The Green Crab Cookbook
Despite being one of the world's worst invasive species, green crabs are considered a culinary delicacy across much of their native range. In Spain green crabs are consumed in soups and sauces while in Italy they’re eaten soft-shell and for their roe. However, in New England where green crab populations have decimated local shellfish populations very few people consume the invader.
The Green Crab Cookbook explores the vast culinary potential of green crabs and discusses the importance of developing culinary markets for underutilized seafood. Learn how to create flavorful stocks, soups, and stews, prepare soft shells, shuck roe, and more. Written by Mary Parks, Thanh Thái, and contributors. Cover by Anne Vetter.
All proceeds benefit GreenCrab.org, a 501(c)(3) nonprofit dedicated to building culinary markets for invasive green crabs and spreading awareness of their invasive impact.
To note, Canadian orders may take up to a month to process.
Despite being one of the world's worst invasive species, green crabs are considered a culinary delicacy across much of their native range. In Spain green crabs are consumed in soups and sauces while in Italy they’re eaten soft-shell and for their roe. However, in New England where green crab populations have decimated local shellfish populations very few people consume the invader.
The Green Crab Cookbook explores the vast culinary potential of green crabs and discusses the importance of developing culinary markets for underutilized seafood. Learn how to create flavorful stocks, soups, and stews, prepare soft shells, shuck roe, and more. Written by Mary Parks, Thanh Thái, and contributors. Cover by Anne Vetter.
All proceeds benefit GreenCrab.org, a 501(c)(3) nonprofit dedicated to building culinary markets for invasive green crabs and spreading awareness of their invasive impact.
To note, Canadian orders may take up to a month to process.
Despite being one of the world's worst invasive species, green crabs are considered a culinary delicacy across much of their native range. In Spain green crabs are consumed in soups and sauces while in Italy they’re eaten soft-shell and for their roe. However, in New England where green crab populations have decimated local shellfish populations very few people consume the invader.
The Green Crab Cookbook explores the vast culinary potential of green crabs and discusses the importance of developing culinary markets for underutilized seafood. Learn how to create flavorful stocks, soups, and stews, prepare soft shells, shuck roe, and more. Written by Mary Parks, Thanh Thái, and contributors. Cover by Anne Vetter.
All proceeds benefit GreenCrab.org, a 501(c)(3) nonprofit dedicated to building culinary markets for invasive green crabs and spreading awareness of their invasive impact.
To note, Canadian orders may take up to a month to process.
Cover by Anne Vetter