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

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 12/06/2024

 

EXPLORE FREE RECIPES

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EXPLORE FREE RECIPES 〰️

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

 
 

BUILDING CULINARY MARKETS FOR EUROPEAN GREEN CRAB AND SPREADING AWARENESS OF ITS INVASIVE IMPACT

 


Adopt an Impacted Species

Adopt an oyster or a hard-shell clam, steamer, or limpet and receive a handcrafted stuffie crocheted by Providence-based textile Ava Wood

 

BUILDING CULINARY MARKETS FOR EUROPEAN 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

TAKE THE 2024 HARVESTER SURVEY

Help Us Better Understand & Support Global Green Crab Fisheries

Are you a chef or harvester interested in working with green crab?

Sign up for our free harvester or chef advisory network for free events, resources, and networking opportunities. Joining this informal network requires no time commitment or membership fee and we welcome participation from individuals outside the US.

UPCOMING EVENTS

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 +.