The European green crab (Carcinus maenas) is commonly considered one of the “world’s worst invasive species” and its populations and range are expected to expand with climate change. Green crabs were first introduced to New England over 200 years ago and currently pose a massive threat to the region’s most valuable fisheries and vulnerable ecosystems. Fortunately, green crab is also a delicious, sustainable seafood that can be served soft-shell, fermented, shucked for roe, or transformed into stocks, sauces, and soups.

From June 20th to 29th, join us in celebrating Green Crab Week with restaurants, fish markets, harvesters, and organizations across the US. Stay tuned for more information on virtual and in-person events, restaurant collaborations, recipe competitions, and cooking classes.