Pictured: Spicy Sausage Pasta
With tomato & fennel sauce by Chef Thi Bowles of Powisset Farm
A great base to a wide world of pastas and noodles
With fresh tarragon and tomatoes
Created in memory of green crab harvester Mike Furlong, this bisque by Alcove Chef Executive Chef Charles Draghi features a rich green crab broth, mascarpone, and chervil.
Made with spicy sausage and green crab broth, this recipe comes together in minutes
By Chef Youji Iwakura of Washoku Renaissance in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
Recipe Inspiration from chefs
Corn Fusilli with Green Crab Butter
From Oberlin in Providence, RI
Green Crab Wonton Noodle Soup
With Pickled Onion from Zao Ze Cafe in Brunswick, ME