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).
Meet a New Crab to Eat - New York Times
From Menace to Moeche - Edible Boston
Green Crab Cakes - NBC’s Hub Today
A Summer Harvest of Maine Cookbooks - Portland Press Herald
ABOUT THE AUTHORS
Mary Parks has a background in sustainable fisheries, developing underutilized and invasive species and leading environmental compliance programs for commercial seafood
companies. She hails from coastal Maine and first tried eating green crabs in 2005. Over a decade later, she helped found the Green Crab R&D Project, a nonprofit dedicated to green crab culinary development. Based in Boston, she now serves as the organization’s Executive Director.
Thanh Thái is a family nurse practitioner living in coastal New Hampshire. When she’s not seeing patients, she can be found harvesting green crabs and developing recipes. Thanh runs the blog Green Crab Cafe, which explores the vast culinary potential of the invasive crab through diverse recipes and tutorials.
5/19 Ipswich MA: 10:00 am - 5:00 pm: Book Signing at the Cask & Clam Festival
7/9 Boston MA: Book Signing, Tasting and Demo at Trident Booksellers
7/15 - 21 ME, NH, MA, & NYC: Green Crab Week
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
NEW HAMPSHIRE: STOCK & SPICE (Portsmouth)
Wicked Local: Time to chomp down on the threat
Interested in carrying our book or hosting a signing event? Email firstname.lastname@example.org for wholesale pricing and additional information.
ALL PROCEEDS BENEFIT THE GREEN CRAB R&D PROJECT