How can you eat green crabs?
Green crabs are great for adding flavor to stocks, sauces, butters, soups, and stews. They can also be fermented, cultivated soft-shell, or shucked for roe, meat, and crab fat.
The Shipwright’s Daughter uses 60-100lbs of green crabs a week, creating a stock that serves as a base for spicy crab oil, aioli, bouillabaisse, rice dishes, vinegars, and poached fish.
Get creative – don’t stop at soup! Check out our new recipe page for inspiration and information.
