Green Crab Week

Celebrating Green Crab as a Seafood Since 2019

2025

During Green Crab Week 2025, 70 restaurants and fish markets served green crab from Maine to Arizona! This effort was supported by organizations including NH Sea Grant, Manomet Conservation Sciences, and Eating with the Ecosystem.
Pictured: Spicy Fried Green Crab, Cucumber Honey Mayo from Gift Horse in Providence, RI

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2024

GreenCrab.org brought back Green Crab Week, celebrating with 12 restaurants and fish markets across the Northeast from October 18th to 27th.
Pictured: swordfish with green crab bisque from Jeffrey’s Grocery in NYC

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2019

Dr. Marissa McMahan of Manomet Conservation Sciences, Dr. Gabriela Bradt of NH Sea Grant, and Mary Parks organized the first Green Crab Week, which included events and restaurant activations!
Pictured: Marinated Crab Claws from St. Julivert Fisherie in Brooklyn, NY

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2026

Green Crab Week 2026 partnered with restaurants and markets across the US and featured the Green Crab Working Summit as a main event. This gathering brought together chefs, harvesters, seafood purveyors, researchers, and industry leaders from across the US and Canada.
Pictured: Markets & Products Panel

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Green Crab Week 2026

June 22nd - 28th 2026

Problem to Plate

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. Not only do green crabs consume a wide variety of farmed and wild shellfish and compete with native species, they also destroy eelgrass: a critical habitat for migratory birds, turtles, finfish, and invertebrates. 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 22nd to 28th, join us in celebrating Green Crab Week with restaurants, fish markets, harvesters, and organizations across the US.

Pictured dishes by Mr. Tuna (Silken Tofu, Scallop Tartare, Chilled Green Crab Broth, Yuzu Kosho) and GreenCrab.org (Crab Leg Scampi)

Green Crab Week 2026 Elements

Restaurants & Markets

June 22nd - 28th
Visit participating restaurants to eat green crab dishes and markets to shop for green crabs and green crab products such as broth and garum! Pictured Spicy Fried Green Crab, Cucumber Honey Mayo from Gift Horse in Providence, RI.
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The Green Crab Working Summit

June 24th in Portland, ME @ O'Maine Studios
Organized in collaboration with Eating with the Ecosystem, Manomet Conservation Sciences, and NH Sea Grant, the Green Crab Working Summit aims to support the growth of green crab markets. Pictured is speaker and crabber Jason Jarvis.
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Chef Workshop

June 25th in Wiscasset, ME at the Maine Food and Beverage Education Center
Join GreenCrab.org and Eating with the Ecosystem for an intensive workshop all about cooking with green crabs! Tickets for this class are $40 for the general public and free for restaurant workers. Pictured is demonstrating Chef David Standridge.
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Wolfe's Neck Green Crab Derby

June 25th from 2:30 to 4:30 PM at Wolfe's Neck Center for Agriculture
This event will begin with an overview of green crabs, touching on species ID, local organizations that work with green crabs, and culinary applications. This event is free and open to the public, but sign-ups are limited!
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2026 Participating Restaurants

Connecticut

Max Fish (Glastonbury)
Mystic Fish Camp (Mystic)
The Shipwright's Daughter (Mystic)

Massachusetts

Althea (Cambridge)
Bernadette (Salem)
Core Kitchen (Lenox)
Forge an d Vine (Groton)
Haley.Henry (Boston)
Moëca (Cambridge)
Nathálie Wine Bar (Boston)
Pagu (Cambridge)
Settler (Salem)
Urban Hearth (Cambridge)
Vialé (Cambridge)
Việt CITRON (Burlington)
Washoku Renaissance (Boston)

Maine

Central Provisions ( Portland)
Fish & Whistle (Biddeford)
Ladyfish (Portland)
Mr. Tuna (Portland)
Nina June (Rockport)
Peekytoe Provisions (Bar Harbor)
Twelve (Portland)

Stay tuned for more participating restaurants!

New Hampshire

Tinos (Hampton)

New York

Jeffrey’s Grocery (NYC)
La Vara (Brooklyn)
Léon 1909 (Shelter Island)
Saint Julivert Fisherie (Brooklyn)
Txikito (Brooklyn)

Rhode Island

Frank & Laurie’s (Providence)
Giusto (Newport)
Gift Horse (Providence)
Hangry Kitchen (Pawtucket)
Oberlin (Providence)
Paula's (Providence)
Saint Martha (Warren)
Virginica Pizza (New Shoreham)

South Carolina

Skull Creek Dockside (Hilton Head)

Virginia

Maude & the Bear (Staunton)

Washington, D.C.

Baan Mae

2026 Participating Markets

Arizona

Nelson’s Fish (Scottsdale)

Connecticut

To the Gills (Oakville)

Maine

Bleecker and Greer (Rockport)
Browne Trading (Portland)
Maine Tasting Center (Wiscasset)
Onggi Ferments (Portland)
Peekytoe Provisions (Bar Harbor)
Simmons Seafood Market (Damariscotta_

Massachusetts

Boston Provisions (Boston)
Savenor’s Butchery (Cambridge)
The Mushroom Shop (Somerville)

New York

Greenpoint Fish & Lobster (Brooklyn)

Rhode Island

Fearless Fish (Providence)
Newport Wine Cellar (Newport)

Virginia

East End Fish (Richmond)

Online

Wulf’s Fish (Ships Nationwide)
St. Ours & Co. Crab Broth (Ships Nationwide)
Maine Garum Company Green Crab Garum (Ships Nationwide)

To note, some markets are carrying live green crab while others may be offering frozen green crab, garum, broth, or take-home sauces and items.

Please refer to state and federal regulations regarding interstate transfer, sale, and capture of invasive green crabs. Selling and transporting live green crab is not legal in all states. Those with crustacean or shellfish allergies should not consume green crab.