Green Crab Bisque

Created by Josh Berman of Little Fish RI, this flavorful bisque is made with invasive green crab. Served with kelp croutons, this sustainable twist on a classic bisque also includes some smoky, fragrant notes from Achiote and Guajillo. Chef Berman prepared this dish at GreenCrab.org’s first “Crab Class” hosted by Brockton High School’s culinary department. During Crab Class, students had the opportunity to learn about invasive green crab, cooking techniques, and Chef Berman’s culinary career from Johnson and Wales to Michelin-starred restaurants to running a food truck and catering business alongside partner Chef Nancy Martinez.

Their food truck Little Fish RI serves tacos, ceviche, and Mexican dishes that center “little fish” and underutilized seafood. You’ll often find them at festivals, breweries, and events across the Ocean State. Little Fish also served this bisque at Bowen's Wharf Seafood Festival, garnished with local crab meat.

By Josh Berman of Little Fish RI

2.5 Hours

KELP CROUTON INGREDIENTS

  • 1 loaf ciabatta bread diced into 1/4 in pieces 

  • 4oz olive oil

  • 1 Tbsp kelp powder (I used sugar kelp)

  • 1 Tbsp Kosher salt 

BISQUE INGREDIENTS

  • 2 lbs green crab 

  • 2 carrots, diced

  • 1-2 Spanish onion, diced

  • 5 stalks celery, diced

  • 5 cloves garlic, peeled

  • 4 dried Guajillo peppers 

  • 1 Tbsp Achiote paste

  • 1 qt heavy cream 

  • Tt Kosher salt

  • 8oz olive oil

  • 8oz tomato paste 

  • optional: 1 lb of picked crab meat such as Jonah crab or red crab

KELP CROUTON INSTRUCTIONS

BISQUE INSTRUCTIONS

  1. In a large stock pot add the green crabs and olive oil and fry them hard for 5-8min

  2. Add all of the vegetables and fry until caramelized 

  3. Add tomato paste, Achiote paste, Guajillo peppers, and enough water to cover the mixture plus 2 inches. Simmer on low 1-2 hrs. 

  4. Remove half of the green crabs from the mix, and puree everything else on high in a good blender.

  5. Strain the mixture through a fine mesh chinois or strainer and return to the pot. Add the cream, and adjust the salt levels to taste.  

  6. Add the crab meat or croutons at the last moment to garnish. 

About Crab Class

Crab Class is a new program by GreenCrab.org that combines marine science and culinary education in the classroom, centered around the invasive green crab. Middle and High Schools in the Narragansett Bay Estuary are eligible to apply and you can learn more on this page.

Crab Class is made possible with funding from the Narragansett Bay Estuaries Program. Our deepest thanks to Brockton High School for kicking off the first Crab Class with Chef Berman!

How to Trap Your Own Green Crabs

If you’re interested in trapping green crabs recreationally, check out this guide where we step through all the basics, including green crab ID, traps, and bait.

We also have a ton of resources on our Harvester Hub.

Where to Buy Green Crabs

On our “Where to Buy” page, you’ll find retailers and harvesters who sell green crabs. We recommend checking in with retailers prior to pickup in case they don’t have green crabs in stock or need to coordinate a special order.