Harm to Table: Turning an Invasive Crab into a Delicacy
On a rocky mudflat nestled between a few islands off Portsmouth, N.H., Gabriela Bradt rustles a clump of seaweed and shifts her ear toward the ground. “Hear that?” she asks. The rasps of something scuttling emerge from underneath the mound. “There’s one,” she says, pointing to the mottled brownish-green back of a European green crab sidestepping across the matching mud.