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
MYSTIC FISH CAMP (Mystic, CT)
Green Crab Bisque
Loligo squid with crispy tentacles, black garlic, green crab laksa
Deviled potatoes with green crab butter, trout roe, and capers
PAGU (Cambridge, MA)
Green Crab Laksa with Ramen Noodles, Shrimp, Coconut Milk, Chili Crisp, Fried Shallots, and Herbs
TINOS (Hampton, NH)
Pan Seared Cod with Lobster Risotto & Green Crab Demi-Glace
Green Crab Bisque with Garlic Croutons + Chives
Kakavia with green crab broth, Bang Island Maine mussels, cod quenelle, saffron
THE SHIPWRIGHT’S DAUGHTER (Mystic, CT)
Seared local squid with coconut rice, roasted fennel, and baby bok choy, finished with a green crab tom yum sauce and squid ink
Updated 2/26/2026
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
Created in collaboration with Movement Education Outdoors and Captain Jason Jarvis
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
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.