02-26-2023 Harford Magazine - Flipbook - Page 21
year-round and 80-cent wings on Thursdays.
“The corner was amazing,” Anderson said, but
the small building left a lot to be desired when it
came to the size of the work area. He placed two
sea containers outside the carryout. In one, he
stored the crabs; in the other, employees sorted
and seasoned the crustaceans. Inside the building, the kitchen and steam room shared one
space, making for very hot working conditions.
So last summer, Anderson moved Richard’s
Fish & Crabs to a new building just 150 yards
from the old restaurant. The new spot is three
times bigger, an improvement for employees but
also for customers, who can order from a much
larger menu and enjoy their food at a handful of
tables indoors.
While the old location was limited to fried
food and salads, the new kitchen has room to
broil, bake and sauté, as well. Customers can
now choose from options like a steamed scallop
platter served with coleslaw and deviled eggs, or
the “Cream of Crab To Die For” soup featuring
hand-picked crab meat, a touch of sherry and
Anderson’s secret stock.
The crab house, of course, has kept its staple
offering.
Steamed crabs have “always been our bread
and butter,” Anderson said.
Another enduring favorite is the “Really Good
Richard’s Fish & Crabs moved to a new location, which allowed it to expand their menu.
Shrimp Salad” — so named, he said, for the
exclamation that many customers make after
trying a sample of the mix, which uses whole
shrimp and a vibrant red spice blend.
Over the years — from the crab truck to the
two crab houses — Anderson has accumulated a
loyal following, some of whom have been buying
crabs from him for more than 30 years. The
crab houses are a family affair, with three of Anderson’s six children working for the business.
His wife, Lisa, keeps the books.
“It’s fun to see the generations,” Anderson
said. “Business is all about relationships: with
staff, customers, suppliers. I think that’s what
makes you successful.”
He’s since branched out further into the
restaurant scene, opening One Eleven Main, a
small fine dining spot on Bel Air’s Main Street,
in 2015. But Anderson said his heart will always
be with his crab houses: “Because I’ve been
doing crabs for so long, I’m a little more comfortable there.”
Independent Living
Assisted Living
Here,
we
grow!
Presbyterian Village embraces and encourages growth at every stage of life
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a resident of a Life Plan Community you can age in place as your healthcare
needs may change over time.
Glen Meadows
Learn more about life
at Glen Meadows by calling
410-319-5320 or email us
at gmliving@psl.org.
A Life Plan Community | Glen Arm, MD | www.psl.org/glenmeadows
harfordmagazine.com | Spring 2023 |
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