RECIPES & IN DEPTH TUTORIALS

Explore the vast culinary potential of green crabs with diverse recipes and in-depth tutorials will full color photos. Shuck green crab meat like a pro, dazzle with caviar crab cakes or whip up an easy broth for your favorite recipes.

This book was a volunteer effort. Thank you to the chefs, artists, scientists and editors who made this possible and to supporters of the Green Crab R&D Project. All proceeds benefit our 501(c)(3).

Written & Edited by Mary Parks, Thanh Thái, and contributors to the Green Crab R&D Project. Cover by Anne Vetter.

 
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“MEET A NEW CRAB TO EAT”

Read about the Green Crab Cookbook in the New York Times. Written by Florence Fabricant in the April 24th edition of Front Burner.

 

FEATURED ON NBC’S HUB TODAY

SWEET POTATO & MASINETTE CRAB CAKES


ADDITIONAL PRESS

CBC: 'If you can't beat 'em, eat 'em.' Cooking up ideas for green crab cuisine

Seafood Source: Green Crab Cookbook aims to develop culinary culture for invasive species

Ipswich Chronicle: EATING THE PROBLEM: New cookbook finds ways to put the green crab on the menu

Wicked Local: Time to chomp down on the threat

JOIN US!

5/19 Ipswich MA: 10:00 am - 5:00 pm: Book Signing at the Cask & Clam Festival

8/8 NY NY: 6:00 pm - 8:00 pm: Culinary Event & Signing at the Institute of Culinary Education 

9/15 Boston MA: 10:00 pm - 5:00 pm:  Boston Local Food Fest

9/28 Wells ME: 10:00 am - 2:00 pm: Well’s Reserve Punkin Fiddle Fest

RETAILERS

MAINE: HERITAGE SEAWEED (Portland), LAUDHOLM RESERVE (Wells), BATES COLLEGE STORE (Lewiston)

MASSACHUSETTS: HOOKED SEAFOOD SHOP & PORTER SQUARE BOOKS (Somerville), BU BOOKSTORE (Boston), MBL GIFT SHOP (Woods Hole)

NEW HAMPSHIRE: STOCK & SPICE (Portsmouth)

ONLINE: BARNES & NOBLE, AMAZON, EBAY, PORTER SQUARE BOOKS, THRIFT BOOKS

LIBRARIES

MASSACHUSETTS: IPSWICH PUBLIC LIBRARY (Ipswich), CAMBRIDGE PUBLIC LIBRARY (Cambridge)

Interested in carrying our book or hosting a signing event? Email maryparks@greencrab.org for wholesale pricing and additional information.


ALL PROCEEDS BENEFIT THE GREEN CRAB R&D PROJECT