Green crab research supported by Maine Sea Grant featured in Press Herald article

The latest article in the Portland Press Herald’s “Green Plate Special” column featured efforts to develop a culinary use for the invasive European green crab. The research, led by Marissa McMahan of Northeastern University and supported by the Maine Sea Grant program at the University of Maine, is identifying the timing and process of the molt in order to take advantage of the “soft-shell” stage which is a food item in some parts of Europe. McMahan recently worked with chef Tim O’Brien of Enoteca Athena restaurant in Brunswick to test some green crab recipes. Dana Morse reported on the evening on the Sea Grant website.