This North Carolina Seafood Buffet Has Crab Worth Driving For This February
February in North Carolina brings chilly winds and quiet beaches, but one place stays packed with happy diners. Captain George’s Seafood Restaurant draws crowds year round with its legendary all you can eat buffet.
The restaurant sits along the Outer Banks, where ocean breezes meet mountains of fresh crab legs. North Carolina knows how to feed seafood lovers, and this spot proves it with every single bite.
Located at 705 S Croatan Hwy, Kill Devil Hills, this family owned gem has become a coastal treasure. Over 70 items fill the buffet stations, from steamed shrimp to prime rib.
The nautical themed dining room buzzes with excitement as servers hustle past with empty crab buckets. Families celebrate birthdays here while couples enjoy date nights surrounded by maritime decorations.
Whether you crave snow crab, oysters, or decadent desserts, this buffet delivers big flavors. The restaurant opens its doors every single day, welcoming both locals and vacationers.
One visit explains why people drive hours just to crack open those sweet crab legs.
1. The Snow Crab Leg Experience That Started It All
My first visit happened on a rainy September evening when vacation crowds had thinned. Walking through those doors felt like stepping onto a ship, with wooden beams and fishing nets decorating every corner.
But the real magic waited at the buffet line where towers of snow crab legs steamed under heat lamps.
These weren’t the sad, dried out specimens you find at mediocre buffets. Fresh clusters arrived constantly, so hot you needed a moment before cracking them open.
The meat slid out easily, sweet and tender, without that rubbery texture that ruins lesser crab.
Guests piled their plates high, filling buckets with empty shells as servers whisked them away. The crab legs alone justified the drive from Raleigh, but they represented just the beginning.
Each cluster tasted like the ocean, briny and fresh, begging for another round.
People debate whether snow crab or Dungeness crab reigns supreme here. Honestly, both varieties shine when prepared this well.
The buffet keeps both options stocked during peak season, letting diners conduct their own delicious research.
2. Oysters Rockefeller Worth Remembering
Tucked beside the crab legs sat something unexpected at a buffet. Oysters Rockefeller gleamed under the warming lights, each shell cradling a perfectly baked oyster topped with spinach and cheese.
Most buffets skip fancy preparations like this, sticking to simple fried options instead.
The first bite delivered layers of flavor that made me pause mid chew. Rich, creamy, with just enough saltiness to remind you these came from the sea.
The spinach added earthiness while the cheese brought everything together in one harmonious mouthful.
I watched an older gentleman load six onto his plate, grinning like he’d discovered buried treasure. His wife rolled her eyes but grabbed four for herself.
That’s the thing about Captain George’s, it turns sensible portions into distant memories.
Traditional oyster preparations often intimidate people who grew up inland. These baked beauties offer a gentler introduction, cooked through but still tender.
The Rockefeller preparation masks any strong oceanic flavors while highlighting the oyster’s natural sweetness, making converts out of skeptics with every serving.
3. She Crab Soup That Warms Your Soul
February’s cold winds make hot soup essential, and Captain George’s delivers with their she crab soup. This Carolina classic appeared in a large tureen, ladle ready for hungry guests.
The creamy base held generous chunks of crab meat that made each spoonful feel luxurious.
Traditional she crab soup includes roe, giving it a slightly orange tint and deeper flavor. The version here stayed true to those roots while keeping the texture silky smooth.
A hint of sherry added complexity without overwhelming the delicate crab taste.
I filled my bowl twice before even touching the main buffet stations. The soup worked as both appetizer and comfort food, warming me from the inside out.
Other diners clearly agreed, forming a small line whenever fresh batches arrived.
Some restaurants serve watery imitations that barely qualify as soup. This version respected the recipe’s heritage, balancing cream and seafood perfectly.
The crab meat didn’t hide at the bottom either, distributed evenly so every spoonful delivered that sought after texture and taste that defines proper she crab soup.
4. Prime Rib That Surprises Seafood Purists
Not everyone in your group will worship at the altar of seafood. Captain George’s understands this reality, which explains the impressive prime rib station.
A chef stood ready with a carving knife, slicing thick portions of perfectly cooked beef.
The meat glistened with juice, cooked to a beautiful medium rare with a seasoned crust. My seafood focused mission wavered when I spotted that rosy center.
One slice turned into two as I justified the detour from my original crab centered plan.
Quality beef at a seafood buffet seems counterintuitive until you taste it. The prime rib matched anything you’d find at a dedicated steakhouse, tender and flavorful.
It paired surprisingly well with the drawn butter I’d been using for crab legs.
Families with picky eaters breathe easier knowing solid non seafood options exist. The prime rib, along with chicken and other land based proteins, ensures nobody leaves hungry.
This thoughtful variety separates Captain George’s from single minded seafood joints that alienate half their potential customers with limited choices.
5. The Dessert Bar That Demands A Second Stomach
Saving room for dessert becomes impossible when faced with Captain George’s spread. Yet somehow, everyone finds space when they spot the separate dessert bar.
An entire station dedicated to sweets stretched along the back wall, loaded with cakes, pies, and pastries.
Key lime squares caught my attention first, their bright green filling promising that perfect tart sweetness. The graham cracker crust crumbled just right, not too hard or too soft.
Each bite delivered Florida sunshine in dessert form, cutting through the richness of all that seafood.
Apple cobbler sat nearby, still warm with a golden crust that begged to be smothered in vanilla ice cream. Chocolate cakes, fruit tarts, and cookies rounded out the selection.
I watched a young girl carefully select one of each type, her plate becoming a sugary rainbow.
Most buffets treat dessert as an afterthought, offering a sad selection of premade options. Captain George’s clearly employs bakers who care about their craft.
The variety and quality match the main buffet, ensuring your meal ends on a high note rather than disappointing decline.
6. Just George’s Sports Bar Offers A Different Vibe
Sometimes you want seafood without the full buffet commitment. Just George’s Sports Bar and Grill occupies its own space within the restaurant, featuring 28 flat screen TVs and a completely different atmosphere.
The bar area buzzes with energy during game days, filled with locals catching up over appetizers.
The sports bar serves a full menu beyond the buffet option, offering ala carte entrees for lighter appetites. Fresh salmon and jumbo shrimp appear in generous portions that rival the buffet experience.
The bar also pours creative cocktails, including house specials that several reviewers mentioned with enthusiasm.
Trivia nights happen regularly, though the noise level can spike during competitions. Some diners prefer the quieter main dining room, but others love the lively bar atmosphere.
The flexibility lets groups split up based on preferences, with some tackling the buffet while others order from the menu.
Having both options under one roof shows smart business planning. Not every visit requires the full buffet treatment, especially for locals who come frequently.
The sports bar provides a casual alternative while maintaining the same quality standards that built Captain George’s reputation across multiple locations.
7. Sunday’s First Catch Special Saves You Money
Smart diners know about the First Catch special running Sundays from noon until 4 PM. The adult buffet drops to $44.99 during these hours, saving you five dollars compared to evening prices.
That might not sound like much until you’re feeding a family of five.
Sunday openings at noon also accommodate church crowds and early diners who prefer beating the dinner rush. The buffet stocks the same items regardless of timing, so you’re not sacrificing quality for savings.
Fresh crab legs appear just as plentiful during lunch service as they do at dinner.
Arriving early means shorter wait times even during busy summer weekends. Tables turn over constantly, but getting seated immediately beats standing in the lobby.
The restaurant’s popularity means planning around these specials makes practical sense for budget conscious seafood lovers.
Children aged five through twelve eat for half price any time, while kids four and under eat free. These family friendly prices make Captain George’s accessible for special occasions without requiring a second mortgage.
The Sunday special sweetens an already reasonable deal, especially considering the unlimited high quality seafood you’re getting in return for your investment.
8. Service That Keeps Your Table Clear
Buffet dining creates unique service challenges that Captain George’s handles brilliantly. Servers constantly circulate, whisking away empty crab leg buckets and dirty plates before they pile up.
This attention to detail keeps your table space clear for the next round of food.
My server checked on drinks every few minutes without being intrusive. She noticed my empty water glass before I did, refilling it seamlessly while clearing three plates.
That level of attentiveness elevates the entire experience, making you feel cared for rather than just another buffet customer.
The staff receives consistent praise in reviews for their friendly demeanor and efficiency. Even during Labor Day weekend rushes, servers maintained excellent service standards.
They understand that good service makes people feel valued, encouraging return visits and positive word of mouth.
Management clearly trains staff well, as evidenced by their consistent performance across multiple reviews spanning months. When issues arise, managers address them immediately rather than offering empty apologies.
This proactive approach shows respect for customers and confidence in their product, creating a dining environment where problems get solved rather than ignored or dismissed with corporate speak.
9. Nautical Decor That Sets The Mood
Captain George’s commits fully to its seafaring theme without crossing into tacky territory. Fishing nets drape from ceiling beams alongside vintage nautical equipment that looks authentically weathered.
The decor transports you to a coastal fishing village, even though you’re sitting in a modern restaurant.
Wooden ship wheels, anchor decorations, and maritime paintings cover the walls. During Halloween, staff added seasonal touches that impressed guests without abandoning the core nautical aesthetic.
This attention to atmosphere shows pride in creating a complete dining experience rather than just serving food.
The lighting strikes a balance between bright enough to see your food and dim enough to feel intimate. Families with young children appreciate the casual atmosphere that doesn’t require perfect behavior.
Meanwhile, couples find enough ambiance for date night dining without stuffiness.
Some chain restaurants slap up generic beach themed posters and call it decorated. Captain George’s invests in quality decor that feels intentional and cohesive.
The result creates a memorable setting that enhances the meal, giving people something to talk about beyond just the food. You’re not just eating seafood, you’re experiencing a coastal dining adventure.
10. Year Round Operation Means Anytime Access
Many Outer Banks restaurants close during winter months when tourist traffic slows. Captain George’s stays open seven days a week, 365 days yearly, serving locals and off season visitors alike.
This commitment to year round operation demonstrates confidence in their product and dedication to the community.
February might seem like an odd time to crave seafood buffets, but the restaurant stays busy even during slower months. Weekday hours start at 4 PM Monday through Friday, with Saturday opening at 3 PM and Sunday at noon.
These consistent hours make planning easy whether you’re a local or vacationer.
Winter visits offer advantages like shorter wait times and a more relaxed atmosphere. You can actually hear your dinner companions talk without competing against summer crowds.
The food quality remains identical regardless of season, since Captain George’s maintains the same standards whether serving twenty people or two hundred.
Being open year round also means employment stability for staff, contributing to the experienced service many reviewers mention. Servers who work there long term develop expertise and pride in their work.
This continuity benefits everyone, creating a team that knows how to handle busy nights and deliver consistent experiences meal after meal.
11. Family Owned Pride Shows In Every Detail
Corporate chains follow rigid formulas dictated by distant headquarters that never visit individual locations. Captain George’s operates as a family owned business, and that independence shows in countless small ways.
The owners clearly care about reputation beyond quarterly profit reports.
Family businesses often provide more flexibility in addressing customer concerns and making operational decisions. When something goes wrong, managers have authority to fix problems immediately rather than following inflexible corporate policies.
This autonomy creates better experiences for diners who encounter issues.
The restaurant’s membership in The Outer Banks Catch program demonstrates commitment to supporting local seafood suppliers. This partnership ensures fresher products while supporting the regional economy.
Corporate chains rarely prioritize local sourcing when they can buy cheaper alternatives from industrial suppliers.
Multiple Captain George’s locations exist across the Southeast, but each maintains individual character while sharing core values. The Kill Devil Hills location benefits from ownership that understands coastal North Carolina culture and customer expectations.
Family pride motivates different behavior than impersonal corporate mandates, resulting in a restaurant that feels personal rather than like eating in a hotel conference center.
12. The Crab Imperial That Deserves More Attention
While everyone obsesses over crab legs, the crab imperial sits quietly earning fewer mentions despite being equally delicious. This baked preparation combines lump crab meat with a creamy sauce, topped with cheese and breadcrumbs.
The result tastes rich and indulgent, like crab dip elevated to entree status.
Traditional Maryland crab imperial recipes date back generations, representing Old Bay seasoning and Chesapeake Bay heritage. Captain George’s version honors those traditions while adding their own touches.
The crab meat stays chunky rather than shredded, giving you substantial bites of sweet crab.
I almost missed it entirely, focused on filling my plate with more obvious choices. A nearby diner’s enthusiastic recommendation changed my trajectory, and I’m grateful she spoke up.
The imperial offered a nice textural contrast to all the steamed and fried seafood I’d been eating.
Baked seafood preparations require more effort than simply steaming or frying, which explains why many buffets skip them entirely. Captain George’s willingness to include labor intensive dishes like crab imperial reveals their commitment to variety and quality.
Sometimes the best discoveries hide in plain sight, overshadowed by flashier options but rewarding those curious enough to explore beyond the obvious.
13. The Final Verdict From A Full Stomach
Walking out of Captain George’s requires loosening your belt and accepting temporary defeat. The buffet wins every time, offering more delicious options than any human stomach can reasonably accommodate.
Yet somehow, you leave already planning your return visit and strategizing better plate management.
The restaurant delivers on its core promise of abundant, quality seafood at reasonable prices. Sure, fifty dollars per person isn’t cheap, but calculate the cost of ordering crab legs at a regular restaurant.
The all you can eat format suddenly seems like a bargain, especially when quality matches or exceeds typical ala carte preparations.
My visit happened on a random Tuesday evening, yet the place buzzed with happy diners cracking crab legs and comparing dessert choices. That energy proves this isn’t just a tourist trap coasting on location.
Locals eat here regularly because the food justifies the price and the experience delivers consistent satisfaction.
Captain George’s Seafood Restaurant at 705 S Croatan Hwy earned its reputation through hard work and quality ingredients rather than marketing hype. The crab legs really are worth driving for, whether you’re coming from Raleigh or just down the beach.
February or July, this buffet feeds your seafood cravings right.
