WVII, Mainebiz interview Myracle about green crab dog biscuits
WVII (Channel 7) and Mainebiz interviewed Angela Myracle, an assistant professor of human nutrition at the University of Maine, for a report on the researcher’s dog biscuits made with green crabs. “They were an innovative idea to utilize an invasive species that is underutilized but is causing destruction to our ecosystem here in Maine and upsetting the fisheries and things of that nature because of its voracious predatory activity,” Myracle said. The green crabs, which are originally from Europe, are obliterating Maine’s clam population and clogging lobster traps, threatening people’s livelihoods, according to Myracle. The crabs could be partially responsible for the decline in Maine’s soft-shell clam harvest. Myracle and one of her students pressure cook the green crabs to soften the shell, then grind them up and mix them into the biscuit dough before baking. “It binds together nicely and bakes up to a golden brown cookie with some pliability, so it’s not hard as a rock,” said Myracle. “We’re trying to find a way to utilize it to help protect Maine’s ecosystem, and make our fishermen happier and actually generate more revenue for Maine.” Anna Smestad, the student working with Myracle, will present their findings at the UMaine Student Symposium April 10 in Bangor, WVII reported. The Maine Edge and Landings published a UMaine release on Myracle’s project.