How to Pick Green Crab Meat
We shan’t lie the process requires some larger green crabs and a little patience. Thanh Thai steps through the process.
By Ernie Campbell, chef and owner of Jamaica Mi Hungry in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
A delicious hard-shell green crab recipe from our friends at Our Wicked Fish
Bill Telepan’s take on the simple Italian dish made from whole hard-shell green crab
A green crab spin on a Vietnamese classic, traditionally made with rice paddy crab by Thanh Thai of Green Crab Cafe
You won’t find invasive green crabs in Louisiana but that isn’t going to stop us from using them in a gumbo
An ode to the hard shell clam, made with quahog-sized large green crabs
Our easiest stock recipe, made with whole green crab
Created in memory of green crab harvester Mike Furlong, this bisque by Alcove Chef Executive Chef Charles Draghi features a rich green crab broth, mascarpone, and chervil
Make it with leftover crab shells or whole green crab
Green crab legs instead of shrimp & Piri Piri
With green crab legs and stock made from remaining crab bodies
Recipe Inspiration from chefs
Redfish & Kelp Tamale with Green Crab Broth
Created by David Vargas of Vida Cantina in Portsmouth, NH for Pagu’s Roundtable Series
Green Crab Curry in Shell
Green Crab Wonton Noodle Soup
With Pickled Onion from Zao Ze Cafe in Brunswick, ME
Crab Oil
Atop Green Crab Chawanmushi from Bar Futo in Portland, ME