6 Unique Recipes from East Coast Chefs  Stock is one of the easiest things to make from green crab and can be used as a base for sauces, soups, basting, and so much more. While green crabs might be a little bit more difficult to pick for meat compared to larger crabs and lobster, they can add a robust or delicate punch of umami, savoriness, and saltiness to a wide variety of dishes.   In their native range, green crab stock can be found in dishes such as Caldeirada de Caranguejo in Portugal to Strandkrabbebisque in Denmark. It’s also become increasingly popular among che ..read more

  At GreenCrab.org we’re used to talking about invasive green crab harvesters. But what about those harvesting green crabs in their native range?  European green crab is native to Denmark and often referred to as beach crab or shore crab (strandkrabbe). The Danish green crab fishery is relatively small and most harvesters consider them bycatch. Many recipes online for strandkrabbe mention beach foraging with some simple bait and a bucket instead of purchasing the crabs from a market. That being said, green crab can still be found on restaurant menus including at t ..read more

  Green crabs have been popping up on menus across New England. As 2023 wraps up, we thought we’d highlight how some chefs have utilized green crabs on their menus this year and share some of our favorite dishes. To note, some of these dishes aren’t currently available but you can find a live list of restaurants featuring green crabs on our homepage.  Tinos: Hampton, NH  Chef GJ Overmars is no stranger to green crabs and has been cooking with them for a few years, sourcing them from That Salty Blonde: the green crab queen of Seacoast New Hampshire. GJ processes up to 400 lbs of ..read more

  We had a chance to chat with Kelsey Meyer, coordinator for the NH Shellfish Farmers Initiative and Ph.D. candidate at the University of New Hampshire. In Bonnie Brown's Ecogenetics Lab, Kelsey studies the impacts of green crabs on wild and farmed oyster populations in Great Bay Estuary. She also serves as a scientific advisor for GreenCrab.org, helping to improve our resources related to green crab ecology.  How were you first introduced to green crabs and what made you decide to study their impact on wild and farmed shellfish populations? I was first introduced to green crabs w ..read more

  Our nonprofit is all about eating green crabs and “Problem to Plate”. While we tend to focus on human consumption of green crabs, we’d be remiss in not talking about how Polkadog is switching up the game with a unique green crab pet treat and “Problem to Paw” approach.  Photo from Polkadog Headquartered on the Boston Fish Pier, Polkadog is known for crafting unique dog and cat treats from locally sourced and underutilized ingredients. Included in their current product lineup are several species directly impacted by green crabs such as clams, haddock, and silversides. This past sp ..read more

  Written by Jimmy Elliott, Greencrab.org Science Communications Advisor In my last post I intended to kick off a series of writings where I discuss trapping variables using a list of common questions I encounter:  Where do I find green crabs?  What bait do I use to catch green crabs?  Where could I catch the biggest green crabs? When do I trap for green crabs? We already talked bait, so I crossed that one off...  This time I want to talk about what traps to use. While it wasn’t in my list of common questions, this is certainly a question that anybody that w ..read more

  Healthy Rivers Ogunquit (HeRO) and the Wells High School Environmental Club launched a pilot project for youth citizen scientists, trapping over 4,000 green crabs between June and September of 2022. Funded by a Discovery grant from the Onion Foundation, the program aimed to engage future scientists while demonstrating proof-of-concept to the idea that summer tourists can be recruited to participate in data collection and biodiversity restoration for a tidal river.  Research Assistant Catherine Angis (Wells High School) talks with volunteer crabbers at a "Green Crab Patrol" session ..read more

An interview with Marine Biologist & Artist René Campbell   Q: Hi René great to chat with you! Do you mind telling us a bit about yourself? A: G’Day! I am René Campbell - I am a marine ecologist (Bsc Honours in Marine Biology at Flinders University) and professional visual artist and scientific illustrator based in Adelaide, South Australia. I have just submitted my PhD thesis for examination which focused on the ecology and population biology of green crabs (Carcinus maenas) in South Australia and have researched this species for five years. I am interested in community ecology, ma ..read more

  Written by Jimmy Elliott, Greencrab.org Science Communications Advisor In my last post I intended to kick off a series of writings where I discuss trapping variables using a list of common questions I encounter:  Where do I find green crabs?  What bait do I use to catch green crabs?  Where could I catch the biggest green crabs? When do I trap for green crabs? We already talked bait, so I crossed that one off...  This time I want to talk about what traps to use. While it wasn’t in my list of common questions, this is certainly a question that anybody that w ..read more

  In October of 2021, we had a chance to chat with Jason Jarvis, a commercial fisherman based out of Westerly, Rhode Island who has been harvesting green crabs for 9 years. Jason serves on the Rhode Island Marine Fisheries Council and as Board President of the Northwest Atlantic Marine Alliance.  Jason holding two green crabs in the back of Rhode Island Fresh Harvest Kitchen Jason also recently opened Rhode Island Fresh Harvest Kitchen in Westerly, built to provide small food businesses with the resources they need to grow their businesses and offer opportunities to the community to ..read more