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Oregon implores you: eat more green crab

Photo: Jen Pywell
Sylvia Yamada baits Fukui fish traps with blood line tuna meat and stakes them in the margins of estuaries.

Dungeness crab season opens on time for the first time in years on the Oregon coast.

But another crab is currently a source of concern at the coast, and that is the European green crab. It has only been present on the West Coast for a little more than 30 years, but it's making up for lost time, outcompeting Dungeness and other crabs for food and habitat.

One answer to the invasion: eat them.

Not only do scientists recommend catching and eating the green crabs, they are supplying recipes for preparing them.

There's even a Massachusetts based non-profit (greencrab.org) with a cookbook and a goal of eating as many of the little invaders as possible. Oregon has followed suit with its own guide to green crabs in meals.

We get the story in a visit with Sylvia Yamada from Oregon State University, Shon Schooler from the South Slough Reserve, and Sara Stansbury from the Oregon Institute of Marine Biology.

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The Jefferson Exchange is Jefferson Public Radio's daily talk show focused on news and interests across our region of Southern Oregon and Northern California. Angela Decker is the senior producer, Nash Bennett is the assistant producer, and Geoffrey Riley hosts the show.