This Virginia Seafood Shack Serves Crab Cakes Locals Swear Beat Maryland’s

I drove to Virginia Beach to see if a humble seafood shack could really outshine Maryland on crab cakes. Margie & Ray’s Crabhouse sits low to the ground, with sun-faded signs and a steady line of locals who look like they know what’s good. I listened, ordered, and took notes like my next meal depended on it. If you care about fresh seafood, real coastal character, and honest flavors, this guide will help you plan a trip worth taking in Virginia.

1. The Story Behind Margie & Ray’s

Margie & Ray’s started as a country store in the 1960s, then morphed into a seafood hub as the neighborhood grew around Sandbridge Road. I love spots that keep their roots, and this one feels steady without leaning on nostalgia.

Locals show up for family dinners, post-beach cravings, and midweek carryout. That kind of repeat visit says more than any sign on the wall. Staff still call regulars by name, and reportedly the board lists seasonal catches from Virginia waters. Nothing about it feels fussy. The space runs simple, with long tables, lots of natural light, and a menu that doesn’t try to impress with trends.

I found the pacing relaxed and the service straight. The kitchen focuses on consistency. That matters when you order crab cakes that set a high bar. Virginia has plenty of coastline, and this shack honors that daily rhythm. If you want the backstory behind the buzz, it begins with time, patience, and a community that shows up.

2. Why Locals Compare Them To Maryland’s

Maryland crab cakes have long set a regional standard, but Margie & Ray’s holds its own in Virginia’s seafood scene. The crab cakes here feature generous portions of lump crab meat with minimal filler, which many diners appreciate for its clean, seafood-forward flavor. While the restaurant doesn’t market them as Maryland-style, comparisons come up naturally among guests who’ve sampled both.

The cakes are pan-seared for a lightly crisp exterior, and the inside stays moist without being overly rich. The seasoning is subtle – more about highlighting the crab than overpowering it. Some diners note familiar touches like a light hint of Old Bay or citrus, but the style leans more toward simplicity than spice.

Rather than claiming to outdo Maryland, Margie & Ray’s offers a version that reflects Virginia’s coastal sensibilities – unpretentious, fresh, and consistent. It’s this straightforward execution, not hype, that keeps people coming back.

3. What To Order With The Crab Cakes

I paired the crab cakes with hushpuppies and collard greens on my first visit, then swapped in slaw and steamed corn the next time. Each side complements the sweet meat without weighing it down. The hushpuppies arrive hot and crisp with a soft center, perfect for a quick dunk in house-made sauce.

The collards keep a gentle bite and a clean finish. The slaw stays simple and fresh, not too sweet, with a crunch that resets your palate between bites. I also liked the steamed shrimp as a starter for a clear read on the kitchen’s touch. Everything landed at the right temperature and without lag.

The menu stays broad, but I kept it coastal and direct. You will find plenty of Virginia favorites here without trend-chasing. Keep your order focused and let the crab cakes lead. That balance makes the whole meal feel easy and satisfying.

4. When To Go And How To Beat The Rush

Virginia Beach stays busy in warm months, and Margie & Ray’s draws both locals and visitors. I had the quickest experience by arriving just before typical lunch windows on weekdays. I parked easily and found a table without waiting.

Evenings fill up as the beach day ends, so plan a little buffer. The staff keeps things moving, yet I never felt pushed. The dining room handles families, big groups, and solo diners without fuss. Weekdays outside peak vacation time feel ideal. If you hit a busy stretch, use the wait to check the chalkboard specials and confirm seasonal items.

I saw steady turnover and reliable seating flow. Virginia weather can shift fast near the coast, so keep an eye on forecasts. That way you pick a calm window and enjoy a relaxed meal. A little timing strategy pays off with hot plates and a quiet table.

5. How The Crab Cakes Are Made

Margie & Ray’s crab cakes are known for being simple and satisfying. While the kitchen doesn’t publish a recipe, regulars and reviewers alike mention the visible chunks of crab meat and minimal use of binder or filler. This keeps the texture loose but intact, allowing the natural sweetness of the crab to come through clearly.

The cakes are cooked on a flat-top or pan to create a golden crust, giving a slight crispness without deep frying or heavy breading. There’s no heavy seasoning – just enough to support the crab, not mask it. A touch of lemon or light herbs may be included, but the overall flavor stays mild and clean.

The kitchen’s focus appears to be consistency and speed. Plates often arrive quickly, suggesting an efficient prep process that’s been refined over time. While you won’t find extravagant presentations, the quality speaks for itself – and the crab cakes continue to be one of the restaurant’s best-reviewed dishes.

6. Practical Tips For First-Time Visitors

I keep a short checklist for places like this. Confirm opening hours before you drive out along Sandbridge Road. Seating moves fast, but larger groups benefit from arriving early. The menu reads straightforward, so decide your sides while you wait to order.

If you have dietary needs, speak up at the counter and get clear advice. Parking sits on site, and I found it manageable with smart timing. Service runs friendly and direct without fluff. Carryout stays popular, so call ahead if you plan to take your crab cakes to the beach. I always bring wipes and a tote for leftovers since the portions feel generous.

Virginia Beach attracts visitors year-round, yet the shoulder seasons feel especially smooth. Keep your day flexible and let the meal decide the pace. You will leave full and ready for a slow coastal stroll.

7. A Hidden Gem for Coastal Travelers

Virginia Beach offers no shortage of dining options, but Margie & Ray’s stands out for travelers looking to slow down and enjoy a grounded, coastal meal. Unlike restaurants that cater heavily to tourists, this spot draws a more local mix – from families to fishermen – creating a welcoming, unpretentious vibe.

Visitors often stumble upon it while exploring the quieter Sandbridge area, where commercial flash gives way to marshes, beaches, and winding roads. Inside, the atmosphere is lively but low-key, with service that feels attentive without being rehearsed. Many first-timers are pleasantly surprised by the range of seafood options beyond the crab cakes, including fried oysters, scallops, and seasonal catches.

Those interested in a full experience often pair their meal with a walk through nearby Back Bay National Wildlife Refuge or a few quiet hours on Sandbridge Beach. If you’re planning a coastal road trip or looking to build a more local-focused itinerary in Virginia Beach, Margie & Ray’s is the kind of stop that earns a permanent place on your list – not just for the food, but for the feel of it.

8. What Else To Do Nearby

Make a mini itinerary around your meal. Sandbridge Beach sits a short drive away with wide shoreline and quieter vibes than the boardwalk. I walked the sand after lunch and watched dolphins arc just past the break. False Cape State Park offers trails, wildlife, and a remote feel if you want a longer outing.

Back Bay National Wildlife Refuge adds scenic stops and photo spots. Both bring a slower side of Virginia Beach that pairs well with a hearty seafood lunch. I also like checking local seafood markets nearby for seasonal finds. You can build a full coastal day without rushing.

Virginia shines when you mix simple food with open space. If you plan right, you can eat, stroll, and catch sunset without crossing town traffic. That combo makes Margie & Ray’s the anchor of a relaxed, satisfying day.