Invasive Shore Crabs | Scallion Pancake

[@scottlemay8728]

My man Will flipping slaying it again. I can't wait for this channel to blow up. Will is so ... Above the game with the creativity... It's just a matter of time. Rock on. Stoked for the future of this channel!

[@CookingWithClams]

It’s been a fun ride, I’m looking forward to many more episodes

[@flysubcompact]

Normally, I'm watching Chef Will's amazing creations and thinking that's some high dollar, square dinner plate fare. Now he ventures off into post-apocalyptic survival lunch! 😊

[@CookingWithClams]

Hahaha all about balance

[@junioranderson202]

Love the video will. My only thing I would say is rinse the crabs well. I belive the yellow in the container was the iodine crabs release. But I love using invasive species and opening people's mind.

[@CookingWithClams]

So I gave them a rinse with tap water, and what you’re seeing are their insides literally exploding.

[@hkonyt797]

Cool ... And gross. 😆

[@davidgraham4807]

Wow…you friggin Frankenstein…love it. Living on the edge.

[@CookingWithClams]

Hahaha

[@rightsideupvt]

Clams, I'd give the scallion crab pancakes at try if you were cooking it! Would love to know the protein content potential for those invasive critters. Cheers from Vt.

[@CookingWithClams]

That’s a good question, I’m gonna ask my nutritionist friend and see what they think

[@connercoy2599]

Great video! You make very unique and delicious looking dish’s

[@CookingWithClams]

Thank you!

[@pqtpat7734]

You’re gonna survive through a recession

[@CookingWithClams]

This is by far my favorite comment

[@markreynolds2351]

I was thinking the apocalypse!

[@mc-nar]

Awesome idea, I’ll have to try this. I fried some shore crabs on their own once but I found them to be a little too hard and crunchy - I may have gone too big with the crabs though. If only there was a way to consistently find the ones w soft shells!

[@CookingWithClams]

It could have been this time of year as well, cause these were about as crunchy as a soft shell. I didn’t think of that

[@adamyoung480]

Aloha. Yay, you got your musabi! Great video, once again.

[@CookingWithClams]

I thought you’d like that

[@adamyoung480]

@@CookingWithClams Aloha. More importantly, did you enjoy it? Personally, I enjoy a full nori wrap vs. the bow tie.

[@Pharm_NYC]

Never in this world would I expect to witness this consecution. #Innovation #awesomeness

[@CookingWithClams]

This reaction made my day. Thank you Paul

[@Daveincc]

You are definitely adventurous with food ! I would never have dreamed of whole tiny shore crabs in a pancake !

[@CookingWithClams]

The crunch was like a potato chip with a little burst of crab flavor. It was surprisingly good

[@PropNut]

You never cease to amaze me. 👍🏻👍🏻

[@CookingWithClams]

Thank you!!

[@RyansFishingandCrabbing]

You the first person I’ve ever seen eat Asian crabs! I’ve only ever seen them as bait for blackfish

[@CookingWithClams]

I won’t lie, they’re were pretty tasty

[@mdv2043]

Man i bet you hope none of those crab shells come out sideways .😂😂 that could make for a painful day.

[@CookingWithClams]

Ha! They were more like a potato chip, not hard like a shell

[@mdv2043]

@CookingWithClams I have seen those in the big Asian market we have here but have never had the urge to try them...we do how ever make the masubi bars. We make them with spam . My hawwian buddy calls them hawiian power bars and we take a buck offshore fishing with us. That and all the fixings for fresh sashimi and some cevechie...

[@adamyoung480]

Aloha Will. Wasn’t expecting a shout out, but mahalo!

[@CookingWithClams]

Yeah man! And yes of course I enjoyed it, it had egg under the spam

[@ByronWatsonCoachLifePro]

Ah, nah, bruh, I'll pass on this one. I am allergic to shellfish bit this is definitely adventurous, lol.

[@CookingWithClams]

Haha fair enough

[@JohnBaruch10]

That was the most interesting thing ive seen all week. Thanks and once again great video.

[@CookingWithClams]

Thank you john!

[@jaydsdiecastgarage]

I just don't looks a bit creepy but I'd try it

[@CookingWithClams]

It was definitely creepy looking

[@DFMotorSports]

I found Asahi in Australia, it's like Japanese Coors light/Miller Lite lol. Safe beer for most American's visiting Australia.

[@CookingWithClams]

That’s spot on. Good for an afternoon sip

[@adamyoung480]

Aloha. Best Japanese beer brewed in Canada , just like Kirin and Saporro.

[@jjsager1]

That was such a cool invasive animal cook! You did Taku proud!

[@CookingWithClams]

Haha thanks!

[@SD-ft6gs]

Hey, Will I wonder if it would have been better to blanch the crabs first?? Now I really want to try making this! Yay for eating invasive! NEXT IDEA!!! You need to come down to the Chesapeake and catch some snakehead and make something good out of those!

[@CookingWithClams]

I thought about that but wondered if it would dilute flavor

[@wimtheeuwen7315]

I had some doubts but now i am sure. Loco. Maybe that is why i like your channel. Just do it.

[@CookingWithClams]

Hahaha

[@saenole66]

You are a brave guy. Cooking little crabs whole in a pancake would never occur to me. Just give me the beer.

[@CookingWithClams]

Haha cheers!

[@TheFloridian5]

Just one beer?! Good for you brother. Haha

[@CookingWithClams]

On camera… haha

[@cornfed6105]

I would most definitely try anything you cook!

[@CookingWithClams]

Now we’re talking

[@cornfed6105]

@@CookingWithClams and anything @tugtrash cooks as well

[@WilliamHoush]

Nice video Will!

[@CookingWithClams]

Thank you Jay! Short n sweet

[@RagingNana57]

Man, those would be good to catch sheepsheads! Thanks for another amazing adventure & recipe!

[@CookingWithClams]

We use them for tautog (blackfish). They’re like candy to them

[@Softplays]

Hey Will! You should sautée these crabs and do a crunchy spaghetti alle “vongole” haha

[@CookingWithClams]

Haha that could work!

[@PeterRanieriII]

Looked like hanamaru mart, didn’t realize how close you are to me - cool stuff man

[@CookingWithClams]

It was!

[@Simpleman88]

Congratulations on 24k, last time I checked, it was 10k

[@CookingWithClams]

Had a short that went to 4.5 million views, so jumped in subs

[@Simpleman88]

@@CookingWithClams that means 40,000$

[@CookingWithClams]

@@Simpleman88 haha no. it was a short. $187 in total. i dont think this channel will see 40k in its lifetime

[@Simpleman88]

@@CookingWithClams I was under the impression that that if you. Got a million views, you were paid 10k. I was wrong

[@michaelsorbara5972]

Awesome putting the invasive species to use! I will be trying this out for sure. Definitely would be interesting to see more recipes for the shore crabs. Save the bigger ones for tog and sea bass baits please

[@CookingWithClams]

Haha I know where to get em for tog season! Hundreds

[@franiannarone8196]

Just want you to know that your presentations of the last few videos are done really well. 👏

[@CookingWithClams]

Hey, thank you. Can you put into words what you like? I’ve been playing around with what I show and what I cut. So I’d love your feedback

[@franiannarone8196]

You're more sure of yourself, organized, not filling in silence with ums and just better prepared 😉. A pleasure watching - getting used to the camera, and it shows 😀 👏

[@Ape-El]

I gotta try those crabs

[@CookingWithClams]

I want to try them just sautéed

[@Ape-El]

@@CookingWithClams You should do that! It sounds really good!

[@UfishDotCom]

Nice job! Love Kani snacks They'reeee Great! Try them dusted them in starch with some old bay, deep fry until crispy, salt, eat. Aint no softshell crab but crispy little legs are still tasty.

[@CookingWithClams]

I love this idea

[@bradcallander7789]

Sounds great an love shrimp heads

[@CookingWithClams]

That’s what this crunch was like. Not hard at all, more brittle

[@highcommander2007]

I thought maybe you were going to make the dried seasoned crabs. Have you heard of sand crabs? Maybe you can do a variation with those, I hear they make excellent bar snacks

[@CookingWithClams]

Sand fleas but never sand crabs. I thought about making the candied crab but it’s a very long process. Like making beef jerky

[@highcommander2007]

@@CookingWithClams yah sand fleas! up here they call um sand crabs or sometimes mole crab. Did you do a video on them allready?

[@ericcope8216]

Looked really good, I think I might have crushed the crabs first and then, like you said put them in the pan first and then add the batter? Might have tempered the flavor of the crabs a bit.

[@CookingWithClams]

Not sure if my first comment went through. I was reluctant to crush them out of fear a lot of the taste would cook off

[@ericcope8216]

Ahhhh, that's why you are a chef and I am not! Makes sense. Thanks for the video.@@CookingWithClams

[@rinnytintin82]

I actually wanna try this recipe lol. Just because of the crunch factor. Thanks for the video man!!!

[@CookingWithClams]

It was enjoyable! Like a crispy potato chip

[@justuschmiii3173]

nah, I'm good ... TNX 4 VID LOL

[@CookingWithClams]

See you on the next one!

[@carollevatino9164]

Another great video and the pancakes were amazing!!

[@rafaelbonante1957]

Mágico da culinária! 🤙

[@CookingWithClams]

Thank you!!

[@chris6054]

Oh jeez this is gonna be a weird one huh 😂

[@CookingWithClams]

Strap in!

[@PSSKDerby]

Great video Will! Well, that was an interesting recipe. I’m not sure if we have Asian crab here in Atlantic Canada or not, but I’m sure I can find some either in PEI or NS. The scallion pancake looked amazing. Guess you couldn’t convince Mama Clams to try. Pray all is well. Thanks for sharing!!!

[@CookingWithClams]

Ah she had some of the second! Doesn’t always wanna be on camera

[@ElDoradopescayaventura]

Awesome video man! You made these tiny crabs now you have to make a sand flee video!!

[@CookingWithClams]

Are people still eating those?? Haha

[@ElDoradopescayaventura]

I do once in a blue moon but you have to show us your unique way of preparing them!

[@CookingWithClams]

I’ll try it

[@gigeconomy8677]

Looking for the sand crab video as well, I’m tempted to fry them

[@bradjones9634]

Very interesting dish. I would try it.

[@CookingWithClams]

If you like scallion pancakes you’d love it

[@TheFloridian5]

Scares me to think what would go in to “non-organic” miso paste 😅

[@CookingWithClams]

On my next episode we will be exploring non organic miso paste…

[@TheFloridian5]

@@CookingWithClams Haha nice. Love your videos. Keep it up!

[@therune2you]

Amazing and creative dish as always brother! Love the invasive episodes you've been putting out. Il bet a bunch of those little crabs deepfried wouldnt make a bad poboy sandwich.

[@CookingWithClams]

I’ll try it! Might be perfect actually

[@FlipCouvillion]

Asian pupusa! Let’s Go!🤙

[@CookingWithClams]

Kinda yeah!

[@gradybrowning3976]

Looks Awesome, I would love to try them!

[@CookingWithClams]

You would be happy!! I wish I could share these with people

[@bobcocozza43]

Wonder if you could do this with fiddler crabs lol

[@CookingWithClams]

I wonder if the claws are thicker

[@David35445]

I'm excited to try this.

[@CookingWithClams]

I would post just a bit of baking powder in that batter. That’s the only thing I’d change.

[@David35445]

like a 1/4 tsp?@@CookingWithClams

[@CookingWithClams]

@@David35445 enough to make the inside cook a bit. i also cooked these for about 10 minutes, not sure the video conveys that

[@ottoosmers9273]

I would 100% eat

[@CookingWithClams]

Heck yeah!!

[@FATHERSOFBASS]

Love yah brother great video…💙🍻💪🔥🫡

[@CookingWithClams]

Yooo! Thank you!

[@jbird73]

Ain't no fishy in a good way brah

[@CookingWithClams]

Sure is. Fish sauce, sardines, herring, etc etc

[@jbird73]

@@CookingWithClams lol.yack

[@josephderer9393]

can you do a catch and cook MOJARRA...

[@CookingWithClams]

Absolutely when I get back to key west this month

[@josephderer9393]

they claim they taste wonderful...@@CookingWithClams

[@CookingWithClams]

I haven’t

[@connorramming6321]

Could you do this with fiddler crabs

[@CookingWithClams]

I don’t know if that big claw would be edible

[@jenmcpena5857]

Did you rinse the crabs? I can’t imagine how much sand might’ve been in there

[@CookingWithClams]

I did! For the exact reason you just said. But in water I collected there. When I’ve caught them before I made the mistake of rinsing with tap water and they basically exploded

[@jdscifres]

I would eat that!

[@CookingWithClams]

Now we’re talking!

[@rodneygipson8087]

Are these on every beach

[@CookingWithClams]

I’ve noticed them mostly on rocky beaches

[@captainbssurffishingcharte4724]

I wonder if Sand Fleas would work as well🤨

[@CookingWithClams]

Only one way to find out!

[@captainbssurffishingcharte4724]

@@CookingWithClams well let's find out

[@shawnaustin8957]

👍👍

[@andreadamone2808]

I am just confused as to why you would let any of the “bigger guys” back at all if it’s an invasive and prolific species. Why not keep all of them? Maybe utilize the sized ones you need for the recipe and freeze the rest for bait? They are invasive after all

[@CookingWithClams]

They make great live bait but once frozen nothing really goes for them with the same ferocity. I get what you’re saying and have had that dilemma before. Even with them being invasive I try to take only what I’ll use.

[@buttelman95]

First

[@CookingWithClams]

Boom!