PHOTO BY JONATHAN TAGGART
The Green Crab Cookbook
Meet a New Crab to Eat - New York Times
From Menace to Moeche - Edible Boston
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.