About Us

The King family has been satisfying the cravings of Maryland seafood lovers for over 40 years with fresh, delicious seafood! Sea King Seafood Markets is a family owned and operated business that continues to set its own standard for quality seafood products and customer service. Recognition within the industry, loyalty to our customers, and satisfaction from a job well done is the rewards of successful business decisions. Dedication to our product and our customers is the essence of everything we do.

In 1963, husband and wife team, Bill and Rolande King, purchased a Catonsville gas station and transformed the property into Sea King Seafood Market, a thriving seafood carryout. This was the first of several carryouts to open during the next 12 years. The King family joined together forming a strong love of the restaurant business to establish Sea King carryouts - the finest in raw, cooked and prepared seafood in the Baltimore area. All spices, rubs and recipes are developed in-house and created to bring out the best of Maryland’s seafood. Sea King carries a complete menu of fresh fish and seafood, platters, sandwiches, sides and salads – And don’t forget the CRABS! Everybody loves ‘em and we’ve got em! From crabs to lobster- raw or prepared. Sea King makes superb what nature makes delicious!

In 1978, the King family opened The Crab Shanty Restaurant in Ellicott City, a fast-growing area of Howard County. People were hungry for the taste of Maryland seafood as well as an elegant dining experience. Cliff Hughes, General Manager, applies his 18 years of professional experience in directing his staff and coordinating with the executive chef to exceed customer’s expectations. Established as the best seafood restaurant and best crab cake in Howard County, the Crab Shanty continually receives industry awards for outstanding seafood and service due to the efforts of owners, management and staff.

In 1990 the father and son team, William King Jr. and William King III proudly accepted the Restaurant Association of Maryland Restaurateur of the Year Award. In 1999 the Crab Shanty earned the Seal of Commitment from the Maryland Hospitality Education Foundation and in 2001 the Crab Shanty was proudly inducted into the Restaurant Association of Maryland’s Hall of Fame. Today, Bill and MaryAnn King, Eric and Jeanne King, and daughter Michelle King join forces with management and staff to fulfill a family dream - serving their best to customers. One taste will tell you why!

Several original seafood creations of Executive Chef, Keith Watson have been featured on WJZTV Channel 13 and in the Baltimore Magazine. Each Crab Shanty creation is flavorful and fresh, satisfying even the most discerning palate - from tender, juicy prime beef to our heart healthy fresh catch prepared your style. Signature dishes grace every table on a nightly basis-leaving customer with a smile and a reason to return.

In 1986, the King family answered the requests of local patrons by introducing another great taste: Pig Pickers slow-cooked Bar-B-Que! Customers can satisfy their tastebuds for authentic Memphis style Bar-B-Que at our Catonsville and Ellicott City locations. Tender juicy meats with a finger lickin’ ending terrific for carryout or catering.

With over 40 years of experience and success, the King family looks forward to expanding our services in the areas of catering, curbside orders and new locations. Maryland is the place for seafood and we make it our FAMILY business to bring you the best. Whether you’re dining at the Crab Shanty restaurant or picking up a complete dinner-to-go from Sea King Seafood Markets – you’ll always be more than satisfied.

Staff

Keith Watson, Executive Chef Executive Chef Keith Watson began cooking at age 15, flipping eggs in Golden, Colorado. Chef Watson holds a BFA, from Colorado State University in sculpture and drawing. His creative talents in fine arts help to inspire his culinary creations. Mr. Watson has been with The Crab Shanty Restaurant since April 1989 and the executive chef for over 12 years. Currently Chef Watson is responsible for coming up with daily specials, ensuring quality control through the ordering and receiving process, and overseeing all aspects of the kitchen, so that the Crab Shanty continues to provide the high quality meals that have been bringing our guests back for the last 26 years. Certifications & Degrees: B.F.A. in Sculpture & Drawing, Colorado State University.
Cliff Hughes FMP, General Manager Cliff Hughes came to the Crab Shanty 18 years ago from Chez Fernand. Prior to the Crab Shanty, Mr. Hughes had 12 years of cooking and management experience, with the majority under Fernand. As general manager, Cliff is responsible for the overall operations of the restaurant. He is actively involved in all aspects of dining room operations, staffing, and even menu design. Certifications & Degrees: Foodservice Management Professional(FMP), Serve-Safe, & Alcohol Awareness.
Martin Golden, Sous Chef Sous Chef Marty Goldin came to the Crab Shanty in February of 1997 to complete a mandatory externship while pursuing a culinary degree from Johnson & Wales University. Following the completion of his externship, Marty continued to work for the restaurant over breaks until he graduated in 1999, when he returned to accept a full-time position as sous chef. Prior to the Crab Shanty, Marty had experience with other restaurants, both as a cook and as a manager, providing him with 11½ years experience in the foodservice industry. Responsibilities include: assisting Chef Watson manage all kitchen operations and coming up with daily specials. Certifications & Degrees: A.A. in Culinary Arts, Johnson & Wales University ’99.
Tom Anuszewski, General Manager Carryout Tom has been with the Sea King family since 1981. He has 24 years of experience working in the retail seafood industry and is responsible for the purchasing of seafood products for the Crab Shanty and Sea King Seafood. Tom started his employment with Sea King as a crab steamer and has since learned all aspects of buying, preparing and selling crabs. He knows everything about seafood and enjoys sharing his knowledge with customers. Tom is the Carryout Manager at the Sea King Seafood Market in Ellicott City, which is adjacent to the Crab Shanty restaurant.
Tammy L. Foster, Manager Tammy Foster has been with the Crab Shanty for 20 years, originally starting as a lunch server. One year later she was promoted to night server. Tammy’s devotion and hard work led to her becoming an assistant manager in 1991 and then promoted again to part of the full-time management team in 1993. Currently Tammy assists with the daily management of the restaurant. She is also in charge of all lunch staff, responsible for all health department and OSHA code compliance, and actively involved in our banquet operations regulations. Tammy also played a critical role in the restaurant’s involvement and completion of the National Restaurant Association’s Seal of Commitment and also manages many of our community outreach programs, such as the annual U.G.L.Y. fundraiser sponsoring Multiple Schlorosis. Certifications & Degrees: Foodservice Management Professional (FMP) 8/23/01, Alcohol Awareness (BEST) 1995, Serv-Safe Food Safety 1995, ‘98, ‘01, ‘04, Serv-Safe Train the Trainer 1996.