Time to get serious about cooking up invasive green crabs if want to continue to have steamer clams in New England
SEAFOODNEWS.COM [Gloucester Daily Times] By Heather Atwood - October 8, 2014 -
The good news here (in Gloucester, MA) is that for pennies we have an almost infinite local source for making crab risotto, etouffee, gumbo, soupe de poisson, cioppino, and bouillabaisse, any number of wonderful fish dishes made especially delicious with local crab stock at a cost of almost nothing. More good news: the crab risotto you serve your family does the ocean a world of good.
The bad news is that the source of all this goodness — green crabs, Carcinus maenas — are an invasive species that threaten, possibly on one hand’s number of years, to destroy shellfish beds from Cape Ann to Canada.
To Read Full Story Login Below.