As morning fog cleared across Maine's York River, Mike Masi and his two interns worked alongside a dock, sorting through a pile of the region's most reviled crabs in search of a select few that might feature on a New England diner's plate.
The goal is to identify invasive European green crabs preparing to shed their hard exteriors. In this molting phase, the crabs have a soft, pliable shell like leather, making them highly prized by chefs.
