why eat green crabs?


For centuries, green crabs have been embedded within Venetian cuisine: served soft-shell or shucked for delicious caviar known as Masinette. Travel outside the Mediterranean and the crab has a very different reputation. This small crustacean has spread to nearly every continent on the globe and been hailed as one of the most destructive invasive species of all time. Green crabs eat native shellfish species, outcompete local crabs, and destroy vital seagrass habitat when foraging for food. After discovering the crab had decimated New England soft-shell clam populations, conservationists began focusing on removal to mitigate their invasive impact. That’s when a group of scientists and chefs from the US and Canada landed on a new idea: what if we ate the problem?

At the Green Crab R&D Project, our mission is to develop markets for the invasive green crab. Our team includes scientists, activists, chefs, students, seafood industry professionals, and fishermen. Our goal is not only to motivate the harvest and consumption of green crabs to mitigate their invasive impact but provide fishermen in vulnerable industries with alternative sources of income.


Product Development

  • Culinary Product R&D: Caviar, Stocks, Hardshell, Meat, Mince, & Soft-Shell Crab (in collaboration with Manomet & NH Sea Grant)

  • Non-Culinary Product  R&D: Compost, Chitin, Fertilizer, Pet Food

Connecting Green Crab Consumers and Suppliers

Join our supplier database or find locally available green crabs.


  • The Green Crab Cookbook: Explore in-depth tutorials dozens of recipes in The Green Crab Cookbook. All proceeds benefit our nonprofit.

  • Events: Check out our calendar for tasting, touch tank, and book signing events.

  • Recipe Sharing: visit our free recipe database, submit a recipe or contact us at maryparks@greencrab.org.

  • Resources: Explore our species ID and educational guides.







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GABRIELA BRADT Ph.D. - Board Member & Soft-Shell Coordinator 

NH Sea Grant/UNH Cooperative Extension

Since 2015, Gabby has been studying the feasibility of implementing a green crab fishery for bio- control of the invasive species. Gabby investigates how ecological factors influence molting and hopes to use this information to develop a soft-shell green crab fishery here in the Northeast. 

contact: gabriela.bradt@unh.edu

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MARISSA McMAHAN Ph.D. - Board Member & Soft-Shell Coordinator 

Manomet Senior Fisheries Scientist

From a lobstering family in Mid Coast Maine, Marissa researches the impact of climate change on the abundance of marine species. She leads our efforts to identify pre-molt signs in green crabs, helping to implement the world's first invasive soft- shelled green crab product. 

contact: mmcmahan@manomet.org 


MARY PARKS – Executive Director

Mary serves as our Executive Director and is a co-author of The Green Crab Cookbook. With a background in fisheries science, her roles include bridging our nonprofit to commercial fisheries, organizing outreach and culinary events, and managing web design and social media platforms.

contact: maryparks@greencrab.org


PETER PHIPPEN - Board Member

MassBays Regional Coordinator Merrimack Valley Planning Commission

As the Coastal Coordinator for the Upper North Shore region of the Massachusetts Bay National Estuary Project, Peter is involved in a vast array of salt marsh restoration projects. These projects include green crab ecological surveys and trapping and donating crabs to wholesalers and chefs to expand the culinary market.

contact: pphippen@mvpc.org


ROGER WARNER Board President & Director of Non-Culinary Development

Roger wrote the breakthrough cover story of the green crab ecological crisis and its potential for the culinary food industry for the Boston Globe Sunday Magazine. Roger previously served as project coordinator and helped found the organization. Currently Roger serves as Board President and works to develop non-culinary products such as fertilizers, compost, and pet food additives.

contact: rogerwarner@greencrab.org




JAMIE BASSETT - Green Crab Nation

Jamie is the founder and owner of Green Crab Nation, the nation's largest green crab supplier. Based in Chatham, Jamie also cultivates kelp and fishes for soft-shell and razor clams. This summer, Jamie is partnering us on our soft-shell project and can't wait to bring authentic moeche to the Greater Boston Area. 


JAMES ELLIOTT - Project Consultant and Crustacean Biologist 

James (Jimmy) Elliott is a 2016 graduate from Salem State University's Biology Program. As one of the early members of Green Crab R+D, Jimmy has studied population dynamics of the green crab, optimal trapping variables, endocrinology, and habitat suitability to inform the development of a commercial fishery in North America. Currently at the University of Maine in the College of Natural Science, Forestry, and Agriculture, Jimmy continues to work towards the goals of Green Crab R&D by supporting scientific decision making and volunteering in outreach when needed.


JENNY DEVIVO - Head Chef and Cafeteria Director at Up Island Schools

Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches. 

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 JULIAN BURLANDO- SALAZAR - Media, Journalism and Outreach Intern

Julian is a student at the Boston University Questrom School of Business, studying law in the health and life science sector with a minor in sustainable energy and arts leadership. Julian serves as our donor relations and accounting intern and also leads our Twitter & Linkedin outreach initiatives.  


THANH THÁI - Author & Creator of Green Crab Cafe

Thanh is a family nurse practitioner living in coastal New Hampshire and co-author of The Green Crab Cookbook. When she’s not seeing patients, she can be found harvesting green crabs and developing recipes. Thanh runs the blog Green Crab Cafe, which explores the vast culinary potential of the invasive crab through diverse recipes and tutorials. 



ALYSSA NOVAK Ph.D., Boston University

Alyssa is a coastal ecologist and assistant professor at Boston University School of Earth & Environment. She leads a multi-year study on green crab populations in Essex County, Massachusetts; trapping green crabs; and directing an effort to transplant eelgrass to mitigate green crabs' destructive environmental effects. 


GABRIELLE BEAULIEU Ph.D., Project Coordinator for Coastal Restoration - Parks Canada, Nova Scotia

Gabrielle has been researching green crabs for eight years and serves as a rich resource to the team. In addition to ecological monitoring, her group researches innovative trap design for commercial development. 


HEATHER ATWOOD – Recipe Consultant

Heather is a Gloucester- based cookbook author and food blogger with a special interest in the livelihoods of fishing communities, and the new kinds of seafood available from the changing oceans. Heather works with the Green Crab R&D Project to develop recipes and is also involved in culinary outreach. 


JOHN HAGAN - President of Manomet

As head of a highly-respected nonprofit headquartered in Plymouth MA, John is involved in many projects centered around sustainability, ecology, green development. Manomet's involvement with soft- shell clam preservation and aquaculture lead John to realize the devastating role of green crabs in the clamming industry and in turn Manomet has become a valued project partner. John works with activists in his local town of Georgetown, including Marissa McMahan and Jonathan Taggart.

JONATHAN TAGGART - Project Consultant

Jonathan is a resident of Georgetown Maine, in the mid- coast region where green crabs are incredibly common. On a professional trip to Venice, Italy, he took time out to scout the centuries- old artisanal industry of creating soft- shell green crabs for the gourmet market. He persuaded an expert from the Venetian green crab fishery, Paolo Tagliapietra, to travel to New England to share his skills. Jonathan works extensively with Marissa McMahan in trapping, monitoring and pre- molt detection.


SOPHIE ST. - HILAIRE - Ph.D, University of Prince Edward Island.

Sophie was the first North American (that we know of, anyway) to travel to Venice, Italy to study soft-shell green crab cultivation. While in Venice, Sophie unearthed a series of factors which indicate a pre- molt crab, a pair of thin adjacent lines, grey next to white, around the edges of the platelets on their undersides. Sophie is currently investigating how modern aquaculture technology can be combined with Venetian technique to effectively produce soft-shelled green crabs.