The Outer Banks: a vacation in food

June 19, 2011

I’m recently returned from an annual vacation on North Carolina’s Outer Banks. We head far south down Hatteras Island, venturing to the smaller towns where the ratio of tourists to locals balances out more toward the latter. I’ve written plenty about breakfasts on Hatteras and Ocracoke Island already. In fact, my first review ever was posted almost exactly four years ago today. (Awww…) I discovered one new spot this year – review will be up soon – but I thought I’d share a few of our non-breakfast food pictures. The habit to document good meals runs strong with me, so I stopped resisting the urge. To begin: up top you’ll see a beautifully fried piece of Spanish mackerel from a local fish fry. Served out of the back of a truck, with a vinegar-based slaw, hush puppies, and beans. Simple, but really good.

The family also tries to buy and prepare local seafood whenever we can. We pick up pounds of cooked crab from some of the last remaining crab houses. Here’s our crab cakes in progress. My mother-in-law makes them every year, and they’re really fantastic.

It’s a big family, so we make a lot. Here there’s the lot of them, ready for baking.

Another family favorite are the gigantic scallops brought in by local fisherman. Sear them just right, and they will melt in your mouth.

And last is our seafood linguini. Huge plates of pasta, covered with sauteed veggies, then topped with seafood. Here we have crab, scallops, then shark steaks (the white pieces), and rare tuna.

The family is large enough that we prepare two platters of it. There’s very little left when we’re through, at least of the seafood…

So that’s our tiny Outer Banks food travelogue. Look for a couple more posts on the breakfast offerings soon!

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I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

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