Captain Nemo’s Calabash Seafood Buffet

FOOD

Unlimited snow crab legs are the central draw at Captain Nemo’s, and they share the seafood buffet with two other crab offerings. Blue crab supplies a different shell-on choice, while broiled crab meat puts crab into a prepared hot dish. That distinction is useful for crab enthusiasts: the buffet makes room both for a meal spent working through legs and for crab that is ready to join the rest of a seafood plate.

Calabash fried seafood gives the buffet its regional identity. The style takes its name from Calabash, North Carolina, and Captain Nemo’s uses a cornmeal-based batter on shrimp, oysters and fish. Large fantail fried shrimp, fried oysters, fried sea scallops and fried flounder form the principal selection, with clam strips extending it. Hush puppies accompany the Southern seafood tradition. The oysters and scallops deserve notice alongside the shrimp; this is a fried-seafood spread across several ingredients.

The shrimp selection is particularly detailed. Large fantail, popcorn and butterfly shrimp give the buffet several shrimp formats, from smaller bites to larger pieces. Broiled shrimp bring a separate cooked preparation, and peel-and-eat shrimp add a shell-on option. Those choices let a shrimp-focused meal include both fried seafood and preparations beyond the fryer.

Steamed white clams and black mussels extend the shellfish selection, with crawfish among the other choices. Seafood boils bring mixed seafood into the hot-food repertoire. Together with blue crab and peel-and-eat shrimp, these foods give shellfish lovers several reasons to look beyond the crab-leg supply. A raw bar is also part of the seafood offering, adding another area to consider beside the fried and steamed dishes.

Grilled Atlantic salmon gives fish its clearest departure from the Calabash preparation. Fried flounder remains part of the regional fried group, while catfish, tilapia fillet and swai broaden the fish selection. The salmon is especially useful to notice when choosing among preparations: grilled fish sits within the same buffet as broiled shrimp, steamed shellfish and the cornmeal-battered seafood.

Prime rib is a daily buffet offering, joined by ribeye steak. Both belong to the unlimited spread, making beef a substantial part of a restaurant whose name leads with seafood. Baby back ribs, smoked sausage and beef stew extend the meat dishes. Southern fried chicken and chicken wings continue the country-food selection, while sweet and sour chicken brings another poultry preparation. Prime rib and ribeye have a prominent place here, with beef stew supplying a third, very different beef dish.

Macaroni and cheese, corn on the cob, and broccoli and cheese supply the familiar hot accompaniments for a seafood or meat plate. Asparagus and Brussels sprouts widen the vegetable selection beyond those cheese dishes and corn. They accompany the prime rib and chicken as naturally as the fried seafood.

Salads and soups are included as well. Cake, pudding and ice cream are dessert choices, with the selection varying. Individual buffet dishes are subject to availability.