Invasive green crabs are bad for the environment so New Englanders are starting to eat more of them
Summary
European green crabs are an invasive species harming shellfish and fisheries in New England. A group of oyster farmers, scientists, volunteers, and chefs are trying to reduce the crabs by promoting them as a food product, turning the pest into a marketable seafood.Key Facts
- European green crabs invade New England waters and damage fisheries by eating mussels, oysters, and clams.
- The crabs outcompete native species like Atlantic rock crab and juvenile lobsters.
- Their numbers are in the tens of millions and they threaten eelgrass beds and salt marshes.
- Climate change has helped green crabs survive New England winters and expand their range.
- A female green crab can lay up to 185,000 eggs once or twice a year.
- Mike Masi’s company, shell+claw, sells soft-shell green crabs for about $3 each, compared to 8 cents for hard-shell crabs.
- New markets for green crabs include pet treats, fish sauces, and even green crab whiskey.
- Soft-shell clam harvests in Maine dropped from 7.8 million pounds in 1978 to 1.3 million pounds in 2025, partly due to green crab predation.
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