My biggest peeve is when people don't clean their crab properly. I know not many people know how to clean it, but if you don't know and don't wanna learn, don't be making crabs for nobody except yourself. Chef, I really appreciate you taking the time to teach people how to clean it properly👍👍
Koreans make a dish called gaejang and it's basically this but marinated for a much longer time then eaten raw. The salt in the marinade neutralizes all that bacteria and you're left with something incredibly delicious, like uni but sweeter.
I had that for the first time not long ago and it was not as delicious as it looked. Thought it was gonna be a 10/10 dish but it turned out a 8/10 for me, went to a legit place too. But the focus on the crab fat is legit, too many Americans just throw em out and it’s absolute sacrilege!!
I want to personally thank you for the grilled blue crab recipe. Tried it last night and me along with the family here at home absolutely loved it. I will definitely be trying more and will support you brother. Keep up the good work and God Bess!! Houston, Tx
My dude!! I tell folks all the time, Italian dressings is the best, simple marinade and you just blew my mind!! Never thought to use it for crabs and then he went and put,"as much payments parmesan as the Lord will allow"!!! YEAH BOY!! Keep it up chef, thank you!!
Is there a local business that sells crab and will overnight ship out of state? I LOVE your videos and recipes and I especially LOVE crabs but I live in a landlocked state and not able to get fresh seafood. Any referrals you can give to get seafood shipped out of state is very much appreciated. Thank you.
There are lots of videos about Char grilling blue crabs, but once I heard chef start talking I could tell he was from Nola like me so this is the one I went with. Came out great, thanks chef!
It's hard on these smaller ones like blue crab but it still works..... If you look at the clearish material between the joints in a crab from the underside and it's dark milky white it's a fatty crab....if it's greyish clear there is not as much fat,that's a place is builds up ones it's very fatty
Wow what nice grilled seafood....i'LL do cod fish ....since I am allergic to crabd...cos they look like bugs......Thanks for your seasoning ideas.....watching from NYC
When I boil blues or jonahs. I take the shell off take the poison sack out then mix the liver around. Then I will put a some cold beer in and slurp it up. I always get everybody's lobster bodies and scoop the roe and liver into a dish and pour hot butter and a little tobacco on top. Yum. Great grill video. Good grill video.
Is the crab still alive when you're doing that cleaning part or do you dispatch it first and if so, how do you do it? Not judging, just not sure of the exact process. My family's going to the Chesapeake on vacation and I want to be prepared if we catch some crabs.
