How to slow an invasive species? Turn it into gourmet food

A green crab is seen, Wednesday, June 6, 2018, in Portland, Maine. Food scientists have gathered in Portland to find a way to monetize invasive green crabs, which are a major pest in shellfish harvesting communities. (AP Photos/Robert F. Bukaty)

Invasive green crabs are the focus of a seafood summit in Portland on Wednesday and Thursday

PORTLAND, Maine — Scientists, fishermen and chefs are gathering in Maine to brainstorm uses for pesky green crabs that are plaguing New England shellfish.

They're attending a seafood summit in Portland on Wednesday and Thursday that's tackling the subject of invasive green crabs, which are relentless predators of marketable species, such as clams.

The little crabs are nearly useless themselves because there is little market for them. But the Green Crab Working Summit is bringing together seafood industry professionals with scientists, educators and chefs to come up with a solution.

Maine fishery regulators are hungry for one because the crabs are a growing problem along the state's coast. The summit will look at everything from using green crabs for gourmet cuisine to turning them into food supplements or bait.

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