INVASIVE Green Crab Bisque | Catch Clean Cook

[@StaceyHanks]

I’m out here on the West Coast and the green crab are a huge problem, as a member of a local foraging group I’m always interested in new things to forage and how to cook them,, this is such a great idea. I’m going to go hunting asap and give your recipe a try,, looks fantastic! Thanks for the inspiration!

[@CookingWithClams]

Just the stock in general. It’s pretty limitless. Thank you for the comment!!

[@kingdarkem]

​@@CookingWithClamsdefinetly the wrong trap. Crabs fall into 2 categories. Swimmers and walkers. Blue crabs are swimmers. Green crabs are walkers like Florida's stone crab. I have a modified version of a Floridian stone crab trap that I built. The trap is 38 inches inches long, 18 inches wide, and 18 inches high. The entrance is ontop 2 6 inch round pieces of pvc flange. Often sold as duct or open closet flange. They are simply crimped on with some 5/16ths aircraft cable and aluminum crimps. The bait box is a pvc tube in the middle with a bunch of holes in it and 2 pvc sewer clean out plugs. Unscrew the lid drop the bait in seal and toss. Weighted with a few pieces of brick. The cage itself is made from 1/2 inch galvanized hardware cloth. I used j clips for attaching the hardware cloth to itself to make a very nice rugged cage. I am thinking of making another this summer. I might film making it. Tip though green crabs love to hide. These spots to hide include eelgrass, fishing piers, and rocky areas. They’re also common in estuarine areas with brackish waters so check out the mouth of small rivers or inlets if your allowed to. Count your points either side of the eyes. Green crabs have 5 in New england our native mud crabs have 4.

[@joshephand5538]

They are flavorful , cook with tomatoes soup, eat with noodles, you have to pull the shells off then throw them in the pot to get the sweet flavor

[@robertmalis4493]

That’s a really great video. I love the way you can showcase all kinds of different seafood, different parts and pieces of seafood, and to unique dishes.

[@CookingWithClams]

Thank you, there is a lot of fun stuff to work with out there

[@robertmalis4493]

@@CookingWithClams I got a gag grouper the other day, and for the first time I used a collar out of the gag grouper learned all that from you

[@robertcortese6037]

Glad to see the channel growing and being informative on invasive species destroying areas especially the iguanas down here

[@CookingWithClams]

Let’s do an iguana cook! I have ideas

[@patrickfox9470]

Man, i appreciate you 35% as a fisherman and 65% as a chef. Thanks for doing what you do Will. Love your content and it inspires me to catch and cook new stuff every time. Never a dull moment in keywest or NY. Also, if theres a way to buy a CWC hat like the one youve been wearing lately, id love to have one and show my support for you! Take care dude.

[@CookingWithClams]

Thank you! I’ll have a few for sale soon

[@birddawg1568]

I’m watching this at 3:00 in the AM & my mouth is watering. If I had fresh crab & the rest of the ingredients along with a nice warm, fresh, crunchy baguette, I would be in the kitchen cooking. I love just about any bisque and She crab soup. Excellent recipe!! A little time to prepare but worth the effort.

[@CookingWithClams]

Definitely worth it!

[@Tyler-Woody]

You deserve more subs. I haven’t enjoyed a catch and cook this much in a while

[@CookingWithClams]

Appreciate the kind words

[@tmrwlndstudio9570]

This was an awesome video and the bisque looks incredible. Well done!

[@CookingWithClams]

Thank you!

[@MaineGreenCrabs]

Generally those accordion traps do well especially for small and mid size crabs. The bull (3.5”+ carapace) are good for picking, though a little different from picking other species, a great little garnish in a bisque like yours, nice work! Another option most overlook I will sometimes mash the crabs with some salt in mortar and pestle before cooking. When you bring a boil and what is referred to as scum/foam forms let it. Wait until it darkens a little then skim with a fine sieve keeping it together and set aside to cool. This is actually coagulated proteins you’ve released from the shell and delicious/nutritious. It also makes for an excellent center garnish once it firms up and will have consistency of baked meringue. Great job and keep cooking with green crabs, they’re a lot more versatile than people realize.👍🏻

[@CookingWithClams]

I appreciate this!!

[@Coleonthefly]

I love your videos man, you are blessed with some really cool friends and family. I love watching you cook and fish, I love both too. You keep being authentic and your channel will continue to grow. I think of you and Aaron as people I’d have a beer with, just good people. Anyways I hope you’re happy and fulfilled, have a good Thursday.. -Cole

[@CookingWithClams]

Thank you cole! Your words mean a lot

[@RagingNana57]

Always great content. That bisque looks so creamy & delicious! I'm still waiting for you & Aaron to collab on a cookbook!

[@CookingWithClams]

Haha definitely a possibility

[@zmonsterk]

Great Idea 💡

[@jjsager1]

Will great video. I really appreciate how you show us how to use those “throw away” parts and invasive specie and make a pretty gourmet meal out of them. I’m hoping you do a colab with Outdoor chef life again!

[@CookingWithClams]

Soon I hope!!

[@danawalker55]

Thanks for helping control the spread of unwanted intruders with a tasty looking bisque!

[@CookingWithClams]

Haha 5 less!!

[@mdv2043]

Thanks clams that is a recipe iam gonna certainly have to try.

[@CookingWithClams]

It’ll blow your mind

[@RN67POST]

Good stuff! We also have a problem with green crabs competing with our native Dungeness crab. So far I haven’t caught any but there coming and I will keep and use this recipe!! Thanks for sharing 😬👍

[@CookingWithClams]

I want to catch more and make this again

[@tommytsadventures]

I never realized how much work goes into making a bisque. It looks like a simple dish but in reality, it's really complex. The presentation was perfect. Just add a couple slices of Baguette and your good to go!

[@CookingWithClams]

And picked crab on top

[@juliafiore120]

24:59 Bless you 😂. Looks delicious, Will. Well done!

[@CookingWithClams]

Haha thank you

[@mc-nar]

Awesome video, I love finding uses for green crabs, will definitely try this. I’m an oyster farmer is Massachusetts and it’s crazy the amount of green crabs we pull up with our oysters. I have a couple crab traps that I set out and I’ll have literally pounds of green crabs after a couple night- usually use them for tog bait/chum, and sometimes I’ll crush them up right in the trap and throw it back out to catch eels. The soft shell greenies make great striper bait too. I’ve considered commercially trapping them on the side but not sure how much money there is to be made there.

[@CookingWithClams]

Yeah when I first heard of green crab, they were bait only. In recent years I’ve seen people try and utilize them as a food source

[@chris6054]

Thats really cool dude, you should upload some vids showing your farm. I watch Eater because of the vids where they visit farms like that.

[@PSSKDerby]

Great video Will! Some days you catch them quick, some days slow. At least it wasn’t, none at all. Great work on the crab, I love making broths, it’s what makes soup awesome. The bisque looked absolutely delicious. Thanks for sharing and being real!!!

[@CookingWithClams]

Thank you!!

[@wilfordclarke4217]

I always like to see you using offcuts or seafood others pass by. Although, I must say I was waiting to watch you "pick" those small crabs ! Nicely done!

[@CookingWithClams]

Not a chance haha. Some actually have decent claws but I was making the most of my timers

[@wicust_8066]

Love the chill vibes bro, keep up the work! I'm sure you will create a great community of your own on here :) Catch and cooks are amazing

[@CookingWithClams]

Appreciate it! And working on it

[@anthonye7600]

This looks amazing. I can’t wait to give it a shot!

[@CookingWithClams]

It was delicious

[@judahblackmon1217]

Lovely recipe and versatile for other species...love the addition of cognac to deglaze. This looks like a date night recipe. Thanks for the great channel.

[@Tom007Tiger]

Dude has the best recipes for ccc on all of KZbin don’t @ me , dude can make anything it’s insane ! 🙏

[@CookingWithClams]

Wow that’s saying a lot!!

[@MrPegleg45]

Love your videos and the adventures with Arron & Maddy in Keywest. Kee up the good work..

[@CookingWithClams]

Plenty more coming!!

[@nadinescantlebery2693]

This is why I love to watch your videos I learn a lot of new recipes that looks so delicious

[@CookingWithClams]

Thank you for watching! I hope the videos continue to inspire

[@markreynolds2351]

I just finished making roasted veggie bisque, sit down to chill for a few minutes and see your new episode. Thanks

[@CookingWithClams]

Nice! Hope it was good!

[@Allirys]

Lovely place and catch, Will. I really like bisques. My favorite is blue crabs and a little bit of wild mushrooms, creamy and garnished with hand picked claws and small bits of chicken of the woods. Thanks!

[@CookingWithClams]

That sounds delicious. Mushroom would taste so good in it

[@gradybrowning3976]

Looks Delicious, Gourmet level Dish!

[@CookingWithClams]

Thank you!

[@nickkesler8848]

I had always wanted to try to make bisque. Next time I boil some crawfish, I am keeping the shells. Thanks for the tutorial.

[@CookingWithClams]

Ah that would be tasty

[@meatmaster1560]

That bisque looked amazing and I’ll bet it tasted even better. Thanks for sharing.

[@CookingWithClams]

It was very good! Pleased a few people

[@lowdown3007]

Great idea! I'm here on the West Coast looking for recipes for these invasive crabs. Tried making sushi out of them, but shells too hard. Was thinking soup was the way to go. This definitely will be the plan soon!

[@CookingWithClams]

The broth and stock you get from them is unbeatable

[@ChivoChun]

Thanks for doing this video, I enjoyed it. I am in Seattle and Green Crab is starting to hit here too.

[@CookingWithClams]

Definitely get in the way of catching the actual crab we want

[@Ape-El]

More people should start eating Green Crabs, because then the population will hopefully decrease.

[@CookingWithClams]

If only! Hard to get people on board

[@CookingWithClams]

If only! Hard to get people on board

[@CookingWithClams]

If only! Hard to get people on board

[@leolldankology]

Just tell chinese people that it has health benefits.

[@CookingWithClams]

@@leolldankology or any person. People love health

[@zmonsterk]

Your channels growing because is entertaining. Keep up the great cooking Will. 🇺🇸🇦🇺

[@CookingWithClams]

I hope so! Hopefully not boring

[@zmonsterk]

@@CookingWithClams Never alway look forward to culinary journey mate!

[@vedderadder7890]

I love your videos, but I like them even more when they're in the Keys. Only because I am selfish and can learn from them since I live here. Please keep up the great work Will! And I'm hoping you'll come fishing with me when I get my new boat.

[@CookingWithClams]

I’ll be back very soon!

[@Bigrigjeff]

I guess you’re home for the season! Keep the videos coming!

[@CookingWithClams]

A few months every year! Back in key west soon

[@justuschmiii3173]

The thing about this show is Will shows how simple it is to find something to eat...! That's cool with me... No allspice... Interesting TNX 4 VID LOL

[@CookingWithClams]

I didn’t even think of allspice, that would have been nice

[@TheLegobug]

i can't believe how delicious that was... thank you my friend!

[@CookingWithClams]

It was unreal, fed about 4 people

[@Mustafa-Kamal-Satar]

Malaysians love crabs. In Malaysia we would've cooked these Green Crabs as "masak lemak" - creamy yellow curry of coconut milk & turmeric. Add chunks of sweet pineapple & smashed lemon grass stems for the aroma...delicious😊

[@CookingWithClams]

Ohhhh I like the sound of that!!

[@kerrypitt9789]

There is a fellow in the US who uses them to flavor his whiskey! I think soft shell Green Crabs would make a great burger! Could you just cut the small crabs soak in your pot after you cut them in half? If its just flavor, you can just toss the little guys??

[@CookingWithClams]

Yes absolutely

[@TacoMyrick]

Dude...I could SMELL the bisque! I might try blue crab bisque. Thanks for sharing and inspiring. You Da Man

[@CookingWithClams]

Blue crab would set this OFF

[@adamyoung480]

Aloha. I find it utterly amazing when people decide a critter is invasive. And can’t deal with it. Its always people introduced. Bike crabs in the med, king crabs in the Baltic, invasive mussels, wild boars, Asian carp, nutria, axis deer, the list goes on and on. Get over it, deal with it, and eat it! It tastes good!

[@CookingWithClams]

Spot ON!

[@bradjones9634]

At least you got a few crabs. The food looked delicious

[@CookingWithClams]

More than enough

[@christkrebsbach8519]

Hey Will, I have your channel on and you really have to thank Tug Trash a fellow KZbinr. I watched you catching crappie with him and he turned me on to your channel. PS. I liked what you did with those green crabs.

[@CookingWithClams]

Appreciate it AND Ian. Hopefully when I post my crappie vid some of my subs head his way as well

[@OneManRevolution223]

Thanks for showing this recipe!! I would eat green crab over any other any day, tasty and helps are waters!!

[@CookingWithClams]

They’re actually pretty great! This bisque was incredible

[@scottrobinson4435]

The green crab bisque looks delicious. I’m sure you can do the same recipe using blue crab. I would add a little crab meat on top of the soup for a nice finishing touch. Bon Appetit.

[@CookingWithClams]

That would be great to add some crab on top

[@TigerGaRob]

Man Will you knocked that out of the park. I wish I could have tried it and smelled it cooking.

[@CookingWithClams]

It was divine!

[@Stan_L]

Great video! Thanks for sharing.

[@CookingWithClams]

Thank you Stan!

[@robertrickabaugh3304]

Best use for green crabs is tog or sheephead bait. I've seen several people try to cook them, none turned out good. You're a pro though. Lots of work but it looks good

[@CookingWithClams]

They do make amazing bait

[@maronin5215]

A chef told that the flavor compounds of all crustaceans (lobster,crab,etc) are actually not water soluble but fat soluble to achieve a more flavorful and complex bisque you should sauté them in butter or oil and then add liquid to boil

[@CookingWithClams]

Interesting I’ll have to try it

[@VernBigDaddy]

Mama Clams drew the line in the sand at “Invasive Green Crab”? Hahaha Luvs me some Clams Family!

[@CookingWithClams]

Hahaha

[@franiannarone8196]

Good video, a few more days it will be time for stone crabs down here!

[@CookingWithClams]

I can’t wait to get back down!!

[@tautog4424]

tog , blackfish bait chowder.......nice work will, i love crab soup always made with blue crab, when i saw your green crab bisque i was capivated because i only saw green crabs as tog bait when i go fishing in the fall for white chins.....never would i believe a bisque is possible with a green crab but a crab is crab not matter what the color.....they all typically are scavengers, nice and creative work, never in a hundred years would i think to make a stock from tog bait, a tog rack yup, everytime....beautiful....btw did you take some greenies out to wreck to go toggin????????

[@CookingWithClams]

I missed opening day here but gonna go this week

[@josephderer9393]

good show Will...

[@CookingWithClams]

Thank you!

[@kimmorgano8778]

I watch all your episodes....such good food!

[@CookingWithClams]

Thank you Kim!

[@patrickwynkoop9442]

They are great fish bait for wreck fish like togoue n other fish like sea bass

[@CookingWithClams]

Absolutely

[@GoatRoper911]

Looks great Chef. Are you missing Ireland? 28:04 is a killer hornet invasive species attacking the camera.

[@CookingWithClams]

Haha yellow jacket! And yes deeply missing Ireland

[@michealolsen1344]

Yum!! Great Video!!

[@CookingWithClams]

Thank you!!

[@joeyystaxx]

Love your channel brother keep going you deserve it 🎉

[@CookingWithClams]

Geez thank you!

[@adamkice7045]

That crab bisque turned a nice orangish color for the fun month of October.

[@CookingWithClams]

Got that fall feeling

[@adamkice7045]

Clams "Ring of Fire" Solar Eclipse

[@pepymunson2832]

That's a awesome square crab trap!! Where did you get that? And great video. Thanks 😁

[@CookingWithClams]

A random bait shop, I think they’re pretty common

[@jenmcpena5857]

Beautiful day on Long Island

[@CookingWithClams]

It’s been one perfect day after the other

[@aarona9781]

New word “Skuz” 😂

[@David35445]

I can see where I failed making my crab stock from these little guys. I didn't really processes them right. Next time I'll follow your directions. BTW, I use a slightly modified minnow trap and a can of sardines packed in oil as bait. I caught about 100 in 2 soaks of about an hour each.

[@CookingWithClams]

Sardines! That’s genius

[@pawshog]

OMG That looks soooo Delicious !!!!!!

[@CookingWithClams]

Not gonna lie, it was!

[@martypope8917]

always great content

[@CookingWithClams]

Thank you!!

[@junofluke]

Dude... that Long Island living looks like a picture post card. That crab bisque in your backyard at the end of the day was a perfect way to end a day. I'm thinking of trying your recipe only using blue claw crabs instead. What do you think? Thanks for another great video.

[@CookingWithClams]

Would be a dream and pretty much the same!

[@Daveincc]

I love the bisque ! Looks delicious ! Do you ever pick some of the meat and add it back in ? I’m not a pro chef but bits of crab meat blended in would seem to add richness and flavor. Maybe some picked and chilled crab meat sprinkled on top ?

[@CookingWithClams]

I would with blue crabs!

[@PropNut]

Looks delicious! 👍🏻

[@CookingWithClams]

Thank you!

[@danielwilson7409]

Love your videos brother

[@CookingWithClams]

Appreciated!

[@miketorre16]

Very Nice!!!👍👍👌👌

[@CookingWithClams]

Thank you

[@abouttogetspicy5541]

Cool meal! I handled plenty of those little effers today for tautog fishing. Will you be on t LI for some tog action this year?

[@CookingWithClams]

Yes! Where you at ?

[@abouttogetspicy5541]

@@CookingWithClams I’m actually across the sound in RI. I fished today off of Latimer Lighthouse off of Fishers Island.

[@lewislambert2141]

Great video. Crabbing is a hoot, many ways, no wrong way to do it. Are you still rooming with Aaron and Madeline?

[@CookingWithClams]

I am! I split time here and there

[@leeweisberg4045]

Great video keep it up

[@CookingWithClams]

Thank you Lee!

[@cathysummers7483]

Great crabbing Video.

[@CookingWithClams]

Thank you!!

[@northcaptivabob]

Looks great. Would you change anything in the recipe if you were using blue crab? Keep up the good work. Your videos are inspiring.

[@CookingWithClams]

Not a thing but pick the meat and add it on top

[@jaorte10]

Pro tip - grill the chicken and enjoy the meal. Then, put the bones in the trap. You'll catch just as many, if not more.

[@CookingWithClams]

I’ll try it

[@tylerl1633]

This is the one!

[@CookingWithClams]

I’m partial to it

[@Nikeair453]

Any decent stops for green crabs near port Jefferson? I wanna get on some for tog fishing lol

[@CookingWithClams]

Any marsh area. Just throw a trap and see

[@krisc8290]

That looks delicious. I didn't see use any of the meat out of the crab it self. Did you use any of the meat from the crab?

[@CookingWithClams]

No the meat was boiled for hours to make the stock

[@krisc8290]

I used to go crabbing with my grandfather on the Gulf Coast when I was a kid.

[@ImortalXenon]

28:04 ok won’t lie, I jumped out of my chair when this came up. That bee was trying to get fresh with me.

[@CookingWithClams]

Hahaha

[@Kbaker7734]

I wish I was your neighbor, lol!

[@CookingWithClams]

Where do you live? I’ll move in

[@pastapaul150]

Looks good, what did you do with the actual crabs?

[@CookingWithClams]

Made the stock with them to extract all the flavor from them

[@Jadenmorris-pe8bp]

Idk if I lived under a rock but I have never heard of white pepper until watching this video but the soup looks good my family and I just went crabbing in Mendocino and caught a bunch of European green crabs. I let them go though cause I didn’t know you could eat them.😂

[@CookingWithClams]

Haha there is green white pink and black!

[@brockpinson949]

Holy tatoo batman. Somebody buy this guy a coloring book.

[@CookingWithClams]

Are you offering?

[@brockpinson949]

I wish I had not commented that. So shitty of me sorry man. Your cooking was great!

[@TheFishSquad]

Now I got to go get it. 😂😂😂 been there.

[@CookingWithClams]

Get ‘em!!

[@stevewood3892]

Use raw ham! Over here in the UK, where these originated, they love the Pig! I use it every time. PS: What would your bait suggestion be for bait for our American invasive red signal crayfish that also eats everything and ruins our rivers and streams of their native populations?

[@CookingWithClams]

Oh I don’t know, I’ve never targeted them. I think people use chixken here as well. I’ll use ham for sure to try it out

[@jjiangg1990]

Where do you get your crabs in LI? May I know?

[@CookingWithClams]

Pretty typical well known spots, bluepoint, Babylon, Centerport, cold spring harbor

[@jjiangg1990]

@CookingWithClams try beach channel. That's where I go. I literally go down the waters during low tide and just grab the crabs with some tongs. Tons of the green European crabs there as well these few years.

[@jamesgaffney7480]

Where is this on the island? I’d love to go sit and catch green crabs there.

[@CookingWithClams]

North shore, kings park area

[@jamesgaffney7480]

@@CookingWithClams right on, thanks, def going to catch a few of these and make a stock with the frozen fluke carcasses I saved recently. Thank you!

[@joeponder9668]

This shit sucked!!!! So see you on Wednesday for a video and whiskey? Sweet can’t wait brother!!! One day I’ll jump into one of these fantastic recipes!!! Would it be the same outcome or better with some good ol Florida blue crabs, aka left over drum baits? Love watching you Will!!!

[@CookingWithClams]

Blue crab or lobster!!!

[@alexsocha9379]

Isn't it getting too cold up there now?!

[@CookingWithClams]

Surprisingly not yet!

[@nktoews]

Your cooking skills are fantastic! In my completely amateur opinion, that's Michelin Star stuff...

[@CookingWithClams]

Thank you!!

[@bluefish537]

How do green crabs taste compared to blue crabs?

[@CookingWithClams]

Less sweet

[@carollevatino9164]

It WAS DEFINITELY DELICIOUS!!!

[@CookingWithClams]

I need to make it again!

[@VernBigDaddy]

What’s up Clams!

[@CookingWithClams]

Ayo!

[@Alisha1686]

I get so many green crabs in freeport. They are actually quite tasty

[@CookingWithClams]

Right? Just very little meat

[@Alisha1686]

@@CookingWithClams very little. But it's still fun. I may go out later or tomorrow. Great video. I'm definitely going to make your recipe. Thanks

[@CookingWithClams]

@@Alisha1686 amazing!

[@MichaelDavis-pk1bh]

Where do you cook (work). Will ? Just wondering? Thanks for vids. Love ‘em !!

[@MichaelDavis-pk1bh]

I just assumed you are a professional chef.

[@MichaelDavis-pk1bh]

The smile on your first spoonful is great, man !

[@CookingWithClams]

Greenpoint fish and lobster in bk ny

[@2cartalkers]

Cook 'em, grind 'em, can 'em = cat food.

[@CookingWithClams]

Something… anything… they’re killing the blue crab

[@shawnaustin8957]

👍👍👍

[@CookingWithClams]

Thank you!!