Green Crab 2 Lb

Carcinus maenas

• Size: Green crabs are very small (about two crabs will fit in the palm of your hand).
• Not for picking meat: Unlike Blue or Jonah crabs, these are not traditional "eating" crabs and yield very little pickable meat.
• Culinary purpose: Green crabs are primarily used for culinary bases. They are packed with flavor and are highly prized for making rich seafood stocks, broths, bisques, and sauces.

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.