GREEN CRAB ROE

 

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

  1. Using rubber gloves, rinse the crabs in water to get rid of any sand or grit.

  2. Put a pot of water on the stove until boiling.

  3. Steam the female crabs for no more than 7-8 minutes, remove, and cool for 20 minutes.

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Female Crab

Look for the dome shaped “apron” on the underbelly. Often the apron will appear darker in color.

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Male Crab

Look for a more triangular shape on the underbelly

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.

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FIRST FIVE PHOTOS BY ANNE VETTER

FIRST FIVE PHOTOS BY ANNE VETTER

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PHOTO BY JAMIE BASSETTT

PHOTO BY JAMIE BASSETTT

 

Watch: learn how to shuck green crab roe on nbc’s hub today

 

 

Made with Venetian-style green crab roe, sweet corn, and pickled shallots.

With charred leaks and fried sage

A Chesapeake classic with a New England Twist.

From Saint Julivert Fisherie’s Chef and Owner Alex Raij’s. Green crab roe in a delicious scramble.

 

Adapted from Roger Warner and Jonathan Taggart’s in 2016 recipe, originally posted by The Green Crab R&D Project