Green Crab Research

Manomet’s Green Crab work focuses on:

Soft-shell green crab fishery: Manomet has partnered with New Hampshire Sea Grant, local fishers, and chefs to investigate the viability of a soft-shell green crab fishery in New England. We are using techniques adapted from the Venetian soft-shell crab fishery, which targets a closely related species, the native Mediterranean green crab (Carcinus aestuarii). Soft-shell green crabs are a culinary delicacy, and in high demand during the limited soft-shell season in the spring and early summer. Fishers sell their product directly to restaurants for roughly $25/lb. Ongoing research aims to increase production as well as determine the economic viability of this fishery.

Value-added products: Manomet, the University of Maine, New Hampshire Sea Grant, and local chef Ali Waks are developing techniques to produce value added products such as fermented green crab sauce and green crab surimi (i.e., imitation crab meat traditionally made with Alaskan pollock). These products utilize hard-shell green crabs that cannot be used in the soft-shell fishery, ultimately creating a tiered system where fishers are able to utilize all of their catch for different markets, which provides stability and incentive for more participation in the green crab fishery.

Population Monitoring: Manomet has been monitoring subtidal and intertidal green crab populations throughout midcoast and southern Maine since 2017. We aim to create a long term monitoring program that will increase our understanding of green crab population dynamics and molting patterns, and will also directly inform fishery development efforts.

Expanding Culinary Markets: Manomet works with restaurant owners, chefs, and consumers to expand green crab markets and develop innovative (and delicious) recipes for restaurants and home chefs.

Convening and Information Sharing: Manomet is working with fishers in Maine, Massachusetts, and Rhode Island to help develop green crab fisheries and markets throughout New England. In June 2018, Manomet co-hosted the Inaugural Green Crab Working Summit. To learn more about the Summit and view the presentations, click here. We also periodically host green crab tastings that provide an opportunity for the public to experience the culinary uses of green crabs.

Education: Manomet works with elementary, middle, and high school students to monitor green crab populations and develop recipes and outreach products, including this Guide to Identifying Intertidal Crabs in New England.