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

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

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

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

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

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

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

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