Wrightsville Steamer Pot
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Except for HawaiiThe Wrightsville Steamer Pot is a deluxe coastal seafood boil featuring snow crab legs, jumbo shrimp, littleneck clams, sea scallops, and a duo of andouille and kielbasa sausage, paired with corn, potatoes, and house seasoning—just add beer or water and steam to serve. Crafted by Topsail Steamer, a North Carolina family business known for effortless, flavor-packed seafood feasts, it’s available in two sizes to satisfy gatherings big or small.
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- Low-Tider: serves 2–3 people
- High-Tider: serves 4–6 people
- Made with large shrimp, snow crab, littleneck clams, large sea scallops, andouille sausage, kielbasa sausage, sweet corn, red bliss potatoes, and homemade seasoning
- Ships fresh with ice packs and must be cooked within 48 hours
- Handcrafted by Topsail Steamer, a family-founded coastal boil company based in Surf City, North Carolina
Awards & Media
- Featured on Shark Tank for its signature no-mess steamer pots
- Highlighted by Oprah’s O List, Forbes, and HGTV for its authentic coastal boil experience
Wrightsville Low-Tider Steampot Includes:
1 lb. Large Shrimp
1 lb. Snow Crab
1 Dozen Little Neck Clams
1/2 lb. Large Sea Scallops
1/4 lb. Andouille Sausage
1/4 lb. Kielbasa Sausage
4 Pieces of Sweet Corn
4–6 Red Bliss Potatoes
1/2 Sachet of Homemade Seasoning
Wrightsville High-Tider Steamer Pot Includes:
2 lbs. Large Shrimp
2 lbs. Snow Crab
2 Dozen Little Neck Clams
3/4 lb. Large Sea Scallops
1/2 lb. Andouille Sausage
1/2 lb. Kielbasa Sausage
8 Pieces of Sweet Corn
10–12 Red Bliss Potatoes
1 Sachet of Homemade Seasoning
Accessory Add-On Options Include:
Seafood Sheller
Wooden Crab Mallet
Red Crab Cracker
Topsail Steamer Koozie
- Topsail Steamer ships fresh with ice packs
- Ice packs may thaw in transit
- Remove pot from box and refrigerate immediately.
- Must be cooked within 48 hours of receiving, freezing is not recommended.
- Clams may arrive slightly open. To determine if they are alive, please gently tap them. If they close, they’re alive. If not, they are dead and should be thrown out.
To Serve
- Follow instructions included in the box. While cooking, check the water levels continuously to prevent the pan and food from burning. Note: If you serve your feast on the included tablecloth, it’s recommended you place a baking sheet and trivet below it to protect your table from the heat.
- Classic Seasoning – Celery, Salt, Red Pepper, Black Pepper, Paprika, Ginger, Sulfur Dioxide (To Retain Color)
- Cajun Seasoning – Garlic, Spices (Including Paprika, Oregano, Red Pepper), Salt And Onion, And Cayenne Pepper
- Jimmy’s Way Seasoning – Celery, Salt, Red Pepper, Black Pepper, Paprika, Garlic, Oregano, Salt, Onion, Cayenne Pepper, Ginger, Sulfur Dioxide (To Retain Color)
- Herbal Blend Seasoning – Salt, Sugar, Lemon Peel, Spices (Including Basil, Thyme, Celery Seed, Parsley), Garlic, Onion, Corn Maltodextrin, Citric Acid, Exactrives of Lemon, Calcium Silicate (to make free flowing), and Extractives of Tumeric.
Seafood Steam Pots from the Carolina Coast
Seafood Steam Pots from the Carolina Coast
Everyone loves a seafood boil, but no one wants to do the prep or clean up. Topsail Steamer makes it easy by sourcing the best local seafood, doing all the prep for you, and packing it all into a bay-bucket steam pot. Pour in a bit of beer or water, steam it on your stovetop, then spread your feast out on the paper tablecloth included in your kit. When every last crab claw has been picked clean, simply roll up all of the leftover shells and corn cobs in the paper, toss in the trash, and your clean up is done. Now you can get back to spending time with family or helping yourself to another glass of Chardonnay (we won’t judge).
Ever since she was a little girl, Danielle Mahon dreamed of living by the beach. After years of pinching pennies and achieving success as a salesperson, she saved up enough to buy her dream house: a cape-style cottage on Topsail Island, off the coast of North Carolina. Naturally, all of Danielle’s friends and family invited themselves over for a visit, and she found herself regularly cooking seafood feasts for all of her guests. The prep and cleanup was such a hassle, she vowed to find a better way, and she started experimenting with more efficient ways to cook.
She started by filling a bay bucket with fresh local seafood, corn, and potatoes, then using the bucket as a portable steampot. All of her guests thought her system was ingenious, and encouraged her to sell the pots as a kit to local beach house renters and tourists who might want to cook a seafood dinner without all the stress. In 2016 , Mahon took the plunge, and Topsail Steamer was born.
