In crab-loving New Jersey, the Crab King restaurant , run by Jamaican Rae-Anna Story and her American husband, Huschel, is thriving by serving affordable crab dishes in a competitive market.

Crab King has been in existence for six years and is located in the city of Orange. Typical of so-called Mom and Pop businesses, they operate on a tight budget to keep pace with larger rivals.

“Our prices are relatively lower than Main Street competitors and we try to keep our overhead costs low to maximise on quality and service,” Rae-Anna, a medical receptionist from Manchester, told Observer Online.

The Storys are assisted by a three-member staff who serve customers daily. Huschel, a New Jersey native who previously worked as a prep cook at a seafood restaurant, is head chef.

Americans, Jamaicans, Haitians and Trinidadians, employed to hospitals and schools in Orange, comprise most of Crab King’s clientele. Crabs, prepared in various ways, is the most popular item on the establishment’s menu.

Seafood boils — lobsters, shrimps, clams, corn and potatoes with butter garlic — are also a hit with patrons.

Huschel Story, owner of Crab King restaurant in Orange, New Jersey.

Like states in nearby New England, the seafood industry is massive in New Jersey. It accounts for over US$1 billion annually to the state’s economy.

With the high level of competition, Huschel Story and his wife look for alternate sources to make their venture successful.

“In the offseason we have ventured into seasoning. We wanted to go for seafood that the whole family can enjoy,” he said.

—    Howard Campbell