This video was helpful for me when my market was too busy on Xmas eve to crack their crabs. Although I have been cleaning pre-cracked crabs for years, I learned a few new things. I love the trick of using the crab's claw as a pick to get the meat out of the legs. Chef Tse has a warm personality and is great on camera. I hope to see more of her on video. I love the out-take at the end. In short,this is a well produced and informative video on cracking and cleaning a crab.
that's actually the crab mustard, also known as the hepatopancreas, or digestive gland.... the crab butter (or crab fat) line's the underside carapace, it's about 3mm thick and has a pale pink/peach color to it, and it tastes like, well butter, and it's really good!!
i loved the video. i had to search for this, at a store i bought a half bushel of blue crabs and i noticed they had dungeness on ice and never had it & wondered, so the search of my wonder brought me here! but it looks like an over sized bigger meatier claws then our maryland blue crab but in maryland your crab butter is known as crab mustard. the gills are known as devil leg's. Take care, Good luck & Will subscribe! -Robert, Kent island,MD & Merritt island,FL
I think it's way better to cook them first w/ shell on so it cooks in all it's natural sea butter juice. The shell holds it all in while cooking. I just tried cleaning them for first time AFTER cooking and it was easy peasy- 2-3 mins/crab max!
i dont know why anyone cooks whole crabs it so much more simple to clean them before cooking. also now i watch a little longer and see you dont have a clue. you want to remove the knuckle with the leg.
Disgusting and wrong. Clean them first then boil. So the guts don't taint the meat. FDA recommends not eating crab 'butter' which is tainted because this is a bottom feeder. I take around a hundred crab a year for my family right from the Puget Sound. We ask how crab is prepared at any restaurant and usually have to pass because it's prepared wrong. Before you all get a sandy 'gina, try it first then get back to me... Otherwise you're just regurgitating what others have shown you to do.
This video was helpful for me when my market was too busy on Xmas eve to crack their crabs. Although I have been cleaning pre-cracked crabs for years, I learned a few new things. I love the trick of using the crab's claw as a pick to get the meat out of the legs. Chef Tse has a warm personality and is great on camera. I hope to see more of her on video. I love the out-take at the end. In short,this is a well produced and informative video on cracking and cleaning a crab.
Thank you for the fantastic directions! I never knew cleaning and cracking a crab could be so easy.
10 to 15 minutes?!! Yeah if you’ve worked on fisherman’s wharf for 20 years. 😂
A true chef would never rinse exposed crab meat. It makes about as much sense as rinsing a good steak.
I just want to say using the claw to pick the meat out of the legs is life changing lol
This is really a great video. Straight to the point, very well explained. Well done.
that's actually the crab mustard, also known as the hepatopancreas, or digestive gland....
the crab butter (or crab fat) line's the underside carapace, it's about 3mm thick and has a pale pink/peach color to it,
and it tastes like, well butter, and it's really good!!
Thank you , My son is going to crack and clean his first crab....I asked if he wanted me to do it, and he said no. :)
i clean mine live but i crack them first in half then cook but i do catch my own
A DUNGENESS CRAB IS USUAL.
i loved the video. i had to search for this, at a store i bought a half bushel of blue crabs and i noticed they had dungeness on ice and never had it & wondered, so the search of my wonder brought me here! but it looks like an over sized bigger meatier claws then our maryland blue crab but in maryland your crab butter is known as crab mustard. the gills are known as devil leg's.
Take care, Good luck & Will subscribe!
-Robert, Kent island,MD & Merritt island,FL
I love your channel!!
I am giving you a lot of Likes! Haha 😁and Now I am going to sub!
i dont know why anyone cooks whole crabs it so much more simple to clean them before cooking.
I think it's way better to cook them first w/ shell on so it cooks in all it's natural sea butter juice. The shell holds it all in while cooking. I just tried cleaning them for first time AFTER cooking and it was easy peasy- 2-3 mins/crab max!
When I was a kid, I would sit on the floor by the fire, and get the meat out of the Crab's legs with a bobby pin. Yum
I can't see...her arms were in the way.
Never use a nutcracker to crack crab!
i dont know why anyone cooks whole crabs it so much more simple to clean them before cooking. also now i watch a little longer and see you dont have a clue. you want to remove the knuckle with the leg.
Disgusting and wrong. Clean them first then boil. So the guts don't taint the meat. FDA recommends not eating crab 'butter' which is tainted because this is a bottom feeder. I take around a hundred crab a year for my family right from the Puget Sound. We ask how crab is prepared at any restaurant and usually have to pass because it's prepared wrong. Before you all get a sandy 'gina, try it first then get back to me... Otherwise you're just regurgitating what others have shown you to do.
He just threw away all the crab butter when he shook out the brown stuff. Shame, such a waste.
That crab "butter" is poison throw that bullshit away.