Shore Crab Popcorn

From Chef Bun Lai of Miya's in New Haven, Connecticut. Asian shore crabs or small European green crabs (less than two inches), can be used in this recipe.

INGREDIENTS

Collect about 30 small Asian shore crabs

Olive oil for frying

Chile pepper to taste

Lime

Old Bay seasoning

PREPARATION

In a large pan, heat oil for frying.

Submerge the crabs in oil. (Be careful with splatter.) Add chile pepper to the oil. The crabs will turn a beautiful orange as they cook, and are done when they are no longer releasing water: about 15 minutes.

Remove the crabs from the oil with a slotted spoon and place on paper towels to drain.

Squeeze lime and then sprinkle Old Bay Seasoning over the crabs.

Serve while hot.

Species

Asian Shore Crab

The first sighting of the Asian shore crab in the US was at Townsend Inlet, New Jersey, in 1988. Though the source is unknown, it is likely that the crabs were discharged as larvae from the ballast water of a cargo ship.

Green Crab

Since the green crab was first recorded in Massachusetts in 1817, it has been hard to ignore. It’s one of the most successful coastal invaders–a few minutes flipping rocks in its new range can turn up dozens, brandishing claws as they retreat to the crags.