That's because they're virtually indestructible, but that doesn't mean they're not delicious.

這是因為它們幾乎是無堅不摧的，但這並不意味著它們不好吃。

That's why a distiller in new Hampshire is turning them into whiskey.

這就是為什麼新罕布什爾州的一個蒸餾器正在將它們變成威士忌酒。

Will Robinson uses £80 of green crab to make just one batch.

威爾-羅賓遜用80英鎊的青蟹只做了一批。

It has the funk of the crab, but the spice prevents that from being harsh.

它有螃蟹的風趣，但香料使之不至於太刺耳。

He slowly simmers them for 20 minutes, so the aromas don't cook off.

他把它們慢慢地燉了20分鐘，這樣香味就不會被煮掉。

Then he mixes the crab flavored stock with the distillery's housemaid spirit in a vacuum.

然後，他在真空中把螃蟹味的湯汁與酒廠的女傭酒混合。

Still that stays at a low temperature crab flavor alone isn't very appetizing.

還是那句話，停留在低溫下的螃蟹味道本身就不太合胃口。

So he adds a blend of eight different spices that's all combined with the distilleries based bourbon to form the final product.

是以，他加入了八種不同的香料，這些香料都與酒廠的波旁酒結合在一起，形成最終產品。