PROBLEM TO PLATE
LET’S EAT THE INVASIVE GREEN CRAB
GREEN CRABS ON THE MENU
ALTHEA (Cambridge, MA)
Spicy Crab Spaghetti with Green Crab, Jonah Crab, and Black Bread Crumbs
DUNE BROTHERS (Providence, RI)
MKT Fish with Pomme Purée, Roasted Brussels Sprouts, Mushrooms, Green Crab & Green Peppercorn Bordelaise
SAINT JULIVERT FISHERIE (Brooklyn, NY)
Green Crab Tamales
TINOS (Hampton, NH)
Pan Seared Cod with Lobster Risotto & Green Crab Demi-Glace
Green Crab Bisque with Garlic Croutons + Chives
Greek Fish Stew with Cod, Green Crab, & Lemon Rice
WOOD’S HILL PIER 4 (Boston, MA)
Monkfish & Green Crab Chowder
1606 RESTAURANT (Gloucester, MA)
Crab & Cod Ramen with Picked Crab, Miso Glazed Cod, Green Crab Broth, Sun Noodles, Bok Choy, House Kimchi, House Tare, Foraged Mushrooms, Ginger Oil, Nori, Scallions
Updated 4/25/2025
EXPLORE FREE RECIPES
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EXPLORE FREE RECIPES 〰️
Made with Venetian-style green crab roe, sweet corn, and pickled shallots
By Ernie Campbell, chef and owner of Jamaica Mi Hungry in collaboration with Eating with the Ecosystem
Made with crab brine, this simple martini riff comes together in minutes with no stovetop required
Comes together in under an hour and our ingredients cost less than $7!
Add a punch of flavor to a dish while utilizing leftover shells
Green crab legs instead of shrimp & Piri Piri
LEARN ABOUT INVASIVE GREEN CRAB
Check out our species guide to learn about green crabs, their invasive impact, and species ID
Invasive Crabs Have Taken Over New England. One Solution? Eat Them.
C.J. Chivers features GreenCrab.org and the green crab fishery in New York Times Magazine
Catch us in True Cost
GreenCrab.org was featured alongside Wulf’s Fish, Tamworth Distilling, and NH Sea Grant.
Find a Green Crab Supplier
Whether you’re a restaurant owner, wholesaler, or home cook, check out our Where to Buy page to find a green crab supplier near you
GreenCrab.org in Food & Wine
Adam H. Callaghan article highlights how chefs are utilizing invasive green crabs alongside
Boston Globe: Top Chefs are Serving Up Green Crabs
Peggy Hernandez reflects on Pagu 's first Roundtable featuring green crabs
& SUPPORT
Adopt an oyster or clam impacted by green crabs and receive a handcrafted stuffie crocheted by Providence-based textile artist Ava Wood
OUR TWO-CLAWED APPROACH:
Building Culinary Markets for European Green Crab
Spreading Awareness of Invasive Impact
2024 IMPACT REPORT
Explore about what GreenCrab.org was up to in 2024
INTERESTED IN HARVESTING OR COOKING GREEN CRAB?
Sign up for our Harvester Advisory Network or Chef Advisory Network for free events, resources, and networking opportunities. Pictured is Board Member Chef Youji Iwakura of Washoku Renaissance.