Key facts
- Invasive European green crabs are being developed into a premium seafood product in New England.
- Mike Masi's company, shell+claw, is the sole commercial cultivator of these crabs.
- Soft-shell green crabs fetch a higher price ($3 each) than hard-shell crabs (as little as 8 cents).
- Other products derived from green crabs include pet treats, fish sauce, and whiskey.
- Green crabs outcompete native species, destroy eelgrass beds, and cost the shellfish industry millions annually.
- Warming ocean waters, linked to climate change, have aided the proliferation of green crabs.
Invasive European green crabs are posing a significant threat to New England's marine ecosystems and shellfish industry, prompting local efforts to transform them into a valuable commodity. Mike Masi, a former marine science teacher and founder of shell+claw, is at the forefront of this movement, commercially cultivating the crabs for their soft-shell market, which fetches a premium price.
These crabs, which arrived from Europe centuries ago, outcompete native species like the Atlantic rock crab and juvenile lobster, damage eelgrass beds, and undermine salt marshes. They are also responsible for eating mussels, oysters, and soft-shell clams, leading to substantial financial losses for the region's shellfish industry. Chad Coffin, a clam fisherman from Maine, has seen his catch dramatically decline due to the proliferation of green crabs.
Warming ocean waters, exacerbated by climate change, have created favorable conditions for the green crabs, allowing them to survive New England winters and thrive in diverse habitats. Females can produce a large number of eggs, contributing to their successful spread globally.
Despite growing interest from restaurants and seafood businesses, a large-scale fishery for green crabs has yet to materialize due to a lack of infrastructure for processing and transporting the catch to market. Experts believe the region could support a much larger fishery than is currently being harvested. To address these challenges, states like Rhode Island and Connecticut have passed laws to simplify licensing and sales, while Maine has also eased market access for green crabs.