They have green backs, pink bellies and are only about 2 inches in diameter. The invasive green crab has been destroying clam and scallop populations from South Carolina to Maine, since they were introduced here two centuries ago.

Now, some New England chefs are looking for ways to put this invasive species on the menu.

“I’m probably gonna upset some of my fisherman friends,” says Brendan Vesey, “because I think tuna is delicious, and I understand why we catch it. But I currently don’t serve it.”

Vesey is the chef at The Joinery, an upscale restaurant in Newmarket, New Hampshire. Why not serve tuna? Vesey says eating that one big predator at the top of the food chain throws off the whole ecosystem. Instead, his menu reads “Invasive Green Crab Bisque, with seared fish, fresh peas, and house-made bacon. $10.”

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