Eat the Green Crab Revolution

Green crabs—those sneaky European invaders—are thriving in warmer waters, devouring native species and seagrass, throwing ecosystems into chaos. But here’s the twist: they’re delicious, sweet, and rich, already a culinary staple in Europe. Now, chefs, harvesters, and food lovers are teaming up to turn these “trash fish” into a gourmet seafood sensation. Try them at local restaurants during Green Crab Week—or grab a cookbook and cook up a storm. Support the show:Get a discount at https://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/584645663d1d5b86