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