Cooking & Handling Hard Shell Green Crabs

 

RECIPES

Hard-shell green crab can be prepared in a variety of ways. However, as a smaller crab species, you may find cooking with green crabs is slightly different than cooking with larger crab species such as blue crab. Check out our recipe database for additional hard-shell recipes and preparation tips. 

Keep in mind the same crab can often be used for multiple recipes. For example, crabs leftover from shucking caviar can then be used for stock. 

Fra Diavolo: A simple and delicious sauce from MET Museum Culinary Director Bill Telepan

Green Crab Stock: From Greenpoint Fish and Lobster Co.

Preparing Masinette: Venetian-Style Green Crab Roe

Shucking Green Crab Meat: From Thanh Thái of Green Crab Cafe

Potato-Crusted Quiche: Made with Green Crab Meat

Photo by Thanh Thái

Photo by Thanh Thái

PROCESSING

  • Some of these recipes call for picking apart and preparing live crabs. To make the process easier, you can try freezing the crabs for at least 2 hours or until the crabs are completely still. 

  • We recommend wearing gloves when sorting green crabs. You’ll avoid getting pinched and have an easier time picking up crabs. 

  • No gloves? Hold the crab with two fingers firmly on the outer points of the carapace to prevent a pinch. 

  • Always thoroughly rinse hard-shell crabs prior to cooking. Do not rinse your crabs prior to storage for the freshwater could kill the crabs. 

  • When storing live crabs, it is important to remove any dead crabs from the live crabs. Do not consume any crabs that have died, dispose of any dead crabs immediately.

STORAGE

  • Green crabs can survive for up to two weeks out of the water so proper storage and containment are very important.

  • To prevent escape & possible reintroduction, ensure they are stored in a sturdy container with air-holes in a cool environment (35°F to 55°F). A freezer or cooler works well for storage as long as it has a drainage hole.

  • Live crabs should be consumed within one week of harvest. 

FREEZING GREEN CRABS

  • Green crabs can be frozen for up to two months if properly stored. If freezing your green crabs, wash them well ahead of time (using instructions above) and pat dry. We recommend freezing crabs in a vacuum-sealed bag if possible or squeezing as much air as possible out of a ziplock bag prior to freezing.

  • Another option if freezing crab legs, stock, or shucked masinette. Crab legs and masinette should also be stored using the same technique as whole crabs. Stock can be stored in a Tupperware container or bag.

COMPOSTING SHELLS 

Green crab shells are rich in calcium and chitin and make excellent compost! However, in urban areas properly burying your green crab compost is particularly important to prevent pests from digging them up. We recommend burying green crabs at least 8 inches below the soil. 

Thumbnail photo by Jamie Basset of The Shellfish Broker. This blog post is part of our Shuck at Home initiative.


 
Mary Parks