Maryland's blue crabs are considered tastier than
those from elsewhere, so make sure you're dining at places that offer
"true blue."
It's the season for crab feasts in the Mid-Atlantic region, and Maryland is trying to get more of its own crabs onto dinner tables in restaurants.
Restaurants that serve crab meat that's at least 75 percent from Maryland get to display a little picture of a blue crab and the Maryland seal on their menus. Maryland is calling this its "True Blue" program
Most crab meat sold in the state is from elsewhere — Louisiana, North Carolina and even Venezuela. Some chefs argue that Maryland crab meat tastes better and should be labeled, so that consumers know whether or not they're getting the good stuff.
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2 comments:
Not all crabs that are picked here in Maryland are actually Maryland crabs. Picking houses buy crabs from all along the east coast to bring here and call them Maryland picked.
I like the restaurants that call them Maryland "style" crab cakes. It makes many think they are using Maryland crab meat. All it means is they are using a Maryland recipe. Usually that means there is Old Bay in it.
I agree with 12:38 also. Some packages say "packed" but are not actually blue crabs from Maryland. I have seen some that are packed here....but are actually from Indonesia.
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