What is the European green crab?

The European green crab is an invasive species that has recently arrived on the East Coast of the United States, posing a threat to local ecosystems and businesses.

How are East Coast restaurants responding to the green crab invasion?

Restaurants across the Long Island Sound region are combating the spread of green crabs by turning them into 'remarkable' and 'intense' culinary dishes, including soft-shell, fermented, and crab curry preparations.

Why is the green crab considered a threat?

The green crab is a 'voracious predator' that can eat up to 40 mussels per day and lay 165,000 eggs annually, decimating marine environments and potentially impacting multi-billion dollar fishing industries.

Home / Environment / Restaurants Serve Up Invasive Green Crabs to Combat East Coast Threat

Restaurants Serve Up Invasive Green Crabs to Combat East Coast Threat

7 Oct

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Summary

Green crabs, a highly invasive species, have arrived on the East Coast
Restaurants are turning the crabs into 'remarkable' and 'intense' dishes
Green crabs decimate marine environments and eat up to 40 mussels per day

Restaurants Serve Up Invasive Green Crabs to Combat East Coast Threat

As of October 7th, 2025, the East Coast of the United States is facing an invasion of one of the world's most invasive species - the European green crab. These tiny predators have started appearing along beaches and bays from Maine to Delaware, posing a serious threat to local businesses and wildlife.

Fortunately, restaurants across the Long Island Sound region have found a unique solution to combat the green crab's spread - by turning it into a culinary delight. Chefs are serving up the 'remarkable' and 'intense' flavors of the green crab in a variety of dishes, from soft-shell preparations to fermented and curried versions.

The green crab is known as a 'voracious predator' that can decimate marine environments. According to experts, the crustacean eats up to 40 mussels per day and lays an astounding 165,000 eggs annually. This prolific breeding and appetite has led the National Oceanic and Atmospheric Administration to warn that the green crab could potentially damage Alaska's multi-billion dollar fishing industry, in addition to the East Coast.

However, by embracing the green crab as a culinary resource, local restaurants are not only combating its spread, but also introducing diners to a unique and flavorful seafood option. As more people discover the 'intense' and 'unique' taste of the green crab, experts predict it will become a more common sight on menus across the region.

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