Green crabs have a complex and delicate flavor that lingers on the palate but doesn’t overbear a dish. This flavor profile is deepened by the crab’s naturally occurring umami compounds.



In Venice, green crab caviar and meat is known as “Mazanetta” and is often sautéed with fresh pepper, olive oil, and white wine. Mazanetta can be eaten as a pâté, atop pastas and polentas, or added to enhance the flavor complexity of a dish.  As you may have guessed, caviar is only found in female crabs. 


With a sweet, tangy taste combined with umami properties, stock can be added to a variety of dishes as a focal point or to add dimensionality. Head chef of Legal Sea Foods, Rich Vellante, has used the stock to create savory broths that reflect New England cuisine. Owner of Five Way foods, John Hopkins, has crafted a coconut green crab broth to pair with a sweet potato- seaweed stew. Others recommend adding the broth to a seafood risotto or pasta dishes.

MOLECHE (Fried, Soft- Shell Crabs)

In Venice, soft-shell green crab is known as Moeche. We are currently working with Venetian moecante (specially trained green crab fishermen) to develop an American soft-shell market.


Fermented hard shell crab dishes are imbedded in Cambodian, Korean, and Thai cuisine. Because green crabs are similar to smaller, softer shelled crabs used in fermentation, they make a great substitute.


With the proper shucking techniques, large green crabs can be shucked for meat. Alternatively, using Vietnamese techniques you can crush and filter the crab meat for soups and stews.