From the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and cookpot. And substitute shore crabs if that’s what your abundant invasive is.

  • 1 pound (minimum) lively green or shore crabs
  • Sea salt
  • Juice of 1 lemon
  • Optional seasonings: lemon rind, fresh thyme sprigs, bay leaves, crushed garlic cloves, etc.

Thoroughly rinse the crabs in cold water twice.

Meanwhile, put a large pot of lightly salted water on to boil. There should be enough water to cover the crabs by an inch.

Add the crabs to the boiling water, turning off the heat when the crabs turn red. Crush the crabs within the pot with a potato masher, rolling pin, mallet, or other handy tool. Roger says: The finer the crabs are crushed, the more intense their flavor will be.

Add optional seasonings and return to a gentle simmer for 15 to 20 minutes. Strain stock and use right away, or cool and store.

Keeps five days chilled. Freeze for longer storage.

Read Paula Marcoux’s article on the invasive Green and Asian Shore crabs here:
and the must-try  Crispy Fried-shore Crab recipe