CHEF HUB & ADVISORY NETWORK

Picture Above: Board Member & Advisor Chef Youji Iwakura

 
 

In the Northeastern US, invasive green crabs are now one of the most common crab species with a growing fishery. While most green crabs are currently harvested for bait, pet food, and removal efforts, our organization works to uplift culinary markets for green crabs and increase participation in the fishery.

The Chef Advisory Network aims to increase chef participation in the green crab fishery and is open to chefs, cooks, bartenders, and those in the food & beverage industry. Joining this informal network requires no time commitment or membership fee and we welcome participation from individuals outside the US.

Why Join the Network?

  • Be the first to learn about green crab culinary events and opportunities

  • Offer guidance on processing and cooking techniques 

  • Connect with other chefs and culinary industry professionals working with green crabs

  • Provide feedback on green crab products and dishes 

 
 
 
 

CHEF HUB

Explore Chef-Geared Green Crab Resources, Recipes, and Events

We interviewed Chef de Cuisine Isaura Buasier and Executive Chef Zaid Khan on how they’re cooking with green crabs

Our guide to handling live, hard-shell green crabs safely

Explore how Zao Ze Cafe and Market and Bar Futo are cooking with green crabs

Explore green crab cocktails and spirits

We collaborated with Shipwright’s Daughter and James Beard Award Winner David Standridge to answer some basic questions about green crabs and how to cook with them

Find local harvesters and wholesalers selling green crabs in your area

Learn how chefs at The Shipwright’s Daugther, Tinos, and Pagu cook with green crab

Check out our new recipe page to explore original and chef-developed recipes

At Faccia a Faccia, Alcove, and The Blue Hen

 

Explore Past Events

 

Moderated by Patrick McMurray: GreenCrab.org Board Member, Oyster Master Guild Co-Founder, and the World’s Fastest Oyster Shucker

Learn about green crab markets, how chefs are cooking with the crustacean, and explore products in development

James Beard Best Chef Northeast Winner David Standridge broke down how to cook with green crabs, kelp, and whole fish in a restaurant setting at Millwright’s Restaurant, collaborating with Stonington Kelp and Eating with the Ecosystem