@@SetuwoKecikhe's secretly gay for mr krabs . And just wants to spend a life with him but but mr krabs has a thing for Squidward because he has a tentecle fettish
@Carter Neil yeah we do it down here. They do it to. Our lake crab is a pain though. They can be tedious. But than that just becomes combo crab if they not all that
That’s the nicest cartoon looking crab i’ve ever seen! It’s so big and bright red! Looks like a spongebob crab lol 🦀 Here in Massachusetts I’ve only seen mostly blue crab, never that much crab meat!
We started to use a device called a Teal Crab Cracker to quickly kill and pre-clean the crab before cooking. This prevents cooking in the toxins extracted by the organs, makes it taste better, and easier to clean after cooking.
This video really makes me appreciate my Dad and his love of seafood. He taught us how to do this and also peel prawns around 12 years old. Main reason was you could only eat what you picked or peeled. For a while there dad was eating most of the seafood 😂
I find it easier to extract body meat if you leave the legs on. Crack the crab in half but then take those halves and crack them like you'd slice a roll for a burger. Then use the leg with the meat still attached to pull it all out at once.
@@PRIKYAN but boiling cooks the toxins extracted from the organs into the meat, I'd suggest killing and pre-cleaning crab BEFORE cooking. The Teal Crab Cracker based out of Oregon is great for Dungeness off of the West Coast in USA, they also have a variant and videos for Blue Crab.
I grew up as a 5 year old picking Chesapeake Bay blue crabs and I gotta say you did a swell job. I never had tools other than my teeth and hands but I wasn’t a chef either lol
my mind is fked. just imagine. a huge crab making a youtube short on how to cook humans. Just imagine a Man sized crab going . 😮😄😃ok we start by breaking apart. *ferociously rips arms, hand, legs off * now we chope- .
Also need a black light not a necessity but for beginners, crab shells are completely fluorescent meant if u use a black light when breaking down and separating the meat from the shell it makes it easy pick out the shells
You get crab crackers at ikea . Very helpful to crack the legs especially. Also , if you go to Thailand ask them for the tool to extract crab meat , it does the work of both the pincers and the poking tool . Between the cracker and this tool you’ll get every piece of crab meat , out .
For the next time: a1props.com/wp-content/uploads/2018/02/Basic-Surgical-Tool-Kit-720x540.jpg (You're welcome) Honestly though I'd love to see what you're talking about, sounds interesting
Ca crabber here. Another easy way is to bend the tail back and pull it off making a hole, insert thumbs into the hole and you can separate the shell from the legs at once. Clean the gills and mouth off the legs section and you then havea nice grouping of legs.
Oh dear, reminds me of my childhood. Dad would come home at what felt like 1000 blue crabs and I had to clean them. I can still feel the gills in my hands….. the knuckles will always be my favorite of any crab.
Very nice!! One critique though with the small crab legs, use a roller set it on the cutting board roll from one end of the other the meat squeezes right out perfectly every time🙂
I'm from Southern Maryland. Blue crab country. If you showed up with all those tools to a crab house without that accent wouldn't nobody have no mercy on you. 😆 Also, I can tell you boiled that crab. Try using beer with a splash of apple cider vinegar to steam it. I promise that's how it's done homie.
as a guy grew up on an island, i have to say, going through the mess while eating a crab is part of the fun...especially the smell of the shell and the meat
I've got a great recipe for crab meat pasta. 3 tablespoons olive oil 3 clove garlic 2-3 hot chilli 1 1/2 tablespoons oyster sauce 1 1/2 tablespoons sweet white vermouth (cinzano) 2 tubs crab meat Ground black pepper 500g pasta Bunch of baby spinach 1. Add oil, onion, garlic and chilli. Slowly cook until onions are translucent 2. Add oyster sauce, vermouth and stir until combimed 3. Add pepper and crab meat and stir until the mixture is well combined & set aside (10-15mins med heat) 4. Boil pasta until al dente, strain (keep some water) & then add to the crab mixture & add the baby spinach, stir & serve
A crochet' needle also comes in handy, Andy!😃 Specifically when trying to reach into those hard to reach places, know what I mean about "these places", right?
I grew up in Virginia enjoying blue crabs from the Chesapeake bay. They’re nowhere NEAR this big and you have to do the same amount of work for an ounce or two of meat. But that’s not really the point since we usually enjoy them in a big family setting, talking and pickin on our crabs at our own pace. Food is awesome ❤️
I'm from Maryland and we are famous for the Maryland Blue Crab, it even used to be on our ID up until about a year ago. Anyways the way we do it is first we steam the crabs in Old Bay which is also made in Maryland and all we used and sometimes a hammer and a butter knife and I can do it without any tools really. Plus we taking apart differently as well. We take all the legs off and then the back and front shell and then break the body in half Them crabs are different than what we have, if you don't know you can look up the Maryland Blue Crab, it has the most beautiful blue color on the bottom of its legs in the bottom of its body a tiny bit and then of course the top is like a greenish color and then of course once you steam them they are red.
@andy_cooks Challenge from Spain: try to make "Txangurro" recipe. Tip: it's typical from Basque Country, North of Spain and it's made with the crab meal served on his own shell, but try it. Its delicious and one of more expensive dishes at restaurants. Regards!!
