Carcinus maenas

While small, the Green Crab is a culinary powerhouse, offering a unique, sweet, and complex flavor—often described as "sweeter than blue crab"—with rich umami notes.

• The Best Broth Base: As our seafood partners have discovered, their flavor is exceptional when cooked down into a rich, flavorful broth or stock. This stock is an incredible base for soups (like bisque, ramen, or bouillabaisse), sauces, risotto, and paella.
• Soft-Shell Delicacy (Seasonal): In their native European range, soft-shell green crabs ("moeche") are a prized seasonal delicacy. We are working to explore this market, but even the hard-shell crabs are valuable.
• Roe and Meat: The roe (eggs) and meat can be shucked—though it requires patience! The roe, known as "masinette" in Italy, is considered a delicacy, often used in savory pâtés or to enhance sauces. The meat can be added to crab cakes or salads.
• Fermentation: Green crabs are also ideal for making traditional fermented condiments, like crab-based fish sauce or other savory pastes, offering a potent flavor enhancer.