June 3, 2013 — In Anne Arundel County, Vin 909 is among the dozen eateries that received a state certification for using local crab meat. This is the second year for the Department of Natural Resources’ True Blue program, which promotes restaurants that use a majority of Maryland crab meat in their meals.
After submitting an application, DNR officials randomly have them submit invoices to prove that they are continuing to use the state’s true blue crabs. In turn, they get `True Blue’ logos to advertise the product. There are more than 100 participants statewide.
Participants said the program hasn’t had any noticeable impact on their customer base. But it allows them to tout the local fare’s sweet, fresh taste as well as support the local economy and watermen. Crabs have not been plentiful this season — which is largely because of the colder than usual spring — so consumers will have to pay more until the supply increases.
For some businesses, that means nearly doubling 2012 prices.
“Too often (customers) might be getting imported crabs and think they’re buying local crab meat,” said Steve Vilnit, the DNR’s fisheries marketing director who runs the True Blue program. “There was a cold spring and the water has to get to a certain temperature before crabs start moving.
“The heat wave we’re having will get the water warmer and get the crabs moving. It’s a little bit expensive right now.”
Read the full story at CBS Baltimore