Invasive Species Control through Expanded Culinary Markets

Abstract:

Non-native European Green Crabs (Carcinus maenas) have been present in New England since the mid-1800s and in Maine since 1900. Recent and rapid warming in the Gulf of Maine has contributed to the explosive population growth of green crabs, to the detriment of important eelgrass habitat, to valuable shellfish industries, and with potential harm to the iconic lobster industry. Eradication policies have not worked and are increasingly unlikely to succeed, so the Maine is shifting its policy focus toward green crab population control via harvesting. This set of policy changes is complex, but does provide economic growth opportunities for harvesters, processers, and related markets. One potential green crab control mechanism is an expanded culinary market. In this presentation, I describe several attempts to create a culinary market for invasive green crabs in Maine, including an ongoing course-based pilot project at UMaine that seeks to introduce green crabs into the college dining hall.

Keywords: green crabs, invasive species

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