The Green Crab Cookbook: An Invasive Species Meets a Culinary Solution

The Green Crab Cookbook: An Invasive Species Meets a Culinary Solution


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For centuries, green crabs have been embedded within Venetian cuisine: served soft-shell or shucked for delicious caviar known as Masinette. Travel outside the Mediterranean and the crab has a very different reputation. This small crustacean has spread to nearly every continent on the globe and been hailed as one of the most destructive invasive species of all time. Green crabs eat native shellfish species, outcompete local crabs, and destroy vital seagrass habitat when foraging for food. In turn, they threaten some of the world’s most valuable fisheries and vulnerable ecosystems. After discovering the crab had decimated New England soft-shell clam populations, conservationists began focusing on removal to mitigate their invasive impact. That’s when a group of scientists and activists from the US and Canada landed on a new idea: what if we ate the problem?

Product Details

ISBN-13: 9780578427942
Publisher: Green Crab R&D
Publication date: 02/04/2019
Pages: 128
Product dimensions: 7.99(w) x 10.00(h) x 0.50(d)

Table of Contents


  • Forward - Dr. Marissa McMahan
  • Prep & Handling - Mary Parks
  • Citizen Science - Dr. Gabriela Bradt
  • What can we learn from cua đồng? - Thanh Thái


  • Caviar: Masinette
  • Soft-Shells: Moeche
  • Broth
  • Meat

Soups & Stews

  • Cioppino
  • New England Style She-Crab Soup
  • Bún Riêu
  • Portuguese Style Stew


  • Golden Caviar Pâté
  • Oysters 3 Ways
  • Taramosalata
  • Fried & Stuffed Zucchini Flowers


  • Fried Green Crab Po'Boy
  • Cua Rang Muối
  • Bánh Mì Cua
  • Masinette Crab Cakes
  • Sandwich & Signature Butter Sauce
  • Masinette & Linguine
  • Campari & Tarragon Linguine
  • Grilled Pizza

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