Crabs Are Coming Back to New York City, And They’re Really Sweet!

Posted September 10, 2018 07:13:38 A report released by New York State’s Department of Environmental Conservation (DEC) on September 5, 2018 found that crabmeat production has been booming in New York state, thanks to a new state law that allows the state to import crabs for meat and other food purposes.

The new law passed last week makes it legal for any New York-based producer to import crabmeat from the United States and export it to the state.

“The crab industry in New Mexico is a real boon for New York,” said DEC Chairwoman Maria Ruiz in a statement.

“We are excited to expand our program to allow New York’s crab industry to flourish.”

The DEC has previously made headlines for its efforts to expand crabmeat exports in the state, which was the first in the country to allow it in the early 2000s.

The state has exported nearly $4.5 million worth of crabmeat since 2010, according to a DEC press release.

According to the release, more than a third of the state’s crab meat comes from Mexico and China.

The majority of the rest comes from Japan, Canada, and the United Kingdom.

The department said that the increase in imports of crab meat was driven in part by increased demand in New Jersey, where the state has been growing more rapidly than most states.

The DEC released a list of the states where it was allowed to import seafood for export under the new law, which includes California, Maine, Massachusetts, New Jersey and Rhode Island.

According the DEC, the number of shipments from the four states has grown by nearly 20 percent over the past decade.

The department has also found that the number imported by New Jersey increased by almost 12 percent in the past year alone.

New York state has also made a number of major changes to its crabmeat program in the last five years, according the DEC.

The state recently banned the sale of crab legs and cutlets for the first time in the history of the department, which means that crab is now available for sale only in bulk.

The regulations, which also include new requirements for crab meat, crab-themed signs and an emphasis on public awareness, are the result of a number more efforts by the state in recent years.

The New York Daily News reported in January that the state had begun requiring crabmeat distributors to notify customers about the change in policy.

“It’s not just the crabs that we’re doing this for, but the people who work in the restaurants, who are the customers, and their families,” said state Sen. Steve Glazer, who sponsored the legislation that allowed the crabmeat importations.

“People don’t eat their food out of a package, they eat it as it comes out of the freezer.”

The crabmeat is then shipped to restaurants and sold at the end of the meal.

The meat is often sold as “cutlets,” but a few restaurants are now including crabmeat on their menus.