For almost a third of the Kejimkujik Seaside’s 30 year existence, staff have spent countless hours, tackling a crabby problem – the invasive green crab.
The crustacians had nearly destroyed estuaries in the park through their feeding habits.
Staff not only trapped and hauled the crabs out, they also replanted eel grass, an essential part of the local ecology.
Gabrielle Beaulieu project manager and biologist at Keji Seaside, says the hard work is paying off.
“A lot of fish species are being seen, shore birds, especially Canada geese are back in numbers that hadn’t been seen prior to 2014, we’re catching a lot of lobster and releasing them back.”
Beaulieu says they’ve now been able to scale back the amount of traps in the estuaries.
They catch 20-40 crabs per night now.
When they started, the cages sometimes had up to a thousand.
Their efforts sparked spinoff activities like the park’s Gone Crabbin’ program, where visitors get to help haul traps, take data, and see a part of the park not often seen by the public.
This year Beaulieu says they’ll offer special school programs where they’ll hike youth into the estuaries.
Generally if you take part in the Gone Crabbin’ experience, you’re brought in by ATV because that part of the park is restricted.
The new youth program will have students hike a part of the park not normally accessible to the public, all while supervised by parks staff.
Keji is also providing the public with a chance to taste the green crabs.
Beaulieu, says there will be a little culinary experimenting this year at their 30th anniversary event.
“It’s going to be called Savour the Seaside and it’s to build awareness about our efforts of restoration and also to offer an alternative use to some of these green crabs we’ve been extracting.”
Beaulieau says the Kilted Chef will attend and make a green crab bisque.
Though visitors will have to sign a waiver to acknowledge the crab is still under scrutiny for consumption.
Parks Canada is also working with partners in Maine to look into further culinary uses for them.
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Photo and story by Brittany Wentzell
@BritWentzell
