RECIPES
The basics of processing and storing green crabs, hard-shell vs. soft-shell, and seasonality
A riff on the hot & dirty martini made with pepperoncini brine & green crab garum
How some New England Chefs are cooking with green crab. Pictured are razor clams in green crab butter from Faccia a Faccia in Boston.
Check out our “Where to Buy” page to find green crab harvesters and suppliers or this guide to learn how to trap your own crabs.
Explore Recipes
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Explore Recipes 〰️
Made with crab brine, this simple martini riff comes together in minutes with no stovetop required
You won’t find invasive green crabs in Louisiana but that isn’t going to stop us from using them in a gumbo
Made with leeks, daikon, and aromatics
Add a punch of flavor to a dish while utilizing leftover shells
This Greek dip is usually created with cured carp or cod roe. Heather Atwood’s spin incorporates green crab roe instead
Made with Spicy Crab Oil Fat Washed Vodka
Made with spicy sausage and green crab broth, this recipe comes together in minutes
Our riff on the Canadian classic swaps green crab stock for clam nectar
An ode to the hard shell clam, made with quahog-sized large green crabs
Created by John Painter of Maine Green Crabs
With bacon and fried leeks by Chef Thi Bowles of Powisset Farm
Comes together in under an hour and our ingredients cost less than $7!
A fast and easy stock that requires minimal effort and no shucking
With tomato & fennel sauce by Chef Thi Bowles of Powisset Farm
With fresh tarragon and campari tomatoes
By Chef Chef Andrew McQuesten in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
By Ernie Campbell, chef and owner of Jamaica Mi Hungry in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
Green crab legs instead of shrimp & Piri Piri
Did you know green crabs are native to Portugal? This Portuguese stew usually contains crab, onions, peppers, and potatoes and can be made with a variety of crabs including green crabs
Green crab stock adds the perfect savory punch to this classic dish
Made with green crab roe and a dash of honey
The perfect cozy made with green crab broth and minced clams
Buttery green crab legs are a fast and delicious recipe perfect for summer
Featured on NBC’s Hub Today, this recipe comes together in minutes and includes Venetian-style green crab roe
A deep and rich stock perfect for She Crab Soup or Gumbo
A delicious hard shell green crab recipe from our friends at Our Wicked Fish
Our twist on surf and turf
Recipe by Thanh Thái
A Venetian classic also known as moeche
Summer is here! Celebrate with moeche
A Chesapeake classic with a New England Twist
Rich and sweet with a hint of heat
By Chef Youji Iwakura of Washoku Renaissance in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
Made with Venetian-style green crab roe, sweet corn, and pickled shallots
Created in memory of green crab harvester Mike Furlong, this bisque by Alcove Chef Executive Chef Charles Draghi features a rich green crab broth, mascarpone, and chervil
This might be the simplest green crab recipe out there
A tutorial for Venetian-Style “masinette” shot by Jamie Bassett and Anne Vetter.
Our spin on the Rhode Island Stuffed Clam with green crab roe, broth, and smoked sausage
With green crab legs, monkfish, mussels, and roe rouille
Similar to a traditional lobster or crab bisque, this recipe uses green crab broth and legs
With Greenpoint Fish & Lobster Co.
No flour? No problem! The potato-crusted quiche made with frozen vegetables, salmon, and green crab meat was created in the early days of the pandemic
From Saint Julivert Fisherie’s Chef and Owner Alex Raij’s. Green crab roe in a delicious scramble
You’d never guess there was crab in this recipe but using just a bit of stock adds a richness to the pulled pork similar to what you’d find by adding a Worcestershire sauce
Made with green crab broth, this soup is warming and hearty
Bill Telepan’s simple and delicious sauce that can use whole soft-shell or hard-shell green crab
By Greenpoint Fish & Lobster Co., featured in the New York Times piece “A Rich Stock for the Feast”
