COOKING WITH GREEN CRABS
WAYS TO EAT GREEN CRAB
In Venice, green crab roe and meat is known as “masinette” and is often sautéed with fresh pepper, olive oil, and white wine. Green crab roe can be eaten as a pâté, atop pasta and polenta, or added to enhance the flavor complexity of a dish.
With a sweet, tangy taste combined with umami properties, stock can be added to a variety of dishes as a focal point or to add dimensionality. Add the stock to soups, broths, risottos, pasta dishes, and sauces.
In Venice, soft-shell green crab is known as “moeche”. While efforts to molt soft-shell in the US are still very green, organizations such as the Nantucket Land Council, New Hampshire Sea Grant, and Manomet are working on this.
With the proper shucking techniques, large green crabs can be shucked for meat. Alternatively, using Vietnamese techniques you can crush and filter the crab meat for soups and stews.
Fermented hard-shell crab dishes are embedded in Cambodian, Korean, and Thai cuisine. Because green crabs are similar to smaller, softer-shelled crabs used in fermentation, they make a great substitute.
WHAT DO GREEN CRABS TASTE LIKE?
Green crabs have a complex and delicate flavor that lingers on the palate but doesn’t overbear a dish. This flavor profile is deepened by the crab’s naturally occurring umami compounds. Chef’s we’ve worked with have described the crab as “sweeter than blue crab”, “complex”, and “rich”.
EXPLORE FREE RECIPES
Check out our database green crab recipes and shucking techniques
HOW DO YOU STORE & HANDLE GREEN CRABS?
Proper storage and containment of green crabs is important. Learn how to clean, prepare, and process green crabs safely with our guide.
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