Green Crabs

$10.00

The easiest and most versatile way to prepare green crabs is to simmer them into a stock that can be used as a base for soups, bisques, noodle dishes, risotto, or frozen in ice cube trays to add depth of flavor to pasta sauces, sautés and more.

To make a basic stock, rinse the frozen crabs in water to remove any residual sand and add them whole to a stock pot with water and aromatics like onion, garlic, fennel and celery. Simmer for as little as 45 minutes or up to four hours.

For more recipe and culinary guidance, visit Greencrab.org

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wulf's Kitchen: Furlong Bisque (Green Crab Bisque)

Chef Chuck Draghi

Green Crab Stock

Wulf's Fish

Eat as many as you can! Seriously, we would be lucky to overfish them, and we’ve got a very long way to go. Developing a culinary market for the crabs makes it possible for harvesters to trap and transport them to market. The more we remove from our fragile New England coastal ecosystem the better.

How destructive are they? A single green crab can eat more than 40 juvenile softshell clams in a day, and a single female green crab can produce 185,000 eggs each year. In fragile marshes, which are essential for species from clams to osprey, the crabs tunnel and make the marsh vulnerable to erosion. Without very cold ocean temperatures and a hard freeze in estuaries to kill the juvenile green crabs, their populations are unchecked and exploding.

Green Crabs

$10.00

Flavor-packed green crabs are all around us in coastal New England, and it’s our delicious mission to eat as many of them as we can! An invasive species that found its way to our shores from Europe in the 19th century, green crabs are relentless predators of native clams and oysters, compete with native crustaceans for food, and destroy eelgrass and marsh habitats.

Beyond environmental motives, green crabs have distinct culinary benefits of their own. Aromatic and flavorful, green crabs make a full-bodied stock that chefs are just now exploring. The stock can be used as a base for soups, bisques, noodle dishes, risotto, or frozen in ice cube trays to keep on hand to add depth of flavor to pasta sauces, sautés and more. Also, the legs can be shucked for a little lollypop of meat, and the roe is prized on its own in Venice where the crabs are native.

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.

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.

The easiest and most versatile way to prepare green crabs is to simmer them into a stock that can be used as a base for soups, bisques, noodle dishes, risotto, or frozen in ice cube trays to add depth of flavor to pasta sauces, sautés and more.

To make a basic stock, rinse the frozen crabs in water to remove any residual sand and add them whole to a stock pot with water and aromatics like onion, garlic, fennel and celery. Simmer for as little as 45 minutes or up to four hours.

For more recipe and culinary guidance, visit Greencrab.org

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wulf's Kitchen: Furlong Bisque (Green Crab Bisque)

Chef Chuck Draghi

Green Crab Stock

Wulf's Fish

Eat as many as you can! Seriously, we would be lucky to overfish them, and we’ve got a very long way to go. Developing a culinary market for the crabs makes it possible for harvesters to trap and transport them to market. The more we remove from our fragile New England coastal ecosystem the better.

How destructive are they? A single green crab can eat more than 40 juvenile softshell clams in a day, and a single female green crab can produce 185,000 eggs each year. In fragile marshes, which are essential for species from clams to osprey, the crabs tunnel and make the marsh vulnerable to erosion. Without very cold ocean temperatures and a hard freeze in estuaries to kill the juvenile green crabs, their populations are unchecked and exploding.