Green Crab Week: June 22nd - 28th
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The Green Crab Working Summit
June 24th in Portland, ME @ O'Maine Studios
Organized in collaboration with Eating with the Ecosystem, Manomet Conservation Sciences, and NH Sea Grant, the Green Crab Working Summit aims to support the growth of green crab markets. Pictured is speaker and crabber Jason Jarvis.
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Restaurants & Markets
June 22nd - 28th
Visit participating restaurants to eat green crab dishes and markets to shop for green crabs and products such as broth and garum. Pictured is Spicy Fried Green Crab, Cucumber Honey Mayo from Gift Horse in Providence.
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Chef Workshop
June 25th in Wiscasset, ME at the Maine Food and Beverage Education Center
Join GreenCrab.org and Eating with the Ecosystem for an intensive workshop all about cooking with green crabs! Tickets for this class are $40 for the general public and free for restaurant workers. Pictured is demonstrating Chef David Standridge.
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Wolfe's Neck Green Crab Derby
June 25th from 2:30 to 4:30 PM at Wolfe's Neck Center for Agriculture
This event will begin with an overview of green crabs, touching on species ID, local organizations that work with green crabs, and culinary applications. This event is free and open to the public, but sign-ups are limited!
Problem to Plate
LET’S EAT THE INVASIVE GREEN CRAB
Green Crab Week Participating Restaurants
Connecticut
Max Fish (Glastonbury)
Mystic Fish Camp (Mystic)
The Shipwright's Daughter (Mystic)
Massachusetts
Althea (Cambridge)
Bernadette (Salem)
Core Kitchen (Lenox)
Haley.Henry (Boston)
Moëca (Cambridge)
Nathálie Wine Bar (Boston)
Pagu (Cambridge)
Settler (Salem)
Urban Hearth (Cambridge)
Vialé (Cambridge)
Việt CITRON (Burlington)
Washoku Renaissance (Boston)
Maine
Central Provisions ( Portland)
Fish & Whistle (Biddeford)
Ladyfish (Portland)
Mr. Tuna (Portland)
Nina June (Rockport)
Peekytoe Provisions (Bar Harbor)
Twelve (Portland)
June 22nd - 28th
New Hampshire
Tinos (Hampton)
New York
Jeffrey’s Grocery (NYC)
La Vara (Brooklyn)
Léon 1909 (Shelter Island)
Saint Julivert Fisherie (Brooklyn)
Txikito (Brooklyn)
Rhode Island
Frank & Laurie’s (Providence)
Giusto (Newport)
Gift Horse (Providence)
Hangry Kitchen (Pawtucket)
Oberlin (Providence)
Paula's (Providence)
Saint Martha (Warren)
Virginica Pizza (New Shoreham)
South Carolina
Skull Creek Dockside (Hilton Head)
Virginia
Maude & the Bear (Staunton)
Washington, D.C.
Green Crab Week Participating Markets
Arizona
Nelson’s Fish (Scottsdale)
Connecticut
To the Gills (Oakville)
Maine
Bleecker and Greer (Rockport)
Browne Trading (Portland)
Maine Tasting Center (Wiscasset)
Onggi Ferments (Portland)
Peekytoe Provisions (Bar Harbor)
Simmons Seafood Market (Damariscotta_
Massachusetts
Boston Provisions (Boston)
Savenor’s Butchery (Cambridge)
The Mushroom Shop (Somerville)
New York
Greenpoint Fish & Lobster (Brooklyn)
Rhode Island
Fearless Fish (Providence)
Newport Wine Cellar (Newport)
Virginia
East End Fish (Richmond)
Online
Wulf’s Fish (Ships Nationwide)
St. Ours & Co. Crab Broth (Ships Nationwide)
Maine Garum Company Green Crab Garum (Ships Nationwide)
To note, some markets are carrying live green crab while others may be offering frozen green crab, garum, broth, or take-home sauces and items.
Please refer to state and federal regulations regarding interstate transfer, sale, and capture of invasive green crabs. Selling and transporting live green crab is not legal in all states. Those with crustacean or shellfish allergies should not consume green crab.
Our Nonprofit’s Two-Clawed Mission:
Building Culinary Markets for European Green Crab
Spreading Awareness of Invasive Impact
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
Adopt & Support
Adopt an oyster or clam impacted by green crabs and receive a handcrafted stuffie crocheted by Providence-based textile artist Ava Wood
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.