Whiskey Made With Crabs
One of the most pernicious invasive species in North America is the European green crab. The small crustacean hitched a ride in the ballast of merchant ships in the 19th century and, with few natural predators on this side of the pond, have been outcompeting local species for food and habitat ever since.
These invaders sure can eat: oysters, clams, mussels, lobsters, and other crabs. If that’s not bad enough, the little monsters graze through and destroy eelgrass, a prominent nursery habitat and feeding grounds for many indigenous species.
Now whiskey purveyor Tamworth Distilling of New Hampshire has a novel idea to combat the invasive scourge: putting crabs in their liquor. Crab Trapper whiskey is made from crab stock steeped with spices – mustard seed, coriander, cinnamon, and others – and mixed with a bourbon base.
According to the distillers, “crab is present lightly on the nose, accompanied by coriander and bay to smooth out any high notes. The body carries hints of the maple and vanilla oak notes lent from the full-bodied base. The spirit finishes with heavier notes of clove, cinnamon, and allspice, leaving a light, pleasant spice on the palate.”
Product developer Will Robinson tells NPR the quaff is a “thinking, sipping” drink. “It's meant for you to explore your own perception through your olfactory senses.”
Each bottle uses about a pound of green crabs but even if sales go through the roof – and we’re trying to get some right now – the effort will barely put a dent in the invaders’ numbers. The aim here is to raise awareness and to remind people that the crab can be consumed – from a plate, a soup bowl or a shot glass.
Visit greencrab.org for a selection of recipes including green crab and mushroom risotto and bouillabaisse where the green crabs of southern France have gone to die for centuries. The site includes a free downloadable coloring book for kids in Spanish and English by Eileen Riestra as well as The Green Crab Cookbook by Mary Parks and Thanh Thai.
Photo credit: Tamworth Distilling
