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DEVELOPING MARKETS FOR THE INVASIVE GREEN CRAB

 
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PHOTO BY JONATHAN TAGGART

 

The Green Crab Cookbook

 
 

Meet a New Crab to Eat - New York Times

Green crabs are wreaking havoc on our coastal habitat. So let’s eat them - Boston Globe

From Menace to Moeche - Edible Boston

Cookbook written by Mary Parks and Thanh Thái. Cover by Anne Vetter. Learn more & purchase. All proceeds benefit our nonprofit.

 
 

OUR WORK:

RECIPE & PROCESSING DEVELOPMENT

OUTREACH & EDUCATION

FISHER & CHEF PARTNERSHIP BUILDING

 
 

green crab week!

Green Crab Week is a restaurant week completely dedicated to the green crab harvest and soft-shell season. Sponsored by Manomet, Green Crab R&D, and New Hampshire Sea Grant, this week-long event celebrates an emerging fishery. Taste innovative green crab dishes at New England and NYC restaurants and learn how to identify and prepare green crabs. Meet green crab fishermen and scientists working to develop the nation’s first soft-shell green crab industry. Green Crab Week is the first of its kind and an opportunity to try a local and innovative delicacy.