I dive for spider crab and make the best nachos I've ever had Check out the toadfish crab crackers! toadfish.com/?sca_ref=3102208... #crab #seafood #keywest
The deconstructed and stepped up crab rangoon is a genius idea! This will definitely make my next dinner party with friends. Please don’t stop sharing with us!
Wow,. That looks fantastic Will, another great video. I'm so glad you actually show catching most of the things you cook and not just a cooking channel. More people need to subscribe to your channel
Wow, that crab is like celery, you use more energy cleaning and preparing it than you get from eating it. As always, the end product looked delicious. Love your stuff, keep it coming!
Fun little mind blowing chef trick I learned on tiktok lol the lid of the pot fits on top of the handles of the pot standing up( no more having to wrestle and chancing burning yourself on the top) great video bro!!!🙏🙏💯💯🤞🏼🤞🏼🤞🏼
Growing up on the Chesapeake Bay, we would sit for hours picking bushels of blue crab. The pain from getting Old Bay seasoning in the little cuts we would get from the crab shells was exquisite. It would take some serious restraint to collect the meat in a bowl and not eat it right out of the shell.
What a great idea for spider crab! I always feel like restaurants never actually layer the nachos they serve. You made me drool looking at the final product. This is definitely not your average plate of nachos. For now on can we call the dish Nachos of the sea? Excellent job Will excellent job.
Will, OMG, there’s so many positive things to say!!! I am definitely going to make this one. Plus, I have used the “ziplock” piping bag method, but never filling it inside out, love it!!!! Thank you. Awesome video. & love seeing Madeline there!!!! Keep filming, we’ll keep watching!!!
Seriously awesome dish, I’m going to steal it from you and cook it for my clients,I’ll be sure to tell them who I learned it from, your an awesome chef
Another amazing recipe. Your creativity and willingness to use non-traditional protein sources is amazing. You need to come to South Texas and we can munch on Lengua, cabrito, tripas, menudo, barbacoa
You didn't mess around, 4 crabs and the fish boom! I didn't know you could eat those crabs. I like how you teach us how to utilize less expensive items, or you use the part of fish many people would just toss out. Great tip on adding vinegar to the water. Those nachos looked next level, nice work! Great video! Wu-tang Clam!
I just ate dinner, but if you put that in front of me right now I'd find room for it! Looks delish! Thanks, and that was a nice tutorial on breaking down the crab.
This looks AMAZING!!! Thank you so much for sharing your adventures… you’ve made me start learning and experimenting in the kitchen & I couldn’t be happier about the outcomes!!! ❤ ya Will!!!
Thanks for the content. I'm from the opposite corner of the country and Allways doing catch and cook. Love all the new ideas. Plus love the shirt one of my very good friends owns a oyster farm here in coos bay. Allways look forward to content from you Erin and ofcourse Madeline 😊
Just got home. Drunken mussels for dinner. I'm so glad you actually responded. Have a wonderful night mister. Say hi to your fellow content creators for me again thanks. Keep up the good work.✌️
Coolest video yet! I live in Maryland on the Chesapeake Bay and will definitely try this with our blue crabs. Steamed with old bay is great but it can get a little old.
Clams Master Will, The Lovely Madeline and where was my brother from another mother Aaron?, Heyyo!!!! Justin and Tunedogg!!!!, Loved this episode Will now I'm craving spider crabs 🦀 and venison, lots of best wishes to you all and as always stay safe stay awesome out there everyone 💯😊👏👋🙌🍺🍺🍺
Great video Will! As an Atlantic Canadian, lobster legs are a must to eat. As such, sometimes with smaller ones, we use a rolling pin to get the meat out. It makes it a lot easier. I wonder if that’s work on the crab legs. Also, wouldn’t a lobster pick make it easier to get the meat out of the body. Just a thought. I have definitely sucked on the juice/meat in lobster lungs and I like it. But I do boil in heavily salted water. Thanks for sharing
I tend to discard them because they are a filter. Also, the spider crabs legs are way too hard to use a rolling pin. They would just crack up so far those pliers from toadfish are the best things I’ve used yet.
niice meal.... u make everything look good, and make me hungry.. next time ur in NY, do a CCC on a pickerel.. those aren't suppose to be great eating. but u can do it!! thanks will
Nice job! Looked great!! Cleaning a crab is hard to film!!!!! Wonder how that translates to other species....shrimp rangoon or lobster rangoon.....hmmm!!
Hey will,,, I'm wondering if those crabs were empty because it wasn't a full moon...? I never had spider crab... now I have to find some...lol TNX 4 VID lol
8:28 I’m watching again as I always do I be watching videos over and over tryna support brother anyways when I seen the small claw crab it made me think what if someone came and just took all there claws and threw them back. is that bad? Would it be ok to do that and just eat all the claws? Most meat is in claws I think? Idk what do you think mr. Crystal?
Will I just want to let you know that the part of the crab that you called fingers we here in NJ call them filters in blue crab any way just to let you know
Those crabs are practically empty. The only time I've ever seen shellfish with so little meat compared to body size , is when they've been in a tank to long and not eating . I've eaten these crabs and the shell was always full . Those crabs were starving.
@@CookingWithClams I used to crab up north and when they molt , they come out twice as big as the shell they left behind. So it would make sense they'd have less meat for a while.
@Cooking With Clams Yeah bro! I even called and spoke with them! They need to give you a code so you can make something from any purchases... it's only right!
