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.
This fall, our organization is launching the Chef Advisory Network to support chefs and culinary industry professionals working with invasive green crabs. Joining this informal network requires no time commitment 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