How to cook and clean a Dungeness crab

***CHECK OUT MY NEW AND IMPROVED CRAB VIDEO HERE: https://www.youtube.com/watch?v=Hvf21kVIM1U****

AND… Check out my absolute ***favorite sauce*** to make for steamed or boiled Dungeness crab — soy caramel sauce, aka “crack sauce”: https://www.youtube.com/watch?v=6-pTOw0LyLg

In this video, l show you how to cook and clean a Dungeness crab including a technique for ‘numbing’ them for easier handling. For more information about Good Fish, go to www.goodfishbook.com

Video by Luuvu Hoang.
www.by.luuvu.com

Opening music by Jesse Selengut.

MUDCRAB Catch n Cook! Caught Using a CRAB POT

I head to the mangroves at low tide to set up a crab pot to catch some Mudcrabs for dinner! I cook it up with some lemon and seafood seasoning and mate… it just tasted that damn good!!!

My instagram
– https://www.instagram.com/caleb_tdb/?hl=en

Music
– https://www.youtube.com/watch?v=QUGytDzsgew
– https://www.youtube.com/watch?v=W_GbwtUeg9A

Hope you liked the vid Bushwackers! See ya next time 🙂

EXTREMELY GRAPHIC: Live Kill and Twice Cooked Blue Crabs

Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.

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From our comment section by: Jessibelle M.
Louisiana girl here. 😉 Blue crabs and crawfish are my specialty. Americans/whatever pay more for males because they’ve generally got more meat when harvested at the right time. Also, female blue crabs usually have the red tips on their claws. Although males are more saught-after, the statement about how female blue crabs taste better is true. 😀 It’s the smaller compartments of meat separated by thinner divisions that discourage people; It’s a lot more work to “clean” female crabs of their meat. lol. But they are more fatty and flavorful.

p.s. fresh caught blue crabs that are alive when you bring them home but die during the purge process are 100% fine to cook as long as they are cooked within 1 hour of death.

Enjoying fresh seafood has no equal, especially when it comes to shellfish. In some of our previous dishes, we show you how to make several mouth watering recipes; in this week’s episode, Master Sushi Chef shows you how to make some delicious fresh Blue Crab with ginger and scallions. All of the items are easily found at your local supermarket and feel free to substitute white wine for sake, and Tabasco for Sambal. Enjoy this dish and tell us how yours turned out!

Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

To buy the absolute freshest quality sushi grade seafood delivered to your door, (US Residents only) visit www.catalinaop.com and visit their online store. Use code novefish16 at checkout to get 10% off your entire 1st order as a promotion.

As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

Send fan mail and stuff to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

NoVe Kitchen & Bar
1750 N. Bayshore Drive
Suite 102
Miami, FL 33132
Phone: 305-577-8200
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Music by: Silent Partner