New England Chefs Get Creative To Cook Up Invasive Green Crabs

03:08

July 13, 2016

Brendan Vesey, chef at The Joinery restaurant in Newcastle, New Hampshire, makes stock from green crabs. (NHPR)

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.

Reporter

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

This segment aired on July 13, 2016.