Caviar/Masinette: Seasonally available (often in the Fall), shucked from only female crabs
Soft-Shell Crab/Moeche: Seasonally available (often in the Spring/Summer)
Stock & Broth: Can be prepared year-round
Meat/Hard-Shell Recipes: Can be prepared year-round
Some of these recipes call for picking apart and preparing live crabs. To make the process easier, try freezing the crabs for at least 2 hours or until the crabs are completely still.
We recommend wearing gloves when sorting green crabs. You’ll avoid getting pinched and have an easier time picking up crabs.
No gloves? Hold the crab with two fingers firmly on the outer points of the carapace to prevent a pinch.
Always thoroughly rinse hard-shell crabs prior to cooking.
Green crabs can survive for weeks out of water so proper storage and containment is very important. To prevent escape & possible reintroduction, ensure they are stored in a sturdy container with air-holes. A crab basket, burlap sack or plastic storage container with holes will work well.
Keep crabs in the fridge or comparably cool space and use within 1 week.
If purchasing directly from a fisherman, ensure your green crabs aren’t stored with other species or fish racks.