Do you know where your crab meat originated?
A quote from Maryland Seafood: “Only a small number of restaurants in Maryland reliably make their crab cakes from local crabmeat and the state does not require restaurants to identify the specific source of the meat.”
It is sort of an open secret that many Maryland Crab Cakes might made Maryland “style” but they are not necessarily made with Maryland, or even American, crab meat. If it is not from Maryland and/or Virginia waters it may be from Venezuela, Indonesia or even from China. And there is a difference. Maryland crab meat is sweeter because of our climate having cold winters. It is often in higher demand because of the quality but that also means somewhat of a higher price.
True Blue
Local (Maryland) crab meat also supports local watermen and local food processors. Imported meat supports, well – you know. So how can you tell if that crab cake or crab soup you are eating is local or from the other side of the planet? Look for True Blue – that’s how.
Only a small number of Maryland restaurants and food processors participate in the voluntary Maryland True Blue certification program. There are a few in the Baltimore area but only one, believe it or not, in Ocean City, MD. The one in OC is The Hobbit.
If you want to be assured that you are getting Maryland Crab Meat sourced from Maryland and not imported from overseas, you just may have to roll your own. Order from The Crab Place, a Maryland True Blue crab meat provider as certified by the Maryland Department of Agriculture (MDA).
