As a native Floridian, October 15 is a holiday at our house. Me and my son have gone the past 20+ years and the past two years we've included his 8 year old daughter, my granddaughter, my favorite time of the year, crabs open, temps starting to cool down. Great video, awesome recipe. Congrats on your upcoming wedding!!!
You should do a short of Madeleine trying to get that crab. I would watch that over and over. She had me cracking up! It really brightened my day. Love your stuff.
Hey Aaron, we kayak-divers surprised you on your hole that day, and just wanted to say hey and thanks again for the tow! Have told a number of friends how great you were to us, and generous. Congrats on your engagement. Funny enough, later that day, I proposed to my dive buddy who was holding onto the kayak while you towed us. Cheers!
Brother, y'all are living life to the fullest. A fun day out on the boat catching crab and then turning your catch into a delicious meal. Congrats on your upcoming wedding also.
Spiny’s in the live well & a gallon of colossal claws?! I love all seafood but when it comes to stone crab, there is a special place in my heart & stomach for October 15th & the 1st claws of the season! Your warning about cracking the claws on a full stomach is wise & solid advice. Quite frankly, I had never considered Stone Crab for cakes in the past because they seldom made it to the table much less as an ingredient in another dish. My Dad loved broiled, stuffed “Florida” lobster. He would clean out the carapace & fill it with a blue crab stuffing. It is hard to imagine how good a stone crab stuffing would be for that dish. I know what we will be cooking this weekend!!
Bro, on big pine for the weekend! I caught a MONSTER using your method. I kept hearing your voice say you gotta go fast. Thanks for teaching the way you do. Stay awesome!
Really good, and I grew up doing that stuff... Love to see Madeline getting involved... She will be a pro before too long... Relaxing to watch for me.. Makes me miss the Gulf side of the Keys... Sharing..
From Alabama woods so I know what it means to eat what you kill/catch. Can’t lie a little jealous of the water and big ticket catches that you have in your backyard/ocean lol. Much respect.
Great tip for removing the claw from a crab without harming the crab and be careful because nothing can change your wedding ring size faster than a stone crab
This video is banging. Loved the content and instruction. And Madeline is banging. Keep it up mr young. Can’t wait to see what channel evolves into and for you to have a baby fisher onboard
Aaron you make catching those huge crabs look easy! A couple years ago an undersized male got hold of my index finger for just a moment, and took my entire fingernail off!
Instead of adding the bread crumbs to the crab mix...form your patties, then press them into the bread crumbs and refrigerate for an hour. Adding a little parmesan to the bread crumbs is good too. The inside will be crabbier (less mealy), and the outside will be crunchier. Win-win.
I have to see your decision to stop charters was a no-brainer the shows right here like the one you’re showing now is the best ones you’ll ever do at least people get to see what a cooperating couple can do and it’s nothing like doing things together with your loved one congratulations, Madeline and thank you for this Gratio. I really loved it.
I’m sooo happy for y’all ! We got married last year our anniversary is actually coming up on the 13th. It was the happiest moment of my life enjoy yours bubba
Our recipe is almost exact to yours. Only difference is king crab, sriracha, and we cook it in avocado oil and garlic butter. All the rest is same. Looks great 👌
Aloha. I just turned 61. Been fishing/diving most of my life in a lot of cool places. Unfortunately, my birthdays nowadays (10/15), is watching some lucky sod consume stone crabs. Glad it was you two!
Congratulations y'all! Wish y'all the very best! My wife and I are past 34 years now and she's my wonder woman! I wonder how she's put up with me this long!
I was raised in Ft. Laud... Now I'm in Dayton Ohio. We have a really good fish market here (believe ti or not! ) After watching you cook on this video we went to the market and bought some blue crab in a can...IKR !?! I'lll let you know how good it is.....
I live in Homosassa Fl and harvest scallops when in season. We pick them up while snorkeling in about 6 feet of water. One five gallon bucket is the limit per boat. Man, they’re tasty!
Just a thought. I do a lot with blue crab cakes, and I take the onion / celery and lightly saute it in little butter soften them up a bit. I also add the crab last so as not to break up the meat. using your hands is more sensiitive to work the blending/folding. Again as always great stuff!
Hey boss. I'm a big fan, I think what you shoot is awesome to watch and I've tried a few of your recipes to boot and they've been good. Hope you'll take some advice now though on making crab cakes from a guy who lives on the Eastern Shore of Maryland and has learned well what a crab cake is. First recommendation; don't break up your crabmeat, as best as you can. Stone crab gives you incredible claw meat, so it's not like backfin, but you still want chunks as much as possible. Second, a good crabcake is crab. If you need filler, use Ritz crackers. You can smash up a pack and add whatever you need and it'll give a much better taste. I know it's tempting to add veggies, but that adds a lot to the moisture content and ultimately, whether or not the cake will stay together tightly. Third, two bowls, dry bowl with crab and wet bowl with the imperial sauce. Personally, I use a bit more mayo and mustard than you. "Werster sauce" as we call it 😆, Old Bay and lemon are to your taste. If you like tabasco, it goes as well. I use it often and heavily in my cakes. You can add whatever sauce you want from there, and Bob's your uncle... Point is from there, you can fold it into your crab as it's needed and control the moisture. You then add the cracker to dry it out enough that it will hold well when it hits the pan. I agree it's good to chill them too after. If you want to get real fancy, you can dredge them in cornmeal and a bit of Old Bay before you put them in, either broiled (not my favorite), or skillet fried or deep fried (always the best tasting. Not great for your heart though...) Anyway, just some tips from a "Merlander" to ya'll down there in Florida... My best to you both.
The knife-technique for claw removal definitely seems less traumatic for the crab (and me). The first stone crab I caught, I did the “snap it off” backwards-bending thing, and felt terrible when the crab acted totally discombobulated. I was freediving off Palm Beach, and found a couple more but just left them alone. I think it was Darcizzle or some other RU-vidr that showed the knife way, and the next crab who donated a claw to my dinner plate didn’t seem phased at all. Win-Win!! An FWC biologist told me that leaving a claw helps them feed and defend themselves. I just like the “renewable resource” aspect of it, especially after finding crabs regrowing claws…in roughly the same area where I had removed claws in prior years!
That was so cool! I've never seen crab claws that big. Youre right, Madeline always makes things funnier, at least in your YT videos! When you were making the crab cakes, I was saying to myself that they did look a little thick. But I'll be they were incredibly tasty. I'm definitely trying that recipe. Thanks for sharing!
