Group Dining

Looking to host a group dining out, holiday party, reception, business meeting, large family gathering, or a private function?

The seafood buffets in Myrtle Beach would love to have you and your group!

Your private functions are considered important, group dining specialists are waiting to hear from you and would love to work out all the necessary finer details to make the occasion special for you, and your guests.

Many of the seafood buffets in Myrtle Beach offer group dining discounts and specials.

For more information, contact one the the group dining specialists below to get more information. All seafood buffets in Myrtle Beach offers competitive group rates and can accommodate groups of every size.

Capt Georges

Address: 1401 29th Avenue North, Myrtle Beach, South Carolina 29577 (Across the street from Broadway at the Beach)
Phone: 843-916-CAPT (2278)
Group Sales
Prestons Restaurant

Address: 4530 Hwy. 17 South, North Myrtle Beach, SC
Phone: 843-272-3338
Group Sales

The summer months are the busiest, for that reason, some of the listed seafood buffet restaurants may not book large group dining reservations.

Seafood Buffet Prices

Seafood buffet prices can change with the market conditions.

Ever wonder why one day the seafood buffet prices at your favorite buffet have suddenly risen $5?

Well, it’s because the market conditions under which the restaurant bought it’s menu items have also risen. That means, somewhere along the supply chain, the price to deliver the item or items has also gone up. The uptick in price is passed along to the consumer in the form of higher seafood buffet prices.

Just about anything can make your favorite seafood buffet prices rise. Whether its the cost of harvesting your oysters or the higher cost of fuel to get your oysters to the restaurant.

Sometimes, the cost increase will be because of harvesting or fishing conditions. Seafood is typically harvested or fished during its particular “season”. For whatever reason, such as to rain, a hurricane, or other natural phenom, can cause that particular season to be not so good. That results in fewer catches and fewer available seafood items. This can also drive seafood buffet prices up.

If you watched the movie, Forrest Gump, you know what can happen when a hurricane strikes a shrimping area. That’s a pretty extreme, none the less, excellent example of what can happen to drive up the cost of shrimp.

The old “Supply and Demand” axiom can also be a factor in rising prices. If your product is being requested by a higher number of restaurants, you can raise the price of your product or products.

Although we at try to post the most accurate buffet price, sometimes a price increase will slip by us and the increase doesn’t make it to the business page. For this, we apologize. It’s always a best practice to call ahead for buffet prices just to ensure what you’ll pay.


Check out coupon page for money saving buffet coupons!

Seafood Recipes

crab place logo

Check out some of the best seafood recipes around

All of these delicious seafood recipes can be found in Down On The Shore Cookbook by Rebecca Bent, a renowned Maryland Seafood expert.

Scallop Cakes with Hummus Recipe

For the Hummus:

  • ½ cup your favorite hummus
  • 1 tablespoon fresh parsley leaves, finely chopped
  • 1 pinch chili powder, to your liking

For the Scallop Cakes:

  • 2 tablespoons olive oil
  • 2 tablespoon Shallots, finely chopped
  • 12 ounces Scallops
  • 1 teaspoon minced Ginger (store-bought)
  • 1 teaspoon Garlic paste
  • 1 teaspoon finely chopped fresh Chives Leaves
  • ¼ cup crusted oyster crackers
  • 1 egg
  • Optional: 4 burger buns, toasted or a wrap
  • 1 handful of greens, divided among the 4 burgers

Prepare the hummus.

In a medium bowl combine the hummus, parsley, and chili powder and mix until well combined. Set aside.

Prepare the scallop cake.

In a large sauté pan over medium heat slick the pan with 1 tablespoon of olive oil. Sauté the shallots and for 7 minutes or until they soften. When the shallots are done, scrape them into a food processor. Wipe down the pan and set it back on the stove. Add the scallops, ginger, garlic, chives, oyster crackers, and egg into the food processor and pulse until a paste is formed.

When the scallop mixture starts to come together, create 4 equal burgers and fry them in 1 tablespoon of olive oil in the pan over medium low heat. Cook the burgers for 4 minutes with a lid, flipping half way through.

The burgers are done when the scallops are opaque and a golden crust is formed. Served on a toasted bun and a handful of greens or tucked in a wrap. Include a dollop of hummus.

To bake the scallop cakes instead of frying preheat the oven to 350F and bake for 20 minutes or until golden brown.

Yield: 4 servings

Deep Fried Shrimp Recipe

  • 1 cup all-purpose flour
  • 1 tablespoon smoked sweet or hot paprika
  • 3 large eggs
  • 1½ cups bread crumbs, or crushed crackers, or panko
  • 2 pounds large shrimp, peeled, deveined, tails left on
  • olive oil or vegetable oil for deep-frying
  • salt to taste

In a medium bowl, stir the flour and the paprika together. Break the eggs into another medium bowl and beat them with a fork for 1 minute. Place the bread crumbs in a third medium bowl.

One at a time, dredge the shrimp in the flour mixture, shaking off the excess. Dip them into the beaten eggs, then into the bread crumbs, pressing to make the crumbs adhere. Place the breaded shrimp on a rack set over a sheet pan. When all the shrimp are breaded, transfer the rack and sheet to the bottom shelf of your refrigerator and let them rest, uncovered, for 1 hour.

In a deep kettle or electric deep-fryer, heat the oil to 350 degrees. Fry the shrimp, in batches if necessary to avoid overcrowding, for 2 to 3 minutes or until golden brown. Drain on paper towels, sprinkle with salt, and serve.

To add more flavor to the breading, add a pinch of one of these great ingredients:

ground curry
dried rosemary
Italian seasoning
Old Bay
dried thyme
coconut flakes

Note: You may substitute House-Autry Seafood Breading for flour as a tasteful alternative for lighter Calabash Style shrimp

Yield: 4 servings

Deep Fried Oysters Recipe

  • 48 medium oysters
  • 1/2 cup cornmeal
  • 4 cups canola oil for frying
  • 4 cups all-purpose flour
  • 1 cup cracker meal
  • 1 tablespoon sea salt

Scrub the oysters and place them in a large
bowl. Make sure to discard all broken shells or oysters that won't close. Fill the bowl with enough cold water to cover the oysters. Shake in
the cornmeal and stir. Let the oysters sit for 3-6 hours, to let them purge any sand. Remove the oysters from the water and rinse thoroughly.

Shuck the oysters. Combine the flour and cracker meal and dredge the oysters in the mixture. Let the oysters sit,
refrigerated, for 20 minutes.

Heat the oil to 350 degrees. Fry the oysters until crispy, about 3 minutes. Transfer the fried oysters to a paper
towel lined plate. Sprinkle with sea salt and serve hot with spicy seafood sauce.

Yield: 6-8 servings