Why Green Crabs

Why we harvest them, where we fish them, and why you should try them.

The Green Crab Problem

The European Green Crab, introduced to the US East Coast in the 1800s, is wreaking havoc on our ecosystems. Here’s a list of why folks hate these little buggers…

  • Feeding Frenzy: Devouring vital shellfish, soft shell clam landings have dropped by 80% since 1978.

  • Rapid Consumption: One adult green crab can eat 40 soft shell clams a day, depleting crucial shellfish populations.

  • Habitat Destruction: Green crabs damage eelgrass beds, impacting marine life and disrupting carbon sequestration.

  • Erosion and Instability: Destabilizing river and salt marsh banks, green crabs compromise vital coastal functions.

  • Resource Competition: Outcompeting native species, they pose a threat to crab and lobster populations.

The shell+claw solution

Harvesting and enjoying green crabs isn't just a culinary delight – it's a positive step for our coastal ecosystems. Every crab we gather means less harm to shellfish, eelgrass, and biodiversity. Join us in savoring the taste of change for a better coastal environment.

Our catch, by the numbers

Since shell+claw’s foundation in spring 2022, here’s what our catch has looked like:

40,329

lbs of crab hauled

3,211

soft shells harvested

450

acres of waterfront protected

480,000

invasives removed!

Green crabs can be:

  • Softshell, shell+all

    During late spring and early summer, green crabs grow and shed their old shells, exposing a new, soft shell that can be eaten whole. Chefs love whole-fried green crabs in dishes like sandwiches and sliders.

  • Bait

    Fisheries like channel whelk and tautog use hard shell green crabs as bait, repurposing hard shell crabs and helping take invasives out of our ecosystem.

  • Hard Shell, Picked Meat

    While slim compared to our Maine Lobster, you can pick and eat the meat within these crabs. This is a developing market we’re exploring.

  • Hard Shell for Stocks, Broths, and More

    Chefs around New England have used green crabs to make stocks and broths as a base for many dishes including risotto, soups, and even ice cream and whiskey.