There has been a few green crab news since the release of The Green Crab Cookbook! Thank you!
The Block Island Times:
Green Crabs: Bad for the pond, good for the palate
Edible Boston:
From Menace to Moeche
Edible South Shore:
Pinching Back: The Battle Agaist Invasive Crabs
Roger Warner's Simple Green Crab Stock
The Boston Globe:
Green crabs are wreaking havoc on our coastal habitat. So let's eat them.
The New York Times:
Meet a New Crab to Eat
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Charcuterie Board
Recently I made a charcuterie board for a pre-Thanksgiving dinner and people seemed to like it so I am making another board using similar in...
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Salted or fermented crabs, known as ba khía in Vietnamese, is a way to preserve a special type of small crabs found in muddy areas in the ... -
Is it worth removing meat from a green crab? According to my father it is equivalent to 'a tiger eating black flies', a direct trans... -
I went to the dock with scientist/researcher, Dr. Bradt and showed her how my modified crab trap works. Luckily it functioned smoothly and I... -
Dr. Bradt gave me 5 crabs that recently molted in her lab. I kept them alive overnight in the refrigerator and made 2 sandwiches with them. ... -
I love making and eating ceviche--mostly because it requires minimal to no cooking time and I can be as creative or not. I am a bit spoile...
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