My first memory of crab is this: Dad took us on our first commercial airplane ride in 1970, Fresno to San Francisco. I was 13. He rented a new Pinto and we went to Fisherman's Wharf. There, out of deep steamy pots, we bought a crab and ate it in the car. Then we flew home. What a day/memory.
Yes fisherman's wharf me and the wife went down there when on holiday to california. We also had some beautiful locally caught crab. Don't think I would fly back San Francisco or L.A now though. Not with the crime and homeless people about.
@@matty6848SF is rampant with car break-ins, smash windows in broad daylight so they can pop the trunk. No consequence. However, across to Tiburon is nice, Sam's Restaurant is nice. Chinatown is good, public parking across the street, but again, there are those who target cars. Much poop in the street downtown and in the Tenderloin. The old Sutro Baths area is good for a walk plus there is a reasonable diner there and the Camara Obscura. Academy of Sciences in Golden Gate Park plus the Japanese Gardens is good. Nearby, a walk thru Stanford and down University Avenue is good in Palo Alto. Buck's of Woodside is an interesting restaurant and there is a water shrine that honors the water that comes across the valley from Yosemite, via the Hetch-Hetchy Canal (controversial) that dumps into the lake that feeds drinking water to the entire area (See Google Earth to see area where Highway 92 and Highway 280 cross). There is the Dutch Goose restaurant in Menlo Park(?) which is where the first coin operated video game was tested (same game as seen in the movie Soylent Green). If you have the time and stomach for it, drive Hiway 1 down the coast to Hearst Castle, check out the sea lions, hook east to Paso Robles, take 101 north, get off at 156 and stop by San Juan Bautista (scene for movie Vertigo), then continue 156 to Hollister to see the historic downtown and stop at the little airport diner for a hamburger and watch the gliders bring pulled. Then to Gilroy and back 101 to San Francisco. It's a 2 day easy loop. You can also eat at Nepenthe in Big Sur, the Shadowbrook Restaurant in Capitola (featured in Lifestyles of the Rich and Famous). Don't miss the Filoli House on 280. Catch all this while you can. LA? I wrote that off 40 years ago. Don't forget the Pampanito submarine tour.
@@obsoleteprofessor2034 thanks for all the advice and tips. If I ever go back too S.F I’ll try those places. Just a shame the crime rate and homeless problem has got so bad in a once beautiful city. I remember we walked past a construction site in S.F the one day and this builder was holding a old vintage lamp that had been broke and chucked on a dumpster. He held it up too me, and said “see this lovely old lamp, it’s like this city. A beautiful thing broken” I’ve never forgotten that too this day and that was 15 years ago. I dread too think what S.A must be like now? I take it you don’t live in California now? I’ve heard so much negative things about the once sunshine state. Very sad.
@@matty6848 I live in rural Fresno County west of Fresno. My family has been here since 1907. We are all well established and have no intention of leaving.
As a fisherman who absolutely loves brown crab, this was pretty good. A good tip is to use an airline to blow out the white meat from awkward corners,if you have one. I’d have a brown crab anytime over a lobster,personally.
I have cooked Manya crabs big mud crabs to blue Manner crabs and I have tried alot of different times of cooking and styles and I have found for a crab that size 15-20 minutes max is the perfect cook time and pull from the boiling water right into an ice Bath for 5 minutes
I just want to say that your the man Scott. I used to hunt deer and eat them, but I sucked at butchering and sucked worse at cooking. It was more about saving money than anything but I didn’t love it. Now my mouth waters as I’m cooking my neatly cut seasoned and seared whitetail steaks basted in butter with minced garlic. Your passion and skills have totally changed my opinion on ALL wild game and I’m endlessly grateful.
My father remembered going into hotels in the 1930s and watching rich business men eating crabs. As a result he loved them. The problem was he couldn't clean them for peanuts. The secret is putting all the meat on a board and running your fingers through it, to check for bits of cartilage and shell. Personally, its the brown meat that's the ultimate. There's a restaurant in the city of London, Sweetings that does crab salad and its a real experience.
Love Scott's vids. Just watched his blood pudding vid for the umpteenth time. I'm gonna give it a go. Not easy finding certain items here in upstate NY unless you know where to look. Weschenfelder here I come!
Scott from my experience I think you might have sligtly overcooked it... but I could be wrong... Prefer to dunk shelfish in cold water after removing from the pot and then leave to cool futher... Nice vid...
Another great video Scott. I was watching the Fish Locker channel the other day and John gave a really useful tip for making sure that you don't get any shell in the meat. All you do is shine a UV torch (the kind you use for 'charging luminous fishing lures) over the prepared meat and any bits of shell glow under the UV light. | Cheers Pete..
Yeh seen that tip on FishLocker. Also do you watch Smash Fishing on RUclips? Bit like the FishLocker, but he does for foraging catch and cook of Lobster and Brown crab. He also makes really simple but beautiful dishes with what he catches. Definitely give Smash Fishing a subscribe you'll like it👍
@@rocklover7437 lol yeh and mine. I also want too try the Aberlone burger but they don't live naturally in UK waters otherwise I'd be foraging for them.
Hey Scott. YES the trick is not to eat it as you pick it out of the shell! :) From Queensland, Australia here so it is Mud Crab for us. Male Pincers are easily as big as a grown man's hand. Don't play with them unless we have a pair of pliers handy to break the pincer if it happens to get a hold of you. Love your work. Keep on living life.
Mmmmm Mud crab just beautiful. Every time I go and see my cousin in Queensland he takes me mud crab hunting. Catch, dispatch then cook on a open fire no sauces or spice nothing is needed as the meat is beautiful😋
Interesting looking beast. Very nice colours....or well just colour. In my neck of the woods, The Pacific Northwest we have the Dungeness Crab which is no great shakes to look at but might just be the tastiest of them all. Or so I've heard, because we locals never get shit as the good stuff always seems to find its way to Asia FIRST.
Brown crab from UK shores is SO good it's worth every bit the time and effort preparing every time. That's why the Chinese go mad for it (wish we had it ALL to ourselves). Thanks for this Scott. Get into the psyche of preparing crab, take your time, be nice to the missus, sit down, put on the radio, have a cuppa, enjoy doing it, don't be rushed, life's too short. Like Scott says, remove all the little bits of shell, don't want teeth crackin on em or spoiling the ritual of this shellfish perfection. Now personally I would cook for less time, for this size bring to boil, put in crab and gentle simmer 25 mins max, it's so delicate, smaller crabs 15-20. You can generally tell if overdone when the brown meat is firm and rubbery to shell. Having said that, Scott's looked ok, but def no more than his timing. I myself think brown and white crab meat should be mixed, it's the perfect balance. ALWAYS serve with malt vinegar and WHITE pepper, NEVER lemon. Mayo also works. Half pint of beer, or lashings of freshly made hot tea, and sliced bread and butter. One of the culinary wonders of the world, treat wisely, never mix or adulterate with other gunk, keep it dead simple. Eat on your own or good company.
Yes it crazy how we have some of the richest seas in Europe yet we export.75% of our catch. For some reason lots of British people seem adverse to seafood? Me I love it, especially when it's caught in British waters👍👍
I Love North Sea crab 🦀 and I have cooked many times but I find it difficult to brake the shell as it is too hard. I also love the little blue crab from the North East coast of Brazil. Great video thanks 😊
I feel you Scott! I grew up in the 80's. Bmx bicycle here in NC. Good fishing pond and dress the fish fry them up! I guess it's the same across the pond 🤣! Video games???
Hi Scott, you've pulled another one out of the bag! We do love it! Actually, last night's supper was lobster, mussel, squid and prawn with a small salad. Hard to break down the lobster but it was very tasty! Now we've watched you dress a crab we will buy the next ones naked 🤣and do them ourselves. Many thanks Malc and Ann Lincolnshire xx
praise to our Dungeness crab. Never had your Scott. But looks just as tasty as the ones we get out here. in Western Canada . Cook and clean them similar like you do
If i was offered £50 to give some one a poor Scott Rea clip, and even if i had my hand on my hart, i could not do it. So wish you could get a TV show Scott. Chris, (In North Yorkshire)
Nice precipitation! I think I would skip the head meat! Very lovely dish! Great job! Love your videos! You have helped me so much! You have shown me various ways how to save meat where I might waste good cuts on deer ect. Thanks
Hello from Maryland. I enjoyed watching you video. I thought the way you "dressed" the crab was really interesting. I would love to try the crabs you have .Ours are smaller and have a very delicate flavor and doesn't keep well for too long. They must to be eaten within two or three days of cooking. Unless you pasteurize them. Even that saps the real taste out. Suffice it to say, crab cakes here are fantastic. You may want to try steaming the crab next time. A little apple cider vinegar mixed in with the water and some lager. Just enough to make sure the crab stays out of the water. About even parts water and beer, with the vinegar to taste. That way the flavor of the crab itself doesn't get lost in the water you boil it in. We don't bother dispatching the crab before they are put into the steamer here either. You can understand what I am writing. They will not be edible otherwise. Also, by pulling back, and removing, the part that covers the reproductive organ of the crab. You can find a fairly easy purchase to "Crack the crab". Rather than relying on a screwdriver. A simple knife can work as well if the crab is still hot. We love them hot and cold over here. I am glad that you don't just toss the legs. Well done and thank you
Yes and you guys have those beautiful blue crabs that look delicious. Next time on holiday in America I'm definitely going too try your blue crab. I've heard they taste amazing.
@@matty6848 You can probably get the crabs nearly anywhere on the east Coast. But Most place boil them. Only here in Maryland do we steam them. Unless the owner is from Maryland. The flavor is fantastic. Very delicate as I said, and the mustard{ What we call the yellow stuff} can be fantastic. There are two types of seasoning that is put on them. Either a Kosher salt type base or a pepper base. Both are unique and add enjoyment to the meal. But, the warnings. Don't wear anything too nice. It gets messy. Also be aware of the inevitable tiny cuts and punctures that may occur. And the ensuing pain from the flavoring. It's not serious but dang does it hurt. All part of the meal. I'm 59 and still occasionally get stabbed by the shells. Good luck and I hope to see more of your videos
@@johnnieangel99 yes crab meat especially when it’s super fresh doesn’t need much flavouring. Plus if you add too much you mask the taste of the crab meat. I love the classic Old Bay spice on my shellfish. I have too order it off eBay as very few places sell it in the UK so it’s all imported from America. With our Brown crab you can’t beat just butter, garlic and salt, that’s all you need. But I’ve got too try Blue crab, next time I go to the States. I’d recommend you watch a channel called Smash Fishing. He’s a guy who goes foraging for Lobster, crab, prawns on the island of Guernsey which is ironically closer too France than the UK but it’s British territory. He also catches and cooks Aberlone like a sea snail, unfortunately they don’t live in UK waters, but just 20 mile off the UK coast theirs plenty of them. The FishLocker is another great channel as well, in regards too catch and cook videos. But yes Blue crab is definitely on my list😋
@@matty6848 I've watched his channel a few times yes. The only real sad thing about the blue crab it doesn't last very long. From catch to table it should be eaten in no more than three days. Unless you make soup and freeze it immediately. Pasteurization does work to some degree. Although, that process also saps the flavor out. Old Bay is fantastic. there is another company you may want to try. J&O Spices. Like Old Bay it's made in Maryland. And there are massive debates on which is better on crabs as to which is better on say shrimp. My family has a wonderful "dip" we make when we partake in the crustacean. I can't tell you everything. but there is some apple cider vinegar and water and sugar among the ingredients. Dip you piece of meat and and enjoy. Although some use drawn butter. I have to assume they are from the northeast. Lobster eaters... I steam mine in water, one can of simple domestic local beer and a dash of apple cider vinegar. If you ever do make it here. Try and look me up. I'll show you some great places. And you have Got to try the local oysters and crab cakes. Like nothing you have ever tasted.
I agree. Anything that can be boiled is usually MUCH better when steamed. Anything that has flavor, and is boiled, invariably leeches out flavor into the water. Our brown crabs are indeed something special and a real treat. I remember the first time I had one. I would have been about 6 and my grandfather (obviously always a hero in my eyes) produced one and taught us kids how to eat it (how to pick the meat out of the legs). On reflection, it probably cost him a relative fortune because he wasn't a wealthy man, but he wanted to treat us.
That really, really was a good cock crab. As the saying goes, you don't get many of them to the pound. I've dressed thousands of crabs over the years and we all tend to do it different ways. I mix the white meat out of the pockets with the brown meat, then add a pinch of black pepper and a few drops of vinegar. It must be ok everyone loves them. Great videos mate, followed you for years. I use your recipe for Cumberland sausage, another success story.
For anyone who enjoyed this or likes shellfish the RUclips channel Smash Fishing is brilliant. Hes a Guernsey based fisherman and he makes lots of catch and cook videos of Lobsters, spider crab, brown crab etc as well as catching fish. Sometimes he cooks on the beach with a camping stove, sometimes back to his kitchen where he makes really simple but beautiful shellfish dishes😋
Nice one Scott, Me I am not a fan of the brown meat, back in the 80s I remember being on the pier having a pot of small legs and a pot of sea food dressing ie mayo and ketchup! Great times and a shame you do not see that anymore 😔 I am pondering on smoking a crab to see how it comes out, hopefully it will be a hit with guests sometime next year.
Great video. However, I think your time cooking was on the long side. No matter what size crab, bring water to rolling boil. Add crab. Time 10-15 minutes from when it reaches a roiling boil again. Then chill in ice water for 5.
I lived for several years on a small island in the Outer Hebrides which has a large fishing port. There was always plenty of fresh fish and shellfish available straight from the fishing boats. Crab claws were widely available to take home, cook and eat, but not the rest of the crab. I don't know why though.
To quote Carl Reiner in Ocean's 11: That is the sexiest thing I've ever seen. Very peckish now! Been a long time since I had a 'proper' crab. Deviled on toast to eek it out was a favourite. (Brown meat fan I'm afraid!)
in the casette/box where the leg meat is theres the heart containing two tubes going wertical through. I find theese sinewy tubes quite unappetizing. So i avoid them when cleaning crab. Another school concerning cooking times is when it floats its done. Could be the shorter cook time make theese bits more stringy. but what i gather the white meat less "dry/cumbly". We cook it it floats take it out to cool and let it sit i n the brine for some time, atleast morning til evening.
The brown meat by texture can look a little unappetising. Add breadcrumbs, some lemon juice, finely chopped parsley and black pepper, and stir to a smooth consistency. The breadcrumbs disappear and the flavour of the "pâte" is delightful. Give it a try!
You are right about the brown meat, some of it is ‘partly digested’ bottom scavenged food so I too don’t eat it now. Here on the Yorkshire coast there’s a massive problem due to recent dredging for a new port unearthing previous toxic industrial sea bed sludge that has killed off the entire crustacean population and moved the toxicity along the sea bed of the coast. Crabs etc will be ingesting it along the coast for years to come. It’ll be in the brown meat. At least the white is further down the digestive train. Pollution is now everywhere and crabs are bottom scavengers eating crap basically
You struggled a bit with that Scot but each to their own, I can butcher an pig, but not as good as you. However I have picked many tons of crab, couple of little things. When you get the body out , try cutting the body shell at each leg segment, the meat will just fall out. Also the very last thing you need is a Hammer/ rolling pin. A heavy butter knife is perfect. The small knuckle had a tiny little hinge piece, if you just tap this with the back of the knife the knuckle will fall off. The main part of the claw, hold in palm of hand and just a hard tap both sides and it will fall in half. No bits every where. Easy to say, I know but we have done many thousands and some a lot bigger than that, though that one was about the best size for picking. As you know better than me, you don't kill a old animal to eat.
Man, I watched this vid 20 minutes after eating and guess what? I'm hungry!! P.S. If I gain weight because I watch a lot of your vids will you be the scapegoat to my wife? She's kinda mean. lol
Right son, you take the claws off first, then take off the legs in order back from the claws, then you won’t have to go guddling about with a screwdriver, then take off the tail. A proper pick works a lot better.
I seem to remember we dispatched the crab with a skewer, straight up the anus into the brain box an wriggle it in one single motion. Perhaps my memory is fuzzy.
I love brown crab. My mother was born just south of Cromer. Over seven decades I've enjoyed it, but the only thing I'm put off with is; having to look at your tattoos.
You need some patience but its all worth it. And ITS CRAB ! But man it looks so good just even before you did anything. Just add butter and I'd be all over that pile of meat. Yes take your time because its all worth it.
Wrong, Wrong, Wrong. The kindest way to kill a crab is put it in a cold fish kettle and bring it to the boil. The crab will just go to sleep. Never cook a crab for more than 25 Minutes. Have fished the Sussex coast for 50 years!
Beautiful ! Thumbs up and shared.
My first memory of crab is this: Dad took us on our first commercial airplane ride in 1970, Fresno to San Francisco. I was 13. He rented a new Pinto and we went to Fisherman's Wharf. There, out of deep steamy pots, we bought a crab and ate it in the car. Then we flew home. What a day/memory.
Yes fisherman's wharf me and the wife went down there when on holiday to california. We also had some beautiful locally caught crab. Don't think I would fly back San Francisco or L.A now though. Not with the crime and homeless people about.
@@matty6848SF is rampant with car break-ins, smash windows in broad daylight so they can pop the trunk. No consequence. However, across to Tiburon is nice, Sam's Restaurant is nice. Chinatown is good, public parking across the street, but again, there are those who target cars. Much poop in the street downtown and in the Tenderloin. The old Sutro Baths area is good for a walk plus there is a reasonable diner there and the Camara Obscura. Academy of Sciences in Golden Gate Park plus the Japanese Gardens is good. Nearby, a walk thru Stanford and down University Avenue is good in Palo Alto. Buck's of Woodside is an interesting restaurant and there is a water shrine that honors the water that comes across the valley from Yosemite, via the Hetch-Hetchy Canal (controversial) that dumps into the lake that feeds drinking water to the entire area (See Google Earth to see area where Highway 92 and Highway 280 cross). There is the Dutch Goose restaurant in Menlo Park(?) which is where the first coin operated video game was tested (same game as seen in the movie Soylent Green). If you have the time and stomach for it, drive Hiway 1 down the coast to Hearst Castle, check out the sea lions, hook east to Paso Robles, take 101 north, get off at 156 and stop by San Juan Bautista (scene for movie Vertigo), then continue 156 to Hollister to see the historic downtown and stop at the little airport diner for a hamburger and watch the gliders bring pulled. Then to Gilroy and back 101 to San Francisco. It's a 2 day easy loop. You can also eat at Nepenthe in Big Sur, the Shadowbrook Restaurant in Capitola (featured in Lifestyles of the Rich and Famous). Don't miss the Filoli House on 280. Catch all this while you can. LA? I wrote that off 40 years ago. Don't forget the Pampanito submarine tour.
@@obsoleteprofessor2034 thanks for all the advice and tips. If I ever go back too S.F I’ll try those places. Just a shame the crime rate and homeless problem has got so bad in a once beautiful city. I remember we walked past a construction site in S.F the one day and this builder was holding a old vintage lamp that had been broke and chucked on a dumpster. He held it up too me, and said “see this lovely old lamp, it’s like this city. A beautiful thing broken” I’ve never forgotten that too this day and that was 15 years ago. I dread too think what S.A must be like now? I take it you don’t live in California now? I’ve heard so much negative things about the once sunshine state. Very sad.
@@matty6848 I live in rural Fresno County west of Fresno. My family has been here since 1907. We are all well established and have no intention of leaving.
As a fisherman who absolutely loves brown crab, this was pretty good. A good tip is to use an airline to blow out the white meat from awkward corners,if you have one. I’d have a brown crab anytime over a lobster,personally.
Brilliant, reminds me of catching them in Norfolk. Best crabs ever
That crab looks amazing!! Great job!
Well done Scott, what an absolute corker of a crab. You made that look easy and delicious... Thanks for the lesson.
As a wee boy growing up in a fishing village in Scotland these were called partans. Absolutely delicious!
I have cooked Manya crabs big mud crabs to blue Manner crabs and I have tried alot of different times of cooking and styles and I have found for a crab that size 15-20 minutes max is the perfect cook time and pull from the boiling water right into an ice Bath for 5 minutes
exactly! he cooked this twice as long as he should have. ruined it. :(
I just want to say that your the man Scott. I used to hunt deer and eat them, but I sucked at butchering and sucked worse at cooking. It was more about saving money than anything but I didn’t love it. Now my mouth waters as I’m cooking my neatly cut seasoned and seared whitetail steaks basted in butter with minced garlic. Your passion and skills have totally changed my opinion on ALL wild game and I’m endlessly grateful.
Fantastic video as ever Scott. Hope you’re keeping well, much love from Australia 🇦🇺
Yummy
My father remembered going into hotels in the 1930s and watching rich business men eating crabs. As a result he loved them. The problem was he couldn't clean them for peanuts.
The secret is putting all the meat on a board and running your fingers through it, to check for bits of cartilage and shell. Personally, its the brown meat that's the ultimate.
There's a restaurant in the city of London, Sweetings that does crab salad and its a real experience.
Love Scott's vids. Just watched his blood pudding vid for the umpteenth time. I'm gonna give it a go. Not easy finding certain items here in upstate NY unless you know where to look. Weschenfelder here I come!
Crab over lobster, always. Never seen a brown crab before, what a monster. Awesome video.
Perfect. A crab, a fork, some toast, a little lemon and a nice glass of white wine. What more could you want ?.
I really appreciate how you revere the animal that is providing you with sustenance, in all of your videos.
Scott from my experience I think you might have sligtly overcooked it... but I could be wrong... Prefer to dunk shelfish in cold water after removing from the pot and then leave to cool futher... Nice vid...
Fabulosity! More SRP perfection.
Looks nice Scott
An Artiste at work. Absolutely awesome....mouth watering. Hi from New Zealand
Maaaaan was geeking out with the serve up at the end!
Another great video Scott. I was watching the Fish Locker channel the other day and John gave a really useful tip for making sure that you don't get any shell in the meat. All you do is shine a UV torch (the kind you use for 'charging luminous fishing lures) over the prepared meat and any bits of shell glow under the UV light. |
Cheers Pete..
I watched that .. lovely crab cakes
Yeh seen that tip on FishLocker. Also do you watch Smash Fishing on RUclips? Bit like the FishLocker, but he does for foraging catch and cook of Lobster and Brown crab. He also makes really simple but beautiful dishes with what he catches. Definitely give Smash Fishing a subscribe you'll like it👍
@@matty6848 Smash is a fav channel. I so want to try a abalone burger
@@rocklover7437 lol yeh and mine. I also want too try the Aberlone burger but they don't live naturally in UK waters otherwise I'd be foraging for them.
I have never heard of brown crab, but since I am an American I shouldn't be surprised. Would love to eat one if I ever fly across the pond.
Hey Scott. YES the trick is not to eat it as you pick it out of the shell! :)
From Queensland, Australia here so it is Mud Crab for us. Male Pincers are easily as big as a grown man's hand. Don't play with them unless we have a pair of pliers handy to break the pincer if it happens to get a hold of you.
Love your work. Keep on living life.
Mmmmm Mud crab just beautiful. Every time I go and see my cousin in Queensland he takes me mud crab hunting. Catch, dispatch then cook on a open fire no sauces or spice nothing is needed as the meat is beautiful😋
Awesome video mate, learned so much even though I've eaten Crab all my life :)
Outstandingly beautiful Scott!
Great video Scott I love crab now I know how to prepare one thanks, atb John.😀
Yeeo true. Smash Fishing is also a good channel too watch for catch and cook videos of Lobster and crab. He makes some delicious but simple dishes.
Interesting looking beast. Very nice colours....or well just colour. In my neck of the woods, The Pacific Northwest we have the Dungeness Crab which is no great shakes to look at but might just be the tastiest of them all. Or so I've heard, because we locals never get shit as the good stuff always seems to find its way to Asia FIRST.
Hi Scott! Now that is some lovely upper crust dining! Cheers
Fantastic…. Want cook a 🦀🦀🦀🦀🦀🦀🦀🦀
Brown crab from UK shores is SO good it's worth every bit the time and effort preparing every time. That's why the Chinese go mad for it (wish we had it ALL to ourselves).
Thanks for this Scott.
Get into the psyche of preparing crab, take your time, be nice to the missus, sit down, put on the radio, have a cuppa, enjoy doing it, don't be rushed, life's too short. Like Scott says, remove all the little bits of shell, don't want teeth crackin on em or spoiling the ritual of this shellfish perfection.
Now personally I would cook for less time, for this size bring to boil, put in crab and gentle simmer 25 mins max, it's so delicate, smaller crabs 15-20. You can generally tell if overdone when the brown meat is firm and rubbery to shell. Having said that, Scott's looked ok, but def no more than his timing.
I myself think brown and white crab meat should be mixed, it's the perfect balance.
ALWAYS serve with malt vinegar and WHITE pepper, NEVER lemon. Mayo also works.
Half pint of beer, or lashings of freshly made hot tea, and sliced bread and butter.
One of the culinary wonders of the world, treat wisely, never mix or adulterate with other gunk, keep it dead simple. Eat on your own or good company.
Yes it crazy how we have some of the richest seas in Europe yet we export.75% of our catch. For some reason lots of British people seem adverse to seafood? Me I love it, especially when it's caught in British waters👍👍
Why the Hell has Scott Rea not been offered a TV show ????
He must have a face for radio, LOL
I Love North Sea crab 🦀 and I have cooked many times but I find it difficult to brake the shell as it is too hard. I also love the little blue crab from the North East coast of Brazil. Great video thanks 😊
You should cook live blue crabs one day
I feel you Scott! I grew up in the 80's. Bmx bicycle here in NC. Good fishing pond and dress the fish fry them up! I guess it's the same across the pond 🤣! Video games???
Stunning
As always I'm hungry for crab after watching this videos. Looks good!
Don't watch Smash Fishing then whatever you do. His videos will leave you ravenous for crab meat😂
Hi Scott, you've pulled another one out of the bag! We do love it! Actually, last night's supper was lobster, mussel, squid and prawn with a small salad. Hard to break down the lobster but it was very tasty! Now we've watched you dress a crab we will buy the next ones naked 🤣and do them ourselves. Many thanks Malc and Ann Lincolnshire xx
I could almost taste it 👍
Sweet!
Really good watching. you dress the crab, Scott. I got a proper education on how to do it, there...
praise to our Dungeness crab. Never had your Scott. But looks just as tasty as the ones we get out here. in Western Canada . Cook and clean them similar like you do
IMO, Dungeness carbs have way more body meat than the Brown crab, and one is a meal.
If i was offered £50 to give some one a poor Scott Rea clip,
and even if i had my hand on my hart, i could not do it.
So wish you could get a TV show Scott.
Chris,
(In North Yorkshire)
I am from the US and love to watch how other countries do some of this stuff.
That's one of the best things you can eat, I love it!
Nice precipitation! I think I would skip the head meat! Very lovely dish! Great job! Love your videos! You have helped me so much! You have shown me various ways how to save meat where I might waste good cuts on deer ect. Thanks
I completely agree that crab is superior to lobster. So much sweeter.
That looked divine lol 😋
Hello from Maryland. I enjoyed watching you video. I thought the way you "dressed" the crab was really interesting. I would love to try the crabs you have .Ours are smaller and have a very delicate flavor and doesn't keep well for too long. They must to be eaten within two or three days of cooking. Unless you pasteurize them. Even that saps the real taste out. Suffice it to say, crab cakes here are fantastic.
You may want to try steaming the crab next time. A little apple cider vinegar mixed in with the water and some lager. Just enough to make sure the crab stays out of the water. About even parts water and beer, with the vinegar to taste. That way the flavor of the crab itself doesn't get lost in the water you boil it in. We don't bother dispatching the crab before they are put into the steamer here either. You can understand what I am writing. They will not be edible otherwise.
Also, by pulling back, and removing, the part that covers the reproductive organ of the crab. You can find a fairly easy purchase to "Crack the crab". Rather than relying on a screwdriver. A simple knife can work as well if the crab is still hot. We love them hot and cold over here.
I am glad that you don't just toss the legs. Well done and thank you
Yes and you guys have those beautiful blue crabs that look delicious. Next time on holiday in America I'm definitely going too try your blue crab. I've heard they taste amazing.
@@matty6848 You can probably get the crabs nearly anywhere on the east Coast. But Most place boil them. Only here in Maryland do we steam them. Unless the owner is from Maryland.
The flavor is fantastic. Very delicate as I said, and the mustard{ What we call the yellow stuff} can be fantastic. There are two types of seasoning that is put on them. Either a Kosher salt type base or a pepper base. Both are unique and add enjoyment to the meal.
But, the warnings. Don't wear anything too nice. It gets messy. Also be aware of the inevitable tiny cuts and punctures that may occur. And the ensuing pain from the flavoring. It's not serious but dang does it hurt.
All part of the meal. I'm 59 and still occasionally get stabbed by the shells.
Good luck and I hope to see more of your videos
@@johnnieangel99 yes crab meat especially when it’s super fresh doesn’t need much flavouring. Plus if you add too much you mask the taste of the crab meat. I love the classic Old Bay spice on my shellfish. I have too order it off eBay as very few places sell it in the UK so it’s all imported from America. With our Brown crab you can’t beat just butter, garlic and salt, that’s all you need. But I’ve got too try Blue crab, next time I go to the States. I’d recommend you watch a channel called Smash Fishing. He’s a guy who goes foraging for Lobster, crab, prawns on the island of Guernsey which is ironically closer too France than the UK but it’s British territory. He also catches and cooks Aberlone like a sea snail, unfortunately they don’t live in UK waters, but just 20 mile off the UK coast theirs plenty of them. The FishLocker is another great channel as well, in regards too catch and cook videos. But yes Blue crab is definitely on my list😋
@@matty6848 I've watched his channel a few times yes. The only real sad thing about the blue crab it doesn't last very long. From catch to table it should be eaten in no more than three days. Unless you make soup and freeze it immediately.
Pasteurization does work to some degree. Although, that process also saps the flavor out.
Old Bay is fantastic. there is another company you may want to try. J&O Spices. Like Old Bay it's made in Maryland. And there are massive debates on which is better on crabs as to which is better on say shrimp.
My family has a wonderful "dip" we make when we partake in the crustacean. I can't tell you everything. but there is some apple cider vinegar and water and sugar among the ingredients. Dip you piece of meat and and enjoy. Although some use drawn butter. I have to assume they are from the northeast. Lobster eaters...
I steam mine in water, one can of simple domestic local beer and a dash of apple cider vinegar.
If you ever do make it here. Try and look me up. I'll show you some great places.
And you have Got to try the local oysters and crab cakes. Like nothing you have ever tasted.
I agree. Anything that can be boiled is usually MUCH better when steamed. Anything that has flavor, and is boiled, invariably leeches out flavor into the water.
Our brown crabs are indeed something special and a real treat. I remember the first time I had one. I would have been about 6 and my grandfather (obviously always a hero in my eyes) produced one and taught us kids how to eat it (how to pick the meat out of the legs). On reflection, it probably cost him a relative fortune because he wasn't a wealthy man, but he wanted to treat us.
Great video as always. When you talked about reserving the head meat for the aficionados, I thought you were talking about the woofer for a minute 😂
Did you use hairpins to get meat out of the legs like we did?
That really, really was a good cock crab. As the saying goes, you don't get many of them to the pound. I've dressed thousands of crabs over the years and we all tend to do it different ways. I mix the white meat out of the pockets with the brown meat, then add a pinch of black pepper and a few drops of vinegar. It must be ok everyone loves them. Great videos mate, followed you for years. I use your recipe for Cumberland sausage, another success story.
Scott, I don't know how you did that without eating it as went... 😋😋😋👌🏼
Have you tried putting vinegar in your boiling water? It not only makes the meat sweeter, it helps it not to stick to the shell.
Nice to see another vid, Scot, hope all is well.
For anyone who enjoyed this or likes shellfish the RUclips channel Smash Fishing is brilliant. Hes a Guernsey based fisherman and he makes lots of catch and cook videos of Lobsters, spider crab, brown crab etc as well as catching fish. Sometimes he cooks on the beach with a camping stove, sometimes back to his kitchen where he makes really simple but beautiful shellfish dishes😋
Nice one Scott, Me I am not a fan of the brown meat, back in the 80s I remember being on the pier having a pot of small legs and a pot of sea food dressing ie mayo and ketchup! Great times and a shame you do not see that anymore 😔 I am pondering on smoking a crab to see how it comes out, hopefully it will be a hit with guests sometime next year.
Throughout this video I thought it was my own dog who was whining
Great video. However, I think your time cooking was on the long side. No matter what size crab, bring water to rolling boil. Add crab. Time 10-15 minutes from when it reaches a roiling boil again. Then chill in ice water for 5.
I lived for several years on a small island in the Outer Hebrides which has a large fishing port. There was always plenty of fresh fish and shellfish available straight from the fishing boats. Crab claws were widely available to take home, cook and eat, but not the rest of the crab. I don't know why though.
A good sized brown crab, far better than any lobster.
i find a rolling pin on the small legs works wonders on getting the meat out
Is it ok to dispatch the crab before you refrigerate it instead?
I also prefer crab to lobster, but love the brown meat. I steam mine rather than boiling it as recommended by the chinese fishmonger I get mine from.
Thanks Scott I didn’t know how to do them now I know, Head cheese is not for everyone it’s strong
To quote Carl Reiner in Ocean's 11: That is the sexiest thing I've ever seen.
Very peckish now! Been a long time since I had a 'proper' crab. Deviled on toast to eek it out was a favourite.
(Brown meat fan I'm afraid!)
in the casette/box where the leg meat is theres the heart containing two tubes going wertical through. I find theese sinewy tubes quite unappetizing. So i avoid them when cleaning crab. Another school concerning cooking times is when it floats its done. Could be the shorter cook time make theese bits more stringy. but what i gather the white meat less "dry/cumbly". We cook it it floats take it out to cool and let it sit i n the brine for some time, atleast morning til evening.
Scott, do a collaboration with Deer Meat for Dinner.
The brown meat by texture can look a little unappetising. Add breadcrumbs, some lemon juice, finely chopped parsley and black pepper, and stir to a smooth consistency. The breadcrumbs disappear and the flavour of the "pâte" is delightful. Give it a try!
People who clean crabs for a living use compressed air.
You are right about the brown meat, some of it is ‘partly digested’ bottom scavenged food so I too don’t eat it now. Here on the Yorkshire coast there’s a massive problem due to recent dredging for a new port unearthing previous toxic industrial sea bed sludge that has killed off the entire crustacean population and moved the toxicity along the sea bed of the coast. Crabs etc will be ingesting it along the coast for years to come. It’ll be in the brown meat. At least the white is further down the digestive train. Pollution is now everywhere and crabs are bottom scavengers eating crap basically
True. That's exactly why I also never eat the brown meat. You just don't know what that crab has been living on??
You struggled a bit with that Scot but each to their own, I can butcher an pig, but not as good as you. However I have picked many tons of crab, couple of little things. When you get the body out , try cutting the body shell at each leg segment, the meat will just fall out. Also the very last thing you need is a Hammer/ rolling pin. A heavy butter knife is perfect. The small knuckle had a tiny little hinge piece, if you just tap this with the back of the knife the knuckle will fall off. The main part of the claw, hold in palm of hand and just a hard tap both sides and it will fall in half. No bits every where. Easy to say, I know but we have done many thousands and some a lot bigger than that, though that one was about the best size for picking. As you know better than me, you don't kill a old animal to eat.
I've always thought a male crab is a Buck, not a cock. But hey, I knew what you meant 😂. Great video as always friend.
the brown meat is defo the best part, sprinle with white pepper, mix with a splash of vinegar and into a butty, nom nom
Dump it in ice and water on pulling out of the boil, you must stop the cook quickly.
Always mi a bit of white meat with brown and have it on hot buttered toast like pate, absolutely handsome
Man, I watched this vid 20 minutes after eating and guess what? I'm hungry!! P.S. If I gain weight because I watch a lot of your vids will you be the scapegoat to my wife? She's kinda mean. lol
Right son, you take the claws off first, then take off the legs in order back from the claws, then you won’t have to go guddling about with a screwdriver, then take off the tail. A proper pick works a lot better.
I know this is late but: is there a big difference between using sea water and heavily salting tap water?
Worst job in the world would be be picking crab meat for minium wage. You couldn't afford to eat the crab!!!!
Just eat and pick
Looks sus 😂
Resembles a stone crab.
I seem to remember we dispatched the crab with a skewer, straight up the anus into the brain box an wriggle it in one single motion. Perhaps my memory is fuzzy.
I love brown crab. My mother was born just south of Cromer. Over seven decades I've enjoyed it, but the only thing I'm put off with is; having to look at your tattoos.
You need some patience but its all worth it. And ITS CRAB ! But man it looks so good just even before you did anything. Just add butter and I'd be all over that pile of meat. Yes take your time because its all worth it.
What an absolute mess he hasn't got a clue the time he's done that I'd of picked it and dressed it
Guess we are cruel in the US , we cook lobster and crab alive
You certainly know how to fanny about when stripping a crab
That would be an average sized mud crab in Northern Aussie, I also cook mine Singapore style heaps of chili and coconut milk.
I always cook them alive, it's for my safety
35 minutes is WAY too long. double the proper time. should be around 15-18 mins.
Empty shell...nobody home.
Wrong, Wrong, Wrong. The kindest way to kill a crab is put it in a cold fish kettle and bring it to the boil. The crab will just go to sleep. Never cook a crab for more than 25 Minutes. Have fished the Sussex coast for 50 years!
I’ve eaten crab but seeing the work and mess I’d skip it as not worth the bother
Ive seen that done better.
Butchered!!!!!!
All creatures are part of this earth and universe. If you choose to eat any meat then why not eat human? Cremation is just a waste of good meat.
Too old and tough.
Marxism? Seriously?
haven't been any marxists since before the second world war.
@@thomasneal9291 this "science" lead the monstera to the war
Leave them alone.
Cruel.
Showing us and making us hungry.