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New England Chefs Get Creative To Cook Up Invasive Green Crabs03:08
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Brendan Vesey, chef at The Joinery restaurant in Newcastle, New Hampshire, makes stock from green crabs. (NHPR)
Brendan Vesey, chef at The Joinery restaurant in Newcastle, New Hampshire, makes stock from green crabs. (NHPR)
This article is more than 4 years old.

The invasive green crab has been destroying clam and scallop populations from South Carolina to Maine for centuries. But some New England chefs are putting the green crabs on their menus.

Emily Corwin of Here & Now contributor NHPR reports.

Read more on this story via NHPR.

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Emily Corwin, reporter for New Hampshire Public Radio. She tweets @emilycorwin.

This segment aired on July 13, 2016.

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