Presented by RI Environmental Education Association
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Location TBD (in Westerly a rea)
Join green crabber Captain Jason Jarvis and Mary Park s of GreenCrab.org for a conversation on green crab&rsquo\;s ecological im pact, culinary efforts, and an interactive shucking demonstration and tast ing. This workshop will also highlight in-classroom activities developed t hrough GreenCrab.org&rsquo\;s Crab Class program and pathways for classroo ms to engage in community science data-collection efforts.
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European green crab is an invasive species that impacts valuable fi sheries and vulnerable ecosystems in the Ocean State. After being introduc ed by European traders over 200 years ago via ballast water, their populat ions skyrocketed in the late 20th century due to climate change. Today, gr een crabs are one of the most common crab species in the Northwest Atlanti c with growing populations in Japan, Australia, New Zealand, South Africa, and the West Coast of the US and Canada.
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Fortunatel y, green crab is also a delicious and versatile seafood with a rich culina ry history in its native and invasive range. In Venice, green crabs are so ld as soft-shells and for their bright orange roe (eggs). In Tunisia, Fran ce, and Portugal, green crabs are a staple ingredient in stocks for soups, couscous, and sauces. In Massachusetts and Rhode Island, invasive green c rabs have been used as a substitute for rice paddy crab dishes such as Khm er kdam prai and Vietnamese bú\;n riê\;u since the early 2000s.
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