Love watching a well thought company that's eco friendly pairing with someone who cooks in an eco friendly way. Great way to encourage people to eat those little guys. They are great bait for drum as well. I have never cooked them but if I do catch them I use them for bait. I will certainly be giving them a try in the kitchen next time i get out crabbing. Always inspired watching you cook with what most people would discard. I have seen you cook needle fish, barracuda, grouper collar and now green crabs. One mans trash is another mans gourmet dinner! Keep putting this stuff up. Always enjoy your content.
@CookingWithClams I think Id be freezing all the smaller guys for bait once youre back in the Keys. I KNOW you know how much tarpon crabs and all those "specialty" baits sell for lol, youd have a semi endless supply for just putting in a little work. I finally found a good Mangrove Tree Crab spot, so Im super excited for what this next sheepshead season holds!
the stock of green crab from the ocean lab meet the sweet taste of saute onion plus corn with crabmeat combine with the fat of dairy a must have coup detat the addition of ocean salt with the tang of garlic , white onions , herbs and pepper make this dish a jaw dropper
Always love when you add content. I heard an osprey in the background when you were showing us the crabs in the bucket. We have one that hangs out in the front yard. I would eat that chowder during summer, it looked really light & tasty! Thank you for sharing!
What a great way to find some value in an invasive species. It seems we need to find a commercial use for those green crabs. The soup looked amazing as always. Thanks for sharing!
Yay get the invasives!!! great clear explanation of their effect on local ecosystems! I really hope you someday on your way down to the keys, you hit NJ/DE/MD/VA and target Snakeheads for some recipes! also more lionfish recipes in keys!
Garry from the UK. We live on a canal boat and thought this looked so great we would try it but with the invasive American red crayfish. OMG it was fantastic. I made video reel of the cooking but can’t see how I send it to you. Keep fishing and cook we love the channel. We also have a banana tree in our garden at our house in Norfolk. We used the leave with salmon inside inspired by your older videos. Use more banana leave please.
Never thought I would incorporate a Uro Green Crab for a broth/stock purpose. Back in my day on LI, those green crabs were a serious blackfish bait and nothing else. #Respect #ThankYou
Some chefs are starting to get the point recently with the green crab. But man you can do a stock, sauce , bisque all with a fresh crab and helping the environment. Guess its just laziness. Thanks for spreading the knowledge.
Well… we dun have Green crab in Mississippi thank god… I’ll have to stick with my delicious Blue Crabs!.., Thanks for sharing, Gonna go make some lump blue crab cakes bro!… Ha
Great video Will! Awesome use of an invasive for sure. Have you ever used white vinegar to enhance the seafood flavour at the end? I find a T absolutely enhancing! Just wondering on a chef’s thought. Thanks for sharing!!!
Always enjoy your videos! Random thought after watching this one… how are we able to make a stock with dead man fingers still in the crab? lol I’m most likely dumb but I’ve been stuck on that thought and can’t find an answer.
Firstly, another great video my friend, do you think down here in Louisiana the crawfish that we have would work with that recipe? Or even some of the smaller blue crabs?
I guess I'm going green crab fishing today. Hey Will, have you done any research into using green crab roe in your coking? I'll see if I can find the article and post it in these comments.
Will, I was thinking as I see you mashing the crabs, since they are reasonably small especially when halved or even quartered, could you pass them through a grinder on a larger plate to kind of get a large chunk paste, l’m not talking a fine purée just a large grind, that could then be sautéed and then water and aromatics added to make the stock since you stain it all in the end? Would that even work or would they not pass through a grinder?
that would be 100% illegal! never go across state lines with any invasive species! you are risking exacerbating their spread! also don't move live wild animals around the country period. easiest way to spread fungus, bacteria and diseases to wildlife!
I love the mustard also. But the stomach sack is right behind the eyes and when you cut it in half like that you wil introduce all of that content into the soup. Luckily all of the bacteria has been sterilized by the long cooking time of the soup. But the taste may become more and more off as you reheat repeatedly. Just an advice, not looking to bust your chops. The soup looks delicious, I would add chunk crab meat to the finished plate.
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Every time I watch Will's video, I'm eating. Then I'm no longer interested in what I'm eating because I want what he is cooking!
Haha that’s great
Feel that 😂
Love watching a well thought company that's eco friendly pairing with someone who cooks in an eco friendly way. Great way to encourage people to eat those little guys. They are great bait for drum as well. I have never cooked them but if I do catch them I use them for bait. I will certainly be giving them a try in the kitchen next time i get out crabbing. Always inspired watching you cook with what most people would discard. I have seen you cook needle fish, barracuda, grouper collar and now green crabs. One mans trash is another mans gourmet dinner! Keep putting this stuff up. Always enjoy your content.
Thank you!! I appreciate that you get what I’m doing and actually enjoy it. Means a lot to me
Comment for the comment, keep it, you and KWWM the two most sincere people on TH-cam!
Aww shucks haha thank you!
@@CookingWithClams I agree with @Mazzey0006. Though I don't know you, I feel like I do...and that's cool!
It’s never the wrong season for chowder or soup imo. Looked delicious !
I agree with you. Same goes for chili
Will Ramsey! Back again with a great episode!!!
Haha we gotta pick a chef that treats people better
Cool weather on Oregon coast in the summer so chowder still hits the spot! That made me hungry! Great video as always! 😂👍
Thank you John!
Always an instant click when I see your notifications! I love any and everything crab, I'll be waiting for my invite next time! 😂
Appreciate that! Haha next time
@CookingWithClams I think Id be freezing all the smaller guys for bait once youre back in the Keys. I KNOW you know how much tarpon crabs and all those "specialty" baits sell for lol, youd have a semi endless supply for just putting in a little work. I finally found a good Mangrove Tree Crab spot, so Im super excited for what this next sheepshead season holds!
Yes he is awsome
the stock of green crab from the ocean lab
meet the sweet taste of saute onion plus corn with crabmeat
combine with the fat of dairy a must have coup detat
the addition of ocean salt with the tang of garlic , white onions , herbs and pepper
make this dish a jaw dropper
Oh yes!
Always love when you add content. I heard an osprey in the background when you were showing us the crabs in the bucket. We have one that hangs out in the front yard.
I would eat that chowder during summer, it looked really light & tasty! Thank you for sharing!
It is an osprey! Good ear
What a great way to find some value in an invasive species. It seems we need to find a commercial use for those green crabs. The soup looked amazing as always. Thanks for sharing!
Cat food!
@CookingWithClams I'd say cat food and baits! There's a guy on here who does shorts and I'm pretty sure he used them for tautogs
Yum. That looks delicious!
Thanks!
Genuis method smashing them. Looks absolutely decilicous. Nice recipe chef!
Thank you!!
Yay get the invasives!!! great clear explanation of their effect on local ecosystems! I really hope you someday on your way down to the keys, you hit NJ/DE/MD/VA and target Snakeheads for some recipes! also more lionfish recipes in keys!
I’ve done some longish on the channel but always wanted to catch a snakehead!
now this made me hungry great job Will
Excellent I love hearing that
Garry from the UK. We live on a canal boat and thought this looked so great we would try it but with the invasive American red crayfish. OMG it was fantastic. I made video reel of the cooking but can’t see how I send it to you. Keep fishing and cook we love the channel. We also have a banana tree in our garden at our house in Norfolk. We used the leave with salmon inside inspired by your older videos. Use more banana leave please.
Ah that is amazing!! When I’m back in kw I’ll get some banana leaves
Great video Will and much respect getting rid of some evasives. Cheers!
If only they were bigger!
@@CookingWithClams Yeah 4sho!
Great soup Will, do id I see some show back you put together a small recipe book?
Aaron has one he keeps on his house but no I don’t have one
@@CookingWithClams 10-4 would be nice put it out for sale
I have to ask Will. When will we see a cookbook? Your videos are inspiring & have rekindled my passion for cooking. Great job!
I don’t know if I’d do one, it would take a lot of R&D
Maybe one day!
@@CookingWithClamsI’m volunteering in advance to be a taste tester 😊
I heard they’re also great for fishing too especially sheepshead!!!
Yes! Best bait for tautog (blackfish)
Interesting history!!
If only they were as tasty as blue crab!
Never thought I would incorporate a Uro Green Crab for a broth/stock purpose. Back in my day on LI, those green crabs were a serious blackfish bait and nothing else. #Respect #ThankYou
They still are!
Yum....
It was full of flavor and not too heavy
Love the recipe.
Simple. I didn’t do Worcestershire or gravy spices cause I wanted it to be sweet and light and let the crab shine through
Still working on that tree! 😉
Never ending
I like golden potatoes...
TNX 4 VID LOL
Those are the best for soups but these I had in the fridge
They sell fried softshell green crab at some sushi spots up here in MA. Really tasty and cheap!
I can never find the soft shells!
@CookingWithClams There are a few companies in Maine, but as a product it hasn't really broken out in the market yet. Fingers crossed!!
Great use of an invasive species! Italy is also facing issues with American blue crabs I believe.
At least those have delicious meat! Eat em up
Easiest solution ever haha
looks so good... that would be good over some nice Sea Bass. 👌
Oh yes!
@@CookingWithClams 🎣🍻
Mmmmmm. Chowda!! 👍👍
Haha
Nothin like some good cornbone broth.
It adds such a unique flavor
Some chefs are starting to get the point recently with the green crab. But man you can do a stock, sauce , bisque all with a fresh crab and helping the environment. Guess its just laziness. Thanks for spreading the knowledge.
There is actually a green crab cookbook out there
Well… we dun have Green crab in Mississippi thank god…
I’ll have to stick with my delicious Blue Crabs!..,
Thanks for sharing,
Gonna go make some lump blue crab cakes bro!…
Ha
Jealous
Great video Will! Awesome use of an invasive for sure. Have you ever used white vinegar to enhance the seafood flavour at the end? I find a T absolutely enhancing! Just wondering on a chef’s thought.
Thanks for sharing!!!
Vinegar or lemon yes, any acid definitely balances and enhances
@@CookingWithClams I appreciate how you always respond with legitimate responses, especially when I’m asking a chef a question. Thank you!
Always enjoy your videos!
Random thought after watching this one… how are we able to make a stock with dead man fingers still in the crab? lol
I’m most likely dumb but I’ve been stuck on that thought and can’t find an answer.
You can, some people frown upon it cause they believe the gills hold all the bad stuff. I understand the theory
Firstly, another great video my friend, do you think down here in Louisiana the crawfish that we have would work with that recipe?
Or even some of the smaller blue crabs?
Yes! And then you could at least pick the meat. Crawfish would be so good!
I guess I'm going green crab fishing today. Hey Will, have you done any research into using green crab roe in your coking? I'll see if I can find the article and post it in these comments.
I haven’t but I’d be interested
Love it
Thank you!
Will, I was thinking as I see you mashing the crabs, since they are reasonably small especially when halved or even quartered, could you pass them through a grinder on a larger plate to kind of get a large chunk paste, l’m not talking a fine purée just a large grind, that could then be sautéed and then water and aromatics added to make the stock since you stain it all in the end? Would that even work or would they not pass through a grinder?
That would absolutely work
😊
They’ll actually live longer if there’s no water in the bucket. Ironically they’ll “suffocate” in the deoxygenated water of the bucket.
I’ve made that mistake with blue crab sadly. Drained the water on these guys before I left
@@CookingWithClams Great vid as always. Love the size/limit/guilt free harvest of invasives. Keep up the great work!
💙💙💙🦀🦀🦀😘💣🫡🎣🍻💪🍺brohhhhskies!!! When you making them tamales fool?
Gotta get back to KEY WEST
I live in central florida, you let me know i got a boat and lakes
Crappie??
Usually from january through march its pretty good around here
👍
Thanks as always
Aloha. I’m wondering how the Italians feel about our blue crabs?
Someone just commented!
Dang those suckers are tiny bummer they dont grow larger or thry would be a prdy good food source for how many there are
It’s borderline annoying. Twice the size and you could get meat off them
Shouldn’t you not put them back if invasive
Sorry didn’t watch long enough
Haha
Where are your new knives?
Opps. Never mind. Looks like you used one?
Where's Mama Clams? 😢
Doesn’t always want to be on camera
😢
Eating bait ?
Everything is bait depending how you look at it
@@CookingWithClams , true that .......
Is there any kind of limit on the greens? If not bring a bunch back to Florida, would be great bait for sheeps and permit.
No limit at all
that would be 100% illegal! never go across state lines with any invasive species! you are risking exacerbating their spread! also don't move live wild animals around the country period. easiest way to spread fungus, bacteria and diseases to wildlife!
You just added crab excrement to your soup by cutting the crabs in half. The stomach contents has been emptied into the pot.
I eat the mustard. Some don’t, I do
I love the mustard also. But the stomach sack is right behind the eyes and when you cut it in half like that you wil introduce all of that content into the soup. Luckily all of the bacteria has been sterilized by the long cooking time of the soup. But the taste may become more and more off as you reheat repeatedly. Just an advice, not looking to bust your chops. The soup looks delicious, I would add chunk crab meat to the finished plate.
Ok I get what you’re saying but wouldn’t the contents leech into the broth anyway after that long of a cook? (No chops busted I’m always learning)