Green crabs may threaten ecosystems, but one chef has found a way to turn them into something remarkable. Douglas Kim, owner of Jeju Noodle Bar in New York City, showcased how these invasive creatures can be transformed into a gourmet dish without breaking the bank.
Douglas Kim runs the only Michelin-starred noodle restaurant in the United States. Known for using bold techniques and unconventional ingredients, he recently accepted a $20 challenge to prepare a dish documented by TikToker Danny Kim (@dannygrubs).
@dannygrubs Michelin Chef Turns $20 Into Green Crab Pasta⭐️💵 👨🍳 @Douglas Kim #michelinstar #chef #budget ♬ original sound – Danny Kim
With just a small budget, he purchased invasive green crabs for $4, paired them with razor clams and pasta, and crafted a dish that looked worthy of a fine-dining menu. Danny called the final creation a “10 out of 10,” proving that even low-cost ingredients can deliver high-end results when handled with skill.
Why Green Crabs Are a Problem
One of the most damaging invasive species in maritime environments is the green crab. According to NOAA Fisheries, these crabs:
1. Outcompete native species for food and shelter
2. Damage seagrass beds by digging and hunting
3. Spread quickly due to having few natural predators
Originally from Europe, they arrived in North America in the 1800s through ship ballast water. Today, they inhabit both coasts of the United States and were even spotted in Alaska as recently as 2022.
Their presence has devastated industries, including the New England soft-shell clam market. In Alaska, officials warn they could also harm fishing-dependent communities.
Turning a Threat Into a Resource
Although destructive in nature, harvesting green crabs offers a sustainable solution. By catching and cooking them, chefs and home cooks alike help reduce their spread. In fact, many states provide resources on how to catch and prepare these crabs safely.
Instagram | @oaklbk | Douglas Kim turns invasive green crabs into sustainable and flavorful dishes.
Douglas Kim’s creation did more than solve an ecological problem—it proved that an environmental nuisance could be transformed into something memorable on the plate. For him, innovation in cooking means pushing past the usual pantry while spotlighting issues that matter.
Reactions From Viewers
When Danny posted the video online, responses came quickly. Some praised the ingenuity, calling the dish “amazing,” while others questioned whether $20 qualified as budget-friendly.
One commenter noted, “That’s a $60 dish once you account for restaurant markups.” Even so, the majority applauded the idea of turning an invasive species into fine dining—a clever marriage of flavor and sustainability.
Turning green crabs into fine dining, Kim reminded us that cuisine is more than flavor—it can be a form of stewardship. His cooking suggested that chefs hold the power to protect ecosystems while exciting diners. Should others take up the challenge, today’s invasive nuisances could become tomorrow’s signatures of sustainable gastronomy.
