Green Crab Working Summit 2018

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Green Crab Fishery and Market Development to Mitigate the Impacts of an Invasive Species

 

In June 2018, Green Crab Working Summit was held in Portland, ME. The summit was designed for fishermen, chefs, consumers, anyone in the seafood industry, regulators, scientists and educators who have been thinking about, studying or already fishing for, or eating green crabs.

The two-day agenda included speakers from chefs to educators to scientists, cooking demonstrations, round-table discussions, and opportunities to make connections and strategize. This summit was an opportunity to learn from each other, network and strategize on how best to mitigate the impacts of this invader.

Summit Gallery

  • Chef Ali Waks-Adams
    Chef Ali with her delicious creations
  • fresh green crabs for the summit
    Fresh green crabs for the summit
  • Chef serving crab meat balls
    Reception & food tasting
  • Gabby Bradt & Marissa McMahan
    Gabby Bradt & Marissa McMahan - Summit Organizers
  • GCWS Panelists
    Panel discussion

Media Features

NECN, August 15, 2018 - "Turning Maine's Invasive Crab Problem into a Potential Tasty Profit"

News Center Maine, June 6, 2018 - "Fighting back against the voracious green crab"

SeacoastOnline, May 8, 2018, "Chef and scientist urge: Eat more green crabs"

WGME, May 14, 2018, "Serving up some off-the-beaten-path seafood"

WCVB, May 23, 2018, "Coastal New Hampshire: Embracing an Invasive Species"

One Fish Foundation, June 26, 2018, "Attack of the Tiny Green Crabs"

Green crab uni

Photo by Jamie Bassett (greencrabnation.com)

Green crab dish

Photo by Jonathan Taggart

fried crab