By Thi Bowles | 25 Minutes | Serves 4

This past January, we had the opportunity to collaborate with Powisset Farm for an event all about eating green crabs and learning about their invasive impact. After chatting about how New England fisheries and ecosystems are impacted by green crabs, Powisset’s own Chef Thi Bowles led an interactive cooking demonstration in their teaching kitchen, whipping up this delicious green crab spaghetti with tomato and fennel sauce and a loaded baked potato with green crab gravy. 

INGREDIENTS

• 4 russet baking potatoes 

• 4 ounces thick bacon, diced 

• 4 Tbsp salted butter 

• 1 cup sliced leeks 

• ½ cup all-purpose flour 

• 1 garlic clove, minced 

• 1 ½ cup green crab stock 

• 1 Tbsp dried tarragon 

• 1 tsp sugar 

• 1 tsp kosher salt 

• 1 tsp black pepper 

• ¼ cup heavy cream 

• 1 lb. shrimp, peeled and chopped (you can also use chopped clams, scallops, or crab) 

• sour cream 

• chopped chives or fried leeks

INSTRUCTIONS

1. Preheat oven to 400 degrees 

2. Scrub the potatoes clean. Poke the potato all over with a fork. Wrap each one with aluminum foil. Place on a sheet tray and bake for 45 minutes or until fork tender. 

3. Place the diced bacon into a cold skillet and bring the pan up to medium heat. Cook the bacon until it is crisp, and all fat is rendered. Take out the bacon with a slotted spoon and reserve the bacon in a bowl for garnish. Leave about 2 Tbsps of bacon fat in the pan.  

4. Adjust heat to medium. Add the butter to the skillet with the bacon fat. When butter is melted add the leeks and garlic, and cook to soften the leeks.  

5. Add the flour to the cooked leeks to create a roux. Mix to create a paste in the skillet. Add the crab stock and whisk the flour into the stock to make a creamy sauce. Add the tarragon, salt, pepper, and sugar. Whisk the sauce and taste for seasoning. Keep gravy on a medium-low temperature. 

6. Add the cream to the skillet and whisk it to combine. Season to taste. 

7. Cut a baked potato down the middle. Fill the potato with a ladle of gravy. Garnish with a dollop of sour cream, reserved bacon, and chives or fried leeks.