Crafty Crab — Restaurant in Randallstown

My daughter and I dropped a friend nearby this restaurant. We are not from this area. We wanted seafood and google showed they had “The Crafty Crab” restaurant within a few miles of where we were. We’ve eaten at The Crafty Crab multiple times but at different locations. Upon entering this establishment, there were posted signs taped to the doors that read, “No weapons allowed.” We enter and see two men with medical mask on seated behind a desk and one states “y’all dining in,” we reply, yes please. Immediately an Asian slender man wearing a baseball cap & jeans comes to the front and leads us to a not so well lit area in the restaurant where others are seated eating. We sit at our table and wait for our waitress. The decor in the restaurant is nice, but again it was too dark for my liking, I want to see my food. The music playing in the restaurant was okay as they played Rod Wave songs the entire time we were there, but it was so loud we could barely hear our waitress. Also, our waitress seemed high off something…she didn’t seem focused and it appeared like she was afraid or very timid. As our waitress is taking our order the same Asian man comes behind her and begins to fuss at her for taking long to take our order. She takes our order and before she can send it to the cook or kitchen, he angrily instructs her to take the next table order. Other waitresses came out half dressed like they were in a club and he began yelling at them. They also, appeared to be high off something and timid as well. At this point, the slender Asian dude behavior was given Angry Bird vibes, like he really needed to chill. We saw (2) men of color working the bar area and he wasn’t screaming at them and they were getting many ppl beverages wrong. As we waited for our food, I noticed more signs posted of “No weapons allowed” on the walls where we were seated. The seafood boils and drinks came out quickly but the sauce was too salty and we both ordered the boils in Medium flavor with the Boom Sauce. Anyway, we decided to take our food to go after being there for 20 minutes. The vibe was ghetto and seemed suspicious. After we paid for our food, we attempted to use the restroom; we couldn’t do it. The restroom was darker than the restaurant, was filthy, funky smelling, the floor was wet and there was a plunger in the middle of the floor! We threw our barely eaten food in their trash can and left.

Eat here at...

Let me be VERY clear — I have never been so disgusted in my life. My partner and I dined at Crafty Crab Randallstown on August 22, 2025 at 12:43 PM, a place we’ve visited multiple times before. We both ordered seafood boils, and due to the dim lighting, my partner didn’t dig around too much while eating.

Fast forward to that night, in the BRIGHT lighting of our home — he went to eat his sealed leftovers and discovered a DEAD ROACH floating in the sauce. YES. A dead roach INSIDE the boil bag. The same bag SEALED by the restaurant.

We were so disturbed, we immediately tried calling the restaurant multiple times — no answer. We were so upset we drove an hour back to the restaurant just to return the food and speak with someone directly. And what did we get?

“There’s nothing we can do. The food left the restaurant.”

Excuse me?! The food left YOUR KITCHEN with a roach in it! And the back-of-house manager REFUSED to come out and face us, sending out the front-of-house manager (Shanea?) who said the back of the house manger was “off for the night” and couldn’t help us either. No apology. No refund. No accountability. If you think I’m driving from my house in Hanover PA, to Baltimore county .. Just to scam a measly 100 something dollars… Your crazy! And if someone would’ve ordered TOGO? And found that? How would the situation been handled then?????

I guess because we each the roaches of the sea , they expect us to eat the roaches of the land…. But that’s okay! Health department and better business bureau and corporate will be called next ! The service was always trash! But the food was good… until now :(

I’m pregnant, and the thought that I could have bitten into that roach makes me SICK. We have photos, videos, everything documented — and we have officially filed a complaint with the health department.

To anyone reading this: 🚫 CHECK YOUR BAG BEFORE YOU EAT HERE. 🚫 THE KITCHEN CONDITIONS NEED TO BE INVESTIGATED. 🚫 THIS COULD HAVE MADE SOMEONE SERIOUSLY ILL.

You’ve lost loyal customers, and this is only the beginning.

Update They had roaches and got closed down! lol but still...

I recently visited your establishment over the weekend of May 24–25 to celebrate a friend’s birthday. I’d like to begin by highlighting the excellent service provided by our waitress—a Black female staff member—who delivered outstanding customer service throughout our visit. She was attentive, friendly, and truly enhanced our dining experience.

I ordered the lemon pepper wings, well done, which were flavorful and cooked to my preference. I also ordered a margarita made with Jose Cuervo; however, I found the drink to be unusually weak and ended up having to modify it myself to achieve a more balanced flavor.

In addition, I ordered a snow crab boil bag that included two snow crab clusters, potatoes, corn, and broccoli. While the side items were satisfactory, I was extremely disappointed with the condition of the snow crab legs. They had visible black hairs, which was both unappetizing and concerning. I had never encountered anything like that before, and it significantly diminished the quality of the dish.

After doing some research, I learned that black spots or hairs on snow crab legs are often barnacles or other harmless external organisms. While they may not pose a health risk, their presence suggests that the crab legs were not properly cleaned before being served. This level of oversight is unacceptable for a seafood restaurant and reflects poorly on food preparation standards.

As a result of this experience, I have decided not to return or order from any Crafty Crab location in the future. Proper food handling and presentation are essential, and in this case, they fell short. I hope this feedback is taken seriously and used to improve food safety and quality control measures...