The Green Crab Working Summit

June 24th in Portland, Maine

X GREEN CRAB WEEK

In 2018, Manomet Conservation Sciences and New Hampshire Sea Grant hosted the first-ever Green Crab Working Summit at O’Maine Studios in Portland, Maine. Chefs, harvesters, seafood suppliers, and scientists from across the Northeast gathered to share knowledge on invasive green crabs, discuss potential markets, and explore opportunities for collaboration. The agenda featured panels, break-out sessions, soft-shell sorting tutorials, and culinary demonstrations from top New England chefs. This working summit kick-started green crab market development, increased public awareness of the invasive species, and fostered collaboration between previously disconnected communities.

Green crab markets have come a long way in 8 years. Several green crab products have entered the marketplace and over 100 restaurants and fish markets have featured the invasive on their menus. Three New England states have passed legislation centered around increasing consumer access to green crabs. Publications from Business Insider to the New York Times Magazine have highlighted emerging markets for the crab alongside the stark realities of its invasive impact and expanding range. On June 24th, the Green Crab Working Summit is returning to O’Maine Studios, concurrent with Green Crab Week.

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The Green Crab Working Summit Returns to Portland

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  • Albatross (Camden, ME)

    Green Crab Gumbo with Chicken and Andouille

  • Althea (Cambridge, MA)

    Green & Jonah Crab Spaghetti, Spicy Tomato, Calabrian Chili & Black Breadcrumbs

  • Dune Brothers (Providence, RI)

    Squid & Green Crab Stew

  • Dune Brothers (Providence, RI)

    Papaya Salad with Green Crab

  • Dune Brothers (Providence, RI)

    Littlenecks & Green Crab Gelée

  • Fish & Whistle (Biddeford, ME)

    Corn with Green Crab Butter Sauce & Old Bay Furikake

  • Fish & Whistle (Biddeford, ME)

    Green Crab Poutine

  • Frank & Lauries (Providence, RI)

    Green Crab Soft Scramble with Roasted Green Crab Gravy

  • Gift Horse (Providence, RI)

    Spicy Fried Green Crab, Cucumber Honey Mayo

  • haley.henry (Boston, MA)

    Green Crab Curried Coconut Soup with Scallion & Thai Basil

  • Hazelnut Kitchen (Trumansburg, NY)

    Garganelli with Green Crab Butter, Yuzu Kosho, Green Onion, and Benne Seed

  • Jeffrey's Grocery (NYC)

    Baked Oysters with Crab Butter

  • Merai Bar (Brookline, MA)

    Green Crab Croquettes

  • Mr. Tuna (Portland, ME)

    Silken Tofu, Scallop Tartare, Chilled Green Crab Broth, Yuzu Kosho

  • Mullaney's Seafood (Scituate, MA)

    Green Crab Paella

  • nathálie (Boston, MA)

    Green Crab Bisque with Countneck Clams, Toasted Baguette, and Herbs

  • Oak Long Bar + Kitchen (Boston, MA)

    Georges Bank Bouillabaisse With Green Crab Broth, Halibut, Lobster, and Scallops

  • Oberlin (Providence, RI)

    VT Haiga Mai Rice Risotto

  • Swyft (Kent, CT)

    Green Crab Arancini

  • The Shipwright's Daughter x Mr. Tuna

    Barbecue Monkfish with Sugar Kelp and Green Crab Sheehan sauce

  • Tinos (Hampton, NH)

    Green Crab Greek Stew

  • Vialé (Cambridge, MA)

    Fettuccine, Jonah Crab, Chili & Herb Butter, Seasoned Crumbs, Chervil

  • Vida Cantina (Portsmouth, NH)

    Green Crab Paella Verde with Smoked Green Crab Broth

  • Washoku Renaissance (Boston, MA)

    Green Crab Ramen & Soft-Shell Crab

  • Wooden Bar (Worcester, MA)

    Green Crab Ramen

  • Yagi Noodles (Newport, RI)

    Green Crab Laksa (Photo by Zachary Redin)

  • Yagi Noodles (Newport, RI)

    Shell Shock Cocktail

Summit Elements

  • Panels and Presentations

    Featuring harvesters, product innovators, seafood purveyors, chefs, and researchers.

    Pictured is Speaker and Panelist Captain Jason Jarvis of Quonnie Fish Co.

  • Market Showcase x Drinking with the Ecosystem

    Featuring green crab bites, spirits, and cocktails from participating chefs (included in registration fee)

    Pictured: Crab Trapper Bourbon from Showcase Sponsor Tamworth Distilling

  • Networking and Knowledge-Sharing Opportunities

    Facilitated by food industry changemakers and harvesters

    Stay tuned for more information

  • Culinary Demonstrations and Tastings

    From acclaimed New England chefs across the Northeast

    Pictured: Chef & Panelist David Standridge of The Shipwright’s Daughter & Mystic Fish Camp

Panels and Presentations

Featuring harvesters, product innovators, seafood purveyors, and researchers

Culinary Demonstrations and Tastings

From acclaimed New England chefs in the O’Maine Studio Kitchen

Networking and Knowledge-Sharing Opportunities: Facilitated by industry experts

Green Crab Market Showcase & Happy Hour: Featuring green crab bites and cocktails from participating chefs

Field Trips (June 25th): Stay tuned for more information on a chef-geared cooking class at the Maine Food & Beverage Education Center (Wiscasset, ME) from 10 AM to noon and a green crab derby at Wolfe's Neck Center for Agriculture & the Environment (Freeport, ME) in the afternoon

Summit Elements

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In June of 2025, 70 restaurants and fish markets served green crab, reaching an estimated 10,000+ diners

Learn More About Green Crabbing from Jason Jarvis

Green Crabs and Their Invasive Impact

Organized in

Collaboration With

The Green Crab Guide: In the Field & In the Kitchen by Manomet and NH Sea Grant

Cooking with Green Crabs FAQ w/ The Shipwright’s Daughter

Chef Hub: Chef-Geared Recipes and Tutorials,

Behind the Bar: Explore Green Crab Cocktails

Shipwright's Daughter Green Crab Week
Red's Best Green Crab Week

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