New Englanders Combat Invasive Green Crabs by Developing Culinary and Commercial Markets
New Englanders are actively working to mitigate the destructive impact of invasive European green crabs by developing new commercial markets for them. These crabs, which arrived from Europe centuries ago, are now numbering in the tens of millions and are severely damaging the region's marine ecosystem. They outcompete native species like Atlantic rock crab and juvenile lobster, destroy eelgrass beds, and undermine salt marsh banks, costing the shellfish industry millions annually. Efforts include identifying and harvesting soft-shell green crabs for gourmet restaurants, using them in pet treats, fish sauce, and even green crab whiskey. Companies like shell+claw are commercially cultivating these crabs, with the goal of turning them into a premium seafood product. 
