The Outer Banks Visitors Bureau is pleased to announce the winners of the 4th Annual Outer Banks National Soft-Shell Week, held May 11–16, 2026.
“This year, a record 41 participating restaurants from across the Outer Banks, each showcased original soft-shell crab dishes competed for the coveted Crab Cup, where diners were invited to vote online for their favorite OBX soft-shell entrées. Congratulations to Kill Devil Grill for their third 1st Place award. It’s a testament to the talent of their team and the fans that came out to eat with us this week,” stated Executive Director Lee Nettles. “The community also wins big for having such a distinctly Outer Banks food culture scene locals and residents can enjoy year round.”
The weeklong culinary event celebrates the foodie fervor around the annual peak molting season of the common blue crab which lives in the Roanoke and Pamlico Sounds among other slightly salty water bodies surrounding the Outer Banks. Growing crabs shed their old shell for a new one under the new full moon between late April and early May and during a temporary “soft- shelled” phase can be caught and served at local restaurants and eaten whole, shell and all.
Taking top honors in this year’s people’s choice voting were:
1st Place: Kill Devil Grill
2nd Place: Blue Moon Beach Grill
3rd Place: Bonzer Shack Bar and Grill
New for 2026, the Outer Banks Visitors Bureau introduced the official event mascot, Sheldon the Crab, who became an instant hit making surprise appearances at restaurants. The big blue icon gave out $25 Outer Banks Restaurant Association Gift Cards to patrons who were spotted enjoying soft-shell dishes as a thank you for supporting Outer Banks National Soft-Shell Week.
The event also debuted the Soft-Shell Express, an experiential culinary tour produced by Outer Banks Adventures. Held May 12 and 13, the tours featured two distinct routes through Duck, Kitty Hawk, Kill Devil Hills, Manteo and Nags Head. Guests enjoyed behind-the-scenes visits to local crab shedders, tapas-style tastings at participating restaurants and coastal storytelling experiences that connected diners more closely to the Outer Banks’ soft-shell crab tradition. Each tour averaged 18 participants.
In addition to the delicious diversity of cooked crab dishes as varied as the venues, the 4th annual event inaugurated the first year of “crabby” cocktails and mocktails, spreading the themed fun and tap into the talent of the Outer Banks craft beverage scene.
“We’re thrilled with the enthusiasm and creativity our restaurant partners brought to this year’s Outer Banks National Soft-Shell Week,” said Lee Nettles, Executive Director of the Outer Banks Visitors Bureau. “This event continues to grow as a true celebration of our coastal heritage, our local commercial crabbing industry and the talented chefs and restaurants that help define the Outer Banks experience.”
Building on the momentum and strong community participation from this year’s event, Bureau staff are already looking ahead to expanding Outer Banks National Soft-Shell Week in 2027. From increased restaurant participation to new visitor experiences and creative promotional elements, the event continues to strengthen its position as a signature culinary celebration while driving shoulder-season visitation and local engagement.
To see more pictures from the Outer Banks National Soft-Shell Week, click here. For more information about other culinary experiences on the Outer Banks, visit outerbanks.org
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