SSBC Labor Day Crab Feast 2026
Saturday August 29, Noon to 3pm
North Marina
Join your friends and neighbors in the Southern Shores Boat Club for our annual Labor Day Crab Feast! This is your chance to pick all the NC Jimmy Blue Crabs your heart desires, and to round out the menu, we will also be serving our famous brats, plus burgers, your homemade salads and desserts, and a selection of beer, wine, soda and water. Even with inflation, the SSBC has held the price steady at $20 per person, and kids under 10 are FREE!
Make your reservations online today! Sign up early as this event is limited to 250 people. The last day to register is August 24, 2026!
Not sure who's coming with you? You can sign yourself up now, and come back later to add guests. Yes, it really works!
Volunteers are needed!
You can sign up to volunteer right on the registration form. Volunteers receive a $10 credit on their fee! More information is below on volunteer duties.
Crab Feast Details
- No refunds will be given for no shows.
- No walk-ins will be allowed. All registrations must be prepaid.
- Carpooling, walking or biking is greatly encouraged. Please leave North Marina parking for our handicapped members only.
- All attendees must check in at the registration table. Your color-coded name tag is required for NC-ABC legal alcohol consumption ages.
- Feel free to bring your own chairs and canopy tents if you want to.
- No pets allowed.
- SSBC tshirts, coozies, hoodies and caps will be available for sale at the event. As long as the cell signal cooperates, we can accept credit cards.
Please sign up early as it will allow the SSBC to have the right amount of food and supplies. Again the very last day to register is August 24, 2026!
Volunteers get $10 credit so join up and have some fun!
Volunteer Duties
1. Set-Up (9-11 AM) – 6 people ideal
- pick up food (Stack ‘Em High and Frog Island)
- get ice
- load coolers with beverages
- set up/decorate tables
- put out trash cans/pop up tents
- set up grills/cooking
- put food in coolers
- set up food tables
2. Check-In (11:45-1:45 PM) – 2 shifts of 2 people
- give people name badges and check off the list
3. Cooks (11 am-2 pm) – 6 ideal - 1 hour shifts
4. Take-Down (3-5 PM) – 8 people
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