Green Crabs

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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 eve rywhere in coastal New England—and eating them helps the ecosystem. This invasive species devastates clams, oysters, eelgrass, and marsh habitats. Luckily, they’re delicious: green crabs make an aromatic, full-bodied stock chefs are just beginning to explore. Use it for soups, bisques, noodles, risotto, or freeze it in cubes to boost sauces and sautés.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. They are not your typical-sized crabs, these are meant mostly for stock! 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. Show more