Photo by Michael Piazza / Styled by Catrine Kelty

We should all be eating green crabs whenever we can—these succulent little habitat-destroyers are one of the most dangerous invasive species of all time, decimating our local blue crab and clam populations as they proliferate. Small green crabs are tricky to pick and best used for stock, but the larger ones can be shucked and used anywhere you’d use blue crabs. Greencrab.org is a wonderful resource on where to find them, how to shuck and cook them and why it’s so important. (For more information, see our cover story on green crabs from our Summer 2019 issue.)

This recipe is slightly adapted from a dish served to chef Darina Allen (of Ballymaloe Cooking School in County Cork, Ireland) by a fisherman friend. Potted crab recipes are simple as can be and foolproof, just don’t forget to give it time to come to room temperature before serving. The butter will preserve the crabs for a bit in the fridge, but not more than 10 days.

Makes about 2 ramekins or jars

1 cup green or blue crab meat, cooked
½ pound (2 sticks) butter, divided, at room temperature
3 teaspoons tarragon, parsley or chervil, finely chopped, divided
freshly squeezed lemon juice, to taste
¼ teaspoon ground pink peppercorns
kosher salt and fresh-ground black pepper, to taste

In a food processor, blend crab, 1 stick butter, 2 teaspoons herbs, lemon, pink pepper, black pepper and salt until smooth.

Spoon crab mixture into ramekins and flatten surface with a spoon.

Melt remaining stick of butter and pour over crab, dividing evenly between ramekins. Top with remaining teaspoon of chopped herbs. Serve with toast.

This recipe appeared in the Winter 2021 issue as part of a larger story on Potted Meats and Preserved Fish.