Call it northern aggression. Also call it a chance to try out new recipes. All in the same news story.
The New York Post has reported that Maine is facing an invasion of sorts from the north. It seems we now have an immigration problem from Canada, too. As if their geese weren't annoying enough, now we're getting their crabs as well. From The Post:
"Green crabs from Nova Scotia are the same species as their cousins that already inhabit Maine waters, but are ornerier and angrier, threatening to accelerate harm to the coastal ecosystem by gobbling up soft-shell clams and destroying native eel grass, a researcher said. The docile green crabs shrink from a threat, while the newcomers are more apt to wave their pincers and charge."
While Canadians are known for being chummy, it appears their crustacean counterparts can be a little crabby. Long story short, their crabs are mean green fighting machines, and they're driving our crabs away. This aggression will not stand.
We say it's time to help our American cousins in Maine. The best way to do that? Break out the tartar sauce and butter. It's an all-you-can-eat buffet of crab.
Has there ever been a more delicious problem to solve? We think not. The Bangor Daily News printed a simple recipe from Portland chef Sam Hayward: "'Get a pot of oil--I'm not sure what oil we used, I think it was olive--and get it up to 340, 345 degrees, as if for deep frying. Then drop them in for a few minutes until they're crisped up. Toss a handful on top of a salad. They sort of dissolve into a sandy, seafoody deliciousness.'"
Although The Post reported these crabs assume a fighting stance at five feet away, they die in boiling water, or oil, like any other crab. Attitude and all. Good appetite!
Editorial on 09/20/2018
Print Headline: Somewhat crabby