June 26, 2019 — “When life gives you lemons,” the saying goes, “make lemonade.” And when life fills the ocean with invasive green crabs that prey on the local shellfish population and wreak havoc on the coastal habitat, The Green Crab R&D Project says eat them. Not only will you be helping the environment, you will enjoy a culinary specialty that has been celebrated in Venice for generations.
Green crabs (which, despite the name can be any color, even multi-hued) are native to parts of Western Europe and North Africa. They first appeared on the East Coast of North America in the early 1800s, but did not proliferate until the late 20th century. Today they have invaded nearly every continent, and their populations and range are expected to increase with climate change. Though relatively small, they are fierce and prey on a variety of shellfish. In their search the crabs cut through eelgrass, damaging essential sea life habitats. Each female can lay 185,000 eggs per year, and according to the Maine Department of Marine Resources, a single crab can eat 40 half-inch clams in a day.
The Green Crab R&D Project (greencrab.org), established in 2017, is a nonprofit dedicated to developing markets for green crabs, both to remove the predatory creatures from the water and to help fishermen and -women develop alternative sources of revenue. In February the group released “The Green Crab Cookbook,” written by executive director Mary Parks and Thanh Thai and contributors to the Project. All proceeds from the book go to the organization.