Greencrab.org

GreenCrab is a Somerville-based grassroots nonprofit with what it calls a two-clawed mission: building culinary markets for the invasive European green crab and spreading awareness of its impact. Considered one of the world’s worst invasive species, the green crab eats shellfish, competes with native species and destroys seagrass habitat. The organization’s answer is to put it on the plate, promoting it as a sustainable seafood that can be served soft-shell, fermented, shucked for roe or turned into stocks and sauces.

Founder and Executive Director Mary Parks frames the crab as an abundant resource with untapped culinary potential. The group builds supply chains through partnerships with harvesters, wholesalers and restaurants, and it develops resources ranging from wholesaler guides and recipes to K-8 coloring books. Its national green crab celebration week in June has featured restaurant and market specials, a Green Crab Working Summit and free events for community members and restaurant workers.

What to Know

• The organization offers The Green Crab Cookbook.
• In Venice, green crabs are a delicacy eaten soft-shell and known as moeche.
• Its work has been featured in The New York Times Magazine.
• Board members include Chef Youji Iwakura, who serves green crab at Washoku Renaissance.
• An online species guide explains how to identify green crabs.