"Eastern Shore crab houses are suffering this summer because they didn’t get the visas needed to hire enough pickers from Mexico."

"The white boat pulled up to the wooden dock, carrying blue crabs and menhaden fish and six men in waders speckled with scales and salt from the Chesapeake Bay.

Normally, the crabs would be steamed and hauled through double doors to a long, fluorescent-lit room, where dozens of employees at Russell Hall Seafood would extract the meat. But on this day, the steel tables inside that room sat empty.

“There’s nothing going on at all,” said owner Harry Phillips, “ ’cause we haven’t got our pickers.”"

Teo Armus reports for the Washington Post August 17, 2018, with photos by Michael S. Williamson and video by Drea Cornejo. [2]