Article Explores Dishes Made from Green Crabs

Scientists say an explosion of invasive green crabs that threatens Maine’s lucrative soft-shell clam industry appears to have tapered off

Gloucester Times: The good news here is that for pennies we have an almost infinite local source for making crab risotto, etouffee, gumbo, soupe de poisson, cioppino, and bouillabaisse, any number of wonderful fish dishes made especially delicious with local crab stock at a cost of almost nothing.

More good news: the crab risotto you serve your family does the ocean a world of good.

The bad news is that the source of all this goodness — green crabs, Carcinus maenas — are an invasive species that threaten, possibly on one hand’s number of years, to destroy shellfish beds from Cape Ann to Canada. No more white cardboard boxes brimming with fried clams. No more plump steamers bathed in butter. No more wild mussels shining in white wine, parsley, and garlic.

Read more about cooking with green crabs.