Thursday, June 6, 2013

Support American Crabbers, Eat Local Crabs

The recent warm weather has me thinking about eating crabs. I like to support local crabbers (watermen here in Maryland) whenever I can, but it's not always easy to find out where crab meat comes from. It is not uncommon for crab meat to come from other US East Coast states or from Venezuela. At least these are truly blue crabs of the same species Callinectes sapidus that we have in Chesapeake Bay. It is more common to find crab meat from different species in Asia or elsewhere served as "Maryland Style" crab. If you are in Maryland and want to be sure your crabs are from local sources, look for this True Blue label at your favorite restaurant. Local crab meat may often cost a little more, but it's likely to taste much better! To find out more, visit or read this article from the Washington Post. If you know of similar programs in other states, let me know so I can highlight them here.


  1. Is it too early to go crabbing in the Bayville, NJ area?

  2. The cold spring has delayed the start the start of the crab season in most places. However, it's probably warm enough in NJ that the crabs are moving now. Give it a try and let me know how it goes.