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Researchers hope to get Maine green crabs on the menu

Could deep-fried soft-shell green crabs be the next culinary sensation?
Researchers at Manomet, a Brunswick nonprofit, have discovered a culinary market for green crabs in Venice, Italy, that they think could carry over to U.S. restaurants.
Now they’ve received a $267,440 grant, from the National Oceanic and Atmospheric Administration’s Saltonstall-Kennedy Grant Program, to see if the idea can be adap ...

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