By Lynn & Cele Seldon

For loyal locals, the original Charleston Crab House on James Island and its four “sister” restaurants (including two other Crab House concepts) are consistent go-to choices when it comes to fresh seafood, friendly oh-so-southern service, and coastal vibes and views. However, many fans may not know that the beloved group of restaurants is under new ownership—with an exceptional story to share.

Earlier this year it was announced that area restaurateur legend John Keener—original owner of Charleston Crab House and more—had sold his beloved group of restaurants to Scott Larymore, who was the long-time CEO of the company. However, what many may not know is that Larymore started with Charleston Crab House back in 2005—as a busboy.

“Growing up in my grandfather’s restaurant, Fred’s, in Mullins [now with third generation ownership and soon celebrating its 50th anniversary], the hospitality business is in my blood,” says Larymore, who with his wife, Lauren, now own and operate the renowned restaurant group’s five seafood-leaning locations. These include: Charleston Crab House on James Island; Charleston Crab House on Market Street; Shem Creek Crab House in Mount Pleasant; King Street’s A.W. Shuck’s Seafood Shack; and Market Street’s Oyster House (which also houses The Porch at Oyster House, a popular ‘events’ space).

Keener, who founded the original Charleston Crab House on James Island’s Wappoo Creek back in 1991, remains as a mentor, but he and his wife, Brandy, plan to enjoy retirement by travelling—and eating out locally and further afield.

Larymore, who can often be found in the restaurants and loves sharing his story when asked, says he plans only minor changes, with updating and upgrading their menus, décor, where appropriate, and technology (including their great websites), as well as a continued focus on hospitality. “As my managers will tell you, I have a relentless focus on hospitality as part of the overall dining experience at all of our restaurants.”
The hunger-inducing menus at the three Crab House locations (all featuring great vibes and views) are the same, with lots of options for seafood lovers, as well as those who prefer food from the mainland. Among many possibilities, some of our favorites that are evidently popular with others include: “crab-a-tizers” like hushpuppies, chilled peel n’ eat shrimp, crab dip, crab stuffed mushrooms, grilled or chilled oysters, and more; delectable she crab soup; various salads; four different steampots (including a classic Lowcountry shrimp boil); fried seafood (plus fried chicken tenders); sandwiches (we love their fried soft shell crab sandwich) and burgers (with pimento cheese, natch); and lots of other Crab House specialties, like Lowcountry shrimp and grits, Lowcountry crab cakes, fried whole flounder; and various platters.

Shem Creek Crab House also features a popular happy hour menu, which is available Mondays to Fridays, 4-7 pm. The menu includes drink specials (including oyster shooters) and great pricing on mac and cheese bites, wings, tuna nachos, and more.

A.W. Shuck’s Seafood Shack on King Street features a similar Lowcountry vibe and an equally tasty menu. It starts with “shackatizers” like hushpuppies, Lowcountry crab cake bits, and more, moving on to tacos, four “steamers” options (similar to the Crab House offerings), sandwiches, fry baskets, and many other Lowcountry specialties.

Over at equally briny Oyster House on Market Street, there’s a lively raw bar, O-Bar, which offers varied oysters on the half shell, a vodka oyster shooter we love, peel n’ eat shrimp, and two huge seafood towers. The menu includes appetizers, soups and salads, hand-helds, classic southern fried seafood, steam pots, and a lot more.

Oyster House’s O-Bar also has a happy hour menu, which is available Mondays to Fridays, 4-7 pm, with drink specials and a wide variety of food specials (think raw or steamed oysters, savory steamed clams, fish or shrimp tacos, and more). As mentioned, Oyster House also houses The Porch, which is a hotspot for events and gatherings of all sorts, featuring Southern fare.

The side dishes at all locations are also highlights for us and others. The possibilities include: Charleston red rice; Carolina grits; delicious coleslaw; classic collard greens; and a lot more, depending on the location.

And, did we mention the beverages? The restaurants feature a nice selection of craft brews from near and far, wines that pair well with seafood, and specialty frozen drinks and cocktails.

Larymore’s ‘relentless hospitality’ is also a highlight at every location. Afterall, the owner was once a Charleston Crab House busboy—he’s seen and done it all, and knows firsthand what it takes to create a truly remarkable dining experience.

To find all of their locations, please visit: www.charlestoncrabhouse.com

Beaufort-based travel journalists Lynn and Cele Seldon (www.seldonink.com) often cover culinary travel around the corner and around world. They are the co-authors of bestselling books 100 Things to Do in Charleston Before You Die and 100 Things to Do in Savannah Before You Die. Their next book, 100 Things to Do in the South Carolina Lowcountry Before You Die, will be published October, 2025.

Around Town: Charleston Crab House: The Story Behind Classic Charleston-Area Seafood Restaurants