Ocean City Restaurant Guide

It started in May of 2006 when Chef Paul Raymond, a 10-year resident of Ocean City, New Jersey, saw the need for good seafood take-out in the beach town. With several of the island's long-time seafood markets closing, the residents and visitors of Ocean City became hungry for great food-great seafood. At first, Chef Paul opened a single stand in a small local grocery store which he quickly outgrew. The chef then moved his stand into the island's popular Super fresh super market where he and his products were a huge success.

Chef Paul's famous crab cakes won Philadelphia Magazine's coveted title, "Best of Shore," in 2008. This award is due in part to Chef Paul's use of fresh crab meat in all of his seafood dishes including the fabulous Cream of Crab Soup. Every spoonful of this soup is loaded with fresh crab meat, cream, butter, fresh vegetables and one of the most exclusive cooking sherries available. Chef Paul says it's so good "you'll want to clean your bowl with your bread. I do it every time."

Then the people spoke and Ocean City Seafood listened. These 100% natural, never-pasteurized crab cakes were in such high demand that OCS crab cakes are currently being sold to major natural health foods store, and major national grocery store chains. Both grocery store sales and Internet sales continue to grow.

The people spoke once again and Ocean City Seafood listened once again. Coming in the spring of 2009, Ocean City Seafood will celebrate the grand opening of its own seafood restaurant and seafood take-out/delivery location at 9th and Central Avenues in Ocean City, New Jersey. The gourmet crab cakes and friendly atmosphere are worth the visit.

Ocean City Seafood uses only the finest domestic fresh crab meat. We never use pasteurized crab meat in our recipes. This sets us apart from the competition, as our products have the lightest, sweetest flavor of fresh crab meat.