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
BRANCH LINE (Watertown, MA)
San Francisco Cioppino with Green Crab, Shellfish, Tomato, Fennel, & Grilled Bread
Spicy Crab Bucatini with Lump Blue Crab, Green Crab, Calabrian Chile, Tomato, Cream, Pangrattato
HANGRY KITCHEN (Pawtucket, RI)
Green Crab & Grits with Heirloom Corn and Green Crab Butter
ISLAND CREEK OYSTER’S WINSOR HOUSE (Duxbury, MA)
Steamed with White Wine, Jalapeño Sofrito, Green Crab, Baguette
JEFFREY’S GROCERY (NY, NY)
Swordfish with Green Crab Bisque & Fennel
OAK LONG BAR + KITCHEN (Boston, MA)
Green Crab Marinière Risotto with Langoustine, Diver Scallops, Pistachios, Fennel, Fines Herbes, Buddha’s Hand Oil
MUST BE NICE LOBSTER (Belfast, ME)
Lobster Chowder made with Green Crab Stock
THE SHIPWRIGHT’S DAUGHTER (Mystic, CT)
Seared Local Scallops, Green Crab Fried Rice, Chili Crispy, Garlic Aioli, + Cilantro
TINOS (Hampton, NH)
Greek Fish Stew with Lobster, Cod, Salmon, Mussels & Green Crab
Pan Seared Cod with Lobster Risotto & Green Crab Demi-Glace
Green Crab Bisque with Garlic Croutons + Chives
1606 RESTAURANT (Gloucester, MA)
Green Crab Bisque
XOXO SUSHI BAR (Chestnut Hill, MA)
Green Crab Dashi, White Rose Farro Miso, Negi
Updated 10/02/2024
EXPLORE FREE RECIPES
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EXPLORE FREE RECIPES 〰️
By Ernie Campbell, chef and owner of Jamaica Mi Hungry in collaboration with Eating with the Ecosystem
Made with Venetian-style green crab roe, sweet corn, and pickled shallots.
This Greek dip is usually created with cured carp or cod roe. Heather Atwood’s spin incorporates green crab roe instead.
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
With green crab legs and stock
Created by NBC’s Anna Rossi for the Hub Today’s Chef’s Pantry in collaboration with Wulf’s Fish.
Created in memory of green crab harvester Mike Furlong, this bisque by Alcove Chef Executive Chef Charles Draghi features a rich green crab broth, mascarpone, and chervil
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
TAKE THE 2024 HARVESTER SURVEY
Help Us Better Understand & Support Global Green Crab Fisheries
COLORING BOOK!
Download a free copy of the free green crab coloring book created by Boston-based graphic designer Eileen Riestra of Depict Brands. This coloring book explores the impact of the invasive green crab and the species it interacts with. Available for download in English and Spanish & designed for elementary +.
BUILDING CULINARY MARKETS FOR INVASIVE GREEN CRAB AND SPREADING AWARENESS OF ITS INVASIVE IMPACT
Catch us in True Cost
GreenCrab.org was featured alongside Wulf’s Fish, Alcove Boston, Tamworth Distilling, and NH Sea Grant in “The True Cost Of The Green Crab Invasion, And How Whiskey Can Help”.
Food & Wine features GreenCrab.org
Adam H. Callaghan article highlights how chefs are utilizing invasive green crabs alongside
WBUR Highlights Green Crabs on Menus
To help fight invasive green crabs, restaurants are putting them on the menu, by Amanda Beland
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
Boston Globe: Top Chefs are Serving Up Green Crabs
Peggy Hernandez reflects on Pagu 's first Roundtable featuring green crabs
UPCOMING EVENTS
Join the Green Crab Harvester Advisory Network
Created to responsibly expand culinary green crab fisheries by supporting current and potential harvesters. Joining this informal network requires no time commitment or membership fee and we welcome participation from individuals outside the US.