The true cost of the green crab invasion — and how whiskey can help

Green crabs are wrecking marine ecosystems everywhere from New England to the Pacific Northwest.
Environmentalists and chefs are trying to create a market for harvesting and cooking them.
One distiller in New Hampshire even makes whiskey with them. He uses roughly 1,000 crabs per batch.

Invasive green crabs are wrecking marine ecosystems everywhere from New England to the Pacific Northwest. That doesn’t mean they’re not delicious. That’s why environmentalists and chefs are turning them into whiskey and bisques. But can we ever drink or eat enough of them to make a difference?

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