Page 29

Keeping it Really Local One Crab Cake at a Time by Dick Cooper

As Steve Vilnit sees it, there is a dirty little secret hidden on restaurant menus across the state. “Just because it says ‘Maryland-style crab cakes’ doesn’t mean they are made

with Maryland crabmeat,” he says. Chances are the crabmeat came from Indonesia or Venezuela, not the Chesapeake Bay. Changing that is a big part of Vilnit’s job.

Steve Vilnit passes crabmeat around for tour members to sample. 27

October 2013 ttimes web magazine  

Tidewater Times October 2013

Read more
Read more
Similar to
Popular now
Just for you