6 Unique Recipes from East Coast Chefs
Stock is one of the easiest things to make from green crab and can be used as a base for sauces, soups, basting, and so much more. While green crabs might be a little bit more difficult to pick for meat compared to larger crabs and lobster, they can add a robust or delicate punch of umami, savoriness, and saltiness to a wide variety of dishes.
In their native range, green crab stock can be found in dishes such as Caldeirada de Caranguejo in Portugal to Strandkrabbebisque in Denmark. It’s also become increasingly popular among chefs in the US, featured in the New York Times and found on menus across the East Coast in pasta dishes, chowders, soups, sauces, paellas, and broths.
