- Eco-friendly crabs are wrecking maritime ecosystems everywhere you go from New England to the Pacific Northwest.
- Environmentalists and chefs are making an attempt to produce a marketplace for harvesting and cooking them.
- A single distiller in New Hampshire even helps make whiskey with them. He uses around 1,000 crabs per batch.
Invasive environmentally friendly crabs are wrecking maritime ecosystems almost everywhere from New England to the Pacific Northwest. That would not necessarily mean they’re not mouth watering. That is why environmentalists and chefs are turning them into whiskey and bisques. But can we ever consume or take in more than enough of them to make a big difference?