Catch of the day: Maryland’s famous crustacean from the Bay to the table

Tracking down Chesapeake Blue Crabs is easier said than done. These creatures have a mind of their own, and can easily migrate tens of miles a day. So naturally the chase becomes part of the job.

Here’s a look down memory lane at some retro crabbing photos from The Sun’s photo archives.


We’re excited to announce that for the first time in sweetgreen history, we’ll be offering Maryland crab as part of the DC and Philly September salad! 

Thanks to a great partnership with Profish and the Maryland Department of Natural Resources, sweetgreen will be among the 2% of restaurants in the DMV region to use authentic, “True Blue” certified Chesapeake Bay crab meat. Fun (and slightly scary) fact: the US imports over 90% of its crab meat.

Our team had the chance to visit The J.M. Clayton Co., where the crab we’ll be serving at sweetgreen is cooked, picked, processed, packaged and sent out for delivery – all within a matter of 24 hours. Talk about fresh and local.

Enjoy a few photos from our trip, and don’t forget to post your own to instagram when you give the #septembersalad a try!