This fall, nonprofit GreenCrab.org is hosting Green Crab Week in partnership with restaurants across the Northeast serving green crabs on their menus. 

Green crabs are one of the world’s worst invasive species that impact vulnerable ecosystems and valuable fisheries, including native clams and oysters. However, they’re also a sustainable seafood that’s been popping up on menus across the US. Green crabs can be eaten in a wide variety of ways including in stocks and sauces, soups, and for their roe. 

Chefs up and down the East Coast have been experimenting with green crabs in the kitchen and cooking up an amazing range of dishes. From October 18-27, participating restaurants will donate $1 from the sale of each green crab dish on their menu to GreenCrab.org, a nonprofit that builds culinary markets for European green crab and spreads awareness of its invasive impact.

Exploring Green Crab Markets and Products: 12 PM - 1 PM EST

Moderated by Alisha Lumea of GreenCrab.org & Wulf’s Fish featuring panelists:

• Tae Chong: Multicultural Markets and Strategies Consultant for the Maine Chamber of Commerce

• Kate Masury: Executive Director of Eating with the Ecosystem Executive Director

• Liam Fisher: Founder of Maine Garum Company Creating a Green Crab Garum

• John Painter: Green Crab Harvester & Founder of Maine Green Crabs 

• Sharon St. Ours: Head of St. Ours Broth & Creator of St. Ours Green Crab Broth

• Youji Iwakura: Chef & Owner of Washoku Renaissance,  Recipe Developer, & GreenCrab.org Board Member

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