The Green Crab RD Project really wants you to begin eating green crabs, so much so that the group has e-published a free downloadable cookbook with recipes designed to turn the invasive crustaceans into delicious fare.
“The Green Crab Cookbook” hit the internet this week featuring recipes such as New England-style She Crab Soup, green crab stock and, for those with the most discerning of palates, Green Crab Caviar. Interested cooks may download it at www.greencrab.org/recipes
The book runs about a dozen pages. The recipes, which carry a seasonal flair, come from such local culinary luminaries as Heather Atwood of Rockport and others.
The recipes are accompanied by color photos and a narrative explaining why it makes culinary and ecological sense to eat the hugely invasive crabs, as well as another narrative tracing the history of cooking green crabs stretching back centuries to Venice, Italy.
“It’s free and available to the public and easily downloadable,” said Mary Parks, a central force in the creation of the cookbook and the project’s social media maven. “We’re hoping to publish a hard-cover edition in time for the holidays.”
Hosting a dinner party soon? How about featuring Atwood’s Green Crab Taramosalata as an appetizer? Looking for a new pasta entre? How about Mazanetta Linguine, which features the roe and tamale also used in making the caviar?
There also are recipes for a versatile green crab stock, as well as a recipe for soft-shell green crabs.
“We’ve tried to take some of the traditional recipes and apply them to our local waters and make recipes more American and perhaps a bit more modern,” Parks said.
The cookbook is yet another of the project’s efforts to create a culinary market for the insidious green crabs that eat clams, oysters and mussels and create havoc in eco-systems such as the Great Salt Marsh that extends from Gloucester along the northern Massachusetts coast and into New Hampshire.
While the tiny green crabs now seem omnipresent in our coastal areas, they aren’t always easy to find in a retail environment. So, how should prospective chefs stock up in order dabble in the new recipes?
“That’s the tricky thing,” Parks said. “As they become more popular with consumers, we hope to generate more established connections. They can always contact Roger Warner or others with the Green Crab RD Project. We also urge them to find green crabs on their own with the help of our field guides that also will tell them how to sort males from females.”
Contact Sean Horgan at 978-675-2714, or firstname.lastname@example.org. Follow him on Twitter at @SeanGDT.