I'm ok with local restaurants using the blue crab that is sourced from warmer waters in the offseason, or even during the season if it's much less expensive, but you cant' say it was caught in Maryland. Blue crabs from Louisiana or Mexico are the same as what's in the bay and the taste difference is negligible when you're talking about crabs that are steamed, picked, packed, and then pasteurized and shipped as already picked meat to stores or restaurants. Fresh caught and steamed crabs you can tell the difference, but the packaged stuff is all the same.
I'm not ok with difference species of crabs being passed off as blue crabs.
I'd like to see if they broke down the deceptive ones by price. My guess is that places that try to sell crab cakes for $10-13 are the ones that are lying the most, because you simply can't get local jumbo lump meat cheap enough to price crab cakes at that point. I think it's dishonest for sure, but any consumer who thinks their $12 crab cake came from the Chesepeake is lying to themselves. If places with $18-24 crab cakes are saying they are locally sourced blue crab but they are some weird species from Thailand, I've got a big problem with that.