The Only Way I Want to Eat Blue Crab Ever Again

[@karlaruble9777]

Oh my goodness!!! Will, this looks amazing. I find myself looking for your videos now, along with the waterman!! Makes my mouth water. Crab had to be my favorite and that looks crazy good!! Keep putting out these awesome videos…

[@CookingWithClams]

This makes me feel great!! Thank you

[@ryantweddle6155]

Ronnie's the man🍻. Cook up looked awesome 🤘

[@CookingWithClams]

Thank you!!

[@ryantweddle6155]

@CookingWithClams From Western Australia 🦘. We catch blue swimmer crabs 🤘

[@Chaoswolf5678]

Awesome! So happy I found your Channel!

[@CookingWithClams]

Heck yeah thank you!!

[@alexsocha9379]

I like the use of the smaller kitchen appliances, definitely makes it feel like anyone can make this.

[@CookingWithClams]

I lived in a studio in nyc for 15 years and had no oven so I got good with the toaster haha

[@PSSKDerby]

Great video Will! What an awesome looking dish. Crab can be so delicious as long as you don’t overcook or overpower with other ingredients. Thanks for sharing!!!

[@CookingWithClams]

It’s so delicate!

[@firedupoutdoors]

Good job. Your videos are getting better and better. I will be making this. Thank you.

[@CookingWithClams]

Thank you! Lemme know what you think. It’s also called crab imperial

[@whatever123651]

My mother is from Tampico, Tamaulipas Mexico and they have amazing stuffed crabs that look like yours! Stuffed crabs are delicious.

[@shawnaustin8957]

Fabulous..... hungry now.👍👍

[@CookingWithClams]

Yeeeew!!

[@Bigrigjeff]

Great video video! Keep them coming!

[@CookingWithClams]

A lot more coming!

[@petertrout8140]

Love your clips Will, great stuff! Wish that I could taste your cooking!!!

[@CookingWithClams]

Thank you Peter!!

[@TheodoreBrown-jd6yc]

So I just picked out 8 dozen Mississippi gulf blue crabs! I freeze the meat for stuffed crab, crab cakes, and gumbo! A very time consuming process but well worth the effort! I have in the past,premade my crab patties and stuffed crab, flash freeze them and bag them so all that needs to be done is throw them into the oven or thaw and fry! A staple seafood meal here on the coast of Mississippi… FYI… We set out traps for our crab also. Thanks for sharing Will, Ted

[@salty_life3652]

I am not going to Lie you are definitely amazing cook and started watching you cooking out Key West waterman’s house I love them guys now I’m watching all yours you’re amazing too

[@CookingWithClams]

Wow thank you!!!

[@ericcope8216]

Looked soooo good! Nice job brother!

[@CookingWithClams]

Thank you!

[@shmoe868]

bro this is Fire definitely making this

[@skelley6136]

Looks amazing!

[@CookingWithClams]

Thank you!

[@kimrobbins507]

Great video. You explained everything very well.

[@CookingWithClams]

Thank you Kim!

[@Ruffway64]

Awesome crab! Nice work! Love the channel

[@CookingWithClams]

Thank you!

[@silversam1387]

Keep up the great work man your videos are awesome

[@CookingWithClams]

Thank you Sam!

[@scottsmo7715]

Gonna go to Perdido Key this afternoon and get some crabs 🦀. I’m finding out that once you post a recipe, I gotta try it myself!! Amazing video. Let you know tomorrow how it turned out. Thanks for posting

[@CookingWithClams]

Heck yeah!

[@chriswhitehead6485]

Love getting your cooking first hand after many videos on KWWM bragging on you. Love this and keep it going!

[@CookingWithClams]

Thank you Chris!

[@judahblackmon1217]

Too many cooks in the kitchen 🙃 - fantastic recipe Will, I mimic'd your recipe but used Dungeoness crab (West Coast Canada) added red pepper, and they were delicious. Once again a fantastic recipe, thanks for sharing. 🤙

[@CookingWithClams]

Love dungeoness crab and red pepper haha

[@traveladventureswithmikeri5005]

Stuffed crabs look over the top. I am now growing parsley in my garden to try like you use it in your videos. We have a lot of blue crabs up here on the Mosquito Lagoon so I am going to give your recipe a go soon. Thanks for another great video.

[@CookingWithClams]

Parsley I think got a bad wrap as a throw away garnish. Used in the right way it just lightens up a dish without altering the flavor.

[@jeffreypinder9398]

My lineage is Rock Hall, Maryland, I've learned that if you cut the entire top side of the body after the shell is removed you can scoop out all of the meat from the body much quicker and save yourself some tedious time. The recipe looked amazing.

[@CookingWithClams]

Thank you for that!!

[@kawiman561]

I'm glad to see you using the yellow stuff from the crab. Definitely good flavor.

[@CookingWithClams]

Instant umami ! So delicious

[@coreysmith8990]

Can't wait to try this one! Looks so good!

[@CookingWithClams]

Let me know how it comes out

[@trippsavage1511]

I will definitely be trying this one soon! Would love to see your take on a gyro with some type seafood. Keep the recipes coming, and I will keep trying them!

[@CookingWithClams]

Writing that down! Grouper head gyros! Thank you for that idea…. That will be fun

[@michaeledwards8215]

That moment when you impress yourself and the foods so good you smile and gotta do the shoulder dance

[@CookingWithClams]

A lot of these videos are the first time I’m trying to make the recipe, so a lot of times I’m surprised it worked haha

[@michaeledwards8215]

@@CookingWithClams open a little food truck down there so I can come grab some food and do the shoulder dance lol

[@UrbanFisherman]

Looks good

[@CookingWithClams]

Thank you!

[@Michael-ps7ji]

Best text you can get. "I got crabs, want some?"

[@CookingWithClams]

I’m just glad I didn’t already have em :)

[@markroper9269]

Great looking crabs!! From VA near the Chesapeake... vinegar and old bay are necessary. And picking crabs is a PITA!! Great restraint not eating the meat as you picked them!! :P That almost looks like a crabcake recipe....final product looked fantastic!! Great stuff!! LOL

[@CookingWithClams]

Trust me a lot was eaten in the process! It is almost exactly like how I make crab cakes. Good eye

[@carollevatino9164]

Yes! They were delicious!!

[@CookingWithClams]

Thanks mom!

[@hrothgarb9104]

As a Marylander from the Eastern Shore of our fine state (where all the crabbers and crab culture is from), I'm quite familiar with the recipe that you just made in this video. Here we call it Crab Imperial. I'd recommend a few things that you might try the next time you make your version: 1. Make the "wet portion" (the mayo, mustard, Worster sauce, lemon, egg, spices and "tomale" if you like that. Not everyone does (I don't like it personally).) Also, a note regarding using "Old Bay;" if crabs are steamed or cooked like you did then, then the meat can take some spice, but if they are done like we do here in Maryland, with JO spice, well, that's really salty and very strong. I wouldn't recommend using more spice then, it can get too salty and just ruin the subtlety of the dish. Only when you have all that sorted, then you can add the crab. You won't break up the backfin then, if you fold it in and gently toss it in the sauce. 2. Try it with Ritz cracker as your breadcrumb (my preference). Traditionally as well, we can use saltine crackers crushed. Either work well, and they tend to help take on flavor as well as give a nice crumble to the top. You can add some fresh Parmigiano or Asiago as well if you like your topping cheesy. 3. The broil at the end should be really hot and really fast, but you definitely want to get color on the crumb to at least a light brown (personally, I like it a little past light brown.) It gives the dish a nice, toasted flavor. You can put that as well on top of a fillet of fish (here, we'd use flounder or rockfish mostly, but anything with a nice white flake works great) or even use it with a chicken fillet (called Chicken Chesapeake here...) My favorite way to eat this as a snack is to get a nice German soft pretzel, split it and stuff it with Imperial - a local restaurant here called Pickles does this and calls it a Crabby Pretzel and that and a beer goes great during your favorite sportscast.

[@CookingWithClams]

Ok now I’m the one that’s hungry! I’m familiar with JO and yea it is SO salty. I love the pretzel idea.

[@CookingWithClams]

Thank you for the education on crab imperial

[@TheModeRed]

You upped his game. I wonder how good he makes these now!

[@Dime_time333]

Ain't nobody reading your rooted in bougie comment. Marylanders are weird. Yall make the crabs the same way every time. And take pride in your "tradition"

[@blakee.5755]

lol wtf are are you talking about? Crab culture (blue crab specifically) comes from Louisiana and other states along the gulf. Sorry bud but Maryland ain’t even in the question. Read a book or 2

[@annetaylor4280]

Wow looks amazing

[@CookingWithClams]

Thank you Anne!

[@jaydsdiecastgarage]

Looks damn awesome thanks for sharing

[@CookingWithClams]

Thank you for watching!

[@KevinStogner-fd7tl]

I was expecting you to at least throw in some Yankee Old Bay seasoning. Blue Crabs are found from up and down the east coast and all long the GOM states. In the South, Texas, Louisiana, Mississippi we use Zatarans or Slap Ya Mama !! But then we like all our foods spicy. But to each their own. Happy New Year.

[@CookingWithClams]

Love everything spicy! Happy new year!

[@josephderer9393]

good show as always...

[@CookingWithClams]

And more coming!

[@bh-0330]

The way you cracked that egg at 8:39 was so smooth haha

[@CookingWithClams]

Haha was it? I gotta go look now

[@bradcallander7789]

That looks fantasticd

[@CookingWithClams]

It was legit mind blowing

[@chipgiles4518]

Great episode. What is the water basin to your right on the patio? Also, what did you drizzle on the crabs right before you put them in the oven?

[@CookingWithClams]

It’s a little fire pit. Just a drizzle of olive oil so the bread crumbs wouldn’t burn

[@robertrickabaugh3304]

Incredible recipe but wow so much work. I always say I'm gonna pick some crabs and make something like this but I always just eat them

[@CookingWithClams]

Haha I’m surprised any crab made it to the recipe

[@FlipCouvillion]

You should try some of our 8inch Louisiana blue crabs like I had this weekend.🤙

[@CookingWithClams]

You’re right I should!

[@FlipCouvillion]

@@CookingWithClams look up hackberry Louisiana highway 27 is the spot. We vrbo near the hackberry rod and gun club. I could show you a few spots.

[@jimanderson2200]

Wonderful

[@CookingWithClams]

Thank you Jim!!

[@NDoghouse]

Man I could dang near taste it thru the screen. Later, I’m going crabbing.

[@CookingWithClams]

Nice!

[@loisfrazier8398]

What state are you located in

[@CookingWithClams]

A few

[@loisfrazier8398]

I would like to know where I can catch some of those blue crabs too That’s why I asked what state you were located in

[@CookingWithClams]

@@loisfrazier8398 I catch them in ny and key west

[@mikeknottscreek8183]

It's 7:30 am and I am starving for some blue crab!

[@CookingWithClams]

Me too can’t wait for fall

[@tracynshea1333]

Will, have you ever tried cleaning them before you cook them? We stun them in ice clean them then cook them

[@CookingWithClams]

I never have but if it’s easier I’m game!

[@tracynshea1333]

@@CookingWithClams we stun them with ice, then season and fresh garlic and steam em! Try it you’ll be surprised how good they are!

[@FrankM812]

After buying a crab master i don’t miss picking crabs lol might steam or boil once a year but the rest of the crabs i use the press and wind up with lump crabmeat. Then you can use the racks for soup base if you want

[@CookingWithClams]

Crab master was my nickname in jr high! Just kidding! But I did look up that thing and am gonna buy one!

[@sammcvea1069]

Awesome

[@CookingWithClams]

Thank you Sam

[@jaschabull2365]

Seems in real life, Chef Louis would've had to sing a number long enough to take an entire opera act when trying to prepare Sebastian.

[@CookingWithClams]

Hahaha love this

[@tarotableguidance]

Could i do this in an air fryer ?

[@CookingWithClams]

I’ve never cooked with one but I don’t see why not

[@88888gerald]

my mouths watering...

[@CookingWithClams]

Yes!!

[@dancingrick9627]

I would love to be your friend. I could eat like a king! I absolutely love crustaceans!

[@BukJoy]

"I have my head shells" Hell yeah "I've cleaned them out and scrubbed them" Noo ! That's the best part , lots of flavors 😥

[@CookingWithClams]

If you watch you’ll see I put all the mustard (guts) inside the bowl. I scrubbed the actual mud off them

[@keithfreeman2015]

Down in Charleston S.C we call that devil crabs

[@CrabdadCJ]

I give ya credit for not eating the meat after you picked it. I don't have that much self control.

[@CookingWithClams]

Trust me plenty was eaten haha

[@randyruney5704]

Thanks

[@CookingWithClams]

Thank YOU

[@CB-qb8hj]

Great content! It’s nice you didn’t start your video with “Hello boys and girls “

[@CookingWithClams]

Haha so you know key west waterman’s channel?

[@xPopee]

We do have that dish here in Asia, it’s called crab relleno :)

[@CookingWithClams]

I wanna try it!

[@jamesstantonjr.6553]

A trick you can use if you don’t have a nut cracker. Use the handle of a table knife 🍴 to crack the claws… the heavier handle the better…

[@CookingWithClams]

Definitely have used this trick before!

[@philipreed9246]

Jersey shore vibes!!

[@CookingWithClams]

Exactly

[@KeyWestWaterman]

Whatever

[@CookingWithClams]

\/\/

[@bahade53]

Yessss! 🤤

[@CookingWithClams]

Keepin it really network guido on this one

[@adamkice7045]

The hot tub was too hot but the food was delicious at Casa de Will. Two claws up! 🦀🦀

[@CookingWithClams]

Hahaha

[@The_Observant_Eye]

The crab mustard should be what the Japanese called "Kani miso" aka Crab miso. Reportedly to be very good eating if fresh.

[@CookingWithClams]

It’s absolutely delicious and adds such a such flavor

[@fairwind8222]

I had no idea they ran that far north

[@CookingWithClams]

I was surprised when I saw them in key west!

[@tinaezzio5389]

You need a pat of butter on each one to brownie to perfection

[@CookingWithClams]

Will do next time!

[@spaichito]

Caro signore, in pratica lei ha fatto di tutto per far sparire il meraviglioso sapore naturale del granchio. Da italiana rabbrividisco nel vedere tutte quelle salse. 😢

[@CookingWithClams]

And yet it still was full of crab flavor! Good cooking embraces balance and to showcase the main flavor without losing it. Thanks for watching!

[@kathleenstoin671]

These are American crabs. They're very assertive.

[@marcuslarwa9098]

Blue claw crabs are one of my favorite, it’s really sad that they are almost 400$ a bushel.

[@CookingWithClams]

I’m lucky that we can catch them here in the keys

[@h2oski1200]

I think I would'a taken that mixture and stuffed some shrimp with it but I'd also stuff my face with just how u made 'em

[@CookingWithClams]

Great idea

[@teresamerklin4614]

I'll be honest, you sound a good bit more knowledgeable about cooking your crabs with vinegar and why than some Marylander's do. Except we steam our's. I haven't been able to find JOs down here in NC, so I use Old Bay like I grew up on in MD. I want mine warm. Why don't you use seasoning?

[@CookingWithClams]

In the water? Depends on the dish. If I’m eating JUST the crab yes, if I’m mixing the crab into a dish, no

[@jimcathcart5116]

Did you have those crabs in the freezer they look awful sluggish

[@CookingWithClams]

Fridge

[@docshqrk]

Crab Imperial

[@CookingWithClams]

Yes!

[@Mr_DAG]

Next time try cooking (steam) the crabs in beer Maryland style

[@CookingWithClams]

I’ll try it

[@konstantinivanov1986]

I'm the same way with the blues dont leave a bit in there. I buy them from a fish market in Destinand usually do a boil with corn and potato but your recipe beats that hands down. I'm doing that next time. Thanks

[@CookingWithClams]

Yes!! Tell me how you like it

[@jimcathcart5116]

I saw a show on the woman who pick crabs in MD they cut the legs off with a paring knife that exposes all the meat in the body they don’t break the crab in half

[@CookingWithClams]

I need to see that

[@rickdiaz4559]

Definitely giving this one a try but I'm gonna pass on the crab guts buddy

[@CookingWithClams]

You’re missing out! Haha

[@HumarAndArt8800]

We have blue crabs in the gulf in Texas. Not sure why you think they are a cold water crab.

[@CookingWithClams]

Who knows. I catch em in key west

[@HumarAndArt8800]

@@CookingWithClams supports blue crab are not just a cold water carb! Does not matter to me since I cannot eat them. Wish I could!

[@libertywilly7519]

Born and raised on L.I. ? Those are Blue Claws 🤣

[@CookingWithClams]

That’s what I normally say then everyone South says no what are you stupid they’re just blue crab. Either way, the cook the same and are delicious

[@libertywilly7519]

I hear u they ate good eats 🤘

[@alessiamontagna7822]

Facciamo un raduno della costa adriatica qui sotto? 😂

[@CookingWithClams]

Let’s go!!

[@DerechoD-ju3qe]

Boiling all that water takes a lot of time and energy. One inch of water will steam those crabs in ten minutes.

[@CookingWithClams]

Sounds good I’ll do it next time

[@garyulmer259]

Will what you call dead man fingers on a crab here in NJ we call them filters

[@CookingWithClams]

Filters or gills yes

[@richardbrown794]

I would vote for a cardboard cutout before I would ever vote for a demoncrat.

[@CookingWithClams]

Ok? What’s that have to do with stuffed crab?

[@ctbt1832]

I heard Maryland crabs taste better. The water is sweeter in MD I heard. Steam crabs is better.

[@CookingWithClams]

All debatable

[@chrissmith6133]

👍😎👍

[@CookingWithClams]

Thank you!

[@donaldtouchton9523]

👊🏻👊🏻

[@CookingWithClams]

Thank you!

[@jeffreymelle8863]

🤤🤤🤤

[@CookingWithClams]

So good

[@jenmcpena5857]

🍽🍽🍽❤️‍🔥

[@CookingWithClams]

❤️

[@rg2metairie]

no cayenne??

[@CookingWithClams]

Sometimes, always change it up

[@albertassely6230]

Crab meat is so delicious, but it's so much work for so little meat

[@CookingWithClams]

A labor of love

[@kathleenstoin671]

What?! No butter? 😂

[@CookingWithClams]

Next time

[@ashtondavisbreakneckadvent8924]

You lost me at “mustard” but I’ll give you a pass on that because your food always looks bomb.

[@CookingWithClams]

You wouldn’t even know it was in there. I promise

[@ashtondavisbreakneckadvent8924]

@@CookingWithClams I might not taste it, but I would know. Lol. Great video! Nothing better than fresh blue crab!

[@ethandubois2215]

Why do they call it dead man's fingers

[@CookingWithClams]

I can’t say I actually know the exact reason but have heard that they resemble a drowned man’s shriveled fingers

[@jimcathcart5116]

Why didn’t you use the tamale and head fat to increase flavor

[@CookingWithClams]

I did, it was the first thing I put in the bowl.

[@CookingWithClams]

At the 6min mark I talk about it

[@richardmocerino1355]

What no garlic!

[@CookingWithClams]

You sure??

[@axercst]

that was disgusting . guess im ever going to eat that

[@CookingWithClams]

You seem fun. Thanks for watching and thanks for having impeccable taste

[@Blox_fruit_master1]

Too much water,you need to steam the crabs.

[@CookingWithClams]

No

[@kathleenstoin671]

We always boil our crabs. Tasty....!

[@streamylc]

did you have the video on mute?... he practically started the video explaining why he was boiling instead of steaming.