Richard’s Fish & Crabs is more than just a seafood purveyor. It’s part of a Maryland tradition so strong it defines the state. Steaming crabs is “a cultural thing,” explains owner Richard Anderson. “It’s unique to Maryland.”
As a little boy, Anderson visited his grandmother on the Eastern Shore, where he fell in love with the Chesapeake Bay and admired the watermen who made their living from its bounty.
“I love their lifestyle — the way they make their living off the bay,” he says. “I’m glad I can be a part of that.”
Anderson takes his role in the bay economy seriously, doing everything he can to sell the highest-quality crabs to his customers. That means sorting “light” crabs out of the mix (they’re sold separately for $1 each), taking care to discard any dead crabs before steaming, and doing everything — from sorting to seasoning — with consistency and care.
“Our product is uncompromised,” he says. And it’s part of a great tradition.