Catch of the Day
The main dining room at The Crab 99 makes guests feel like they are dockside on the Chesapeake Bay.
The Crab 99 casts a wide net with fresh, flavorful seafood feasts
By April and Andrew Bartel, Photography by Mark Youngblood
Create your own seafood feasts can include snow crab legs, lobster, sausage, vegetables, and more.
Hagerstown leaves people spoiled for choice when it comes to delicious restaurants. One local pearl is The Crab 99, a Cajun-inspired seafood restaurant on Railway Lane. The highly rated restaurant is family-owned and managed by Ruth Godinez. Its 16-member crew takes pride in providing a wide selection of delectable Cajun favorites and over-the-top seafood boils, with specials upon specials that can be customized to every palate–from mild and buttery to zestfully zingy, with a signature spice blend that keeps fans coming back for more.
Don’t let the place’s sleek, black-mirrored exterior fool you, it is casual and family
friendly with a balance of whimsical décor and indulgent fare that still make for an enjoyable date night. There is a nook off the main dining room with a full bar and plenty of drink specials, as well as a kids’ menu for the mini mateys.
“It is a family restaurant,” says Godinez of the restaurant that opened in 2020. “We faced tough times launching during COVID-19. However, through our dedication and persistence, we gradually evolved and expanded. We are happy to be embraced by the local community.”
Look no further if you want to see a restaurant that has so fully embraced the spirit of Chesapeake Bay, starting with the decorative model boat that greets guests just inside the door. Rustic netting is strung overhead with marine-themed elements throughout the restaurant. Godinez explains that these fun touches symbolize the owners’ love for the ocean and commitment to quality seafood.
“The chef’s culinary inspiration comes from Louisiana’s Cajun flavors. The spicy, rich taste works excellently with Maryland seafood,” says Godinez. She says the team works diligently to ensure a reliable, delicious experience every time. “We carefully select our seafood suppliers, and all our seasonings are made in-house, so we have strict control over ingredient proportions to ensure consistent flavor in every dish.”
Seafood in Maryland sets a high bar. Pairing regional inspiration with Louisiana’s equally celebrated cuisine, and a few Asian influences, introduces a world of options. Patrons can get their hands dirty by digging into plump clams, delicate scallops, and lobster-like crawfish by the pound. Pair those with sweet potato fries, coleslaw, or rice as a side. There’s even a selection of savory fried rice dishes, plus soups, like creamy crab or gumbo, and fresh salads. Fried baskets come with crispy catfish filets, oysters, or mild tilapia, even chicken, and a choice of one golden side dish, like onion rings or Cajun fries.
With hearty combos that load on favorites, like succulent crab legs, briny shrimp, or mineral-packed mussels, The Crab 99’s best-selling meal is the seafood combo. Guests can create a platter precisely to their liking by choosing from a range of options.
Fans also rave about their famous “juicy special” seasoning, a mixture of garlic butter, lemon pepper, and Cajun seasonings. During our visit, we tried the blend on a side portion of noodles (more than enough for a meal) and an extra serving of corn on the cob and were surprised by the soaking tsunami of flavor. We couldn’t resist dipping bites of the impeccably fried oysters into the pooling juice, too.
“My favorite part is seeing customers enjoy our dishes, especially those trying Cajun flavors for the first time,” Godinez says. “Their expressions and compliments always give us a great sense of accomplishment.”
She reports that people regularly order extra juice to take home, freshly made and available upon request. “Personally, I love the garlic butter crawfish with medium heat. It has a rich, spicy flavor that’s perfect for my taste,” she says.
Flexibility tips the scales, here. You could get the “Monday Special” on Wednesday or the “Weekend Special” on Tuesday, but the “Legendary Special” is a feast any day of the week. That’s a steamy trove of one pound each of shrimp, black mussels, sausage, and crawfish, along with two pounds of snow crab legs. If that’s not enough, the meal comes with broccoli, potatoes, corn, and four hard-boiled eggs, too. Online reviewers are keen to share pictures of their personal seafood boil dinners, served up by the billowing bagful and swimming in brothy goodness. (Don’t forget to wear the proffered bib and plastic gloves.)
Godinez chuckles as she confirms, “Yes, all the specials are available all the time.”
Above all, The Crab 99’s captain and crew appreciate their part in the community. “Supporting local businesses not only boosts the economy but also strengthens community bonds,” says Godinez. “Our local food industry works hard to create unique flavors and experiences, and customer support is what keeps us going.”
It is the shared community experience that gives Hagerstown its singular sense of place. “Our town has a rich historical and cultural atmosphere. The community is vibrant, and the residents are warm and supportive of all kinds of small businesses,” she says.
The ocean and all its bounty are, after all, a truly diverse ecosystem–and variety is the spice of life. So, whether you crave snow crab, king crab, Dungeness or blues, even all turf and no surf, The Crab 99 will reel you in with indulgent delights.
