‘The Crazy Crab Bag’ Now Open on Light Street

| July 21, 2023 | 0 Comments

The Crazy Crab Bag opened in May at the former HomeSlyce building at 1741 Light St. in Riverside/South Baltimore. Baltimore native Arrica Ashe started the concept as a food truck and later a cloud kitchen before partnering with Latoya Jones to open the South Baltimore restaurant. 

Ashe said The Crazy Crab Bag is a traditional Baltimore seafood restaurant, but has a southern twist with its seafood boils. While Ashe is from Baltimore, she was introduced to seafood boils from family in Louisiana and Georgia. Seafood boils at The Crazy Crab Bag come with a garlic sauce or “special sauce” with Old Bay and have ingredients such as snow crab legs, Dungeness crab, shrimp, crawfish, corn, potatoes, broccoli, rice, and/or noodles.

The boils are served in a clear bag that forms a bubble from all the heat. That’s where Ashe got the name The Crazy Crab Bag.

Baltimore-inspired dishes include Maryland crab cakes, crabs by the dozen, fried shrimp, fried fish, crab cake egg rolls, and more. Other menu items include lobster tails, salmon, wings, smash burgers, and lamb chops. Ashe is excited about a new menu item called the Surf and Turf burger, which is a smash burger with a fried lobster tail and a crispy onion ring on top.

The Crazy Crab Bag offers brunch on the weekends. Ashe said a highlight is the Tail and Toast which is a Capn’ Crunch encrusted French toast stack with an 80z fried lobster tail, three fried shrimp, fresh berries, and a cream cheese drizzle.

Specialty drinks include the Lavender Dreams Lemonade Crush and the lavender-infused Purple Rain Martini. It also offers beers and traditional bar drinks.

The Crazy Crab Bag is open Monday to Thursday from 3pm to 11pm, Friday from 3pm to 12am, Saturday from 11am to 12am, and Sunday from 11am to 10pm.

The Crazy Crab Bag also offers catering. And, it is building out a carryout window in the kitchen to directly serve customers on the go. It will eventually be open every day for carryout lunch as well as for dinner.

Ashe said they gave the space a facelift and went “seafood ship vibe” for the décor. They also completely redid the kitchen with all new appliances.

Ashe stumbled upon the space before the pandemic when it was available for sale, but said she didn’t yet have a set vision. It became available for lease this year and she decided to make it happen.

“We are happy to be part of the community and we look forward to being a staple restaurant,” she said.

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About the Author:

Founder and Publisher of SouthBmore.com, longtime resident of South Baltimore, and a graduate of Towson University. Diehard Ravens and O's fan, father of three, amateur pizza chef, skateboarder, and "bar food" foodie. Email me at Kevin@InceptMM.com and follow me on Twitter at @SoBoKevin.