Founders, Jimmy and Johnny Patrons set high standards of hard work and consistency for the younger Patrons generations, and they still pull their shifts at the busy restaurant, stopping by to welcome old friends and loyal customers... occasionally bussing a table or taking a special order. Their passion for the business is undoubtedly the root of Capt.
Anderson's success. Named among America's Top 50 restaurants, recipient of the “Best Seafood Restaurant” award from Southern Living and Wine Spectator's “Award of Excellence,” Capt. Anderson's won Florida Trend's Golden Spoon Award for 15 years before being inducted into the Restaurant Hall of Fame in 2005.
The Hall of Fame is the highest honor Florida Trend can bestow upon a Florida restaurant. Year 'round, the Patrons family works with fishermen, oyster men and others who make their living harvesting the Gulf and Bay waters, to preserve the natural oyster beds of Apalachicola Bay... to build artificial reefs... and protect the fragile coastal ecology. Preserving and replenishing the rich natural bounty of the Gulf Coast is part of the Capt.
The Filet of GrouperImperial is covered in fresh, lump blue crab meat. This restaurant is obviously the hot spot in Panama City Beach as the parking “lots” were crowded, but the place is huge, (seats over 700).
The wait was about 30-40 minutes, but we sat in the bar area so it wasn't bad. We started with a Shrimp Cocktail plate, and some Fresh Crab Fingers, both fried and sautéed.
All were very good and decent sized portions as we split them among 11 people. Five of us ordered the Scamp Imperial which had tons of lump crab on the top and everybody agreed it was one of the best fish dinners we've ever had.
The place is a little noisy because of the size of the rooms, but still worth the visit. Didnt get any other parts of my meal. The waiter told me I will have the rest right out. So I said ok no problem. Well thinking it will be right out.
I start eating while its still hot... well to make this short. I eat all the fish with NO rest of the meal to ever be seen...finally the waiter comes back and says. Sir the was a miscommunication. We are out of your side's...and could he get me something else... well since I am finished and the entire table is done. No just take off 1/2 the price of my meal... well when i my ticket. NO discount was there... so I asked about it, and he says he thought I was kidding and goes to talk to manager. Comes back and says he will give $2 off... OMG.
Really $2 a $30 meal...i didn't really think 1/2 off but crap more than 2...anyway that manager lost respect to everyone at the table of 16. Yea 16 people friends all agreed that was awful. All said they would not come back. So closing... My wife had come here with her family when they came to PCB on vacation, so there was certainly some nostalgia involved with the decision to eat here.
We arrived fairly late, but the place was packed with what appeared to be locals-a good sign. We had a table with a nice view of said marina, and we were approached quickly by a friendly server who was energetic despite the late hour and the crowded house.
For the main course, I had the Jumbo Shrimp and Crab meat Au Gratin-it was too 70s is to pass up. Actually, it was quite good-the fresh seafood flavor was discernible through the sauce (which was pretty good, actually).
My wife had the crab cakes that were also very good, as were the fried green tomatoes upon which they were served. Claim your listing for free to respond to reviews, update your profile and much more.
Scamp is a small grouper found in the eastern Gulf of Mexico, just off the shore of Panama City. The daily fresh catch is brought from the boats at the marina straight to the preparation table at Capt.
8 grouper or red snapper fillets (8 ounces each), skin removed 1/4 cup lemon juice 2 tablespoons marinade for chicken 1 tablespoon seafood seasoning 1 tablespoon olive oil SAUCE: 2 large onions, chopped 1 large sweet red pepper, chopped 8 green onions, chopped 2 garlic cloves, minced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 2 teaspoons seafood seasoning 2-1/2 cups half-and-half cream 2 cups fresh crab meat 1/4 cup minced fresh parsley In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets.
From the heat for 6-7 minutes on each side or until fish flakes easily with a fork. Stir in flour and seafood seasoning until blended; gradually add cream.
Editor's Note: This dish is great served with a spinach pasta. Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano.
The fried shrimp is bland and the hush puppies are extremely dry. R M: Crazy good red beans and rice and chicken Jambalaya.
Ann Simon: The burger with nacho cheese, seafood Cobb, and quesadilla are very good. Stan Elf rink: Grouper Sonoma with a glass of Boyle Chardonnay is the perfect meal.
The experience is one that should be on your list of “to-dos” while in PC Beach. Abi Carmen: Sarah, best waitress in the place.
Brian McConnell: Go to Firefly at the Shoppes at Edge water and try all of it! Courtney Pinks ton: The blackened grouper sandwich is delicious.
Shannon Poland: If you go here on Spring Break you need to buy the Panamanian Club Card. I left out the creole mustard adding in about 1 1/2 tsp email's bayou blast.
The crab meat I used was a fresh pasteurized product thus it had no liquid -and therefore wasn't salty I also used fresh shrimp instead of a canned product I didn't use the parsley either...this was a great recipe one that we will be having again soon! 09/03/2004 I used this recipe as a special in my restaurant with some small changes and the feedback was fantastic.
10/05/2003 I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream? I kind of assume that it goes in the “Creamy Crab and Shrimp Sauce” but I've been wrong before.
It turned out WAY to soft for this recipe but had a great flavor. I thought the flavor was a little on the weak side, so I tripled the Cajun seasoning to my liking and just went ahead and poured the whole 8 oz.
Container of heavy cream in because it was a little thick for my liking (I wanted the sauce to cover the rice also.) Before I poured on the crab/shrimp mixture I sprinkled goat cheese over the fish & rice.
Definitely add the cheese for a more dimensional flavor. I added a little garlic powder along with the other ingredients for the fillets.
This was quite good although I took someone up on the suggestion of serving it over rice and wish I wouldn't have taken away from the other flavors. Garlic salt added into the rub will also give the fish more flavor.
I loved the Creole mustard and the Cajun seasoning but this was seriously in need of some color some punch some zip! I garnished this with some finely chopped red and green bell pepper and while it was a great improvement for us the dish still wasn't worth the time and money to prepare it.
04/22/2004 I rubbed the fish with olive oil and bronzed it lightly with a blackening seasoning. Then added the butter and cream to a saucepan where I added some off the counter creole seasoning (at least that was what was on the packet) and tossed in a small piece of nodule sausage for flavor.
Season fish fillets with salt, pepper, garlic and lime juice. Cut onion and peppers into strips, dice celery and chop cilantro.
Lightly sauté garlic, onions, celery and Cuban Peppers in half the oil. Then incorporate the chopped cilantro and the tomato paste, combine very well.
Add the coconut milk and allow sauce to cook for about 15 minutes or until thickened. Pass sauce through a medium fine strainer and thin out with a bit of water if too thick.
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