Can You Eat Green Crab? A Guide to Cooking and Enjoying This Invasive Species

Green crabs are an invasive species wreaking havoc on coastal ecosystems across North America. But could eating them be part of the solution? These small greenish crabs with black-tipped claws may not be as tasty as native crabs but they are edible if prepared properly. In this article I’ll cover everything you need to know about harvesting, cooking, and even enjoying green crabs.

Originally from Europe, green crabs arrived in the early 1800s on ships and have spread down the Atlantic coast and up into the Pacific Northwest They are voracious eaters that outcompete native crabs and destroy eelgrass habitats

Efforts to control their populations have had limited success. Trapping helps but is unlikely to fully eradicate them. The idea of commercial harvesting or even eating them into submission has been floated. But how good do they actually taste?

Can You Eat Green Crab?

While not as sweet as native Dungeness or blue crabs, green crabs are edible Their smaller size makes them tricky to extract meat from, but they can work in some recipes Here are some key facts about eating them

• The taste is described as decent but milder than native crab. Legs and claws have the sweetest meat.

• Populations often thrive in muddy areas, so clean thoroughly.

• They don’t get as big as other crabs, averaging 3-4 inches across. Yield of meat is small per crab.

• Experts recommend boiling, frying soft-shell, or mixing into crab cakes to dilute the flavor.

• Unless regulations change, they cannot be sold commercially, only harvested recreationally.

So while not a prime crab feast, green crab can be an edible invasive species if you’re willing to put in the work.

Harvesting Green Crabs

Before cooking green crabs, you have to collect them of course! Here are some tips:

• Make sure to check your local regulations – most areas prohibit collecting them currently.

• Shallow, estuary-like areas are their preferred habitat. Look in sandy or muddy areas, especially around eelgrass.

• Effective collection methods include trapping, hand catching, and dip netting from boats.

• Use thick gloves and beware – their small claws can give a decent pinch! Never pick one up from behind.

• Fold any thumb claws under when storing them to prevent escapes and infighting. Keep them cool.

• Freeze them for at least 2 hours before cooking to anesthetize them for easier processing.

How to Cook and Prepare Green Crab

So you’ve harvested some green crabs, now what? Here are some of the most recommended preparation and cooking methods:

Boiling

• Drop live or thawed green crabs into rapidly boiling, seasoned water.

• Cook for 6-8 minutes until the shells turn bright orange.

• Drain, cool, and pick out the meat from legs, claws, and body cavity.

Frying Soft-Shell Crabs

• Collect soft-shell crabs right after molting before the new shell hardens.

• Clean and cut off eyes/mouthparts, then coat in egg wash and breadcrumbs.

• Fry for 2-3 minutes per side in oil until golden brown.

Crab Cakes

• Mix shredded green crab meat with breadcrumbs, egg, onions, spices, etc.

• Form into patties and fry on both sides until browned and cooked through.

Crab Dip

• Bake or boil crabs, remove meat, and mix with cream cheese, lemon, Old Bay seasoning, etc.

• Serve crab dip cold with crackers or celery sticks.

Tips for Cooking with Green Crab

Green crab takes a bit more work than larger crab varieties. Here are some tips:

• Expect a smaller yield of meat – add filler or mix with other crab for the best results.

• Pick out shell fragments carefully – they are small and prone to sticking to the meat.

• Chill the meat well before use as it can spoil quickly. Use within 2 days.

• Strong seasonings and lemon can help punch up the mild flavor. Don’t expect huge crab taste.

• Consider making stock with the shells then use it to boost flavor when cooking the meat.

The Delicacy of Moleche

While green crabs get a bad rap as an invasive species, they have been enjoyed as a seasonal delicacy for centuries in their native territory of Venice, Italy.

The Venetian dish “moleche” features soft-shell green crabs that are harvested in spring and autumn when they molt their hard shells. There is only a brief 8-12 hour window before the new shell hardens when they can be collected.

The crabs are quickly boiled and served with nothing but a sprinkle of parsley and lemon. The tender meat has a sweetness devoid of any muddy flavor. Moleche is said to be one of the finest culinary treats of the Venetian lagoon region.

So while green crab may be a nuisance elsewhere, it shows that proper harvesting of this species in its natural habitat can create something delicious.

The Future of Commercial Green Crab Harvesting

Current regulations prohibit the sale of green crabs to prevent any financial incentive for their spread. However, some states like Oregon and Maine have explored supervised commercial harvesting programs.

The idea is that creating a market for them could incentivize large-scale collection from heavily infested areas. There are many challenges though:

• Finding lucrative products is difficult with small size and large labor investment.

• Overharvesting risks extinction which could have cascading ecosystem impacts.

• Strict oversight is needed to prevent accidental spread to new areas.

For now, commercial sales seem unlikely, but research continues into potential products like fertilizer, pet food, crab powder, and more.