252.449.BITE (2483)IGotYourCrabs.com

APPETIZERSCrabmeat with butter . . . . . . . . . . . . . . $11Blue crabmeat served on a bed of green leaf lettuce with a side of hot, drawn butterCrab-Stuffed muShroomS . . . . . . . . . . . . $10Mushroom caps filled with our crab dip, topped with parmesan, and roasted until melty.Crab dip with ChipS . . . . . . . . . . . . . . . . $10A cheesy crabmeat mix served with fried-to-order wonton chips for dipping.Shrimp CoCktail . . . . . . . . . . . . . . . . . . $10Perfectly steamed deveined shrimp chilled and served with our house made cocktail sauce.blue Crab NaChoS . . . . . . . . . . . . . . . . . $11A pile of fried-to-order wonton chips topped with house made cheese sauce, blue crabmeat, tomatoes, red onion, and chivesoySter roCkefeller . . . . . . . . . . . . . . . . $11Fresh-shucked oysters topped with spinach, red onion, bacon, cream cheese, parmesan. Baked to perfection.middle NeCk ClamS . . . . . . . . . . . . .$8/dozeNmuSSelS . . . . . . . . . . . . . . . . . . .$8/dozeN

SIGNATURE SOUPSCrab biSque . . . . . . . . . . . .Cup $5/bowl $7 .50 A thick, cream base with plenty of crabmeatoySter Stew . . . . . . . . . . . .Cup $5/bowl $7 .50A thin, cream base with fresh-shucked oysters

SEAFOOD PLATESEach plate comes with your choice of one side or upgrade to a cup of signature soup for $1.5.Soft Crab plate . . . . . . . . . . . . . . . . . . $15Local softshell blue crabs expertly fried in a light seafood breader. Eat the legs and all!Crab Cake plate . . . . . . . . . . . . . . . . . . $15Local blue crabmeat mixed with spices and just a touch of filler. Lightly fried.oySter plate . . . . . . . . . . . . . . . . . . . . $14A dozen fried oysters shucked to orderClam Strip plate . . . . . . . . . . . . . . . . . $16A half pound of fried, super-sized clam strips.ChiCkeN teNder plate . . . . . . . . . . . . . . . $11Three seasoned, fried tendersSCallop plate . . . . . . . . . . . . . . . . . . . $18Large sea scallops lightly fried or steamedflouNder fillet plate . . . . . . . . . . . . . . . $16fried Shrimp plate . . . . . . . . . . . . . . . . $12A dozen shrimp lightly friedCatfiSh fillet plate . . . . . . . . . . . . . . . . $15

Welcome to our family owned and operated shellfish market and oyster bar. We put love into catching and preparing every meal so we hope you will feel right at home when

dining with us. From our family to yours, enjoy!

SANDWICHESServed on a toasted Kaiser roll with lettuce, tomato, and red onion & Spicy House Sauce on the side. Prices include one side or upgrade to a cup of signature soup for $1.5. Add bacon for $1.5.Crab Cake SandwiCh $11Shrimp SandwiCh $11CatfiSh fillet SandwiCh $11 Soft Crab SandwiCh $12flounder fillet SandwiCh $12 ChiCken tender SandwiCh $9oySter SandwiCh $12

SIDES $3 50Cheesy Broccoli • Cole Slaw • Waffle FriesSweet Potato Fries • Asparagus Steamed Red Potatoes • String Beans Sweet Corn on the Cob • HushpuppiesGranddaddy’S SaladChopped salad with Iceberg lettuce, bell peppers, red onion, and tomatoes dressed with a homemade pepper vinaigrette: Our Granddaddy’s recipe.

TACOSYour choice of seafood served in a soft, flour tortilla with cheddar cheese, cabbage slaw, house made mango salsa, and spicy drizzle sauce. mix or matCh any $5 50 eaCh or 2/$10Fried Flounder • Fried Catfish • Soft Crab • Fried ShrimpSteamed Shrimp • Fried Oyster • Clam StripCrab Cake • Fried Scallop • Steamed ScallopBlue Crabmeat • Chicken Tender

FROM THE STEAMERSold by the ½ lb or lb. Requested weight may vary due to natural product variances.Steamed Shrimp market priCe dunGeneSS Crab market priCeSnow Crab market priCe kinG Crab leGS market priCe

A LA CARTEPair with sides to create your own combo platter.Crab Cake $5 75 SCallopS (fried or Steamed) $14 50/half lbSoft Crab $5 75 fried Shrimp 65¢ eaChCatfiSh fillet $5 75 ChiCken StripS $2 50flounder fillet $6 75 Clam StripS $12 50/half lb

LOCAL BLUE CRABSMarket price based on seasonal availability Seasoned to order: Light, Medium, Heavy, or Plain.Sold by the crab, half dozen, or dozen.#1 Jimmy (aka medium)5½ - 6¼ inchGiant Jimmy (aka larGe)6½ inch & up1/2 buShelS and buShelS to-Go only

FRESH OYSTERSAvailable year-round raw, steamed or fried. Always shucked to orderhalf dozen, dozen, or peCk market priCe

KIDS MENUServed with your choice of any one side.ChiCken tenderS $7 pb&J $5flounder StripS $7 fried Shrimp $8

DESSERTSkey lime pie $5 frenCh Silk ChoColate pie $5root beer float $5 Served in a souvenir cup.Vanilla iCe Cream $5Drizzled with caramel sauce in a souvenir cup.

Meals include 2 sauces of your choice. Additional sauce available for 25¢ each.

Our hardworking staff works for tips. We never add automatic gratuity to any order. Tipping is encouraged on dine in as well as takeout orders.

SUGGESTED SERVING SIZES PER PERSON½ lb steamed shrimp

½ lb scallops1 lb snow crab

12 fried shrimp½ lb clam strips

1 lb king crab legs

1 dozen clams1 dozen mussels1 lb dungeness

BEVERAGESfouNtaiN driNkS (free refillS) . . . . . . . . $2 .50Pepsi • Diet Pepsi • Sierra Mist • Dr. PepperPink Lemonade • Mugg Root Beer freSh tea (free refillS) . . . . . . . . . . . . $2 .50iGyC bottled water . . . . . . . . . . . . . . . $2 .00tap water (free refillS) . . . . . . . . . . . . . 50¢

BEER & WINEClaSSiC beer (CaNNed) . . . . . . . . . . . . . $2 .50 Bud • Bud Light • Coors Light • Mic. Ultra • Miller LitePBR • Yuengling Sutter home (by the GlaSS) . . . . . . . . . . $3 .50Chardonnay • Merlot • Pinot Grigio • White Zinfandelpremium beer (CaNNed) . . . . . . . . . . . . . $3 .50 Blue Moon • Corona Extra • Fat Tire • Ranger IPA . . . loCal beer . . . . . . . . . . . . . . . . . . . . . .$4Outer Banks Pale AleloCal wiNeS - $20/bottlethe plaNkAre you ready to walk the plank? Blackbeard would for a taste of our delicious Red Muscadine wine full of ripe and jammy flavor. The Plank is best served chilled while counting your Doubloons.Sweet SereNityOur best seller, this Muscadine is known for its smooth sweetness and powerful aroma. Muscadine grapes are indigenous to this region, so go native and enjoy a true local wine!wild poNy whiteThis is one wild pony you can take home - NC Chardonnay, Sauvignon Blanc and Pinot Grigio (to name a few) combine to make this smooth summer sipper our #1 dry wine. Proceeds benefit the Corolla Wild Horse Fund.mortoNElegant and buyer friendly- a blend of our winemaker’s choice red wines. NC Syrah, Tempranillo, Tannat, Aglianico and Cabernet Sauvignon have been carefully blended - black cherry flavors with sweet oak and spice on the nose.

STEAMER POT$70

Served raw in a pot for preparation at home. Instructions included. Feeds 2-3 adults.

Takeout only. One hour notice required before pickup.

Includes: 1 lb shrimp, 1 dozen middle neck clams, 1 lb snow crab, 2 sausage links, 6 red

potatoes, 2 ears corn, 8 oz. IGYC seasoning, 2 souvenir EZ Sheller tools

HAVE A STEAMER PARTY AT YOUR

PLACE!

Crabby Fun FactsQ. What is a soft crab? A. When Blue Crabs grow, they develop a soft layer under their hard shell. When the soft layer is ready, they shed their hard shell and are completely soft for a short time. They will harden again if they’re left in the water but they will stay soft if removed. Instead of steaming them, soft crabs are most often fried and eaten whole - shell and all.

Q. Where do you get your Blue Crabs?A. Our owner, Hunter, goes crabbing in the Currituck Sound every day for our fresh catch. The Sound is a small body of brackish water that separates the Outer Banks from Currituck mainland. It’s the body of water under the Wright Memorial Bridge that brings you to the Outer Banks.

Q. What is this crab in my oyster?A. Oyster Crabs, or Pea Crabs, are small oyster roommates. These softshell crabs use the oyster’s shell as protection and live off the excess food they pull in. Because this keeps the oyster very clean, many locals request this variety specifically and even consider it good luck to eat them.

Q. Why do “they” say that you should only eat oysters during “R” months?A. This old saying predates modern refrigeration. Before fishermen were able to ensure that harvested oysters were kept at safe temperatures, it was thought that you should only consume oysters in the coldest months – September through April. Thanks to stricter regulations and mobile refrigeration, it is now safe to enjoy the delicacy all year long.

Q. What’s a Jimmy?A. Jimmy is a slang term for a male crab. A Sook is a female crab. You can tell the difference by looking at the tips of their claws and the shape of their “apron”. A male has a pointy apron and blue claw tips. A female has a round apron and red claw tips.

Q. Why are they called Blue Crabs?A. Their name might be confusing if you’ve never seen one live. Like all crustaceans, Blue Crabs turn bright orange when they are cooked. Fresh out of the water these crabs have some of the most vibrant blues and greens found in the Currituck Sound.

Q. What’s the colorful stuff inside the crabs?A. Affectionately referred to as the “mustard”, these crab innards are most commonly bright yellow but come in a variety of colors ranging from green to black. All colors are safe to eat and depend on what the crab itself has eaten.

As you enjoy yourself at I Got Your Crabs Steam Bar, we would like to thank you for your continued patronage and support! Here’s a little history behind how we got started:

In order to fully comprehend the importance of our owner’s work and the dedication he puts behind it, you must start at the very beginning. Thirty-two years ago, Hunter Stuart was born to Watson and Kathy Stuart, a well-known and respected commercial fishing family in Currituck County, who also made their living running a hunting lodge on Bell’s Island. It did not take long for the young boy to inherit the hard-working ideals of his family and the local outdoorsmen, who since day one, have been his role models.

At the age of five, when most children are given bicycles with training wheels, Hunter was given a small boat, a 16-foot River Ox with a 2-horsepower Johnson motor. With his dad’s permission, Hunter set out in his life jacket, just out front of his house, setting his three allotted crab pots. What he caught he would put into his Radio Flyer wagon and go door-to-door along his street until they were all sold. This is a testament to the hard-working example set for him and was the first, but definitely not the last, entrepreneurship endeavor for Hunter Stuart.

Within a year, Hunter was his father’s right hand man, working hard before and after school and throughout his summers, saving to invest in his dream of one day running a crabbing business of his own. By the time Hunter was 12 years old, he had saved enough money to finally purchase a commercial fishing license, a 21-foot Privateer with a 90-horsepower motor, a set of 300 crab pots and buoys, and 3,000 yards of net. Hunter was now ready to fully begin his adventure as a young commercial fisherman.

While pursuing his dream outside of the classroom, Hunter conjointly graduated from Currituck County

High School. By the time the school bell rang at 8:15 in the morning, when most students were struggling to make it to their first class, Hunter had already tended to his main priority and completed his first lesson of the day, beginning at 5 a.m. on the Currituck Sound. Hunter’s teachers knew he had been fishing because he would often smell like his fresh catch, but he would explain to them it was the smell of money and of his future.

Wayne Twiford, a sergeant for the Currituck County Sheriff’s Department, a fellow crabber, and family friend, has known Hunter all of his life. He recalls that Hunter has always been a good kid, a hard worker, and knows the waterways of the Currituck Sound extremely well.

“He works on the water all of the time,” Twiford said. “He was raised by the best and that’s how he makes his living.”

As you can see, I Got Your Crabs has been in the works for several decades! It’s an operation that has grown from a child pulling a wagon, to a refrigerated trailer in a gas station parking lot, and now to a steam bar in Kitty Hawk. When sitting at our stainless steel bar having your crabs and oysters shucked, remember that this is not just a new business on the Outer Banks. Serving you the freshest, local catch in the Outer Banks is this local boy’s passion, his dream, and his way of life.

This piece was written by Abby Stewart who is a dear family friend.

Our Story