Every one of these is the same promise underneath. Our trailer comes to your site, the steamers run where your people can see them, and the food comes out hot for as long as the event lasts. What changes is what is in the steamer and what that does to the room.
The one everybody books.
Maryland blue crabs, steamed and seasoned on site and coming out hot for as long as your people keep eating. The steamers travel with us, so the crabs are not sitting in a truck going cold while you wait on a speech.
Good for Company picnics, fundraisers, birthdays, reunions, anything where you want the table covered in paper and nobody checking their phone.
Easier to eat, just as good.
Steamed shrimp, seasoned the same way. The feast to pick when the room is in good clothes, when there are a lot of children, or when you want something people can eat standing up.
Good for Office parties, receptions, anywhere a mallet is not welcome.
The Chesapeake classic.
Oysters done on site the way the Shore has always done them. A roast sets a different tone to a crab feast: people gather round it instead of sitting down at it.
Good for Fall and winter events, club nights, fundraisers, anything outdoors when the weather turns.
Clusters, not mallets.
Snow crab clusters steamed and served hot. All of the occasion of a crab feast with far less work on the plate, which is why it travels well to a room full of people who have never picked a blue crab.
Good for Mixed crowds, corporate events, anyone who wants crab without the lesson.
When it needs to be the big one.
The feast you book when the event has to be remembered. Ask about it early, and we will tell you what notice we need for the date you have in mind.
Good for Anniversaries, retirements, awards nights, the end of a good year.
Hot, not warm
A tray like this one is what the trailer is for. Steamed on site and carried straight to the table, which is a genuinely different thing to seafood that has travelled to you already cooked.
It is also most of the show. People gather round a steamer.
Common questions
We bring the trailer, the steamers, the seasoning and the people to run them. We set up on site, steam through the event and pack it all away again. You are booking the feast, not renting equipment.
There is no number on this page because it depends on the feast and the date. Call (443) 258-1506 and tell us the headcount. If it is too small to be worth a trailer, we will tell you that and sort you out another way rather than talk you into it.
We steam outside, so the site needs somewhere we can work in the weather: a tent, a pavilion or a covered area. Talk it through with us when you book and we will tell you what we need from the site.
Ask us. Pairing a crab feast with shrimp is the usual way to look after the part of the room that does not want to pick crabs, and whether we can do it on your date is a question for the phone.
We run our own trucks rather than book a freight company, so it is our call rather than someone else's. Tell us where the event is and we will give you a straight answer on the phone.
Tell us the date and roughly how many people, and we will tell you on that call whether it is open and what it comes to. It is a two minute conversation.
Answers come from this site: the feasts, the market, the hours and how we travel. Pricing and dates are always a phone call, never a guess.