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Eating Our Invasive Species: Cooking Green Crab Tomato Bisque with SBN

Join us for an interactive cooking class with the Sustainable Business Network as part of their Eat Local MA Month!

We will be preparing Tomato-Basil Crab Bisque topped with green crab legs. The great part about this recipe is it uses the whole crabs and can even be made with frozen green crabs. The recipe requires minimal ingredients and can be made with canned or whole tomatoes.

Visit their Eventbrite page to register and learn more about the event and Eat Local MA!

REGISTER

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July 22

Shucking School: Buttery Green Crab Legs

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August 12

Life History and Population Dynamics of Green Crabs: A Presentation By James Elliott