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DEVELOPING MARKETS FOR THE INVASIVE GREEN CRAB

 
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PHOTO BY JONATHAN TAGGART

 

“Meet a New Crab to Eat”

Read about the Green Crab Cookbook in the New York Times. Written by Florence Fabricant in the April 24th edition of Front Burner.

 
 

Explore the vast culinary potential of green crabs with diverse recipes and in-depth tutorials with full color photos. Shuck green crab meat like a pro, dazzle with caviar crab cakes or whip up an easy broth for your favorite recipes.

Written by Mary Parks and Thanh Thái. Cover by Anne Vetter. All proceeds benefit our nonprofit.

Learn more & purchase

 
 

OUR WORK:

RECIPE & PROCESSING DEVELOPMENT

OUTREACH & EDUCATION

FISHER & CHEF PARTNERSHIP BUILDING

 
 

upcoming event: the readable feast

The Green Crab Cookbook has been selected as a finalist in the 4th Annual Readable Feast Cookbook Competition! Join us at the Readable Feast Gala on Thursday, June 13th at Trimark's Innovation Center in Boston's Seaport District.

Learn More

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