White Point Take-Out: Crabs and shrimp from water to bun
From the News & Observer
By Josh Shaffer
Photos & Video by Robert Willett
ATLANTIC - To enjoy the soft crab sandwich at White Point Take-Out, you’ve got to follow U.S. 70 so far that it dead-ends in the Core Sound marsh – a spot so remote that egrets fish along the highway’s shoulder and boats outnumber cars.
The pilgrimage from Raleigh will consume an entire day, but the chance to eat a locally caught crustacean slathered in slaw, its deep-fried legs protruding from the bun, costing less than a fast-food sub, is worth a tank of gas.
Ten years ago, Cindy Styron opened White Point with her husband Charles, a third-generation fisherman who catches what peeler crabs and shrimp they serve. The fishing tradition runs historic-book deep on this thumb-shaped sliver of land, and while this generation of crabbers struggles against impostors from Indonesia, the Styrons deliver only the local swimmers.
