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Are You Ordering A Maryland Blue Crab At Your Local Restaurant?

David Saddler // Flickr Creative Commons

Maryland’s crab season started officially this week - which may not mean as much to diners as it once did, because many restaurants serve crab cakes year-round. They do that primarily by buying crustaceans from overseas – but some restaurants still label it “Maryland crab.”

In fact, the conservation nonprofit “Oceana” reported this week that 38 percent of the crab cakes it bought in Maryland and Washington DC, even though labeled “Maryland crab” were not, indeed, the species of crab that grows in Chesapeake Bay.

The author of the Oceana report on crab fraud is Dr. Kimberly Warner, a senior scientist who leads the genetic testing of seafood in support of Oceana’s campaign to stop seafood fraud. She joins Sheilah Kast cast on the line from her office in Washington, DC.

Sheilah Kast is the host of On The Record, Monday-Friday, 9:30-10:00 am.