You can taste Virginia Beach history the moment you walk into Margie & Ray’s Crabhouse on Sandbridge Road. The fried scallops are a local legend, crisp outside and sweet within, and they set the tone for a menu that honors the coast.
This is the kind of place where regulars know the servers, the bar feels like a neighbor’s porch, and the seafood tastes like it came off the boat this morning.
If you crave an old school, salt air meal with zero pretense, you are in the right spot.
Why fried scallops are the signature order
Fried scallops at Margie & Ray’s are the dish people whisper about in the parking lot. The coating fries up shatteringly crisp, but the scallops inside stay tender and sweet, almost buttery. You get that briny perfume when you squeeze a lemon wedge, and suddenly the whole plate wakes up.
Order them as a platter and you will see why locals point first to the scallops. The fry cooks keep the oil clean and the batches small, so every bite tastes fresh. A dusting of house seasoning whispers paprika and black pepper instead of shouting.
You can pair the scallops with hushpuppies, fries, or a baked potato, then round it out with slaw for crunch. Dipping into tartar or cocktail sauce is fun, but the scallops are confident without it. That balance of sweetness and salinity makes you eat slower, then faster.
If you are new here, start with the scallops and build your visit around them. They capture the spirit of this down home crabhouse better than any speech could. One platter in, and you understand why the regulars smile when you order.
A brief history of Margie & Ray’s Crabhouse
Margie & Ray’s started as a humble spot off Sandbridge Road, feeding fishermen, locals, and beachgoers who craved honest seafood. Over the years, it grew into a beloved institution without polishing away its rough edges. The charm is still there in the wood, the signs, and the unfussy plates.
Stories float through the dining room like sea breeze, passing between families and friends. You hear about summer crab feasts, first dates, and children learning to crack claws at these tables. That sense of continuity gives every visit a lived in warmth.
The menu evolved, but always stayed anchored to regional catch and simple preparations. Steamed blue crabs headline, yet fried platters and oyster specials keep equal company. Nothing feels trendy, but everything feels cared for.
Today, with thousands of glowing reviews and a loyal crowd, the restaurant still reads as old school Virginia Beach. You come for a taste of the coast, and you leave with a small piece of its history. The scallops, crabs, and stories do the talking.
What to order beyond the scallops
Yes, get the fried scallops. Then branch out into steamed blue crabs, which are the heart of this house. When the spice clings to your fingers and the shells crack cleanly, you know the pots are humming right.
Fried shrimp offer a lighter crunch, and oysters switch season by season from sweetly delicate to bold and briny. The hushpuppies land hot, with that faint onion sweetness that begs for butter. Slaw brings balance with a cool, tangy snap.
If you want a bigger plate, try a captain’s sampler that overlaps textures and flavors. Mixing scallops with shrimp and fish lets you test the fry game top to bottom. You can also ask about fresh specials tied to recent landings.
Round things out with a baked potato or fries, then add lemon wedges generously. The sauces play supporting roles, not the lead. You are here for seafood that tastes like the ocean, not a disguise.
Insider tips for timing and seating
Check the posted hours before you drive out, because Mondays are closed and the week runs Tuesday through Sunday eight to eight. Arrive just before typical meal rushes to shorten waits. Early lunch or late afternoon usually feels calm and breezy.
The dining room is comfortable, with a rustic bar that fills up quickly on sunny beach days. If you prefer quieter corners, ask politely and the team will try to help. Big groups should call ahead to coordinate tables.
Parking gets tight when the crabs are steaming and the beach crowd rolls in. Patience pays off, and the turnover tends to move steadily. If you are on a tight clock, choose off peak times and keep your order simple.
Weekends swing lively, but weekdays feel like a local’s secret. Sit where you can watch platters coming out of the kitchen and take mental notes. When you see extra lemon wedges and smiling faces, you are probably watching the scallops.
Atmosphere and service vibe
The vibe is down home, with salt air friendliness and an easy tempo. Servers move with practiced rhythm, checking on condiments, refills, and extra napkins without fuss. You feel looked after rather than managed.
Nautical decor and weathered wood frame the room in coastal nostalgia. Chalkboard specials shift with supply, and that keeps the experience grounded. You can linger without feeling rushed, which suits a proper crab pick.
At the bar, locals swap stories and compare platters like trophies. Newcomers blend in fast with a plate of scallops or crabs in front of them. You will hear laughs, shell cracks, and the soft hiss of baskets from the fryer.
Service moves efficiently when the place is slammed, yet smiles stay intact. If you need extra lemons or a different side, just ask. Hospitality here feels like a handshake, simple and sincere.
Pricing, portions, and value
Expect mid range pricing that matches the local catch and the generous portions. Platters arrive hearty enough to share, especially when you add hushpuppies and sides. You will not need to chase dinner after eating here.
Fried scallops cost more than shrimp, but the quality justifies the extra dollars. The texture lands perfectly between creamy and firm, a sign of careful sourcing and timing. You get value not only in quantity but also in execution.
Crab feasts can climb depending on market rates, so ask your server for the day’s numbers. Budget with a drink and side strategy if you are feeding a group. Water and lemons keep things bright while you focus on the seafood.
Overall, the bill feels fair for a beloved Virginia Beach staple. Locals return because the math works week after week. Tourists remember because the flavors feel like a friendly splurge well spent.
Navigating the location and access
You will find the restaurant at 1240 Sandbridge Road, a straight shot from the beach and the marshes. The drive sets the mood, especially when the light slides low across the grasses. Keep an eye on the signage, then ease into the lot.
Because hours run eight to eight Tuesday through Sunday, breakfast style starts and early dinners are both possible. Mondays are closed, so plan around that. A quick glance at traffic can save you time during summer weekends.
Parking is on site, but it fills during peak crab runs and holiday stretches. Consider arriving slightly ahead of your preferred meal time. If you are corralling kids and beach gear, bring patience and napkins.
Cell service is fine, and the phone line is posted if you need to call: +1 757 426 2397. The coordinates point you directly there if you navigate by map. Once inside, the route from host stand to plate is fast.
How to make the most of your meal
Start with the fried scallops and a lemon wedge in hand. Share a basket so everyone understands the reference point for the rest of the meal. Then add a steamed crab order or oysters to play contrasting textures.
Ask your server about fresh specials and sides that are moving well that day. Coleslaw and hushpuppies balance the fry with crunch and sweetness. A baked potato offers a mellow counterpoint when you need a reset.
Keep sauces nearby, but taste first without them. The seafood carries its own signature, especially when it is hot from the kitchen. If you want heat, a gentle splash of hot sauce wakes everything without drowning it.
Finish slow, sip something cold, and watch the room breathe. Old school places work best at an unhurried pace. Leave room for conversation, then leave a little gratitude with your plate.