CHEF HUB & ADVISORY NETWORK

Picture Above: Board Member & Advisor Chef Youji Iwakura

 
 

In the Northeastern US, invasive green crabs are now one of the most common crab species with a growing fishery. While most green crabs are currently harvested for bait, pet food, and removal efforts, our organization works to uplift culinary markets for green crabs and increase participation in the fishery.

The Chef Advisory Network aims to increase chef participation in the green crab fishery and is open to chefs, cooks, bartenders, and those in the food & beverage industry. Joining this informal network requires no time commitment or membership fee and we welcome participation from individuals outside the US.

Why Join the Network?

  • Be the first to learn about green crab culinary events and opportunities

  • Offer guidance on processing and cooking techniques 

  • Connect with other chefs and culinary industry professionals working with green crabs

  • Provide feedback on green crab products and dishes 

 
 
 
 

CHEF HUB

Explore Chef-Geared Green Crab Resources, Recipes, and Events

Green Crabs on the Menu: Oak Long Bar + Kitchen

We interviewed Chef de Cuisine Isaura Buasier and Executive Chef Zaid Khan on how they’re cooking with green crabs

Processing & Handling Hard Shell Green Crab

Our guide to handling live, hard-shell green crabs safely

Green Crabs on the Menu: Maine Edition

Explore how Zao Ze Cafe and Market and Bar Futo are cooking with green crabs

Behind the Bar

Explore green crab cocktails and spirits

Green Crab FAQ

We collaborated with Shipwright’s Daughter and James Beard Award Winner David Standridge to answer some basic questions about green crabs and how to cook with them

Where to Buy Green Crabs

Find local harvesters and wholesalers selling green crabs in your area

Green Crabs on the Menu

Learn how chefs at The Shipwright’s Daugther, Tinos, and Pagu cook with green crab

Explore Free Recipes

Check out our new recipe page to explore original and chef-developed recipes

Green Crabs on the Menu

At Faccia a Faccia, Alcove, and The Blue Hen

 

Explore Past Events

 

October 2024: Green Crabs & Oysters

Moderated by Patrick McMurray: GreenCrab.org Board Member, Oyster Master Guild Co-Founder, and the World’s Fastest Oyster Shucker

October 2024: Green Crab Markets & Products

Learn about green crab markets, how chefs are cooking with the crustacean, and explore products in development

April 2024: Green Crab Cooking Demo

James Beard Best Chef Northeast Winner David Standridge broke down how to cook with green crabs, kelp, and whole fish in a restaurant setting at Millwright’s Restaurant, collaborating with Stonington Kelp and Eating with the Ecosystem

 
 

  • Albatross (Camden, ME)

    Green Crab Gumbo with Chicken and Andouille

  • Althea (Cambridge, MA)

    Green & Jonah Crab Spaghetti, Spicy Tomato, Calabrian Chili & Black Breadcrumbs

  • Dune Brothers (Providence, RI)

    Squid & Green Crab Stew

  • Dune Brothers (Providence, RI)

    Papaya Salad with Green Crab

  • Dune Brothers (Providence, RI)

    Littlenecks & Green Crab Gelée

  • Fish & Whistle (Biddeford, ME)

    Corn with Green Crab Butter Sauce & Old Bay Furikake

  • Fish & Whistle (Biddeford, ME)

    Green Crab Poutine

  • Frank & Lauries (Providence, RI)

    Green Crab Soft Scramble with Roasted Green Crab Gravy

  • Gift Horse (Providence, RI)

    Spicy Fried Green Crab, Cucumber Honey Mayo

  • haley.henry (Boston, MA)

    Green Crab Curried Coconut Soup with Scallion & Thai Basil

  • Hazelnut Kitchen (Trumansburg, NY)

    Garganelli with Green Crab Butter, Yuzu Kosho, Green Onion, and Benne Seed

  • Jeffrey's Grocery (NYC)

    Baked Oysters with Crab Butter

  • Merai Bar (Brookline, MA)

    Green Crab Croquettes

  • Mr. Tuna (Portland, ME)

    Silken Tofu, Scallop Tartare, Chilled Green Crab Broth, Yuzu Kosho

  • Mullaney's Seafood (Scituate, MA)

    Green Crab Paella

  • nathálie (Boston, MA)

    Green Crab Bisque with Countneck Clams, Toasted Baguette, and Herbs

  • Oak Long Bar + Kitchen (Boston, MA)

    Georges Bank Bouillabaisse With Green Crab Broth, Halibut, Lobster, and Scallops

  • Oberlin (Providence, RI)

    VT Haiga Mai Rice Risotto

  • Swyft (Kent, CT)

    Green Crab Arancini

  • The Shipwright's Daughter x Mr. Tuna

    Barbecue Monkfish with Sugar Kelp and Green Crab Sheehan sauce

  • Tinos (Hampton, NH)

    Green Crab Greek Stew

  • Vialé (Cambridge, MA)

    Fettuccine, Jonah Crab, Chili & Herb Butter, Seasoned Crumbs, Chervil

  • Vida Cantina (Portsmouth, NH)

    Green Crab Paella Verde with Smoked Green Crab Broth

  • Washoku Renaissance (Boston, MA)

    Green Crab Ramen & Soft-Shell Crab

  • Wooden Bar (Worcester, MA)

    Green Crab Ramen

  • Yagi Noodles (Newport, RI)

    Green Crab Laksa (Photo by Zachary Redin)

  • Yagi Noodles (Newport, RI)

    Shell Shock Cocktail