What Food is the Outer Banks Known For?

The Outer Banks is known around the country for its rich, coastal-inspired culinary tradition based on centuries of fishing and sailing traditions. Soups, seafood, and a coastal spin on Southern cuisine set Outer Banker food apart from other areas in North Carolina, and even the South! Join us as we dive into the quintessential dishes that define Outer Banks cuisine. This section covers the must-try food staples that bring the local culinary scene to life. 

RECIPE INDEX:

• Hushpuppies
• Fried Soft-Shell Crabs
• Hatteras-Style Clam Chowder
• Seared Tuna with Mango Salsa
• NC-Style BBQ
• Crab Cakes
• Shrimp and Grits
• Oysters Rockefeller
• She-Crab Soup
• Apple Fritters
• Corn Crab Chowder
• Shrimp Burgers

Hushpuppies

No seafood meal is complete without hushpuppies! Whether you're enjoying some vinegary BBQ or a fresh fish filet, these deep-fried cornmeal balls offer a delightful crunch that makes them the supreme Southern side dish.

Hushpuppies

INGREDIENTS:
1 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon onion powder 
1 egg, beaten
3/4 cup buttermilk
1/2 cup finely chopped onion
Vegetable Oil for Frying*

*Note: This recipe calls for traditional frying in oil. We've not tried making this particular recipe in an air fryer - though we would suggest a dryer dough if attempting to make in the air fryer.

INSTRUCTIONS:
1. Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).

2. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and onion powder/chopped onion.

3. In a separate bowl, whisk the egg and buttermilk together. Then pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but still scoopable.

4. Using a spoon or small cookie scoop, drop spoonfuls of batter into the hot oil. Fry in batches, being careful not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown on all sides, turning occasionally to cook evenly. **

5. Once cooked, remove hush puppies with a slotted spoon and place them on paper towels to drain excess oil. Serve warm.

**Alternatively, you can spoon the batter into a greased mini muffin tin and bake for 12-15 minutes at 400°F (200°C) or until golden brown.

***

Rather go out to eat? Check out High Cotton BBQ, Awful Arthur's, Pigman's Bar-B-Que, or Miller's Waterfront Restaurant for some incredibly delicious hush puppies!

Fried Soft-Shell Crabs

Delight in the coastal flavors of the Outer Banks with these crispy fried soft-shell crabs. Known for their delicate texture and sweet, briny taste, soft-shell crabs are a true seafood treat. Coated in a seasoned flour and cornmeal mixture, these crabs are fried to golden perfection, making them a crispy, succulent addition to any meal. Perfect for summer feasts or a special occasion, this recipe brings a taste of the ocean right to your table.

Fried Soft-Shell Crabs

INGREDIENTS:
8 soft-shell crabs, cleaned
1 cup flour
1 cup cornmeal
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Vegetable oil for frying

INSTRUCTIONS:
1. Combine flour, cornmeal, paprika, garlic powder, salt, and pepper in a shallow dish.

2. Dredge crabs in the mixture, coating evenly.

3. Heat oil in a skillet over medium heat. Fry crabs for 2-3 minutes per side until crispy and golden.

4. Drain on paper towels and serve hot.

***

Check out Basnight's Lone Cedar, Lucky 12, I Got Your Crabs Shellfish Market and Oyster Bar, or Saltbox Cafe for a delicious soft-shell crab sandwich or platter. But get them while you can! Soft shell crab season on the Outer Banks runs from late April to Mid-June!

Hatteras-Style Clam Chowder

Here's a simple Hatteras-style clam chowder recipe, an easy, broth-based version famous on the Outer Banks. It's light and briny, perfect for a taste of the Outer Banks! Don't wait to get your hands on this OBX classic!

hatteras-style_clam_chowder.png

INGREDIENTS:
4 dozen fresh clams (preferably little necks), scrubbed
4 cups water
4 slices of bacon, chopped
1 large onion, diced
4 medium potatoes, peeled and diced
2 cups clam juice
Salt and pepper, to taste
Fresh parsley, chopped

Seared Tuna with Mango Salsa

Whether you're celebrating the catch from your deep-sea fishing charter or you picked up some fresh tuna at a local seafood market, fresh tuna is an Outer Banks staple! Check out this fun fusion recipe that's light, flavorful, and perfect for that Outer Banks coastal vibe! 

Seared Tuna Over Greens

INGREDIENTS:
For the Tuna:
2 fresh tuna steaks (about 6 oz each)
2 tbsp olive oil
Salt and pepper to taste
1 tsp sesame seeds (optional for garnish)

For the Mango Salsa:
1 ripe mango, peeled and diced
1/4 cup red onion, finely chopped
1 small jalapeño, finely chopped (remove seeds for less heat)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste

INSTRUCTIONS:

1. Prepare the Mango Salsa: In a bowl, mix the diced mango, red onion, jalapeño, cilantro, and lime juice. Add salt to taste. Set aside in the fridge to let the flavors combine.

2. Cook the Tuna: Heat the olive oil in a skillet over medium-high heat. Season the tuna steaks with salt and pepper on both sides. Once the pan is hot, sear the tuna steaks for 1-2 minutes on each side for a medium-rare finish. Adjust cooking time to your preferred doneness. Remove from heat and let the tuna rest for a minute.

3. Serve: Slice the seared tuna and top it with the mango salsa. Sprinkle with sesame seeds if desired. Serve with rice, greens, or enjoy on its own for a light meal.

***

Ready for some of the best tuna on the OBX? Head to Sugar Creek, The Black Pelican, Cafe Pamlico, The Saltbox Cafe, or Miller's Waterfront Restaurant!

NC-Style BBQ

North Carolina-style BBQ is all about slow-cooked, tender pork paired with a tangy vinegar-based sauce. Whether you prefer the rich, smoky flavor of Eastern-style sauces or the slightly sweeter Lexington-style sauce, this classic BBQ is a staple of Southern cuisine. Perfect for gatherings, NC-style BBQ offers a delicious taste of tradition.

NC Pulled Pork BBQ

INGREDIENTS:
For the Pork:
4-5lb pork shoulder (Boston Butt)
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp mustard powder
Wood chips OR liquid smoke

For the Vinegar Sauce:
1 cup apple cider vinegar
1/2 cup white vinegar
1 tbsp brown sugar
1 tbsp red pepper flakes
1 tsp black pepper
1 tsp salt
1 tsp hot sauce

INSTRUCTIONS
For the Pork:

1. Prepare the pork: In a small bowl, mix together salt, pepper, paprika, brown sugar, garlic powder, onion powder, cayenne, and mustard powder. Rub this seasoning mixture all over the pork shoulder.

2. Smoke the pork: Preheat your grill/smoker to 250°F (120°C) and add wood chips for a smoky flavor. Place the pork shoulder in the smoker, fat side up, and cook for 8-10 hours or until the internal temperature reaches 195°F (90°C), ensuring it’s tender enough to pull apart easily. *If you don't have a smoker or grill, you can slow-cook the pork in the oven at 275°F (135°C) for 6-8 hours, still aiming for an internal temperature of 195°F.

3. Rest and pull: Remove the pork from the smoker and let it rest for 30 minutes. Shred the pork using two forks, discarding any excess fat.

For the Vinegar Sauce:

4. Mix the sauce: In a bowl, whisk together the apple cider vinegar, white vinegar, brown sugar, red pepper flakes, black pepper, salt, and hot sauce.

5. Combine: Drizzle the vinegar sauce over the shredded pork, tossing to coat the meat evenly.

***

Looking for some NC Barbeque during your stay? Check out High Cotton Barbeque, Sooey's BBQ & Rib Shack, or Pigman's Bar-B-Que!

Crab Cakes

Crab cakes are a classic coastal dish, especially popular in the Outer Banks. These savory cakes, packed with sweet lump crab meat and a light blend of seasonings, are crispy on the outside and tender inside. Whether served as an appetizer or main course, crab cakes are a must-try for seafood lovers.

Crab Cakes

INGREDIENTS:
1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
2 tablespoons butter (or oil), for frying
Lemon wedges, for serving

INSTRUCTIONS:
1. Prepare the mixture: In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and lemon juice. Mix until smooth.

2. Add the crab: Gently fold in the lump crab meat and panko breadcrumbs. Be careful not to break up the crab meat too much. The mixture should hold together but not be too dry. If it's too wet, add more panko.

3. Form the cakes: Divide the mixture into 6-8 equal portions and form into patties, about 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them set.

4. Cook the crab cakes: Heat butter (or oil) in a large skillet over medium heat. Add the crab cakes and cook for about 4 minutes on each side or until golden brown and heated through.

5. Serve: Serve hot with lemon wedges on the side. You can also add a dollop of tartar sauce or a drizzle of remoulade for extra flavor.

***

No drip to the OBX is complete with a really good crab cake! Visit Awful Arthur's, Food Dudes, Kill Devil Grill, or The Black Pelican!

Shrimp and Grits

Shrimp and grits is a Southern classic that combines creamy, cheesy grits with savory shrimp, creating the ultimate comfort food. This dish, with its rich flavors and simple ingredients, brings a taste of coastal tradition to your table. Whether enjoyed for breakfast, lunch, or dinner, shrimp and grits are a true Outer Banks local delight.

Shrimp and Grits

INGREDIENTS:
For the Grits:
1 cup stone-ground grits
4 cups water (or chicken broth)
1/2 cup heavy cream
1 cup sharp cheddar cheese, shredded
2 tablespoons butter
Salt and pepper, to taste

For the Shrimp:
1 lb large shrimp, peeled and deveined
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon hot sauce (optional)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and pepper, to taste
Chopped green onions, for garnish

INSTRUCTIONS
For the Grits:

1. Cook the grits: Bring 4 cups of water (or chicken broth) to a boil in a large saucepan. Gradually whisk in the grits and reduce heat to low. Cook, stirring occasionally, for 20-25 minutes until thick and creamy.

2. Add cream and cheese: Stir in the heavy cream, cheddar cheese, butter, salt, and pepper. Continue stirring until the cheese is melted and the grits are creamy. Cover and keep warm.

For the Shrimp:

3. Cook the bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.

4. Sauté the shrimp: Season the shrimp with paprika, cayenne pepper (if using), salt, and pepper. Add the shrimp to the skillet and cook in the bacon drippings for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the skillet and set aside.

5. Make the sauce: In the same skillet, add the diced onion and garlic. Sauté until softened, about 3-4 minutes. Pour in the chicken broth, lemon juice, and hot sauce (if using). Simmer for 2-3 minutes to let the flavors combine.

6. Combine and finish: Return the shrimp and cooked bacon to the skillet, tossing to coat in the sauce. Simmer for 1-2 more minutes.

7. Serve: Spoon the creamy grits onto plates or bowls, and top with the shrimp mixture. Garnish with chopped green onions and serve hot.

***

Want some local, authentic shrimp and grits? Make your way to Outer Banks Brewing Station, Blue Moon Beach Grill, Tale of the Whale, or The Blue Point!

Oysters Rockefeller

One of the best dishes you can get on the Outer Banks is some fresh, local oysters right off the boat and it doesn't get any better than Oysters Rockefeller! For this dish, you'll need spinach, herbs, and breadcrumbs paired with some deliciously fresh oysters and baked to perfection. This is an ideal appetizer or dish for special occasions.

Oysters Rockefeller

INGREDIENTS:

12 fresh oysters, shucked
2 tablespoons butter
1 small shallot, minced
2 cloves garlic, minced
1 cup fresh spinach, finely chopped
1/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 tablespoon Pernod or anise-flavored liqueur (optional)
1 tablespoon parsley, chopped
Salt and pepper, to taste
Lemon wedges, for serving
Rock salt, for serving (optional)

INSTRUCTIONS:

1. Preheat the oven: Set your oven to 450°F (230°C). Arrange the oysters on a baking sheet. If using rock salt, spread it evenly on the baking sheet to keep the oysters level.

2. Make the spinach mixture: In a skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté until soft, about 2 minutes. Stir in the chopped spinach and cook until wilted, about 3 minutes.

3. Remove from heat and mix in breadcrumbs, Parmesan cheese, Pernod (if using), parsley, salt, and pepper.

4. Top the oysters: Spoon the spinach mixture evenly over each oyster. If desired, sprinkle extra breadcrumbs and Parmesan on top for added crunch. Drizzle with melted butter before baking.

5. Bake the oysters: Place the oysters over a bed of rock salt or crumpled foil for stability. Bake in the preheated oven for 8-10 minutes, or until the breadcrumbs are golden and the oysters are cooked through.

6. Serve: Serve hot with lemon wedges on the side for a burst of brightness.

***

Fresh local OBX oysters? Yes, please! Head to Dune Street Raw Bar, Two Roads Tavern, or Awful Arthur's!

She-Crab Soup

She-crab soup is a creamy, rich soup known for its luxurious blend of crab meat and roe. This dish has the quintessential taste of Outer Banks cuisine and is perfect for cooler weather. The delicate sweetness of the crab combined with the velvety texture of the soup makes it a must-try for seafood lovers. 

She-Crab Soup

INSTRUCTIONS:
1/4 cup butter
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood stock (or chicken broth)
2 cups heavy cream
1 lb fresh lump crab meat
2 tablespoons crab roe (optional but traditional)
1/4 cup dry sherry
1/2 teaspoon Old Bay seasoning
Salt and pepper, to taste
1/4 teaspoon paprika (for garnish)
Chopped fresh parsley (for garnish)

INSTRUCTIONS:
1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is soft and translucent (about 5 minutes).

2. Stir in the flour and cook for 1-2 minutes to create a roux, which will thicken the soup. Be sure to stir constantly to avoid burning.

3. Slowly whisk in the seafood stock (or chicken broth) until smooth. Bring the mixture to a gentle boil, then reduce the heat and stir in the heavy cream.

4. Gently fold in the lump crab meat and crab roe (if using). Simmer the soup for 10-15 minutes, allowing the flavors to meld together.

5. Stir in the dry sherry, Old Bay seasoning, salt, and pepper to taste. Simmer for another 5 minutes.

6. Ladle the she-crab soup into bowls, garnishing with paprika, fresh parsley, and a drizzle of extra sherry if desired.

***

You're going to love the she-crab soup at Henry's, The Saltbox Cafe, I Got Your Crabs Shellfish Market and Oyster Bar, Hurricane Mo's, or The Blue Point!

Apple Fritters

We may be biased, but there's nothing better than an Apple Ugly™ from Orange Blossom Baker & Cafe in Buxton. Sometimes, driving down the island before they sell out isn't feasible (especially if you're several states away)! So here's how to make your own version of this deliciously sweet, deep-fried rustic dessert at home. With a crispy outside and a warm, gooey apple filling, this is perfect with coffee in the morning or as a sweet treat any time of the day!

apple_fritter_apple_ugly

INGREDIENTS:
For the Dough:

3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup cold butter, cubed
1 cup buttermilk
1 teaspoon vanilla extract
1 egg, lightly beaten
Oil for frying (vegetable or canola)

For the Apple Filling:

2 medium apples, peeled, cored, and diced
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon butter

For the Glaze:

1 1/2 cups powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla extract

INSTRUCTIONS:

For the Apple Filling:

1. Cook the apples: In a small skillet, melt the butter over medium heat. Add the diced apples, sugar, and cinnamon, and cook until the apples are soft and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.

For the Dough:

1. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs.

2. Add the wet ingredients: In a separate bowl, mix the buttermilk, vanilla extract, and egg. Gradually add this mixture to the dry ingredients, stirring just until combined. The dough will be sticky.

3. Fold in the apples: Gently fold the cooked apples into the dough, being careful not to overmix.

4. Shape the fritters: Turn the dough out onto a floured surface and lightly knead. Pinch off small portions of dough (about 1/4 cup each) and form into rough, misshapen balls—get creative!

Frying the Fritters:

1. Heat the oil: In a deep pan or fryer, heat oil to 350°F (175°C).

2. Fry the dough: Carefully drop the dough balls into the hot oil, frying 2-3 at a time. Cook each side for about 3-4 minutes, or until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate to drain.

For the Glaze:

1. Make the glaze: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

2. Glaze the fritters: While the apple fritters are still warm, drizzle the glaze over them, letting it seep into all the cracks and crevices.

3. Serve: Enjoy the apple fritters warm, either on their own or with a cup of coffee for the ultimate Outer Banks treat.

 ***

You really can't beat the original! Get to Orange Blossom Baker & Cafe for Apple Uglies that are more than worth the drive. They also offer a baked Apple Ugly™ that will change your life.

Corn Crab Chowder

This hearty chowder, combining fresh corn and crab, captures the essence of Outer Banks cuisine. It's a versatile dish that can easily substitute crab with shrimp or chicken. Perfect for a satisfying meal, this chowder offers a rich, creamy texture and the sweet, briny flavor of crab, complemented by the natural sweetness of corn. Whether you're enjoying a cozy night in or hosting a special dinner, this recipe brings a taste of the coast to your table.

Corn Crab Chowder

INGREDIENTS:
4 cups fresh corn kernels (about 4-5 ears of corn, or use frozen if fresh isn’t available)
1 lb lump crab meat (or shrimp/chicken as alternatives)
1/4 cup butter
1 large onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or seafood stock
2 cups heavy cream
2 medium potatoes, peeled and diced
1 teaspoon Old Bay seasoning
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)

INSTRUCTIONS:
1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.

2. Stir in the flour and cook for 1-2 minutes, creating a roux to thicken the chowder.

3. Gradually whisk in the chicken or seafood stock until smooth. Add the diced potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10 minutes.

4. Stir in the fresh corn kernels and heavy cream. Simmer for another 5 minutes. Gently fold in the crab meat (or shrimp/chicken).

5. Add Old Bay seasoning, salt, and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld. Garnish with fresh parsley before serving.

***

While soups often rotate in the area, if you're looking for a good seafood chowder, head to The Buxton Munch Co. or Diamond Shoals Restaurant & Seafood Market!

Shrimp Burgers

Ideal for summer days, shrimp burgers present a fresh coastal twist on the traditional burger. Made from succulent shrimp and seasoned to perfection, these patties are a summer must-try in the Outer Banks. Their light and refreshing flavor pairs beautifully with the ocean breeze, making them a favorite for any beachside meal.

Shrimp Burgers

INGREDIENTS:
1 lb fresh shrimp, peeled and deveined
1/4 cup panko breadcrumbs
1 egg, lightly beaten
2 green onions, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
Salt and pepper, to taste
Olive oil, for cooking
4 burger buns
Lettuce, tomato, and any toppings you like (avocado, coleslaw, etc.)

INSTRUCTIONS:
1. Finely chop half of the shrimp and pulse the other half in a food processor until it's finely minced but not a paste. This combination gives the patties the best texture.

2. In a large bowl, combine the chopped shrimp, panko breadcrumbs, egg, green onions, lemon juice, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper. Stir everything together until well mixed.

3. Divide the mixture into 4 equal portions and form into burger patties. Place the patties on a plate, cover, and refrigerate for about 20 minutes to firm them up.

4. Heat a drizzle of olive oil in a skillet over medium heat. Add the shrimp patties and cook for 3-4 minutes per side or until golden brown and cooked through.

5. Toast the burger buns if desired. Place the cooked shrimp patties on the buns and add your favorite toppings, such as lettuce, tomato, avocado, or coleslaw.

***

Looking for a good shrimp burger? Check out Blue Moon Beach Grill, Sam & Omie's, or Mulligan's!

Cooking While on Vacation

Cooking While on Vacation

While vacationing in the Outer Banks, take the opportunity to cook with local ingredients and fully immerse yourself in the region’s flavors. Utilizing fresh seafood and regional produce in your meals at your vacation rental not only enhances your culinary experience but also adds a personal touch to your stay. It’s a fantastic way to explore OBX’s culinary traditions and create cherished memories with family and friends. Check out our guides to "Easy Vacation Rental Meals: Your Guide to Cooking on Vacation" and "Unleashing the Flavors of the Ocean: Tips for Cooking Seafood" for more tips, tricks, and ideas to make your next Outer Banks vacation meal a success! And don't forget "Healthy and Delicious Beach Snacks for Your Outer Banks Vacation" to keep the whole family satisfied between meals.

Savor the Flavors of the Outer Banks

Savor the Flavors of the OBX

The Outer Banks offer a rich and diverse culinary experience, from classic Southern dishes to fresh seafood delicacies. Whether you're a local or a visitor, exploring these recipes and cooking methods will help you savor the unique flavors of this beautiful region. Make sure you enjoy these classic Outer Banks recipes while on your next vacation to OBX or when you're simply dreaming of your next vacation! One of the most wonderful things about food is that we can bring it with us! So why not make your next family gathering a celebration of everything beautiful about the Outer Banks? And to get that true OBX feel while you're counting down the days for your next vacation, check out "4 Ways to Experience the Outer Banks from Home!" Because there's no reason that you can't be living on island time - year round!

Book your stay today in one of our cozy vacation rentals and explore all the best and brightest that the Outer Banks has to offer. Give our wonderful Guest Services Team a call today at (866) 884-0267 or take a look at our available rentals to get started planning your next historic adventure to the Outer Banks.

And don't forget about our layaway plan, which makes booking your dream vacation easier than ever. So don't wait. We're booking Outer Banks vacation rentals year round and we're excited to help you create memories to last a lifetime. We're here to help make your OBX vacation fun, exciting, and hassle-free. Give us a call today! Be sure to provide accurate information and make any necessary payments. 

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We’ll see you at the beach.

About the Author: Lauren is an Outer Banks local, mom, trained historian, and travel enthusiast. When she isn’t writing for the Seaside Vacations Travel Blog, Lauren can usually be found with her nose in a book or cuddling with her cats.