‘Very Easy to Make’: Fisherman Encourages People to Prepare and Eat Invasive Crabs Wreaking Havoc on Waterways
A new idea is surfacing in the fight against invasive species: eat them.
A fisherman recently encouraged people to prepare and enjoy invasive European green crabs—small but destructive predators that have been wreaking havoc on U.S. waterways.
His viral video shows how simple it can be to cook them, sparking interest in whether eating these crabs could be part of the solution to a growing ecological problem.
What Are European Green Crabs?
The European green crab (Carcinus maenas) is a small but aggressive crustacean native to Europe. Introduced to U.S. waters in the 1800s, it has since spread across coastal regions, where it preys on shellfish and disrupts delicate ecosystems.
Where Are They Found in the U.S.?
These invasive crabs have been detected in states like Alaska, Washington, Oregon, Massachusetts, and Maine. Agencies like NOAA and the U.S. Fish & Wildlife Service have raised alarms about their spread, which threatens commercial and recreational fisheries.
Why Are They a Problem?
Green crabs are voracious predators. They feed on clams, mussels, and juvenile crabs, often wiping out local shellfish beds. Their burrowing behavior also damages eelgrass habitats, which are vital to coastal ecosystems and fisheries (ADF&G).
Can We Eat Them?
Yes! Experts confirm that European green crabs are safe to eat. While small in size, they are packed with flavor and can be used in stocks, soups, or fried whole. National Geographic even suggests that eating them may be one way to help reduce their ecological footprint.
Fisherman’s Cooking Video
Empty Handed Fisherman on YouTube is among those showcasing creative ways to cook and enjoy green crabs. In a short video, he demonstrates a quick deep-fry method: slice the crab in half, coat it in batter, and fry until golden brown. The result turns these invasive pests into a surprisingly simple snack with sweet, delicate meat.
Cooking Methods: From Stock to Snacks
Green crabs may be small, but they’re versatile in the kitchen: Boiling & Stock Making: Simmering the crabs produces a rich broth for soups, sauces, or ramen. Deep-Frying: Soft-shelled crabs can be dredged in batter and fried for a crunchy bite. Sautéing: Cooking crabs with garlic and aromatics enhances their flavor for stocks. Special Parts: The roe and tomalley (crab mustard) are considered delicacies in many cultures (ICE.edu).
Culinary Uses in Everyday Dishes
From bisques and bouillabaisse to crab fried rice and ramen, chefs and food enthusiasts are experimenting with ways to make use of green crab flavor. Some restaurants in New England have even begun serving dishes featuring invasive crab stock, turning an ecological issue into a culinary opportunity (GreenCrab.org).
Community Engagement and Awareness
Cooking green crabs is more than just a novelty—it’s a form of public awareness. By encouraging communities to view invasive species as resources rather than just pests, fishermen and conservationists are promoting hands-on involvement in environmental management.
Invasive Species: Turning a Problem Into Possibility
The European green crab is just one example of an invasive species overwhelming U.S. ecosystems. Traditionally, removal strategies focus on trapping and disposal, but many experts argue that if an invasive animal is safe to consume, repurposing it as food avoids waste and creates a positive environmental impact.
By eating invasive species like green crabs, communities can help reduce their numbers while supporting a more sustainable approach to conservation
