Odds are the “Maryland crab cakes” you order at restaurants are not prepared with meat from blue crabs pulled from the Chesapeake Bay. There just isn’t enough supply to meet the demand. Plus, the crabmeat imported from countries such as Indonesia and Venezuela is plentiful and cheap. The question for crab connoisseurs is whether the foreign meat is as flavorful as the home-grown stuff. The Food section convened a panel to sample and rate jumbo lump crabmeat from four regions in a blind tasting. The panelists were: chef, author and sustainable-food advocate Barton Seaver; Dino chef-owner Dean Gold (who hosted the tasting); The Process columnist and former chef David Hagedorn; writer Samuel Fromartz, author of “Organic, Inc.”; Post Food editor Bonnie S. Benwick; and Food staff writer Tim Carman.