Boosting Green Crab Culinary Markets
by Laurie Schreiber
Dense populations of European green crabs along Maine’s coast is viewed as a devastating situation that has cascading impacts on other species and their habitats, like Maine’s lucrative soft-shell clam and mussel fisheries.
Now, researchers at Manomet – a science nonprofit in Brunswick that works in diverse sectors, including fisheries, agriculture and forestry – are looking at culinary uses for soft-shell green crabs, with an eye toward a profitable new fishery.