Serving up some off-the-beaten-path seafood
BRUNSWICK (WGME) - The Brunswick Inn is finding a way to cook green crabs.
The invasive species is thriving in the Gulf of Maine, wreaking havoc on Maine's second-most lucrative seafood: soft shell clams.
Green crabs can eat up to 40 half-inch clams a day, according to the Maine Department of Marine Resources.
The Brunswick Inn has worked to integrate green crabs into its menu.
Executive chef Ali Waks-Adams says cooking the crustaceans gives them a good challenge to take on.
“One of the things you're always looking for as a chef is to develop flavors. Create new flavors, and produce a flavor that no one’s ever had before,” she said.
“And when I tasted that, this is something we can do. This is an interesting flavor and we can do something with it.”
A green crab summit is set for early June at O'Maine Studios in Portland, where fishermen, scientists, chefs, and consumers will think of ways to fish and market the invasive species.