Standing over a large tub, Gary Moree sorted crabs and stocked his walk-in cooler Friday at Bay Island Seafood, preparing for the onslaught of Memorial Day weekend customers.
The cooler was stacked to the ceiling with bushels of Maryland and Delaware crabs and boxes of the oversized Louisiana variety. A barrel of Moree's Bay Island seasoning — a secret blend of rock salt, spices and pepper — stood nearby.
"Everyone wants their crabs," said Moree, president of the family owned business that's been a mainstay in Southwest Baltimore since 1952.
Across Maryland, families and friends will mark the official kickoff of summer with events such as the opening of...