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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Summit Elements

  • Panels and Presentations

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

    Pictured: 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

  • 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

  • Networking and Knowledge-Sharing Opportunities

    Facilitated by food industry changemakers and harvesters

    Stay tuned for more information

  • Field Trips (June 25th)

    Stay tuned for more information on a chef-geared cooking class at the Maine Food & Beverage Education Center and a green crab derby at Wolfe's Neck Center for Agriculture & the Environment (pictured)

  • Event Time: 8 AM - 6 PM

  • Location: O’Maine Studios in Portland, Maine

  • Parking: free and available for all attendees

  • Ticket Price: $150 includes tastings and reception small bites and libations (REGISTER HERE to sign up)

  • Scholarships: GreenCrab.org hopes to offer scholarships to restaurant workers, harvesters, and students who require assistance with registration and potentially travel (application due April 20th)

  • Accessibility: The main room and demonstration kitchen at O'Maine Studios are wheelchair accessible. Contact maryparks@greencrab.org for questions on venue and programming accessibility

  • Accommodations: We encourage you to book accommodations as soon as possible, as Portland is busy in the summer

  • Dinner: Participants are encouraged to dine out on the town at restaurants participating in Green Crab Week after the showcase and happy hour

Key Details:

The Green Crab Working Summit aims to support the growth of green crab markets by:

  1. Fostering collaboration and innovation among seafood suppliers, harvesters, chefs, and researchers across the Northeast

  2. Identifying knowledge gaps and challenges associated with harvesting, distributing, cooking, processing, and marketing green crabs

  3. Strengthening green crab supply chains

  4. Showcasing green crab markets, products, and culinary efforts

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