talks proudly about Southern hospitality. It’s part of how they describe their mission, alongside giving families real value.

Family ownership changes the feel of a restaurant. Recipes stay steady, and the grandfather’s dredge proves it.

In a South Carolina tourist hub, plenty of places come and go. Lasting this long says something about consistency.

So when you grab a plate, you’re tasting a family story too. It just happens to come with crab legs and hush puppies.

Nautical Decor Sets A Laid-Back Beach Mood

Ropes, ocean touches and beachy decorations set the tone inside. The whole room leans into a warm nautical theme.

It’s a casual place, so leave the fancy clothes at the hotel. Flip-flop energy fits right in.

The setting feels comfy and relaxed. That helps when you plan to linger over several plates of seafood.

Buffet dining works best without rushing. A cozy room makes it easier to slow down between trips.

Families with little ones will appreciate the easygoing vibe. Kids can be kids without anyone getting stuffy about it.

The decor also matches the menu nicely. Eating crab surrounded by sea-themed touches just makes sense.

A quick suggestion for groups. Ask for a booth if you want a little more breathing room for crab shells and napkins.

The beach theme won’t win design awards, and it isn’t trying to. It’s simply a fun, friendly backdrop for a long seafood dinner with people you like.

Bring The Whole Crew, Even The Toddlers

Feeding a family on vacation can get expensive fast. This buffet makes it a little easier with special pricing for kids.

Children under 3 eat free. Older kids get reduced rates based on age, though pricing can change over time.

Most parties simply walk in. Groups of six or more are encouraged to call ahead, especially larger ones topping 20 guests.

Reunions, sports teams and church groups fit that bill. A quick call saves everyone from standing around hungry.

Food allergies get attention here too. The staff can help with gluten-free, shellfish-free and vegetarian needs.

Just tell your server about any allergy before you start filling plates. They’ll point you toward safer choices.

Picky kids have options like corn dogs, chicken tenders and fries. Adventurous kids can try their first crab leg.

That mix makes it a strong pick for mixed groups. Grandma gets her flounder, Dad gets his prime rib, and the kids get soft serve.

Plan Your Crab Run Around Broadway At The Beach

Location makes this buffet easy to fit into any beach day. You’ll find it at 1902 N Kings Hwy, Myrtle Beach, SC 29577.

Broadway at the Beach sits within walking distance. That means shopping, attractions and dinner can all happen in one outing.

The Myrtle Beach boardwalk is just a short drive away. Most Grand Strand hotels are close by too.

Timing matters, so check the hours. The buffet typically opens in the afternoon on weekdays and at noon on weekends, with later closing times on Friday and Saturday nights.

Hours can shift with the season, so call (843) 626-6889 before you go. Nobody wants to show up hungry to locked doors.

A late lunch on a weekday can be a clever move. You beat the dinner rush and still get the full spread.

Hooks Calabash Seafood Buffet makes an easy finale to a South Carolina beach trip. Crack one more crab leg, then head out for a sunset stroll.