We source as many ingredients as possible from local Maryland suppliers because we love supporting our local economy and the watermen of the Chesapeake Bay. The marketplace for crab is full of imposters and imitators, but we believe our customers know and deserve the difference.

Many of our competitors rely on imported crab from Asia and elsewhere to keep costs down. In most cases that means you're getting an entirely different species from Maryland’s state crustacean. You would recognize the difference in a net, but it’s harder to spot (and taste) if covered up by half a can of Old Bay seasoning. With Angelina’s, you’re guaranteed true blue crab in every bite.

We Use 100% Atlantic Blue Crab (Callinectes Sapidus) In All Of Our Products

It's important to know where your food comes from and what you’re buying…so here are a few good reasons to ask crabby questions before you buy:

• Some vo-crab-ulary can be quite confusing. For example, blue “swimming” crab is not the same as blue crab. And meat called “backfin” contains the smallest pieces, even though the largest jumbo lumps come from the backfin of the crab.

• Imported crab is packed with a chemical preservative necessary for overseas transport.

• Buying a domestic product supports US jobs and reduces the impacts of long-distance shipping.

• Harvesting, processing and safety protocols vary widely from country to country and don’t always meet US standards…much less Angelina’s standards.

• “Maryland Crab Cakes" should be made in Maryland (simple, right?)