By Mary Parks | 1 hour

Known as masinette in Venice, green crab roe is rich and flavorful and can be eaten right from the shell, seared with olive oil and fresh herbs, or used in a variety of seasonal dishes. In New England, masinette can often be harvested in the early summer and then late summer through fall.

Make sure to save leftover shells for stock and check out our recipe page for inspiration.

MATERIALS & INGREDIENTS

rubber gloves (for sorting live crab)
large pot
large skillet
crab shucking pick or metal tapered chopstick
tongs
spatula
colander
10-40 female green crabs
olive oil to taste
pinch of salt & pepper
optional: splash of white wine/ lemon juice/ vinegar of choice

DIRECTIONS

Using rubber gloves, rinse the crabs in water to get rid of any sand or grit.
Put a pot of water on the stove until boiling.
Steam the female crabs for no more than 7-8 minutes, remove, and cool for 20 minutes.

4. Using your thumbnail or a crab pick, lift the back of the upper shell, and hinge it forward.

5. Using the thick end of a chopstick, scoop the crabmeat and any orange eggs from the inside forward edge of the upper shell. Press hard against the shell when scooping to get the most meat.

6. Remove the triangle from the underside of the crab; push the thin end of the chopstick into the aperture the triangle has covered to reveal the orange caviar.

7. Either eat straight from the shell or add to a skillet with olive oil and acid (dry white wine, vinegar, or lemon juice). Sauté for 2-3 minutes just until liquids reduce. Remove immediately and serve.