The Only Way I Want to Eat Blue Crab Ever Again

My friend Ronnie gifted me some NY blue crab. Instead of doing just a boring crab boil or typical crab cakes I make baked stuffed blue crab. You’ll definitely want to make this recipe, it was incredible.
#LongIsland #BlueCrab #StuffedCrab #Crab

[@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

[@petertrout8140]

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

[@CookingWithClams]

Thank you Peter!!

[@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!

[@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

[@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

[@coreysmith8990]

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

[@CookingWithClams]

Let me know how it comes out

[@silversam1387]

Keep up the great work man your videos are awesome

[@CookingWithClams]

Thank you Sam!

[@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

[@Ruffway64]

Awesome crab! Nice work! Love the channel

[@CookingWithClams]

Thank you!

[@Bigrigjeff]

Great video video! Keep them coming!

[@CookingWithClams]

A lot more coming!

[@kawiman561]

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

[@CookingWithClams]

Instant umami ! So delicious

[@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.

[@ericcope8216]

Looked soooo good! Nice job brother!

[@CookingWithClams]

Thank you!

[@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!

[@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!

[@shawnaustin8957]

Fabulous..... hungry now.👍👍

[@CookingWithClams]

Yeeeew!!

[@annetaylor4280]

Wow looks amazing

[@CookingWithClams]

Thank you Anne!

[@jaydsdiecastgarage]

Looks damn awesome thanks for sharing

[@CookingWithClams]

Thank you for watching!

[@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!

[@bradcallander7789]

That looks fantasticd

[@CookingWithClams]

It was legit mind blowing

[@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!!!

[@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

[@carollevatino9164]

Yes! They were delicious!!

[@CookingWithClams]

Thanks mom!

[@bh-0330]

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

[@CookingWithClams]

Haha was it? I gotta go look now

[@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

[@Michael-ps7ji]

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

[@CookingWithClams]

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

[@josephderer9393]

good show as always...

[@CookingWithClams]

And more coming!

[@jimanderson2200]

Wonderful

[@CookingWithClams]

Thank you Jim!!

[@UrbanFisherman]

Looks good

[@CookingWithClams]

Thank you!

[@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

[@sammcvea1069]

Awesome

[@CookingWithClams]

Thank you Sam

[@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.

[@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

[@88888gerald]

my mouths watering...

[@CookingWithClams]

Yes!!

[@keithfreeman2015]

Down in Charleston S.C we call that devil crabs

[@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

[@mikeknottscreek8183]

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

[@CookingWithClams]

Me too can’t wait for fall

[@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!

[@philipreed9246]

Jersey shore vibes!!

[@CookingWithClams]

Exactly

[@FVMissPaula]

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

[@fairwind8222]

I had no idea they ran that far north

[@CookingWithClams]

I was surprised when I saw them in key west!

[@dancingrick9627]

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

[@bahade53]

Yessss! 🤤

[@CookingWithClams]

Keepin it really network guido on this one

[@tylerduangtavanh763]

"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

[@xPopee]

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

[@CookingWithClams]

I wanna try it!

[@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

[@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?

[@tinaezzio5389]

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

[@CookingWithClams]

Will do next time!

[@docshqrk]

Crab Imperial

[@CookingWithClams]

Yes!

[@adamkice7045]

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

[@CookingWithClams]

Hahaha

[@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!

[@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

[@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!

[@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

[@Mr_DAG]

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

[@CookingWithClams]

I’ll try it

[@KeyWestWaterman]

Whatever

[@CookingWithClams]

\/\/

[@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

[@jeffreymelle8863]

🤤🤤🤤

[@CookingWithClams]

So good

[@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

[@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!

[@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

[@donaldtouchton9523]

👊🏻👊🏻

[@CookingWithClams]

Thank you!

[@tarotableguidance]

Could i do this in an air fryer ?

[@CookingWithClams]

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

[@jenmcpena5857]

🍽🍽🍽❤️‍🔥

[@CookingWithClams]

❤️

[@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 🤘

[@garyulmer259]

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

[@CookingWithClams]

Filters or gills yes

[@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.

[@rickdiaz4559]

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

[@CookingWithClams]

You’re missing out! Haha

[@alessiamontagna7822]

Facciamo un raduno della costa adriatica qui sotto? 😂

[@CookingWithClams]

Let’s go!!

[@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

[@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

[@jimcathcart5116]

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

[@CookingWithClams]

Fridge

[@richardmocerino1355]

What no garlic!

[@CookingWithClams]

You sure??

[@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

[@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!

[@Blox_fruit_master1]

Too much water,you need to steam the crabs.

[@CookingWithClams]

No

[@kathleenstoin671]

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