From June 20th to 29th, join Greencrab.org in celebrating Green Crab Week with restaurants, fish markets, harvesters, and organizations across the US.
WAYS TO CELEBRATE
Dine: Visit a participating restaurant and eat a dish made with invasive green crab
Cook: Pick up fresh or frozen green crabs at participating fish markets and take them home to cook with
Learn: Tune into a virtual talk or attend an educational event in person
Collect: Learn about invasive species ID and help collect green crabs with NH Sea Grant or GreenCrab.org
Parties & Popups: Celebrate alongside PAGU in Cambridge, Dune Brothers in Providence, Farthest Star Sake X Youji Iwakura in Milton, or The Shipwright's Daughter X Mr. Tuna in Mystic
Share: We want to see the green crab dishes you're eating and cooking! Tag us on IG or send your photos to maryparks@greencrab.org
Support: Donate to Green Crab Week and help further our impact
The European green crab (Carcinus maenas) is commonly considered one of the “world’s worst invasive species” and its populations and range are expected to expand with climate change. Green crabs were first introduced to New England over 200 years ago and currently pose a massive threat to the region’s most valuable fisheries and vulnerable ecosystems. Fortunately, green crab is also a delicious, sustainable seafood that can be served soft-shell, fermented, shucked for roe, or transformed into stocks, sauces, and soups.