Green Crab Week

Celebrating invasive green crab as a seafood since 2019

Photo by Tim Briggs from the 2026 Green Crab Working Summit

What’s Green Crab Week?

Each June, GreenCrab.org brings invasive green crabs into restaurants and fish markets across the US.

This week also includes industry and community events to support harvest efforts and spread awareness of the crab’s impact on coastal communities and fisheries. Events are concentrated in a different region impacted by green crabs every year.

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: Chef Christine Lau and Jordan Rubin preparing soft-shell crab at the summit, photo by Tim Briggs

Learn More
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

Learn More
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

learn more
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

Learn More

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. On the East Coast, green crabs can be found from Long Island Sound to Newfoundland and Labrador. On the West Coast, green crab populations span from California to Alaska. Across both coasts, green crabs pose a major threat to 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 21st - 27th 2027, join us in celebrating Green Crab Week with restaurants, fish markets, harvesters, and organizations across the US.

Pictured: Mr. Tuna’s Silken Tofu, Scallop Tartare, Chilled Green Crab Broth, Yuzu Kosho

Green Crab Week 2027

June 21st - 27th

2026 Event Spotlight

The Green Crab Working Summit

Explore Program

Organized in collaboration with Eating with the Ecosystem, NH Sea Grant, and Manomet Conservation Sciences. Photos by Tim Briggs.

Green Crab Week 2026 Programming

Restaurants & Markets

June 22nd - 28th
Participating restaurants and fish markets from Maine to Arizona served green crabs. Pictured is Spicy Fried Green Crab, Cucumber Honey Mayo from Gift Horse in Providence, RI.
The Green Crab Working Summit

June 24th in Portland, ME @ O'Maine Studios
Harvesters, chefs, seafood purveyors, researchers, and community organizations from across the US and Canada gathered in Portland, Maine. Programming included panels, presentations, culinary demonstrations, and a market showcase. Pictured is Harvester Address speaker and crabber Jason Jarvis.
Chef Workshop

June 25th in Wiscasset, ME at the Maine Food and Beverage Education Center
Chef David Standridge and Kathleen Standridge (pictured), Khmer Maine, Maine Garum Company, and Bold Coast Spirits shared knowledge on cooking with green crabs at the Maine Food and Beverage Education Center. Organized by GreenCrab.org with support from the One Fish Foundation and Eating with the Ecosystem, this event was free for Maine restaurant workers.
Wolfe's Neck Green Crab Derby

June 25th from 2:30 to 4:30 PM at Wolfe's Neck Center for Agriculture
GreenCrab.org and Wolfe’s Neck Center for Agriculture and the Environment hosted a free derby to see who could catch the most green crabs. Eli Gladstone of Haida Gwaii took home the prize of top crabber!

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)