Hours
Nightly From 5:30 pm
Sunday Brunch
10:00 am-2:00 pm
Meals Served
Dinner
Sunday Brunch
Cuisine
American
Seafood
Southern
Dining Information
Seasonal Menus
Terrace/Patio Dining
Vegetarian Meals
Additional Services
Lodging
Private Parties
Private Rooms
Attire
Resort/Dressy Casual
Reservations
Suggested
Smoking
Non - Smoking
Handicap Facilities
Accessible
Credit Cards
American Express
Visa
Master Card
Discover Card
Diners Club Card
Carte Blanche
Checks
Not Accepted
Website
www.oldvillageposthouse.com
For a truly unforgettable dining experience, visit Old Village Post House and remember to use your American Express® Card.American Express

Old Village Post House

101 Pitt Street
Mt Pleasant, SC 29464
Phone: 843-388-8935
Fax: 843-388-3987

Reservations
Charleston Crab Soup
4.5 Gallons
Ingredients
2 lbs Butter
4 Large Yellow Onions
1 head Celery
1 T Salt
1 T White Pepper
4 Bay Leaves
4 c Flour
2 gallons Blonde Crab Stock
1 gallon Milk or Half-and-Half
2 quarts Cream
5 lb Cleaned Crab Claw Meat
1 t Ground Mace
Sherry or Madeira
To garnish Chives or parsley
Method
  • Cook butter, onions, bay leaves, celery and salt together until soft.
  • Add flour, making a roux with the butter and vegetables.
  • Add 2 gallon blond shrimp, crab, fish or chicken stock, or 1/2lb crab base mixed with 2 gallons of water.
  • Add milk or half and half, and cream
  • Check seasoning- if you use base, you probably don’t need salt.
  • Add the ground mace.
  • You may want to add slightly more mace, but this spice will grow, and too much will be unpleasant.
  • Add the cleaned claw meat.
  • Garnish to order with sherry or Madeira, parsley or chives.