Invasive green crabs are bad for the environment so New Englanders are starting to eat more of them

In York, Maine, along the York River, Mike Masi and his interns have begun sorting through mounds of invasive European green crabs to supply local culinary markets. The initiative is part of a growing trend in New England where residents are increasingly incorporating the crustaceans into their diets.

For a long time, the European green crab has been regarded as a severe ecological nuisance in the region. These invasive crabs have caused widespread damage to local ecosystems and harmed native fisheries by disrupting habitats and marine life.

By encouraging people to eat the invasive species, local efforts aim to manage the burgeoning green crab population. Transforming the despised pest into a culinary option offers a novel approach to mitigating environmental harm while supporting regional gastronomy.