How To Dispatch, Cook And Dress A Fresh Crab.
Vložit
- čas přidán 7. 09. 2024
- How to prepare a fresh crab.In this video i show the whole process from Boat to plate.I collect the crabs live form the fishing boat then show you how to sex the crabs, then how to dispatch them quickly and humanely. How to cook the perfect crab, ending with the whole crab being processed and dressed back into its own shell.
To create a traditional dressed crab ready to eat.
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
www.youtube.com...
Sc...
/ 132366100270676
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Mix the brown meat with some bread crumbs, celery, and onion then pack it back in the shell and bake it for 10-20 minutes depending on the size of the crab. When the stuffing is slightly crispy you know it is done.
That sounds amazing
YES!
That's the waste...."poop" your eating...yuck!!
Jan loves many Idiot
First time I have seen a screwdriver used in cooking.
He screwed the crab
Your next challenge is to use a dremel tool.
😂😂
Hi I am from PETA and I completely support this.
PETA being people eating tasty animals
bbull71 ohh nice lol I'm going use that😂
bbull71 עוג׳יות׳
I would like to shake your hand!
Fleetingdreams 😱
@@user-qn4oh1ix6k עוג'יות ?
Crab Dispatcher: +50% Damage against Mirelurks
Double lobotomy.
How else are you going to obtain mirelurk meat?
You all prolly dont care but does anybody know of a tool to get back into an Instagram account..?
I stupidly lost the login password. I love any tips you can offer me
@Tristen Brooks instablaster =)
@Bowie Francisco Thanks for your reply. I got to the site thru google and I'm trying it out atm.
Seems to take a while so I will get back to you later when my account password hopefully is recovered.
I think you should poke it in its brain first. That way the crab doesn't think: "Whoa, what's going on with my ass?, oh, oh, oh, ouch who's fuckin' with my ass???" If you do the head first then the crab just sees a screwdriver creeping up on him/her. A bit more honest that way I think: "here ya go crab -- here's what's coming at you."
I literally snorted when reading that
Actually this way's better. The brain between it's eyes is the size of a pen-point and only controls the eyes. The actual brain is the one by it's arse... Poor thing
im not sure id youre trying to be funny but that made me laugh hard XD
Dang I guess if you want to insult a crab you should definitely call it a dumbass
Vanessa Brooks lmfaooooooooooooooooooooooooooooooo
I wish I would have watched this video BEFORE I tried to cook four Dungeness crabs for dinner. My two dogs went crazy ( Lab and Greyhound) in our small kitchen. The crabs were lively, escaped the plastic bag and were skittering across the counter. I was trying to capture them one at a time with a pair of tongs while trying to keep the hounds off the counter top. I got one on the way to the cooking pot and he grabbed a towel on the counter that had a glass pitcher on it. That crashed to the floor, another crab disappeared somewhere among the appliances, the dogs were in danger from broken glass as well as crab claws. It would have been advisable to dispatch each crab first- in retrospect. Lesson learned.
Robert Plewnarz 😂what an adventure. I hope you enjoyed every bite after that workout.
I'm sorry But that's hilarious. However if they can sense that they are in danger and try to run, and they have enough brains for that, makes the possibility of feeling pain a debatable question.
Big Papi that's so funny. We put our Dungeness crabs that were bought in San Francisco into our bathtub until we were ready to be cooked. They also behaved aggressively and waved their claws at us so we wouldn't pick them up
Are you sure you're not just retelling a Donald Duck cartoon? Or a Monty Phyton sketch? I'm sorry; seeing as I have a rather vivid imagination, this made for quite a laugh:D:D
Stick them in ice beforehand. Doesn't kill them, but it numbs them so they don't feel pain. Best of both worlds
The crab went to a better place...called dinner.
Thank you Scott, excellent video! I grew up in farming country in the US, and am no stranger to butchering. I think it's important to point out to your audience how humane your procedure is. These animals did not suffer, and they look delicious.
I have butchered snakes (by decapitation), and their hearts will beat up to 8 hours after, although they are obviously dead. So people should not be bothered by a little movement after death by the nervous system, it's entirely natural, and the animal is not suffering in the least.
I love your videos!
Well, I’d defiantly rather have my brains scrambled with a screwdriver than be boiled, all I can say on that one.
I don't eat seafood... but I can actually appreciate this(dressing/prepping),... especially how he emphasizes humane dispatching.
Gotta say... when I am eating crab legs, its the only food I could literally starve to death while eating. Takes so damn long!
use a pair of nutcrackers instead of faffing about with a pick
The crab looks delicious but I'm really impressed by the stone work at the bay. It must have been tough for a small village to amass the manpower to build all the walls and the stairs.
so folks when you eat crab, remember it isnt the meat that's expensive.. it's the labor.
To be honest I find it as a very easy labor compared to other type of labors in the seafood industry
Labour*
When ever I go back to England to see the family I always go to Cromer to get fresh crabs. After the marathon picking session I always eat it with a loaf of fresh bread. Thanks for the video. I thought I may find an easier way to get all the crab meat out, by watching this video. It just goes to show, you never get anything good without the hard work.
dude I live in a desert area but if I ever get the chance to cook up some crabs it will be THIS WAY! looks so amazing!
An easy way I found to get the leg meat out is to cut them lengthwise with a pair of kitchen shears. Then I use a fork to scrape the meat out. Works much easier than cracking them perpendicularly.
Sexing the crabs the Cornish way; "Long and thin, it's a him." Short and wide, it's a Bride." This saying refers to the triangle on the rear underside of the crab.
A chop stick is good for getting the meat out of the legs, you can just push it rite through. That's what I use anyway. Great vid though, I love how people prepare their dishes in different t ways :)
Crab is the most delicious of all shellshish
Grandad dressed each crab the same, white meat on either side brown meat in the middle. He picked all the meat then shared it between each top shell. It was lovely with slices of bread and butter.
I'm a tradesman...that is the best use of screwdrivers that I have ever seen!
When I was a nipper we used to use nut crackers to get the claw meat out in one piece.
Rest in peace Ms.Krabs
Thanks for showing us how to dress the crab i
Love crab and lobster xx 😘
Nice one, I'm in St David's, I will be checking my pots in a bit just round the corner.
+Ceri Davies couldn't be any closer then Ceri..
Hope you have a good haul...
All the best
Now I want crabs, cockles and lots more! Brilliant!
You DON'T want crabs, believe me. They're also difficult to get rid of, as well as highly embarrassing. The best way to deal with them is put a pound of sugar around your tallywhacker. It won't kill them but it'll rot their teeth.
😂😂😂
Okay Scott, I am STARVING for crab now!!!
Watching the yellow boat coming.. feeling like a kid waiting dad coming home with kandy
"Just get your screwdriver in there and scramble his brains"
Brother Mouzone well, I’d definitely rather have my brains scrambled with a screwdriver than be boiled to death.
kiaora scott my name is soloman I am from new zealand an your vids are awesum thankyou very much for your time an skills to show people like myself in which I am greatfull again thankyou very very much
Imagine you turned over the crab and it said on the apron "Hail to the Chef".
this crab is very popular here in portugal, cheap and delicious. i've read some of the comments, some recipes :) here we typically mix the brown meat with breadcrumbs, some white meat, a bit of mayo/ketchup/beer/chopped boiled egg (all these are optional). slice some bread, put in the oven, get a garlic clove and pass it through the hot bread, add butter. then everyone takes a slice of bread and put some of the crab mix on the bread, its delicious :)
Good demo., Scott! Of course, it's a lot of work, but the result is worth the effort.
Most of my experience before moving to France was with the blue-claw crabs found along the Atlantic and Gulf coasts of the US. We'd catch them with hand-lines baited with chicken wings or fish parts and a long-handled basket net in the bays and channels of the tidal marshes on the New Jersey shore.
Serving and consumption wasn't quite as delicate as yours. The diners would assemble around a table covered with newspapers; the cooked crabs were dumped en masse in the the middle, end everyone was on his own. Utensils could be wooden mallets, nut crackers, meat picks and forks. Most folks enjoyed the meat dipped in melted butter, but some preferred cocktail sauce.
When I was a kiddo, Granny wore silk stockings... the one's with the garderbelt and seam in the back. A chicken neck or the feet were put into the toe of the stocking, a knot tied in the top and a string round that. Let it sit for a bit, then pull your crabs in without worry of loss. The barbs and spines on the blue crab caught in the fine silk threads preventing them from escaping. A good jeck on the twine over the tub shook them loose.
i bet the people who cry about the crab's method of death have no issue crushing bugs in their bathroom...
Agent Bill Wilson don't lie
The fly tally for today is 27..
Hahaha true
Agent Bill Wilson 😂
I feel a little bit bad when killing bugs... except mosquitoes. I crush them until their body is completely unrecognisable.
Best part of the crab is the brown meat. On some thickly buttered brown toast, a meal fit for a king.
Scott, I wanna say thank you, you've peaked my interest in cooking, love your videos! keep up the amazing work.
+Brad Dam Thank you Brad..I really appreciate that mate...
Killing it correctly, this is what I like to see unlike a lot of people who hack a way at its shell
for my crabs i keep them in ice then i pull off their carapace, apron, and face and viola clean crab oh and i scoop out the organs.
From dock to table. Can't beat that mate. Cheers.
"you can tell its a brown crab because"......well its brown
This is by far the most meat I've seen extracted from a crab. Well done!
Damñnnn Scott, That was cold brother, lol. I live near Baltimore, Maryland USA. We are famous for crab's. People here just drop them live into boiling water. And I always thought that was cold, lol. But you took the cake when it comes to being cold, lol
Thomas Tommy actually putting them into straight hot water is more torture cuz their nervous system is still up and running, with this guys technique, though it looks harsh it immediately shuts down the nervous system so the grab doesn’t feel any pain.
No, no, no. Steamed with Old Bay Seasoning is the Maryland way. No self-respecting Marylander would boil seafood, especially crabs.
Hey Scott! (Hello from Georgia, USA) I HATE those cooking shows, where everything is done perfectly the first time. I LOVE the fact that you are just like me, and occasionally struggle to get things right. You always make me feel like “Wait, I can do this too!”
wow that trick killed it imediatly
that was awesome, now its just a hunk of plastic!
Loving the sarcasm
Used to buy dressed crab at the harbour when I lived in Norway, small stalls would buy the catch and dress it, wrap it up for sale. Wish I could find that here, was good value.
flathead or cross for the best results?
I would prefer using the flathead :)
I use a small G clamp to crack the claws, perfect, no smashing with the back of a knife and no crab shrapnel through your meat. Thanks for posting these.
i know its food but shit, every time ya stab the crab my heart hurts LMAO.
Cindy Ruby. Dinh Luc well when he stabs it right in the stomach it shuts down the nerve system, so it doesn't even feel a thing. Then when he puts the screwdriver in between his eyes it doesn't feel anything at all, since the nerve system shut down. I know it may seem like it hurts but it's like a bullet to our brain. It's so quick you won't even feel it.
Cindy Dinh you are good person ❤
Jaxa Taxa hard case
pussy
You are a better man than I. Crabs and lobster go on the pot alive in my house. I guess I should start dispatching them beforehand.
I love crab head meat and lobster tomalley. It's great because a lot of people refuse to eat it, so I eat theirs too.
yet another great , high quality video! i have to ask though, what watch is that? a Seiko? beautiful ! :)
It is a Seiko SKX009 on the stock Jubilee bracelet I think. A true classic, a real beater and an affordable one at that. An amazing entry point into mechanical timepieces.
Zs
This is a Seiko Kinetic sports 200 (pepsi), a stunning watch, its bullet proof, had this one for 20 years and still looks amazing, a great looking watch for the money.
Hers the details guys....
2nd Generation (5M43-0A40/0B30)Towards the end of the decade Seiko upgraded the 5M23-6B50 models with a higher water resistant rating of 200m. These were the more famous “Sports 200m" Kinetic models or simply known as the “SKJ" Kinetic divers, with a new and improved 5M43 caliber with a longer power reserve of 1 week.The SKJ-series were lesser known as the 5M43-0A40 models but they were more proved to be more popular amongst Seiko Kinetic diver collectors. Seiko added four more models for the 5M43 Kinetics and including two titanium versions. The dial and hands were carried over from the previous generation and like the SHF-series, were fitted with solid linked Jubilee bracelets.The new SKJ models had improvements over their predecessors. Apart from the newer movement, the 2nd generation Kinetic divers were also upgraded with Sapphlex glass, which is actually a mineral glass base with a sapphire laminate in the top layer.I don’t know why Seiko had since discontinued making Sapphlex crystals as they provide the best of both worlds - a more scratch resistant surface with less brittle characteristics. Maybe it was costlier to make compared to a 100% sapphire glass. These days you get either normal Hardlex or sapphire from Seiko.
+Scott Rea So it is a Kinetic - same difference, an amazing timepiece. Thanks for the clarification, Scott!
Oy Dela Goy
That place he bought the crabs was beautiful
Wasting fresh crab juice
Boiled alive straight in boiling water way north east folk being done it like that for years
Scott, I cannot get enough of your videos. If I am ever in the UK I would love to buy you a pint. You really need to be on U.S telly!
6:14
This kills the crab
Thoank you very much for doing this video in such detail and it’s well worth watching.
I was always told the "brown meat" was the crabs poop and bad stuff
Digestive and reproductive organs. But hey, people eat offal.
It's called crab butter here in the US.
I grew up eating Dungeness crab butter, and crave it! I'm Japanese American so I thought it was just a Japanese thing while I was growing up but I guess other people consider it a delicacy. We eat it right out of the shell, scooping it out with a spoon and putting it on steamed rice, or my fave - genuine San Francisco sourdough. Yes, I understood it to be "liver."
ashrak12 we call it crab poop here in Philly but we still eat it it tastes like musterd
+toxic howl
LOL
Hello Scott. I love your channel; I never new there was so much to learn about a lot of these topics.
I have a couple of interesting findings to share about crab. The white stuff that comes out when the crab is boiled is not the fat of the crab; it is the protein albumen, which is the same white protein that comes out of salmon when it is cooked. Albumen is also the characteristic protein in egg white.
Also, for pulling out the meat intact, one trick developed in Japan is to make a sort of home made cork screw out of wire. Wrap a medium gauge wire around a hard metal rod, and stretch it out to separate the turns after the rod is pulled out; the shape should be about the same as a cork screw, but with thinner metal so as to be easily inserted into the meat without displacing too much of it. Snip one end at an angle, leaving a sharp tip. The resulting mini cork-screw can be twisted into the leg and claw meat to pull it out intact in one go, rather than breaking up the meat using crab picks and crab forks.
Try this; I think you will be pleasantly surprised.
Love this channel. You're a master when it comes to game... But I've never seen a crab butchered so horribly in my life. If you're ever in San Francisco we'll show you how to eat crab.
+tony elum no worries Tony this is the traditional English way to prepare a fresh crab, and this is how the majority are sold dude.
Different strokes for different folks I guess.
Cheers
I wonder is the "brown meat" the same as what we call the "mustard" in Atlantic Blue Crabs?
These Supremacy KING CRAB is ""TRADEMARKED AS CELTIC GALICIAN PORTUGUESE PORTUGAL CUISINE TECHNOLOGY BEST CHEF CELTIC GALICIAN PORTUGUESE PORTUGAL BEST KING CRAB COOKERS WITH CELTIC KING CRAB PORTUGUESE GLOBAL ""KING CRABS AND CELTIC GAELIC GALEGO PORTUGUESE PORTUGAL BEST KING OCEAN CRABS AND LOBSTERS COOKED IN PORTUGUESE CELTIC GALICIA GALICIAN PRESSURE COOKERS OF THE BEST PORTUGAL GLOBAL CELTIC NATIVATORS NAVIES OF CELTIC GALICIA PORTUGAL BEST PRESSURE COOKERS ""KING CRABS AND LOBSTERS AND SCALLOPS OF THE BEST EMPERORS KING CRABS AND LOBSTERS AND SCALLOPS CELTIC GAELIC GALEGO GALEGA PORTUGAL PORTUGUESE BEST STAINLESS STEEL PORTUGUESE CELTIC GAELIC GALEGO CUISINE ""WHITE CELTIC NAVIES OF PRESSURE COOKERS WHITE CELTIC NAVIES KITCHEN CHEFS OF PRESSURE COOKERS OF CELTIC GALICIA PORTUGAL NAVIES OF CELTIC GALICIAN GALICIA BEST PRESSURE COOKERS COOKED ""KING CRABS AND LOBSTERS AND SCALLOPS"" BEST SERVED CELTIC GAELIC GALEGO GALEGA GALICIA PORTUGAL PORTUGUESE BEST AT KING CRABS AND LOBSTERS AND SCALLOPS PORTUGUESE GALICIA GAELIC CELTIC BEST GLOBAL EARTH CELTIC PORTUGUESE CHEFS OF PLANET EARTH HIGHEST KNOWN CUISINE EMPERORS CUISINE CHEFS AND PRESSURE COOKERS STAINLESS STEEL OF CELTIC GALICIA GAELIC GALEGO GALEGO PORTUGAL PORTUGUESE PRESSURE COOKERS STAINLESS STEEL WITH ""BLACK PEPPERS, VERY LIGHT SALT (Potassium Chloride (Super Light Salt:) Not ""Sodium Chloride Table Salt which will only give you ""High Blood Pressure and Un Healthy Salts of Sodium Chloride Bleached of ""Super Hypertension of your Medical Sciences Dangerous Hypertension Sodium Chloride Table Salt, ALL Portuguese Super Chefs of CELTIC GAELIC GALCIA GALEGO GALEGA PORTUGAL PORTUGUESE CELTIC GALICIA ALWAYS USE ""POTASSIUM CHLORIDE SUPER LIGHT SALT""POTASSIUM AND ALSAFAME POTASSIUM TO ALL MEDICAL CELTIC GAELIC DOCTORS BOTH IN CELTIC GALICIA PORTUGAL AND CELTIC DOCTORS OF IRELAND ALWAYS USE ""POTASSIUM CHLORIDE IN OUR SUPER SAFE CELTIC GAELIC CUISINES"" ALWAYS AT ULTRA HIGH QUALITY OMEGA 3 CUISINES BUT ALWAYS AT ""CHEAP"" PRICES AVAILABLE FOR ALL WHOM ENJOY CELTIC PEOPLES EMPERORS CUISINES AT CHEAP PRICES FOR ALL PEOPLE BOTH CITIZEN PEOPLES LANDED IMMIGRANTS AND ALL TOURISTS OF THE TOURISM BUSINESS SPRING SUMMER SEASONS THE BEST OF CELTIC GAELIC GALEGO GALEGA GALICIA PORTUGAL PORTUGUESE BEST CUISINES AT CHEAP PRICES WHICH INCLUDE OUR CELTIC BROTHERS AND SISTERS CUISINES OF CELTIC GAELIC GALENGE ""SUPER IRELAND CELTIC GAELIC CELTIC NATIONS ALLIANCES WITH CELTIC GAELIC GALEGO GALEGA GALICIA PORTUGAL PORTUGUESE CELTIC GALICIA EMPERORS CUISINES THE BEST OF TOURISM TRAVEL GLOBAL BEST CUISINES OF PLANET EARTH AT CHEAP PRICES BOTH IN CELTIC GAELIC GALEGO GALEGA GALICIA PORTUGAL AND CELTIC GAELIC GALENGE IRELAND BEST EARTH CUISINES FOR CITIZENS AND GLOBAL ""TOURISTS OF THE TOURISM BEST OF CELTIC GAELIC GALEGO GALEGA GALICIA PORTUGAL AND CELTIC GAELIC GALENGE IRELAND THE BEST CUISINES TOURISM SUPER MARKET SUPER FRESH CELTIC CUISINES OF THE CELTIC GAELIC PEOPLES OF PORTUGAL, IRELAND, BRITANNY FRANCE AND WALES CORNWALL AND SCOTLAND CAPE BRETON BEST COOKED OCEANS KING CRABS, LOBSTERS AND SCALLOPS OF THE FISHERMANS FRESHEST SUPER FILTERED WATERS CLEANED AND COOKED USING ALSO THE CELTIC SPICES OF ""BLACK OR RED PEPPERCORNS AND DICED ONIONS AND GARLIC DICED WITH A LITTLE CELTIC OLIVE OILS(ALL PEOPLES DESIRED ACIDITIES OF CELTIC OLIVE OILS OF THE BEST OF CELTIC GAELIC GALLO EXTRA VIRGIN OLIVE OILS ALL MIXED INTO OUR COOKING BROTHS AND FILTERED WATERS INTO OUR COOKING MASSIVE CELTIC ""OCEAN SEAFOODS COOKING CELTIC STAINLESS STEEL PRESSURE COOKERS OF THE BEST OF PLANET EARTH OCEAN SEAFOODS CELTIC GAELIC PEOPLES SUPER EMPERORS BEST CUISINE COOKING WHITE CHEFS"" AT THE CHEAPEST PRICES FOR ALL TOURISTS AND CITIZENS OF SUPER CUISINES OF CELTIC GAELIC NATIONS CUIZINES EXPERT THE BEST OF CUISINES OF PLANET EARTH BY THE BEST CELTIC GAELIC EXPERT CHEFS CELTIC NATIONS AND TOURISM INDUSTRY BUSINESS EMPERORS CLASS COOKING AT AFFORDABLE MIDDLE CLASS AND POOR CLASS PRICES, THE ULTIMATE BEST OF CELTIC NATIONS COOKINGS PRESSURE COOKERS STAINLESS STEEL COOKINGS CUISINES THE BEST AVAILABLE CUISINES ON PLANET EARTH BY THE CELTIC NATIONS CUISINE SUPER CLEAN CELTIC KITCHENS THE BEST COOKING CUISINES ON PLANET EARTH CUISINE VARIETIES AT CHEAP OCEANS SEAFOODS THE BEST OF CELTIC HIGHLANDER AND SEAQUEST CELTIC COOKED SEAFOODS CELTIC SUPREMACY SEAFOOD PRESSURE COOKERS CELTIC CHEFS OF TOURISM AND PEOPLES CUISINES PLANET EARTH CUISINES BEST COOKING SUPER CELTIC CHEFS KITCHENS AND CELTIC COOKINGS OF PLANET EARTH AT CHEAP PRICES FOR THE EVERYDAY HUNGRY PEOPLE OF PLANET EARTH CUISINES PLATINUM GOLD COOKING CUISINES THE BEST OF CELTIC NATIONS ALLIANCES COOKING CHEFS AT THE CHEAPEST POSSIBLE PRICES FOR ALL PEOPLES WANTING TO TRY OUT OUR CELTIC CHEFS CUISINES SUPER KITCHEN EMPERORS AND KINGS CUISINES. ALL CELTIC NATIONS CHEFS AND COOKS US ONLY SUPER LIGHT ""POTASSIUM CHLORIDE SUPER ""LIGHT"" SALTS IN OUR COOKED CUISINES. This is because SODIUM(OR Sodium Chloride Salts IS DANGEROUS to the Body in the Medical Sciences because it causes, TO CAUSE MEDICAL HYPERTENSION IN YOUR BLOOD HIGH BLOOD PRESSURES CAUSED BY SODIUM CHLORIDE SALTS WHICH RESULTS IN HEART ATTTACKS AND STROKES by the Accumilated Used of High rates of ""Sodium Chloride and Sodiums in you Bloodstream of Sodium and Sodium Chloride Table Salts of Hypertension and High Blood Pressures causing Heart Attacks and Strokes"". But POTASSIUM IS ""SAFE"" in both ""POTASSIUM CHLORIDE ""Super Light Salts"" and ALSULFAME POTASSIUM Artificial Diet SoftDrinks Sweateners that have ""No, ZERO Calories, NO, ZERO Sugars and ZERO Every Ingredients allowing ALL Peoples to ""DIET and LOOSE Large Amounts of Weight permitted by the use of only ""Alsulfamane Potassium as your DIET Artificial WeightLOSS Artificial Sweateners only used in your DIET SOFTDRINKS!!!!!!!!!!!!!!!!!!!!!!!!.................................................!!!!!!!!!!!!!!!!
I have to agree Tony, I was agonizing how he was picking at it too! Scott great channel and I've used tons of your recipes but you need to learn a better way of getting at the crab meat.
Yeah it is Shoreman.
I grew up on the sea coast of New England and seafoods of all kinds are still my favorite. I love what you did with the crabs.
Poor crab got screwed to death ! 😐
bruh
For the legs on crabs I found that a roller like object i.e. pizza dough roller works really well. Roll it along down the leg starting from the sharp point down. If cooked right the meat will come right out of the shell with no prob and its a little bit quicker the picking it. For those big ass claws though picking may be a better option.
I'd buy a scimitar and strike the crabs so hard they would split in half with no time left to feeeel any pain
roachy oh god haha
Thanks for the vid as always Scott. I can never be bothered with all the mucking about for such a small return with crabs, give me lobster or marron any day.
Can you feel it now Mr. Krabs?
Excellent video and mouthwatering crab meat, Yum!
Just drop them in the boiling water! All this silliness about 'humane dispatching" of a water spider. jeez. p.s. You might consider steaming them. That way you don't end up with soggy meat and losing flavor to the water. Add a few tablespoons of vinegar to the steam water. Layer the crabs and sprinkle them with salt and nice spices. In the US "Old Bay Seasoning" or Zatarains (Louisiana Cajun) are most popular spice mixes.
Old Bay is what Yankees use. Zatarains is what cooks use.
Josef Roesler Yes, Yankees south of the Mason-Dixon Line. *raspberry*
+Pelican1984
I reckon that's why they sell that stuff down here...
Josef Roesler Old Bay Seasoning originates from Baltimore which is historically, a part of the South. Maryland cuisine is southern cuisine. If you are trying to set up a Cajjun vs. Maryland/Chesapeake Bay fight, then I won't play. I prefer Old Bay over Zatarains, but Zatarains is used differently and is from a different style of cooking. Not bad or wrong, just different.
+Pelican1984
Wow, you're sensitive, aren't you? Cajun? Maryland may have been "southern" when there were only 13 colonies, but there is nothing whatsoever southern about Maryland now. Hell, anything above Interstate 10 isn't even a real southern state any more.
Brings back memories of taking Cromer crabs apart. Can't wait to get to St Davids.
I kinda feel bad for the crab
SKY DRAGON don't it's nature
SKY DRAGON it's fault for getting caught
SKY DRAGON Your name is sky dragon... believe me, we aren't surprised.
Your butchery skills are superb, but this was a lash up!
The Vegetarians Against Gratuitous Injustice to Nature's Animals keyboard warriors will be white hot with fury after this one....
Best dad ever!
if you arent able to kill the animal, then you have no right to eat it!
Stuck the tool right in its brain.... pretty sure it's dead
Murray Kitson You look like you smoke meth.
So I’m not aloud to shop at a super market?
Broxty 😂 😂 hahaha
Murray Kitson do you kill chicken when eat?
Funnily enough just watched a video of Rick Stein doing the exact same thing crab looks lovely !
When the guy was killing the second crab I saw the crabs eyes looking all around it looked scared 😬😢
Freddy Castro thx 🤤😂idec what u say cause idk u and u mean nothing to me
Bloody hell Scott you really do need some tuition on how to get the meat from crabs and lobsters. You should be able to do it without breaking up all the meat.
That's to much work. Just drop it in the boiling water
My grandad used to hack off the legs while they were still aloive, to make a crab curry. I remember being horrified the first time I saw him do that, so I looked up online how to despatch them first. Good job for doing that too, it just makes sense. Definitely tastier than lobster, in my book.
LOL. Just put the bloody fish in the boiling water. Bunch of womany feelings for a damn crab.
True. The amount of people saying its animal cruelty in other videos is rediculous
it stresses the crab out if you throw it in boiling water which makes the meat less sweet.
These idiots must forget a small percentage of thier McDonald's was once an animal.
Just put your crabs on ice in a cooler.
Martin Vargic
More like a giant sea spider
You can use a small rolling pin or dowel to squeeze the meat out of the legs.
he doesn't know what he's doing
+Kara Edwards why is that Kara?
Scott Rea you're doing fantastic work! she's just jealous. ;)
Because well, that's not how you dispatch a crab..
As a kid in Leeds during the 50s, we would buy a bag of crab legs for a ha'penny each from the local fish monger. We'd pick out the succulent flesh with hair-clips. Oh happy days.
this is barbaric
and tasty :3
Andrew Hudson McDonald's comes from a worse place people have been eating animals since the beginning of of the human race and this is how they killed them and prepared them you don't like it then don't watch it food is an animal food is a plant and it was alive at some point and at another point you had to kill it just how it is
Theodora Jarrell there are less clumsy ways to kill an animal. Crabs are delicious, but this person might as well have ripped all it's legs off, then stomped on it slowly
I smiled when you switched to that spoon:) coz thats what I do :)
The brown meat is the best part, but it is delicious mixed with the white meat! It is a bonus if you get a hen crab and she has roe! Those eggs taste unbelievable!!
Wonderful and mouthwatering
This was very helpful, thank you!
I grew up on a family farm, we killed and butchered the meat we ate, as well as hunting and fishing, and grew our vegetables and most fruits
Sadly, my now adult children get "grossed out" by the mere sight of butchery. Maybe I should have stayed on the farm and raised them there.
Edit: not too many crabs were available 400 miles inland, however
big pot of cold water and bring them to a boil. dont compromise on flavour
wow im not a huge animal lover but it was damn good of you to dispatch it without making it feel pain
damn that's a beautiful dressed crab
I wish I was there to eat all that crab meat. I could finish off all those crabs in one sitting.
Good job, mate!!!
I've only just found this video and although when you butcher and cook meat it's obvious that you're an expert and I've learned a lot from you but my god Scott you certainly made a long and messy job of dressing that crab. You was okay with extracting the brown meat from the body but when it comes to the leg and main claws can I make a suggestion. After snapping the legs into the various sections use a pair of nut crackers to break the shell and then just pull it apart and extract the meat in one piece. If the main claw shell is too thick for the nut crackers then a few taps with a small hammer will break it and allow you to extract those delicious lumps of white meat. That small thin part of the pincers also contains sweet white meat and by inserting a thin implement and you can extract it as you would a winkle from it's shell. I usually dress a crab in about 7 to 10 minutes depending on its size. I hope this helps.
lmao that maneuver in the head left to right is almost identical to an orbital lobotomy
Scott love your channel. I am in Southern California. We catch Dungeness crab and rock crab. Most humane way I have found is to place your live crabs in a cooler filled with ice and salt water. Also when you boil them add a little vinegar, this does nothing to the taste but helps pulling the meat out of the shell.
Keep the videos coming!
I really like this channel. Its awesome to know how to properly kill and cook a crab
This crab that we have in the UK is really underrated I think, better for us. I've eaten all sorts from dungeness , mud, blue water, mitten crab. This is still one of my favourites and really cheap. Dressed crab is easy to eat, but I prefer it stir fried with ginger and spring onions Chinese style the brown meat is the best:)
YES!!! same over here!!
Use a cocktail fork for the legs. Use it to "lever" break the shell between the tines from body to tip. Chef tested and real. Good luck mate!
Cheers for that mate, awesome video😀😀😀
I love how they say "gone to a better place" lmao he was probably quite happy minding his own business in the sea rather than being screwdrivered lmao but I do love fresh crab.