6 Unique Recipes from East Coast Chefs
Our easiest stock recipe, made with whole green crab
This might be the simplest green crab recipe out there
By Chef Youji Iwakura of Washoku Renaissance in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
With green crab legs, monkfish, mussels, and roe rouille
Made with green crab broth, this soup is warming and hearty
Rich and sweet with a hint of heat
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.
You won’t find invasive green crabs in Louisiana but that isn’t going to stop us from using them in a gumbo
Roasted Green Crab Stock
A deep and rich stock perfect for She Crab Soup or Gumbo
With green crab legs and stock made from remaining crab bodies
A green crab spin on a Vietnamese classic, traditionally made with rice paddy crab. Recipe by Thanh Thai of Green Crab Cafe
This Portuguese stew is often made with native green crab
Made with green crab broth and minced clams
Recipe Inspiration from chefs
Redfish & Kelp Tamale with Green Crab Broth
Created by David Vargas of Vida Cantina in Portsmouth, NH for Pagu’s Roundtable Series
Greek Kakavia
By GJ Overmars of Tinos in Hampton, NH
Green Crab Wonton Noodle Soup
With Pickled Onion from Zao Ze Cafe in Brunswick, ME
Pickled Scup with Green Crab Broth
From The Shipwright’s Daughter in Mystic, CT