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Chefs serve up invasive species green crab dishes while helping to preserve the ecosystem

chef

  Save the Harbor/Save the Bay and Greencrab.org cohosted a one-of-a-kind culinary event on Revere Beach last Thursday night. Cooking with Green Crabs featured Ernie Campbell, of Jamaica Mi Hungry, and chefs Andrew McQuesten and Youji Iwakura demonstrating different dishes using the invasive species green crab.

  Participants learned how to catch and cook green crabs at home and sampled dishes. There was also quahog decorating, shucking workshops and a touch tank. This event was sponsored by Save the Harbor/Save the Bay’s Better Beaches Program in partnership with the Department of Conservation & Recreation. Participants largely didn’t know that green crabs eat juvenile lobster, shellfish and eelgrass.

 
For information, visit
savetheharbor.org/better-beaches-events.
dinner
Xiuru Ying and Jiamin Hu enjoyed eating an invasive species.
eating
Eating with the Ecosystem Executive Director Katie Masury displayed a green crab, an invasive species.
Ecosystem
Residents Angela and Monserrath Alzate, 7, stopped by the culinary event, because, they said, it sounded interesting.
Invasive Species
Revere Beach residents Morgan Cameron, 2, MacKenzie Cameron and William Smith came to help out the environment since green crab is an invasive species.
jamaica
Chefs Youji Iwakura, Ernie Campbell, of Jamaica Mi Hungry, and Andrew McQuesten held green crabs.
Marine
Massachusetts Institute of Technology Sea Grant Marine Extension Specialist Danny Badger, who is pictured with his son, Sidney, 3, held a green crab.
miso
Lorie Brown and Mark Rinne stopped by to check out the soup, which they said tasted good.
pet
Sidney Badger, 3, petted a green crab held by his father, Daniel.

(Advocate photos by Tara Vocino)

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