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…