Statewide gathering advances new approaches to invasive green crabs

College of the Atlantic students, alumni, and faculty take on key roles in the 2026 Green Crab Working Summit.

People enjoying drinks and food
Natalie Rodriguez Dickens '25, right, enjoys the Drinking with the Ecosystem showcase event at the 2026 Green Crab Working Summit. Photo credit Tim Briggs Photography.

The statewide gathering focuses on developing innovative uses for invasive European green crabs and strengthening public understanding of their ecological impacts. The 2026 summit, held in Portland as part of Green Crab Week, brought together harvesters, chefs, scientists, nonprofit leaders, and food‑system practitioners from across New England.

COA leadership and collaboration
Two women presenting research poster.
COA professor Hillary Smith, left, and Delphine Demaisy '26 at the 2026 Green Crab Working Summit with their research showcasing barriers and opportunities to utilize green crabs in Maine's food system.

COA Visiting Professor of Marine Studies and Blue Food Systems Dr. Hillary Smith and recent graduate Delphine Demaisy ’26 served on the event’s organizing committee, helping shape the summit’s focus on practical, community‑driven solutions for managing the fast‑spreading invasive species.

During the event, Demaisy and Smith presented a research poster summarizing two years of work examining how Maine food‑system participants—harvesters, processors, chefs, composters, aquaculturists, and others—are experimenting with green crab utilization. Their research highlights both promising opportunities and persistent barriers to building viable markets for the species.

Smith also co-moderated the summit’s Markets and Products panel, facilitating discussion among harvesters, entrepreneurs, and nonprofit leaders about emerging value‑added products and the infrastructure needed to support them.

Student and alumni contributions
Person holding a green crab.
An invasive green crab displayed at the 2026 Green Crab Summit. Photo credit Tim Briggs Photography.

COA students and alumni were visible throughout the day’s programming:

  • Delphine Demaisy ’24 — Organizing committee member; co‑author of research poster; interviewer for harvester and chef mini‑profiles.
  • Jessica Bonilla ’24 — Artist behind the official Green Crab Week linocut print used across event materials.
  • Natalie Rodriguez Dickens ’25 — Attended the summit; previously conducted green crab outreach and education as part of COA’s Fisheries and Fishing Community course.
  • Bunly Uy ’19 — Demonstrated a dish featuring a new salted green crab product developed by the nonprofit Khmer Maine, showcasing culinary innovation and cultural connections.
Advancing community‑based ecological solutions

The summit was organized by GreenCrab.org, Eating with the Ecosystem, New Hampshire Sea Grant, and Manomet Conservation Sciences. Organizers emphasized the importance of collaborative, place‑based approaches—an ethos that aligns closely with COA’s mission and the college’s long‑standing commitment to human ecology.

COA’s involvement reflects the college’s growing leadership in fisheries science, community‑based research, and coastal resilience. By contributing research, creative work, and hands-on participation, students and alumni are helping shape the future of invasive‑species management and sustainable food systems in Maine.