By Thi Bowles | 1.5 Hours

This past January, we had the opportunity to collaborate with Powisset Farm for an event all about eating green crabs and learning about their invasive impact. After chatting about how New England fisheries and ecosystems are impacted by green crabs, Powisset’s own Chef Thi Bowles led an interactive cooking demonstration in their teaching kitchen, whipping up this delicious green crab spaghetti with tomato and fennel sauce and a loaded baked potato with green crab gravy. 

INGREDIENTS

• 3 lbs green crab, backs removed and rinsed 

• drizzle of light olive oil 

• 1 leek, sliced 

• 1 onion, chopped 

• 1 carrot, chopped 

• 2 celery stalks, chopped 

• 1 small daikon peeled, and sliced into large chunks 

• 1 cup white wine 

• 1 Tbsp whole peppercorn 

• 1 sprig thyme 

• 1 sprig rosemary 

• 1 bay leaf 

• ½ bunch parsley 

• 1 head garlic, sliced in half 

• 1 gallon of water

  
  

INSTRUCTIONS

1. In a deep stock pot over medium-high heat, add the oil. Add the leek, onion, carrot, celery, and daikon. Sauté for 2-3 minutes or until the vegetables turn brown. Add the crabs a sauté with the vegetables to brown. 

2. Add the white wine to deglaze the pan. Reduce slightly and then add the peppercorn, herbs, garlic, and water. Bring to a gentle simmer. 

3. Cook the stock for 1 hour. Ladle the stock through a sieve and discard the solids. Portion the stock into containers and freeze until ready to use.  

    

Recipes by Thi Bowles to make with this Stock: