CHEF HUB & ADVISORY NETWORK
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.
This fall, our organization is launching the Chef Advisory Network to support chefs and culinary industry professionals working with invasive green crabs. Joining this informal network requires no time commitment 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
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