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In July 2003, Anthony Conrad decided to leave the corporate business world and pursue his passion as a waterman. For 4 years, he caught crabs and delivered them to local crab businesses. During this time, he and his wife, Andrea, always had the idea and vision to open their own place so they could offer the freshest crabs at the best prices.
After years of planning and hard work, Conrad's Crabs and Seafood Market opened in January 2007. At the time, there were two other partners who helped get this Maryland crabhouse up and running. In the fall of 2007, Anthony and Andrea, were able to buy the other partners out and take full control of the restaurant. Since then, they have been the sole owners and have had continued success in this business, with growing sales each year.
Conrad's Crabs & Seafood Market prides itself on giving our customers the freshest, highest quality crabs and seafood as well as the best customer service. The fact that Anthony is a waterman and we truly “catch our own” allows us to stand out in a unique way. We catch, sort, and then steam the crabs to perfection with our custom crab seasoning. It's the perfect blend of salt and spices to make our crabs taste the best.
We are currently a carry-out only restaurant, but we have plans to eventually expand our Maryland crabhouse and open a sit down restaurant in the near future. In the meantime, we will continue to offer the best crabs, food and customer service in the area and continue to make our business even better.
Press Coverage
"Lately we've been heading to Conrad's Crabs & Seafood Market, 1720 E. Joppa Road, Parkville, 410-882-1515, to satisfy our seafood cravings. We think it's great that Tony Conrad, co-owner with his wife Andrea, is a real waterman, who catches a lot of the market's fish. Conrad showcases fish from other parts of the country, too—all beautifully presented on ice. And the staff couldn't be more helpful. They'll cheerfully fillet and clean whatever you want. The store also has prepared items, like shrimp salad and crab cakes, but if you have a hankering for steamed crabs, reserve them early: The spicy, heavy hard shells are much in demand."—Baltimore Magazine, August 2009
"You walk up to the display case, where you examine all sorts of fresh fish and seafood. You make your pick. You choose how you'd like it cooked - broiled, fried or grilled - and, perhaps, what kind of sauce you'd like with it. You choose two side dishes. Ten minutes later, your meal is delivered to you. Are you at one of Baltimore's finest seafood restaurants? You could be. But you could also be at Parkville's newest seafood place, Conrad's Crabs & Seafood Market. Obviously, not your usual seafood market."—Baltimore Sun
Conrad's Crabs was voted Best Seafood Market by Baltimore Magazine!
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