From pot to plate

The blue crab runs deep here.

Caught by a third-generation commercial fisherman in the Currituck Sound.

The local catch

Why Currituck Sound matters.

This brackish water separates the northern Outer Banks from mainland Currituck—and it’s where our owner works his crab pots.

A live North Carolina blue crab beside a freshly opened oyster with lemon — Crab meets oysterTwo local favorites.
One Outer Banks table.

From the Currituck SoundThe catch starts here.

Hunter works the pots himself, bringing generations of local waterman knowledge from the sound to the restaurant.

A waterman's field guide

From the catch to the first crack.

Live or steamed

Take blue crabs home live, or let us steam them to order. Choose plain or seasoned. Availability and sizing change with the catch.

Hard or soft shell

Hard crabs have a fully formed shell. Soft-shell crabs are caught just after molting, during a short seasonal window.

How to order

Call for live availability and market pricing. Reserving one day ahead is recommended; payment or a card number is required to hold an order.

Call 252-449-2483

A family sharing and picking steamed blue crab together at the restaurant table

We’ll show you how

Picking is part of the pleasure.

Lift the apron, remove the top shell and gills, split the body, then work through each chamber. Dining in? Ask us for a hands-on tutorial.

Live-crab safety: Keep crabs cool, damp and able to breathe. Never submerge in fresh water, seal in an airtight container, refrigerate, place directly on ice, or leave in a hot car. Discard any hard crab that dies before cooking.