Tony Conrad started out working in an office on weekdays and crabbing on the weekend to make extra money. Now, he operates four outlets for crabs, including Conrad’s seafood market on Joppa Road in Parkville and the new restaurant Conrad’s in Perry Hall.
Tracking down Chesapeake Blue Crabs is easier said than done. These creatures have a mind of their own, and can easily migrate tens of miles a day. So naturally the chase becomes part of the job.
Here’s a look down memory lane at some retro crabbing photos from The Sun’s photo archives.