New Englanders eat more invasive green crabs

In New England, invasive European green crabs are wrecking shellfisheries and eelgrass, with their numbers in the tens of millions and they outcompete native species as waters warm. The region’s soft-shell clam landings have plunged dramatically since the 1970s, underscoring the economic toll on fishery communities. A growing coalition including oyster farmers, scientists, volunteers and chefs is turning the problem into an opportunity by developing markets for the crabs. Maine entrepreneur Mike Masi and his company shell+claw are among the leaders, aiming to turn molts into premium seafood fetching higher prices. Producers are diversifying into pet treats, fish sauces, broths, green crab whiskey, and restaurant dishes, illustrating a broad array of value-added products. The effort reflects a broader trend across New England to curb the crabs’ destruction by creating sustainable markets that incentivize removal.