EVENTS
Conanicut Island Crab Green Crab Derby: Now June 15th
As part of Conanicut Island Sailing Foundation's free annual Bay Day on June 15th, GreenCrab.org is hosting a Green Crab Derby for kids and families! Green crabs are one of the world’s worst invasive species that are incredibly common in New England. Luckily, green crabs are delicious and becoming a popular ingredient among RI chefs. The CISF Green Crab Derby takes place the week before Green Crab Week: a week-long effort hosted by GreenCrab.org in partnership with organizations and restaurants across the US. Participants will have a chance to learn about invasive vs. native species ID, cooking techniques, and impacted species and ecosystems. Derby competitors are encouraged to take home their green crabs to cook with them to celebrate Green Crab Week.
Free Bay Day activities for kids and families also include sailing, kayaking, a STEM table, fishing, tie-dye, a raffle, food trucks and more from 1 PM - 4 PM! This family-friendly event is free and open to the public (rsvp link in bio).
What To Bring:
Rubber boots or water shoes that can get muddy
Sunscreen
Hat
A bucket to collect crabs
A cooler and ice if you’re bringing crabs home
Optional: garden gloves, fishing gloves, net, or recreational crab trap
Green Crab Week 2025
The European green crab (Carcinus maenas) is commonly considered one of the “world’s worst invasive species” and its populations and range are expected to expand with climate change. Green crabs were first introduced to New England over 200 years ago and currently pose a massive threat to the region’s most valuable fisheries and vulnerable ecosystems. Fortunately, green crab is also a delicious, sustainable seafood that can be served soft-shell, fermented, shucked for roe, or transformed into stocks, sauces, and soups.
From June 20th to 29th, join us in celebrating Green Crab Week with restaurants, fish markets, harvesters, and organizations across the US. Check out the link below to find participating restaurants, fish markets, free events, and restaurant collaborations.
Green Crab Week Noodle Popup X Washoku Renaissance
Join us for a pop-up at Farthest Star Sake’s Brewery with Boston’s Globe’s Best Chef and GreenCrab.org Board Member Youji Iwakura of Washoku Renaissance! Chef Iwakura will be preparing green crab noodle dishes in the taproom made with St. Ours Crab Broth.
GreenCrab.org will also be hosting a touch tank featuring live green crabs and chatting about green crab’s invasive impact alongside the St. Ours & Co team.
The Great Green Crab Hunt with New Hampshire Green Crab Project
Join the New Hampshire Green Crab Project to search the coast for green crabs! Volunteers will contribute to a study evaluating the potential for a commercial fishery to help control this invasive species. Participation in this project requires walking on rocky shorelines and uneven terrain.
The hunt takes place at 43.07160° N, 70.73507° W
Learn More About Green Crabs from NH Sea Grant and Manomet
The Green Crab Guide: In the Field & In the Kitchen. The comprehensive guide (26 pages) teaches green crab identification, molt status determination, culinary preparation, and includes 7 green crab recipes
Dune Brothers Crab Party x Green Crab Week
Green crab is an invasive species that impacts a wide variety of native species in Rhode Island including oysters, bay scallops, and fluke. Luckily, green crab is also a versatile seafood that’s been popping up in kitchens across the Ocean State. In celebration of Green Crab Week, Dune Brothers is teaming up with GreenCrab.org and Eating with the Ecosystem for a crab party at their Ives St. location featuring green crab dishes and specialty cocktails. Party goers will also have the chance to learn about species affected by green crab, meet some of the crabbers behind Green Crab Week, and purchase live green crab to take home and cook with. This party is open to the public and aims to foster collaboration between the RI restaurant and seafood industry. Tickets are available for purchase at the door throughout the night, with inside and patio seating available.
For $45, tickets include a welcome cocktail made with green crab and small bites featuring green crab. A $10 discount is available for restaurant and seafood industry friends.
A portion of the proceeds benefits GreenCrab.org and Eating with the Ecosystem.
Dune Brothers x Green Crab Week
Those who can’t make it to the Monday party can also swing by their Ives location to try a green crab dish throughout Green Crab Week. As an official Green Crab Week wholesaler, Dune Brothers’ green crabs will be featured on menus across RI & CT from June 20th - 29th. Head over to the Green Crab Week event page to learn more.
About Eating with the Ecosystem
Eating with the Ecosystem is a small non-profit whose mission is to promote a place-based approach to sustaining New England’s wild seafood, through healthy habitats, flourishing food webs, and short, adaptive seafood supply chains. Based in RI, Eating with the Ecosystem frequently integrates green crabs into their work with chefs and community members and is a co-organizer of Green Crab Week.
The Small Sit | From Menace to Menu with Manomet and NH Sea Grant
The European green crab is small but mighty—and not in a good way. As waters have warmed, this invasive species has wreaked havoc on east coast ecosystems from New England to Canada, threatening native shellfish, eelgrass beds, and the livelihoods of fishers. But what if this ecological disruptor could become an economic opportunity?
Join Marissa McMahan, Manomet’s Senior Director of Fisheries, and Gabriela Bradt of New Hampshire Sea Grant, for a bite-sized science session on how Manomet, NH Sea Grant, and partners are tracking, studying, and rethinking green crabs. Since 2018, Manomet has led one of the most consistent green crab monitoring efforts along the Maine coast, gathering data with help from researchers, students, and community scientists. This research is already informing ecological management, outreach, and—most excitingly—innovative fishery development. Similarly, NH Sea Grant developed a participatory science program, The Great Green Crab Hunt, that took a different approach to monitoring green crabs in NH with a focus on identifying hot spots and timing for molting crabs that could help inform a soft-shell fishery while at the same time providing an excellent outreach and awareness vehicle for everyone! This long-running program has contributed significantly to how the Northeast is approaching green crab mitigation through science, innovation, and public engagement to tame and utilize a resource rather than seeking to eradicate a well-established invader.
In this webinar, Marissa and Gabby will share the science behind green crab monitoring and how coastal communities are flipping the script on this invasive species. From soft-shell green crab delicacies to fermented sauces for chefs, discover how this crustacean villain may just become a sustainable seafood hero.
Green Crab Photo by P. McAleenan
Turning the Tables on Green Crabs with Maine Green Crabs at the Rockport Library
The Rockport Public Library will host the next program of their deliciously educational foodie series. John Painter of Maine Green Crabs will discuss how the New England fishing industry is developing innovative strategies for addressing climate-change-related challenges. Painter will also talk about green crabs: how they got here, what they’re doing now, and why it matters. Samples of green crab dishes will also be provided. Seating is limited to 40 for this event.
Looking to dine out on green crabs after in celebration of Green Crab Week? Check out green crab specials at Sammy’s Deluxe in Rockland or Albatross in Camden.
Mr. Tuna x The Shipwright's Daughter Green Crab Dinner on the Sabino
Join us for an outstanding evening on the water as two culinary powerhouses—2025 James Beard Best Chef: Northeast nominee Jordan Rubin of Mr. Tuna and 2024 winner David Standridge of The Shipwright’s Daughter—come together for a one-night-only collaboration during Green Crab Week. Aboard the historic Sabino steamboat, guests will embark on a two-hour sunset cruise down the Mystic River, savoring a multi-course tasting menu that celebrates the invasive green crab.
Tickets include a multi-course green crab-inspired tasting menu, welcome beverage, and a scenic cruise. Seats are limited, and this voyage will sell out fast. Join us as we toast to collaboration, conservation, and a new kind of seafood experience. A portion of proceeds benefits Greencrab.org and their mission to fight invasive species through culinary innovation.
Invasive Impact & Culinary Markets: Land & Sea Lecture
Hybrid Speaker Series: Free In-Person & Virtual Event
On May 20th, join GreenCrab.org virtually or at the Essex Shipbuilding Museum for a conversation on green crabs' invasive impact, emerging culinary markets, and an overview of how to cook with green crabs. Executive Director Mary Parks will explore the crab's history on the North Shore, regional market development efforts, and impacted fisheries and aquaculture.
Oyster Party: Art, Sustainability, and Culinary Connections
On May 4th, join GreenCrab.org and Eating with the Ecosystem at the Newport Art Museum for an oyster party celebrating Rhode Island shellfish, green crabs, and ecological storytelling through art.
Artist Talk: Andrea Spiridonakos will discuss her Artist in Residence experience, portfolio, and how her work highlights the importance of nurturing our coastal community.
Discussion: GreenCrab.org Executive Director Mary Parks will guide a conversation on green crabs, their invasive impact, and connection to RI shellfish with Captain Jason Jarvis of Quonnie Fish Co. and Kate Masury of Eating with the Ecosystem. This conversation will also explore why eating invasive and underutilized species is key to supporting a resilient food system.
Green Crab Touch Tank: Hosted by Nick Cataldo of Bluff Hill Cove Oyster Farm
Oyster Bar: Two varieties of RI oysters shucked by The Shuckologist
Libations: Featured Cocktail — St. Ours Green Crab Bloody Caesar, Craft Beer, and Wine
Ticket Includes: Artist talk & discussion, oyster bar, finger foods, one drink ticket, and museum admission.
Art that Gives Back: GreenCrab.org will be selling crocheted clams and oysters created by Providence-based textile artist Ava Wood and tide pool prints from New England-based photographer Charlie Nutting. 100% of proceeds support GreenCrab.org’s shellfish outreach and collaboration efforts.
Personalized Poetry: Julie Genga (@grayseapoetry) will be onsite composing personalized and embellished poetry on her typewriter.
Featured Speakers
Captain Jason Jarvis
Based in Westerly, RI Captain Jason Jarvis has been harvesting green crabs for 11 years along with a wide variety of other species from oysters to underutilized slipper limpets. He's been a commercial fisherman for almost 3 decades, co-founded Quonnie Fish Co., and founded South County Fishmongers. Jarvis also serves as one of GreenCrab.org's Harvester Advisors and board president of the North American Marine Alliance: an organization that tackles food justice and racial equity and works closely with indigenous leaders on fisheries issues.
Kate Masury
Kate Masury is the Executive Director at Eating with the Ecosystem, a small non-profit whose mission is to promote a place-based approach to sustaining New England’s wild seafood, through healthy habitats, flourishing food webs, and short, adaptive seafood supply chains. Kate frequently integrates green crabs into her work with chefs and community members and has collaborated with our organization on events and resources.
Andrea Spiridonakos
Andrea Spiridonakos has a practice driven by process, experimentation, and detail, through various mediums such as fiber art, decorative art, and installation. Spiridonakos holds a degree in Fashion Design from the Fashion Institute of Technology in NYC. She is the former Artist in Residence at the Newport Art Museum, whose recent work features a Rhode Island oyster, felted from locally sourced wool.
This joint fundraiser benefits the Museum and GreenCrab.org‘s mission: building culinary markets for European green crab and spreading awareness of its invasive impact across the globe
One Bad Crab Screening
On Sunday, March 9, Tisbury Waterways, Inc., will host the premiere of an innovative film about the invasive European Green Crab that is causing mayhem throughout the coastal waters of New England. The screening of One Bad Crab, at 4 p.m. at the Martha’s Vineyard Film Center in Vineyard Haven, will be followed by a panel discussion and a reception with wine, appetizers and desserts.
One Bad Crab is a 38-minute independent documentary by filmmaker Sandy Cannon-Brown that was inspired by an article of the same name by Nelson Sigelman in Martha’s Vineyard Magazine. Sigelman is the narrator of the film.
“I moved full-time to the Island in 2020 from St. Michaels, MD on the Eastern Shore of the Chesapeake Bay. I knew all about the blue crab after producing and directing a film, Beautiful Swimmers Revisited, based on William Warner’s Pulitzer Prize-winning book, Beautiful Swimmers. But I had never seen or heard of a green crab. Nelson’s article intrigued me, and I wanted to learn more,” Cannon-Brown said.
Cannon-Brown traveled throughout New England to find out how individuals, communities and organizations are dealing with the invasion of trillions (yes, trillions!) of the destructive green crabs. Shellfish constables on Martha’s Vineyard are using various methods to protect juvenile quahogs and bay scallops. They’re also trapping as many green crabs as possible to minimize the numbers of these fecund invaders. The green crabs they trap are either destroyed (relocated to the landfill) or used as free bait, mostly for tautogs.
Mary Parks of GreenCrab.org is taking a different approach. She’s promoting ways to monetize green crabs to provide income for harvesters who sell them for bait or to restaurants for food. The chefs who use green crabs, mostly for stock and sauces, include David Standridge, executive chef of the Shipwright’s Daughter in Mystic, CT. Standridge was named best chef in the Northeast in the 2024 James Beard awards and his restaurant was included in the New York Times’ list of the 50 best restaurants in America.
In Maine, green crabs are primarily responsible for the decline of soft-shell clams (steamers). Landings of soft-shell clams were at an all-time low in 2024. Dr. Brian Beal, of the Downeast Institute, leads the research into understanding the interaction between soft-shell clams and green crabs and other predators. Beal says using green crabs for food or bait or fertilizer has some merit, but those efforts will not make a dent in the populations of green crabs.
Cannon-Brown also visited the Wells Estuarine Research Reserve in Maine where researchers are studying what the increase in blue crabs in New England, due to climate change, might mean to the green crabs. Blue crabs are the alpha species, but they, too, are predators on the juvenile shellfish. The presence of blue crabs might not reduce predation.
The film also includes Green Crab Week on Nantucket, where the community comes together to learn about green crabs, including how to make fertilizer out of them. Emma Green-Beach, Executive Director of the Martha’s Vineyard Shellfish Group, will moderate a panel and lead a discussion following the premiere of One Bad Crab, March 9 at the Film Center in Vineyard Haven.
The panel includes Rob Morrison: Edgartown’s Shellfish Constable, Mary Parks: Founder and Executive Director of GreenCrab.org, and Paul Bagnall: former Edgartown Shellfish Constable.
Maine Fishermen's Forum Green Crab Panel
As ocean water temperatures have increased, so has the population of the invasive European green crab (Carcinas maenas) in New England which continues to cause significant economic and ecological impacts on the region’s commercially important bivalve, native crustacean species and ecosystem diversity. In 2019 a seminar was held at the Maine Fishermen’s Forum highlighting some of the scientific research and innovative efforts that were being investigated at the time to find benefits and mitigation solutions through fishery and market development. Since then, there has been a surge in interest by harvesters, aquaculturists, citizens, culinary experts and seafood industry members to move forward on fishery and culinary market development to better exploit the opportunities from a tremendously underutilized resource. This seminar is meant to provide a ‘State of the Industry’ summary as well as discuss some of the challenges and barriers that we are facing in expanding and growing this industry- some of the topics include:
Markets (challenges and opportunities)
Licensing (what is available and what is needed)
Cultural Significance (knowledge exchange)
State of the Regulations (especially with regard to interstate transport and sales),
Opportunities for the Next Generation (students and fishers)
The seminar will be a mixed panel of experts that will elaborate on these topics and stimulate lively discussion and an exchange of current activities, knowledge, and ideas.
Seminar Moderators:
Gabriela Bradt- Fisheries Extension State Specialist, NH Sea Grant/UNH Cooperative Extension, gabriela.bradt@unh.edu
Marissa McMahan, Director of Marine Fisheries, Manomet, mmcmahan@manomet.org
Panelists:
John Painter, Owner, Maine Green Crabs, johnlpainter@me.com
Mary Parks, Founder and Executive Director, GreenCrab.org, maryparks@greencrab.org
Michael Masi, Co-Founder of Shell + Claw
Robert Russell, Marine Resource Scientist at the Maine Department of Marine Resources, robert.russell@maine.gov
Tae Chong, Multicultural Markets at the Maine Chamber of Commerce, Tae.Y.Chong@gmail.com
Pictured is green crab chowder, served at Must Be Nice Lobster in Belfast, ME
Green Crab x WaterWatch Series
On January 15th, join NSRWA and Mullaney’s Harborside Seafood to learn more about invasive green crabs and their culinary potential. This free virtual event will include presentations from:
Dr. Gabriela Bradt: Extension State Specialist at NH Sea Grant
Kelsey Meyer: UNH PhD Candidate in Marine Biology
Mary Parks: GreenCrab.org Executive Director
This event is hosted as part of NSRWA's Water Watch series in collaboration with an in-person tasting at Mullaney’s Harborside Seafood. While tickets for tasting are sold out, virtual participants can join in on the fun by signing up here.
Green Crab Science & Cuisine
Green crabs are popping up at Castle Hill Crane Estate this Wednesday!
We're so excited to collaborate with The Crane Estate Trustees again for an evening of green crab science and cuisine featuring:
Dr. Gabriela Bradt, a Fisheries and Aquaculture Specialist for NH Sea Grant & UNH Cooperative Extension, leading the NH Green Crab Project, an outreach and research initiative to monitor and mitigate impacts of green crabs.
Crane Coastal Volunteers Daniele Richards, Eric Schwartz, and Christine Pappas, who will share data from ~4 years of green crab monitoring at The Crane Estate.
Mary Parks of GreenCrab.org who will be hosting an interactive cooking demo and tasting featuring Wulf’s Fish green crabs, harvested by the North Shore's Zack Appeltofft.
Green Crabs & Oysters - Free Virtual Event
Green crabs can be a big problem for oysters and oyster farmers: preying on juvenile oysters and destroying oyster habitat. However, some people are exploring how the green crab fishery and oyster industry could work together.
This virtual panel and Q&A will tackle green crab’s impact on farmed and wild oysters and innovative collaboration between farmers and crabbers.
Moderated by Patrick McMurray: GreenCrab.org Board Member, Oyster Master Guild Co-Founder, and the World’s Fastest Oyster Shucker
Panelists:
Kelsey Meyer-Rust (UNH PhD Candidate in Marine Biology)
Jason Jarvis (NAMA Board President, Green Crabber, & Quonnie Fish Co. Co-Founder)
Alicia Gaiero (Founder of Nauti Sisters Sea Farm)
Michael Masi (Shell + Claw)
Learn more about Green Crab Week, other events, and participating restaurants and fish markets here
James Beard Platform Dinner in NYC with Shipwright's Daughter
Mark your calendars for an evening of culinary delights and sustainable dining! The Shipwright’s Daughter is proud to host a sustainable seafood dinner in partnership with the James Beard Foundation and Greencrab.org on October 23rd at 7:00 PM, in their state-of-the-art kitchen at the new Market 57 Platform in New York City.
Join us as we highlight how thoughtful food choices can significantly impact our environment. Diners will enjoy an unforgettable meal crafted by this year’s James Beard Award winner for Best Chef Northeast, David Standridge. We are excited to partner with Greencrab.org to explore the culinary potential of green crabs, and guests will have the unique opportunity to interact with a green crab touch tank, learning more about these coastal invaders up close with Greencrab.org Executive Director, Mary Parks.
Exploring Green Crab Markets and Products - Free Virtual Event
Did you know there’s a company in Maine fermenting green crabs into a garum? Want to learn more about the green crab fishery or meet a broth producer transforming the invasive into their next product line? Join us on Tuesday, October 22nd for a free virtual panel all about green crab markets and products. This conversation will also ask how we can look toward the future of the fishery, diversify markets, and create a sustainable demand for the invasive European green crab.
Moderated by Alisha Lumea: GreenCrab.org Board Member & Wulf’s Fish Head of Marketing and Brand Strategy
Panelists
Tae Chong: Multicultural Markets and Strategies Consultant for the Maine Chamber of Commerce
Kate Masury: Executive Director of Eating with the Ecosystem
Liam Fisher: Founder of Maine Garum Company Creating a Green Crab Garum
John Painter: Green Crab Harvester & Founder of Maine Green Crabs
Sharon St. Ours: Head of St. Ours Broth & Creator of St. Ours Green Crab Broth
Youji Iwakura: Chef & Owner of Washoku Renaissance, Recipe Developer, & GreenCrab.org Board Member
Learn more about Green Crab Week, other events, and participating restaurants and fish markets here
Touch Tank at Boston Local Food Fest
Join GreenCrab.org at the Boston Local Food Festival Family Fun Zone! We’ll be hosting a touch tank, chatting green crabs, and handing out coloring books created by designer Eileen Riestra. This event is free and open to the public.
Shell Shock: Conversations on Crustacean Sustainability
Join Eating with the Ecosystem, green crab harvester Jason Jarvis, and GreenCrab.org’s Executive Director Mary Parks on September 12th at 7:00 at the UNITED Table for a panel and tasting event showcasing local Crustaceans.
We’ll also be preparing a classic RI clear chowder made with green crabs and quahogs.
“ With every UNITED Table we work to provide the science, market, cooking and catching of our local seafood. As always we’ll have a taste of some of these delicacies and talk about how we can better serve our ecosystem, economy and health with local seafood. “ - Eating with the Ecosystem
Green Crab Broth St. Ours Product Showcase
On September 4th, St. Ours Broth is hosting a product showcase at Washoku Renaissance: showcasing three broths made from sustainable seafood including their newest green crab broth!
GreenCrab.org Advisor Sharon St. Ours and Board Member Youji Iwakura will be handing out samples and chatting about St. Ours’ approach to crafting their broth powders. Executive Director Mary Parks will also be talking about green crab's invasive impact and the significance of St. Ours green crab broth in the marketplace.
Touch Tank & Cooking Demo at Music, Masts and Lobster Traps
On August 25th, join GreenCrab.org and Maine Green Crabs at the second Music, Masts and Lobster Traps benefitting the Maine Lobster Community Alliance! We'll be hosting a touch tank, chatting about how green crabs impact local lobsters, and sharing green crab recipes and culinary techniques. Maine Green Crabs will also be hosting a cooking demo and handing out free samples of a green crab dish.
The celebration of midcoast lobstering families will also feature performances by The Mallett Brothers Band, Paddy Mills & Muddy Ruckus.
Washokology Dinner Featuring Green Crab Ramen
Embark on a gastronomic journey through time with Washokology Vol. 3 at The Graphic Lofts Foundation Kitchen.
This exclusive event marries the cherished flavors of old-good-day Yokohama with the innovation of the new era, all within the realm of Washoku and beyond. Feast on Issa Onigiri's Stuffed Chicken Wing & Onigiri, plus 7 more exquisite courses including green crab ramen by chef and GreenCrab.org Board Member Youji Iwakura of Washoku Renaissance.
Seatings: 5:30 PM & 7:30 PM
Location: 32 Cambridge St, Charlestown MA
Price: $100 per person (20% service charge and tax not included, beverages are additional)
MENU:
鮮魚 The Fresh from The Ocean
Sashimi Carpaccio Salad: Crudo with fresh produce of Yokohama style
温菜 Warmth
Chawanmushi: Warm soft dashi custard, fresh Jonah crab with soy-bone broth slurry (an-kake), and optionally summer truffle slices (see it in Section 3)
炙り鮨 Aburi-Sushi
Aburi Wagyu A5 or Bluefin Toro Nigiri Sushi: Your choice of nigiri sushi (Choice is required upon your order.), torched and seasoned with original “yakiniku” sauce.
前菜 Appetizer 1
Lu Shui: Taiwanese-style vegetable stew with daikon, konjac, and mushroom
前菜 Appetizer 2
Stuffed Wings: Baked chicken wing stuffed with a chicken mushroom filling, and sesame seeds.
おにぎり Rice Ball
Cured York Onigiri: Spiced soy cured yolk, nori seaweed.
漬け物 Pickles
“Kono-mono” pickles: WR pickles bites
主菜 Main Course
Green Crab Ramen: Green crab & bone broth, niboshi-shoyu, Japanese octopus and squid tentacles
甘味 Sweet Bites & Tea at the Community Tea Table
Kuri-kinton sweet chestnut & Satsuma potato pure and roasted green tea
Photo by Isabelle Lin
Chef’s Master Class with David Standridge
Calling all professional chefs! Join James Beard Award Semifinalist Chef David Standridge at Millwright's Restaurant in Simsbury CT for a culinary sustainability masterclass! Discover innovative techniques to elevate your kitchen's eco-game, from utilizing fresh New England sugar kelp to preserving it for future feasts. Learn to tackle invasive green crabs en masse, incorporate underutilized native fish species, and much more.
Hosted by Tyler Anderson, this class has limited availability and is come first serve for professional chefs only. Please email Info@shipwrightsdaughter.com to sign up.
The Shipwright's Daughter x James Wayman Kelp Dinner
Hosted in collaboration with Stonington Kelp Co., The Shipwright's Daughter’s annual Kelp Dinner is a celebration of kelp and other sustainable ingredients including green crab. James Beard Best Chef Nominee David Standridge is teaming up with Chef James Wayman, Bob Florence of Moromi Shoyu, and Eating with the Ecosystem for a five-course menu and panel discussion on interconnected food systems, marine ecology, and community resilience.
The menu includes dishes such as raised sugar kelp with a green crab gelée and a green crab poached monkfish fish with Moromi Shoyu.
Touch Tank & Tasting at Groton Earth Day Expo
Got plans for April 20th? We are so excited to be part of the Groton Earth Day Expo at the Groton Public Library. The community event gathers some of the region’s most talented people to celebrate the planet. Together we’ll learn about living more sustainably, meet our legislators and share our priorities with them, do some chalk art, and eat some top-notch bites.
During the expo, we’ll be hosting a touch tank and chatting all about the ecological impacts of invasive green crab and how to cook with them. Chef David Standrige of The Shipwright’s Daughter will also be whipping up the ultimate green crab and kelp dish in partnership with GreenCrab.org, Eating with the Ecosystem, and Stonington Kelp, with all proceeds benefitting our organizations.
From Trap to Plate: Green Crab Science and Cuisine
Green crabs are one of the world’s worst invasive species that impact some of Massachusetts’ most vulnerable ecosystems and valuable fisheries. However, green crabs are also a delicious and versatile seafood growing in popularity among New England restaurants.
Join GreenCrab.org and Powisset Farm to learn all about invasive green crabs and a “Problem to Plate” approach. This special event will begin with a discussion on green crab ecology and how New England ecosystems are impacted. We’ll then be hosting an interactive shucking class with Wulf’s Fish green crabs where participants can try their hand at shucking. Powisset Farms’s Chef Thi will also be on hand with a number of ways these pesky invaders can be creatively incorporated into delicious cuisine.
Harvester Chat: Jason Jarvis
This Thursday, join RI commercial green crab harvester Jason Jarvis for a virtual chat where we'll be talking all about the basics of becoming a green crab harvester!
Jason has been trapping green crabs for over 10 years, selling them to bait dealers and restaurants in addition to commercially harvesting other species and working in shellfish aquaculture. He’s also Board President of the North American Marine Alliance: a nonprofit that fights for a better, more localized seafood system honoring community-based harvesters & the marine ecosystem
This virtual event is free to Harvester Advisory Network members and anyone else who wants to learn about becoming a green crab harvester, barriers to entry, and potential markets.
To join via Google Meet, please use the following link or phone number:
Meeting ID
Phone Numbers
(US)+1 254-946-1187
PIN: 436 079 284#
Greenwich Foodshed Forum
Join the Foodshed Forum, Eating with the Ecosystem, and GreenCrab.org to celebrate a valued estuary, food source and cultural legacy – Long Island Sound. Guests will enjoy a locally sourced raw bar, a tasting of green crab and corn chowder, and wine provided by Cap, Cork and Cellar. Followed by a panel discussion that will explore efforts in Connecticut and throughout New England that work to sustain our coastal watershed as a thriving part of our regional food system.
Panelists will talk about the ways consuming ‘overlooked’ and invasive species of fish and shellfish are essential aspects of preserving a healthy ecosystem, and how Long Island Sound enhances cultural connection, and a sense of place.
Agenda
5:30 - 6:15 Wine & Brine
6:15 - 6:45 Panel Discussion
6:45 - 7:15 Q & A
Panelists Include:
Chef Geoff Lazlo, Geoff Lazlo Food
Mary Parks of GreenCrab.org
Ed Stilwagen, Atlantic Clam Farms
Touch Tank at Boston Local Food Festival
Join GreenCrab.org at the Boston Local Food Festival Family Fun Zone! We’ll be hosting a touch tank, chatting green crabs, and handing out coloring books created by designer Eileen Riestra. This event is free and open to the public.
Green Crab Cooking Class at the World’s End Hingham Trustees
On August 23rd, join GreenCrab.org and the World’s End Hingham Trustees for an evening of cooking with green crabs and learning about this invasive species in New England! After discussing the impact of green crabs on coastal ecosystems in Massachusetts, GreenCrab.org will host an interactive cooking class with Wulf’s Fish green crabs where participants learn how to make stock, whip up a green crab leg scampi, and shuck green crab roe. Following the demonstration, everyone will have a chance to dig in and taste just how delicious the invasive can be!
1st Annual Ogunquit Green Crab Derby & Cookoff
On July 31st and August 1st, join Healthy Rivers Ogunquit for their First Annual Green Crab Derby and Cook-Off!
Derby: For the derby, a $15 entry fee covers up to 4 crabbers per team, with the chance to participate in a kid-friendly low tide crabbing team from 3:45-5 pm on July 31st or a high tide adult team on 10:45-12 pm the morning of August 1st. Attend the Launch Party at the Leavitt Theatre on Monday, July 31, between 1 and 3:15 pm to pick up your derby gear, check out a green crab touch tank, and learn tips and tricks for catching green crabs.
Wrap Party & Cookoff: From 3-4 PM on Tuesday, join GreenCrab.org and HeRO at The Leavitt Theatre for a wrap party and Cook-Off where four local restaurants will then be competing to create the ultimate green crab dish and serving up samples! The Leavitt will also be screening Nubar Alexanian’s “Recipe for Disaster” for those wanting to learn more about invasive green crabs in New England. During the wrap party, HeRO will be handing out prizes to winning teams while GreenCrab.org chats about the impact of green crabs and how eating them can mitigate their invasive impact. Tickets for the wrap party and Cook-Off are also available to purchase for $10.
Participating Restaurants Include:
LEARN MORE ABOUT HeRO’S WORK WITH GREEN CRABS
Wolfe's Neck Center Green Crab Derby
On June 24th in partnership with GreenCrab.org, Wolfe’s Neck Center is hosting their first ever green crab derby with the goal of collecting as many green crabs as possible from surrounding waters and educating community members on how to utilize the crabs in the kitchen and the garden. The attendee who collects the most green crabs will win a night of camping at Wolfe’s Neck Oceanfront Campground and a copy of the Green Crab Cookbook. You can learn more about the derby and register here.
Later in the evening, head over to Bar Futo or Bao Bao Dumpling House in Portland, Maine to try local green crab dishes!
Roundtable Series - World Oceans Day
Celebrate World Oceans Day with Pagu Roundtable: the second event in a series of gatherings rooted in food, community, and connection that brings together chefs, organizers, and neighbors for actionable discussion about social justice and mutual aid. Roundtable is a continuation of Pagu’s pandemic mission to bridge the gap between local organizations and locals. It is intended to model how restaurants can continue to serve as meeting points for a thriving community.
This dinner will feature green crab dishes and a green crab touch tank, sponsored by Wulf’s Fish.
The Event Features Chefs:
Tracy Chang (PAGU)
Ilma Lopez (Chaval, Ugly Duckling)
Tae Strain (Ggoma Supper Club)
Deborah Hansen (Taberna de Haro)
Will Gilson (Puritan & Co., Cafe Beatrice, The Lexington, Puritan Oyster Bar, The Herb Lyceum, Geppetto).
From Trap to Plate: Green Crab Science & Cuisine
Join us for an evening of coastal learning and cuisine! First learn the story of the invasive Green Crab, its impact on local marine communities, and how scientists are studying this species and developing an emerging fishery. Next meet local chefs and learn how these pesky invaders can be creatively incorporated into delicious cuisine.
Rhode Island Seafood Showcase
Join GreenCrab.org at the Rhode Island Seafood Showcase to learn all about cooking with green crabs in a restaurant setting. We’ll be demoing how to shuck green crabs at our table and answering questions. This event at Narraganset Brewery is free and open to all hospitality and food service personnel.
Roundtable Series - Sustainability
Introducing the launch of Roundtable - a series of gatherings rooted in food, community, and connection; bringing together chefs, organizers, and neighbors for dynamic discussion of actionable sustainability. The pandemic beckoned us to realize and relish in the profoundly simple, yet simply profound, significance of community. Roundtable is a continuation of Pagu’s mission to bridge the gap between local organizations and locals. It is intended to exist as a recurrent event that is scalable to other restaurants.
This dinner will feature green crab and kelp dishes, sponsored by Wulf’s Fish and Atlantic Sea Farms.
Roundtable’s first showcase on April 19th, 2023 features renowned chefs:
David Vargas - Vida Cantina (Portsmouth, NH), Ore Nell’s BBQ (Kittery, ME)
Christine Lau - Formerly of Kimika NYC & The CLAU group
Jordan Rubin - Mr. Tuna, Crispy Gai and Bar Futo (Portland, ME)
Kenshi Imura - Cafe Sushi (Cambridge, MA)
Tracy Chang - PAGU (Cambridge, MA)
How Kelp and Green Crabs can Boost Local and Sustainable Sourcing
During the Farm to Institution Virtual Summit, Chef Andrew Wilkinson of North Coast Seafoods, and Chef Jonathan Uribe from Atlantic Sea Farms will talk about using fresh and domestic kelp in multiple applications, and why it is a natural pairing with your campus' sustainability and culinary innovation goals. Learn from Greencrab.org about the movement to turn green crabs, an invasive species, into a culinary treat. We’ll provide an overview on green crabs in Northeast coastal waters, their devastating impact on native species and our coastal defenses, and how getting them into the food system can help. We’ll talk about the many ways to cook with green crabs and tips for processing and storing them in an institutional environment.
Free Tasting: Kelp Pasta with Green Crab Sugo
Join us andSeven Hills Pasta Co to try Atlantic Sea Farms kelp pasta with green crab sugo at the Boston Public Market! During this free event, we'll be chatting about invasive species and the impact of climate change on our shifting oceans and diet.
Invasive green crabs eat native shellfish species, outcompete local crabs, and destroy vital seagrass habitat when foraging for food. Aided by warming waters, green crabs are expanding their habitat, thereby putting pressure on marine ecosystems already impacted by climate change.
Kelp is a sustainable aquaculture crop with fantastic nutritional qualities as well. Working kelp in our diet supports local fisheries, regulates marine ecosystems and introduces important nutrients into our diet as well.
By eating our way out of the green crab invasion and cultivating kelp in our local waters we can achieve two important goals through the preparation of one delicious meal. Not only are the environmental goals complementary but the gastronomical pairing is simply a match made in heaven.