Words by
How to Cook Green Crab
How to Cook Green Crab
A Cookbook of Invasive Species Harvested Along the Maine Coast

Last fall I began mentoring 17-year-old Oliver Curtis at Portland’s The Telling Room, a community writing nonprofit. His project was ambitious and wonderfully creative: to write and illustrate a cookbook of local invasive species—finally published this fall. In his book, this budding marine scientist tells the story and science behind the pugnacious green crab, the pernicious periwinkle, and the pesky European flat oyster, followed by a handful of recipes meant to encourage their consumption.



Green Crab Broth


Two pounds cleaned green crab bodies, unpicked

4¼ cups water

1 finely chopped medium onion

1½ teaspoons Old Bay seasoning

1–2 stalks roughly chopped celery

3 garlic cloves crushed

1 teaspoon white wine

1½ teaspoons uncrushed peppercorns

2 teaspoons lemon juice

Salt to taste


Begin by placing the crabs into an eight-quart stockpot and pour in water to cover them. Bring to a slow boil, while periodically skimming excess fat from the surface using a ladle of your choice. The crab fat will materialize as gelatinous white foam. Try not to be deterred by its general un-palatability. Reduce to a light yet buoyant simmer.


Proceed to add the celery, white wine, and lemon juice. Let the stock cook unbothered for 1 hour. Only lift the lid to occasionally make sure the crabs are still completely submerged in their brine.


After an hour has passed, sprinkle in the garlic and seasonings. Simmer the stock for another 30 minutes.

Finally, sieve it through a mesh strainer into a large bowl. Place in fridge and let chill for 2 hours. Cover the broth after it has cooled and keep refrigerated for up to 3 days. You can either enjoy it as is or as a base for a seafood soup.

white%20spacer_edited.jpg
White.jpg

From Issue

white%20spacer_edited.jpg

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
white%20spacer_edited.jpg

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX?

Join the edible MAINE community! SIGN UP for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

1/4

Recent Editorial

From Their Farms to Your Table

From Their Farms to Your Table

Holding Spices in Plain Sight

Holding Spices in Plain Sight

Only Time Will Tell

Only Time Will Tell

Sowing seeds,
Growing Flowers,
Finding Joy
in Rural Maine

Sowing seeds,
Growing Flowers,
Finding Joy
in Rural Maine

Escaping the Gray

Escaping the Gray

Technicolor Frozen Treats

Technicolor Frozen Treats

Bright, Pretty Flours in the Kitchen

Bright, Pretty Flours in the Kitchen

Los Angeles Spice in South Paris

Los Angeles Spice in South Paris

Knit One,
Sip Two

Knit One,
Sip Two

Still Lives and the Maine Foodscape

Still Lives and the Maine Foodscape

Food Is a Timeless
Natural Resource

Food Is a Timeless
Natural Resource

Cooling, Colorful Summer Food

Cooling, Colorful Summer Food

Recent Blog Posts