Since John T. Handy founded it in Crisfield in 1894, Handy Seafood has built its identity around Chesapeake seafood and a hands-on approach to crab cakes. The company’s long history includes pioneering soft-shell crab processing and producing more than 200 million crab cakes in small batches by hand for retail and foodservice customers.
British Retail Consortium (BRC)
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Gluten-Free Certification Organization (GFCO)
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HACCP
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Good Manufacturing Practices (GMP)
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FSMA Traceability Rule Compliance
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Phillips Foods, IncFrom its Chesapeake Bay beginnings, Phillips Foods makes crab meat, crab cakes and other prepared seafood for grocery shelves, restaurants and foodservice kitchens. The family-owned company traces its roots to 1914 and has crafted seafood products for four generations, carrying the Maryland Eastern Shore tradition behind its first restaurant’s 1956 crab-cake recipe into a global sourcing operation. Based in Baltimore, Phillips also operates seafood restaurants along the East Coast and in airports.BALTIMORE, MD
Trout’s Supreme SeafoodFounded by Steve Trout in 1991, Trout’s Supreme Seafood is a Maryland company with more than 30 years of regional experience and a facility expanded in 2004 to support its growth. Based in New Market, it is known for serving the area’s food businesses with fresh seafood, including Maryland blue crab, across Maryland and into nearby states.NEW MARKET, MD
Byrd InternationalEstablished in 1995 on Maryland’s lower Eastern Shore, Byrd International produces pasteurized blue swimming crab meat for customers around the world. The Salisbury company carries the region’s crab-processing tradition forward with hand-picked meat packed in the Philippines, Indonesia, and Thailand, without chemical whitening. Its crab products are made under HACCP-compliant, FDA-registered facilities.SALISBURY, MD
Tilghman Island SeafoodOn Maryland’s Tilghman Island, Tilghman Island Seafood turns wild Chesapeake Bay catch into hand-cut, retail- and foodservice-ready seafood, with an unusual focus on harvesting invasive blue catfish. Owner and lifelong Eastern Shore waterman John Nicholas Hargrove converted a historic oyster house into a USDA-certified catfish processing facility after seeing the species threaten blue crabs and other native Bay life. The company also works with generations of Chesapeake watermen and women to shuck wild oysters while supporting the region’s fishing communities and Bay restoration.TILGHMAN, MD