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Greencrab.org is an organization dedicated to developing culinary markets for the invasive green crab.

For centuries, green crabs have been embedded within Venetian cuisine: served soft-shell or shucked for delicious caviar known as Masinette. Travel outside the Mediterranean and the crab has a very different reputation. This small crustacean has spread to nearly every continent on the globe and been hailed as one of the most destructive invasive species of all time. Invasive green crabs eat native shellfish species, outcompete local crabs, and destroy vital seagrass habitat when foraging for food. After discovering the crab had decimated New England soft-shell clam populations, conservationists began focusing on removal to mitigate their invasive impact. Other folks came up with a different idea: eating the problem. GreenCrab.org’s mission is to develop culinary markets for the invasive green crab and educate communities on this incredible resource. Learn More: www.greencrab.org

Support: www.greencrab.org/support

26/10/2026

Catching a crab mid-molt was the perfect way to wrap up our 2026 touch tank season at Wellfleet Oyster Fest.

Each year GreenCrab.org pops up at festivals across the Northeast and this was our biggest season yet. This year an estimated 3,500 people visited our tank and learned how to ID invasive green crabs … which confusingly aren’t always green.

We chatted with festivalgoers about green crab’s impact on eelgrass and shellfish (including wild and farmed oysters). Green crabs are a big problem for many oyster farmers and it was inspiring to hear how many people were familiar with efforts on the Cape to trap and study the invasive.

Of course we also shared our “problem to plate” approach while sharing how chefs across the US have utilized green crabs on menus.

Our biggest thanks to Wellfleet Oyster Alliance for having us and our Policy and Communications Advisor Ally Arguello who helped out all weekend and shared insights from our new resource guide.

Lastly shoutout to Center for Coastal Studies and the Wellfleet Shellfish Department for studying and trapping green crabs on the Cape!

02/10/2026

Cheers to National Seafood Month!

GreenCrab.org has a packed month of events:

🌶️ 10/3: Learn how to make a green crab Bloody Caesar at the Boston SpicetoberFest demo stage or check out GreenCrab.org’s touch tank to learn about ID and green crab’s impact on local ecosystems and fisheries

✏️ 10/15: Sign up for RI Environmental Education Association workshop for educators with jason jarvid ! We’ll be sharing some activities from Crab Class, including a shucking and culinary demo, sorting a whole bushel of crabs, and talking about green crab’s impact and ID

🥘 10/16: Check out our free virtual webinar on green crab markets and food safety with Executive Director Mary Parks, presented by University of Maine Cooperative Extension and Dr. Gülsün Akdemir Evrendilek

🦪 10/17 - 10/18: Visit our booth at Wellfleet Oyster Alliance ‘s Wellfleet Oyster Fest where we’ll be talking about green crab’s impact on oysters at our touch tank, selling hand-crocheted oysters by CROCHETVA 🧶 Ava Wood , and art by New England harvesters

Find more details on our events page!

27/09/2026

Could green crabs be making coastal communities less resilient to storms and flooding?

Foraging and burrowing behavior by invasive green crabs is leading to declining eelgrass coverage and saltmarsh bed collapse. These two ecosystems play a vital role in protecting our coastlines from the impacts of storms and are great carbon sinks. Green crabs aren’t the only threat to eelgrass gardens and saltmarsh beds: climate change, coastal development, runoff, pollution, and dredging are other factors.

Happy Climate Week and Happy National Estuaries Week!

Green crab, leek, and potato soup recipe coming soon to GreenCrab.org, stock made with green crab harvested by Zombie Green Crab Co. .

Green crab oyster heist video by The Great Marsh Shellfish Co.

Salt marsh bed photo by Wells Reserve at Laudholm

Other photos pulled from Wikimedia commons: turtle (Holly Cheng), Dungeness crab (brewbooks), eelgrass (John Brew), brant (Lisa Hupp), Chinook salmon (Laura Mahoney/USFWS), cod (Wilhelm Thomas Fiege)

24/09/2026

Since 2021, Center for Coastal Studies has been monitoring annual trends of invasive green crab activity in an Outer Cape Cod salt marsh. This past July, GreenCrab.org had the opportunity to trap green crabs with AmeriCorps Service Member Ella Wegfehrt and CCS Marine Fisheries Research Program Director Owen Nichols.

Afterwards, we interviewed Ella to learn more about CCS’s green crab research and potential intersections with green crab market development.

Find the article on GreenCrab.org/blog.

23/09/2026

It’s La Rhonda’s final Seafood at Sunset of the season and green crabs are on the menu! Join us at PLAY in downtown New Bedford this Sunday to taste La Rhonda’s green crab chowder and fried clam cakes for FREE. Green crab.org will also be hosting a green crab touch tank for attendees to learn more about species ID and green crabs’ impact on South Coast fisheries and ecosystems.

This event will take place rain or shine on the rooftop or inside at PLAY.

Big thanks to Zombie Green Crab Co. for donating crabs for this event!

Seafood at Sunset by Rhonda Fazio is funded in part by a grant from the New Bedford Cultural Council, a local agency supported by Mass Cultural Council , a state agency.

21/09/2026

Shoutout to the brave kiddos and adults who learned how to pick up and ID a green crab yesterday at Boston Local Food ! Green crabs are one of the most abundant crab species in Massachusetts that prey on native shellfish, compete with native crustaceans, and destroy eelgrass habitat. But they’re not always green! The best way to ID a green crab is by looking at the five spines on either side of the crab’s eyes. As 5-year-old Ella pointed out, “It’s really confusing because they can be many colors”.

We also chatted with festivalgoers on how to cook with green crabs next to our friends at St.Ours & Co. who handed out green crab broth and green crab dip samples.

Since 2021, GreenCrab.org has hosted touch tanks across the East Coast and it’s interesting to see how much public perception of the invasive species has changed in a few years. We met tons of people who’d already eaten green crab or tried products such as Maine Garum Company green crab garum and Tamworth Distilling green crab wh***ey.

But for many, yesterday was their first time eating a green crab and seeing one in real life. It’s always exciting to see somebody’s skepticism melt away after the first bite, especially when that person is a picky toddler.

Major thanks to St. Ours for donating a dollar of each Crab Broth box sold to our org and the touch tank volunteers that made yesterday special!

05/08/2026

Green Crab Butter Popcorn!

This super simple recipe made with St.Ours & Co. Crab Broth and Old Bay comes together in minutes and is kid-approved. Find the recipe on our recipe page or learning hub.

01/08/2026

An emergency petition to reclassify European green crabs from a Class A to a Class B banned invasive species would have allowed the transportation of frozen green crabs and opened pathways for culinary markets in Alaska.

“This isn’t an issue that’s going anywhere, and it seems to be largely ignored throughout much of the state” says Emily Halsell, Ketchikan Tribe Fisheries and Wildlife biologist.

“According to a letter from the commissioner’s office, the department “does not believe there is food value in European green crabs due to their diminutive size.” The letter also states a lack of evidence that the invasive has contributed to changes in eelgrass habitat or caused changes in fishery populations. “

Read the full story on KRBD by Hunter Morrison linked in bio.

30/07/2026

There’s never been a more important time to support GreenCrab.org and we’re calling upon our crabby community to reach our 10k goal by tomorrow at midnight. So far, we’ve raised $1774!

Through July, 100% of donations will directly support free public touch tanks, tastings, and capacity-building for Crab Class and green crab donation programs. As a tiny organization, we’ve grown our organizational budget 10 fold in the past year, but the next two months will have a major impact on whether on not we can keep up this momentum and continue to build out our programs. By donating to GreenCrab.org, you’re supporting a grassroots organization that’s helped redefine invasive green crabs as a seafood and provided direct technical assistance to over 500 chefs, green crabbers, and product producers across North America.

To donate, head over to GreenCrab.org/support. Contact [email protected] for questions about giving.

27/07/2026

New limited edition signed green crab prints drawn by Evan Montellese are live in GreenCrab.org’s Shop!

About the Artist: Evan Montellese is an ecologist with a background in restorative ecology, aquaculture, and invasive species management in coastal ecosystems. They’re the founder of TideMinded, an education-centered project focused on connecting communities with their local ecosystems through species identification, field guides, and hands-on ecological learning, as well as developing a local culinary market for invasives like European Green Crabs.

Each print supports GreenCrab.org: a nonprofit that builds culinary markets for green crab and spreads awareness of its invasive impact. Crawl over to our link in bio to order a print and support GreenCrab.org’s summer programming.

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http://greencrab.org/

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