In honor of World Oceans Day on Saturday, June 8th, chef Alissa Tsukakoshi of Town Meeting Bistro at the Inn at Hastings Park (a Relais & Châteaux property in Lexington), shares a recipe that serves two purposes. This summery dish solves the age old question “what’s for dinner?” and also helps curb the population of green crabs, an invasive species that preys on local shellfish populations and destroys seagrass beds. It’s part of the Relais & Châteaux World Oceans Day global initiative to raise awareness among their chefs and guests on the importance of sustainable seafood products.