The Chesapeake Bay blue crab is probably the most enduring symbol of Maryland and not surprisingly, Maryland produces the best tasting crab meat in the world. The famous blue crab, Callinectes sapidus or “savory beautiful swimmer” has a rich, sweet flavor. The blue crab exists from Cape Cod to South America .

Strict Maryland Health Department and FDA regulations assure the consumer a safe and wholesome product. In Maryland , crab meat must be steamed rather than boiled. This results in better tasting crab meat with a longer shelf life and contains less water weight thus giving the consumer more actual crab per pound. Maryland crab meat is all natural with no preservatives or chemicals.

More often, consumers are seeing foreign crab meat in grocery stores, seafood markets and in their favorite crab meat dishes in restaurants. This crab meat is produced from a different crab; the blue swimming crab or Portunus pelagicus. It is harvested in the Philippines , Indonesia , Thailand , Viet Nam and other Asian countries. Because of the long distance in shipping to the U.S. market, the meat must be pasteurized and is treated with preservatives such as sodium acid pyrophosphate. This additive makes the crab meat very white.

How can you tell where your crab meat is coming from? In restaurants, you can ask the waitperson. They should be able to tell you by checking with the kitchen. In stores, the country of origin must be listed on the label. All crab meat produced in the U.S. has a code from the crab meat plant. That code begins with the initials of the state in which it was produced. All crab meat produced in Maryland will begin the code with MD.

Maryland crab meat processing plants steam crabs that are directly purchased from watermen and are packed into containers and sold to stores, distributors, and restaurants. Fresh crab meat is packaged in plastic containers and should be stored in the coldest part of your refrigerator and used within three to five days. Pasteurized crab meat is fresh crab that is packed directly into cans, sealed and immersed in a hot water bath for a short time and immediately iced. It enables the crab meat to be stored in the refrigerator for several months. Once opened, it should be consumed within three to five days. Like fresh, hand picked pasteurized Maryland crab meat does not contain any preservatives or additives.

Mediterranean Crab and Bow Tie Pasta Salad

This pretty pasta salad with its zesty lemon taste enhances the rich, delicate flavor of Maryland crab. Bright orange peppers, green peas, and jet-black olives offer lively color contrast. Serve for a warm-weather supper with toasted garlic bread or as part of your next party buffet. You can easily make the salad a day ahead, but add the crab (for the freshest taste) and peas just before serving to retain the bright green color of the peas.

1 pound Maryland lump or backfin crabmeat

Sunshine Dressing:

1 tablespoon grated lemon zest
½ cup lemon juice
1 tablespoon sugar
1 tablespoon salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper
¼ cup olive oil
¾ pound bow tie pasta
3 cups frozen peas
1 orange or red pepper, seeded, finely chopped (1 cup)
½ cup finely chopped green onion, green and white parts
⅓ cup slivered oil-cured black olives (about 15 olives)
½ cup toasted pine nuts or slivered almonds
¼ cup finely shredded fresh basil or minced parsley

1. Pick through the crabmeat and discard any shell. For the dressing, stir together the lemon zest, lemon juice, sugar, salt and cayenne until sugar and salt are dissolved. Whisk in the olive oil. Set dressing aside.

2. Cook pasta in lots of boiling salted water according to package directions. One to two minutes before the pasta is cooked, stir the peas into the pasta and water, and cook until tender. Drain pasta and peas in a strainer, and immediately place under cold running water to chill and stop cooking. Shake strainer to remove excess water to avoid diluting the dressing.

3. In a large bowl, mix the pasta, peas, orange pepper, onions, olives, pine nuts and basil. Spoon dressing over salad and toss; add crab and gently toss. Taste and adjust seasonings.

Makes 6 servings, about 2 ¼ cups each