Sweet Grown Alabama News

When a trio of judges ambled into Crawmama’s Aug. 21, they inhaled the sharp spice of freshly boiled seafood and were warmly welcomed by firecracker owner Charlotte Webb.

They proceeded to tuck into a tender 14-ounce ribeye with grilled Gulf shrimp on a bed of rice — a dish they later crowned Bama’s Best Surf & Turf.

It’s an unexpected but wholly worthy title for a restaurant some 350 miles from the Gulf Coast.

“I am so thrilled and appreciative to have been nominated,” said Webb, whose restaurant is perched in sight of sparkling Lake Guntersville. “I don’t serve anything that I wouldn’t serve my family. We try to buy as much as we can in Alabama — it has the best of the best. I’m very blessed to live here.” 

As winner of Bama’s Best Surf & Turf, Crawmama’s nets a cash prize from Sweet Grown Alabama. That’s in addition to well-deserved bragging rights, said Sweet Grown Alabama Assistant Director Aisling Walding.

While the state’s agricultural branding program has promoted land-based protein like beef, pork and chicken since 2019, the nonprofit recently welcomed Alabama Gulf Seafood promotions into its fold. That partnership spurred Bama’s Best Surf & Turf, Walding said.

“We know that while we represent Alabama farmers and fishermen, many consumers experience and enjoy our members’ delicious products at restaurants,” Walding said. “We’re so thankful to highlight locally owned restaurants and are especially proud to honor Charlotte and the entire Crawmama’s team. It’s a family establishment and is something special. Crawmama’s is as close as you can get to the beach while staying in north Alabama.”

Forty years ago, Webb began spinning the Crawmama’s tale by hauling fresh shrimp and oysters from Bon Secour to Guntersville, reselling the seafood to locals and visitors alike. 

She expanded into a 12-seat oyster bar before gradually growing to Crawmama’s current 300-seat capacity. The family friendly, fun establishment packs out in the summer, particularly when musicians hit the Crawmama’s stage to entertain diners of all ages.

For years, Webb’s trusty sidekick was her daughter, Kathryn Baucom. When Baucom suddenly passed away in 2023, Webb became even more determined to carry on her daughter’s legacy of love and food. She continues to dish up delicious, simple seafood for the community while prioritizing her prized title as ChaChi to grandsons Royce and Grey.

“We’ve been blessed here for 40 years,” Webb said. “I’m going to keep on keeping on if the good Lord will allow me. After that, it belongs to my two grandsons.”

The public nominated their hometown picks for Bama’s Best Surf & Turf via social media. Head-to-head matchups on the Sweet Grown Alabama Facebook page narrowed the field to the Flavorful Four. 

Judges had the tasty task of slicing into samples from the Flavorful Four Aug. 20-21. With empty bellies and high expectations, they swung through south Alabama to visit Gather in Atmore, Big Mike’s Steakhouse in Thomasville and The Old Mill in Dothan before journeying north to Crawmama’s. 

Judges were Fred Hunter of Simply Southern TV and FredHuntersAlabama.com; Shelby Easterling, a Barbour County farmer and the Alabama CattleWomen’s Association president; and Chelsea Gieselmann, a Sweet Grown Alabama influencer and chef who works under the handle SouthrnGritsKitchen.

Gieselmann hailed Crawmama’s treatment of the 14-ounce ribeye. 

“The beef tasted like beef,” she said. “That’s one of the biggest compliments I can give a kitchen.”

Easterling said the simple flavors of beef and shrimp worked well together. The metal steak plate on which the dish was presented built on the experience, she said. 

“It felt like I was going back into an old steakhouse, even though the rest of the restaurant feels like you’re on the coast,” Easterling said. “There’s something for everyone at Crawmama’s.” 

That includes tiny tykes, who can scramble around in the Crawbaby Corner — a large sandbox and play area inside the restaurant’s covered, open-air patio — while their parents dine on favorites like crawfish tails, lightly fried crab claws, hand-battered onion rings and moist rum cake.

“They had me with the sandbox,” Hunter said with a grin. “I’ve got young grandchildren. Charlotte said a lot of people bring their children here and can enjoy what amounts to a date night while watching the kids play. That, plus a delicious dinner, sounds like a win to me.”