Now in its second season, the state's "True Blue" seafood certification program has increased the roster of participating restaurants from 26 to 150, according to Steve Vilnit of the Maryland Department of Natural Resources.
The state launched the labeling and marketing initiative in 2012 to help encourage restaurants to carry Maryland crab meat.
Not everyone needed encouragement, though.
"We're an 80-year-old Baltimore business, so why wouldn’t we support a local industry," said Sebastien Trossman, the executive chef at Alonso's, one of the newer restaurants on the True Blue roster.
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