The Green Crab Working Summit
Mittwoch, 24. Juni 2026, 12:00
The Green Crab Working Summit · 54 Danforth St, Portland, ME 04101, USA, Portland
On June 24th, join GreenCrab.org, Manomet Conservation Sciences, NH Sea Grant, and Eating with the Ecosystem for the second Green Crab Working Summit at O’Maine Studios in Portland, Maine!
The Green Crab Working Summit aims to support the growth of green crab markets by:
Fostering collaboration and innovation among seafood suppliers, harvesters, chefs, and researchers across the Northeast
Identifying knowledge gaps and challenges associated with harvesting, distributing, cooking, processing, and marketing green crabs
Strengthening green crab supply chains
Showcasing green crab markets, products, and culinary efforts
The Green Crab Working Summit is hosted during Green Crab Week: a week dedicated to eating green crabs in partnership with restaurants across the US. Summit elements include:
Panels and Presentations: Featuring harvesters, product innovators, seafood purveyors, and researchers
Culinary Demonstrations and Tastings: From acclaimed New England chefs in the O’Maine Studio Kitchen
Networking and Knowledge-Sharing Opportunities: Facilitated by industry experts
Green Crab Market Showcase & Happy Hour: Featuring green crab bites and cocktails from participating chefs
Field Trips (June 25th):
10 AM - 12 PM: Chef Workshop at the Maine Food and Beverage Education Center (Wiscasset, ME) with Khmer Maine, Maine Garum Company, One Fish Foundation, Eating with the Ecosystem, Chef David Standridge and Bold Coast Spirits. This event is free for Maine industry workers, email maryparks@greencrab.org to learn more.
2:30 - 4:30 PM: Green Crab Derby at Wolfe's Neck Center for Agriculture & the Environment (Freeport, ME)
Key Details:
Parking is free for all attendees
Ticket price includes tastings, parking, swag, product samples, tastings from award-winning chefs, and libations and appetizers served at the Market Showcase x Drinking with the Ecosystem ($380 value)
Supporter-level ticket covers registration for a chef or harvester
History of the Green Crab Working Summit:
In 2018, Manomet Conservation Sciences and New Hampshire Sea Grant hosted the first-ever Green Crab Working Summit at O’Maine Studios in Portland, Maine. Chefs, harvesters, seafood suppliers, and scientists from across the Northeast gathered to share knowledge on invasive green crabs, discuss potential markets, and explore opportunities for collaboration. The agenda featured panels, break-out sessions, soft-shell sorting tutorials, and culinary demonstrations from top New England chefs. This working summit kick-started green crab market development, increased public awareness of the invasive species, and fostered collaboration between previously disconnected communities.
Green crab markets have come a long way in 8 years. Several green crab products have entered the marketplace and over 100 restaurants and fish markets have featured the invasive on their menus. Three New England states have passed legislation centered on increasing consumer access to green crabs. Publications from Business Insider to the New York Times Magazine have highlighted emerging markets for the crab alongside the stark realities of its invasive impact and expanding range.
Accessibility
The main room and demonstration kitchen at O'Maine Studios are handicap accessible.
Scholarships
At this time, scholarship applications have closed.
Agenda
Opening Remarks
Harvester Address: Jason Jarvis: Quonnie Fish Co. & North American Marine Alliance
Mary Parks: GreenCrab.org
Devon Newell: Sipayik Environmental Department
Dr. Marissa McMahan: Manomet Conservation Sciences
Green Crab Economics: Dr. Gabriela Bradt: New Hampshire Sea Grant
Panels
Markets & Products: Moderated by Dr. Hillary Smith (University of Maine, Orono) and Dr. Gabriela Bradt (NH Sea Grant)
Liam Fisher: Maine Garum Company
Marpheen Chann: Khmer Maine
Jordan Rubin: Mr. Tuna, Crispy Gai, & Ladyfish
Michael Masi: Shell + Claw
Tom Prohl: Wolfe’s Neck Center for Agriculture and the Environment
Sharon St. Ours: St. Ours & Company
Green Crabs on the Menu: Moderated by Dr. Marissa McMahan (Manomet Conservation Science) and Mary Parks (GreenCrab.org)
Alisha Lumea: Wulf's Fish
Jones Mays: Invasiv Foods
David Standridge: The Shipwright’s Daughter & Mystic Fish Camp
Kathleen Standridge: The Shipwright’s Daughter & Mystic Fish Cam
Evan Montelesse: Tideminded
Dr. Gülsün Akdemir Evrendilek: The University of Maine
Opportunities & Challenges: Moderated by Pedro Altagracia (North American Marine Alliance)
Jason Jarvis: Quonnie Fish Co. & North American Marine Alliance
Alicia Gaero: Nauti Sisters Sea Farm
Liam Crommie: Point Judith Green Crabs
Ally Arguello: GreenCrab.org
Devon Newell: Sipayik Environmental Department
Demonstrating Chefs
David Standridge (Mystic, CT): The Shipwright’s Daughter & Mystic Fish Camp
Alex Raij (NYC): Txikito, La Vara, Saint Julivert Fisherie
Youji Iwakura (Boston, MA): Washoku Renaissance
Closing Reflections
Market Showcase x Drinking with the Ecosystem
Hosted by Eating with the Ecosystem and GreenCrab.org
Tabling Vendors, Chefs, and Organizations:
Youji Iwakura
David Standridge
Alex Raij
St. Ours
Maine Garum Company
Polkadog
Tamworth Distilling
Wulf's Fish
Browne Trading Company
Maine Food and Beverage Education Center
Maine Sea Grant
Eating with the Ecosystem
Bold Coast Spirits
Research Spotlight:
Quahog Bay Conservancy
NH Sea Grant
Manomet Conservation Science
Center for Coastal Studies
College of the Atlantic
Gulf of Maine Research Institute
Workforce Development:
Local Catch Network
Minorities in Aquaculture
Harvester Table (Contact maryparks@greencrab.org to learn more)
Quonnie Fish Co.
Point Judith Green Crabs
Shell + Claw
Haida Gwaii Marine Solutions
Tideminded
The Green Crab Working Summit aims to support the growth of green crab markets by:
Fostering collaboration and innovation among seafood suppliers, harvesters, chefs, and researchers across the Northeast
Identifying knowledge gaps and challenges associated with harvesting, distributing, cooking, processing, and marketing green crabs
Strengthening green crab supply chains
Showcasing green crab markets, products, and culinary efforts
The Green Crab Working Summit is hosted during Green Crab Week: a week dedicated to eating green crabs in partnership with restaurants across the US. Summit elements include:
Panels and Presentations: Featuring harvesters, product innovators, seafood purveyors, and researchers
Culinary Demonstrations and Tastings: From acclaimed New England chefs in the O’Maine Studio Kitchen
Networking and Knowledge-Sharing Opportunities: Facilitated by industry experts
Green Crab Market Showcase & Happy Hour: Featuring green crab bites and cocktails from participating chefs
Field Trips (June 25th):
10 AM - 12 PM: Chef Workshop at the Maine Food and Beverage Education Center (Wiscasset, ME) with Khmer Maine, Maine Garum Company, One Fish Foundation, Eating with the Ecosystem, Chef David Standridge and Bold Coast Spirits. This event is free for Maine industry workers, email maryparks@greencrab.org to learn more.
2:30 - 4:30 PM: Green Crab Derby at Wolfe's Neck Center for Agriculture & the Environment (Freeport, ME)
Key Details:
Parking is free for all attendees
Ticket price includes tastings, parking, swag, product samples, tastings from award-winning chefs, and libations and appetizers served at the Market Showcase x Drinking with the Ecosystem ($380 value)
Supporter-level ticket covers registration for a chef or harvester
History of the Green Crab Working Summit:
In 2018, Manomet Conservation Sciences and New Hampshire Sea Grant hosted the first-ever Green Crab Working Summit at O’Maine Studios in Portland, Maine. Chefs, harvesters, seafood suppliers, and scientists from across the Northeast gathered to share knowledge on invasive green crabs, discuss potential markets, and explore opportunities for collaboration. The agenda featured panels, break-out sessions, soft-shell sorting tutorials, and culinary demonstrations from top New England chefs. This working summit kick-started green crab market development, increased public awareness of the invasive species, and fostered collaboration between previously disconnected communities.
Green crab markets have come a long way in 8 years. Several green crab products have entered the marketplace and over 100 restaurants and fish markets have featured the invasive on their menus. Three New England states have passed legislation centered on increasing consumer access to green crabs. Publications from Business Insider to the New York Times Magazine have highlighted emerging markets for the crab alongside the stark realities of its invasive impact and expanding range.
Accessibility
The main room and demonstration kitchen at O'Maine Studios are handicap accessible.
Scholarships
At this time, scholarship applications have closed.
Agenda
Opening Remarks
Harvester Address: Jason Jarvis: Quonnie Fish Co. & North American Marine Alliance
Mary Parks: GreenCrab.org
Devon Newell: Sipayik Environmental Department
Dr. Marissa McMahan: Manomet Conservation Sciences
Green Crab Economics: Dr. Gabriela Bradt: New Hampshire Sea Grant
Panels
Markets & Products: Moderated by Dr. Hillary Smith (University of Maine, Orono) and Dr. Gabriela Bradt (NH Sea Grant)
Liam Fisher: Maine Garum Company
Marpheen Chann: Khmer Maine
Jordan Rubin: Mr. Tuna, Crispy Gai, & Ladyfish
Michael Masi: Shell + Claw
Tom Prohl: Wolfe’s Neck Center for Agriculture and the Environment
Sharon St. Ours: St. Ours & Company
Green Crabs on the Menu: Moderated by Dr. Marissa McMahan (Manomet Conservation Science) and Mary Parks (GreenCrab.org)
Alisha Lumea: Wulf's Fish
Jones Mays: Invasiv Foods
David Standridge: The Shipwright’s Daughter & Mystic Fish Camp
Kathleen Standridge: The Shipwright’s Daughter & Mystic Fish Cam
Evan Montelesse: Tideminded
Dr. Gülsün Akdemir Evrendilek: The University of Maine
Opportunities & Challenges: Moderated by Pedro Altagracia (North American Marine Alliance)
Jason Jarvis: Quonnie Fish Co. & North American Marine Alliance
Alicia Gaero: Nauti Sisters Sea Farm
Liam Crommie: Point Judith Green Crabs
Ally Arguello: GreenCrab.org
Devon Newell: Sipayik Environmental Department
Demonstrating Chefs
David Standridge (Mystic, CT): The Shipwright’s Daughter & Mystic Fish Camp
Alex Raij (NYC): Txikito, La Vara, Saint Julivert Fisherie
Youji Iwakura (Boston, MA): Washoku Renaissance
Closing Reflections
Market Showcase x Drinking with the Ecosystem
Hosted by Eating with the Ecosystem and GreenCrab.org
Tabling Vendors, Chefs, and Organizations:
Youji Iwakura
David Standridge
Alex Raij
St. Ours
Maine Garum Company
Polkadog
Tamworth Distilling
Wulf's Fish
Browne Trading Company
Maine Food and Beverage Education Center
Maine Sea Grant
Eating with the Ecosystem
Bold Coast Spirits
Research Spotlight:
Quahog Bay Conservancy
NH Sea Grant
Manomet Conservation Science
Center for Coastal Studies
College of the Atlantic
Gulf of Maine Research Institute
Workforce Development:
Local Catch Network
Minorities in Aquaculture
Harvester Table (Contact maryparks@greencrab.org to learn more)
Quonnie Fish Co.
Point Judith Green Crabs
Shell + Claw
Haida Gwaii Marine Solutions
Tideminded
