Green Crabs

They're back in stock, although supplies are limited until the water warms up in spring. See the recent coverage in The New York Times Magazine highlighting our work "Invasive Crabs Have Taken Over New England. One Solution? Eat Them." Flavor-packed green crabs are all around us in coastal New England, and it’s our delicious mission to eat as many of them as we can! An invasive species that found its way to our shores from Europe in the 19th century, green crabs are relentless predators of native clams and oysters, compete with native crustaceans for food, and destroy eelgrass and marsh habitats.  Beyond environmental motives, green crabs have distinct culinary benefits of their own. Aromatic and flavorful, green crabs make a full-bodied stock that chefs are just now exploring. The stock can be used as a base for soups, bisques, noodle dishes, risotto, or frozen in ice cube trays to keep on hand to add depth of flavor to pasta sauces, sautés and more. Also, the legs can be shucked for a little lollypop of meat, and the roe is prized on its own in Venice where the crabs are native.  Learn how to cook with green crabs! In this video, founder of greencrab.org, Mary Parks, makes a flavor-packed green crab stock and delicious scampi.  Sold in 2lb bags of whole crabs, super-frozen. Bags are not vacuum-sealed, so some ice crystals may form in the bag. This will not affect the quality of the whole crabs. Origin: USA (wild)  Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.