Starting later this spring, diners can look for a “True Blue” logo that signifies that restaurants are using Maryland blue crabmeat in their crab cakes, crab dip and crab melts.
“Customers can look at a menu and know right away that they’re getting what they think they’re getting,” said Steve Vilnit, seafood marketing expert for the Maryland Department of Natural Resources.
For years, it has been an open secret that many “Maryland crab cakes” may be made Maryland-style, but not necessarily with Maryland — or even American — crabmeat.
The True Blue program is intended to make it easier for consumers to know what it is that they’re eating — as well as possibly give a boost to restaurants that buy crabs from the Chesapeake Bay and Maryland’s Atlantic Coast.
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