By Ernie Campbell, chef and owner of Jamaica Mi Hungry in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
Made by Chef Thi Bowles of Powisset Farm
By Chef Chef Andrew McQuesten in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay
By Chef Thi Bowles of Powisset Farm
For drizzling on chowder, fat-washing martinis, or dipping crab legs
Spread it on bread, add it to pasta, or smear on a radish
A delicious hard-shell green crab recipe from our friends at Our Wicked Fish
This Greek dip is usually created with cured carp or cod roe. Heather Atwood’s spin incorporates green crab roe instead.
Recipe Inspiration from chefs
Green Crab Demi-Glace
On Pan Seared Cod with Lobster Risotto at Tinos in Hampton, NH
Green Crab Rouille
On Sourdough Toast from Shipwright’s Daughter in Mystic CT
Green Crab Butter
Atop Razor Clams from Faccia a Faccia
Crab Oil
Atop Green Crab Chawanmushi from Bar Futo in Portland, ME