European green crabs are taking over Massachusetts’ coastline, but chef Tracy Chang has a delicious plan: eat them! She’s serving up green crab broth in dishes like sambus and ramen, turning an environmental headache into a community feast. These crabs are a big threat to local marine life and coastal habitats, but their rich, flavorful stock is perfect for soups and curries. Chang’s creative approach, backed by The Nature Conservancy and Greencrab.org, could help restore balance to our waters. Would you try a green crab dish if it helped the environment? Let’s talk about it! #Food #BostonEats #InvasiveSpecies