Portsmouth, VA, Summer '80. Fished from a pier every weekend & dropped a crab trap. More crabs than fish. Ate this sandwich every day for lunch at work. Good times.
Not pertaining to this sandwich in particular but I thought you would get a kick out of this I finally found some Calabrian chili peppers Reading the jar it stated spicy and jamy On Thanksgiving I decided to "plus up" my charcuterie spread and put a good sized dollop on on some of My snack MAN IT FELT LIKE MY HAIR WAS ON FIRE Hope you had a good Thanksgiving shout out from the east bay
Always impressed you follow recipes so exactly. I could not have put a dollop of mayo on top. Sauce was a good PU and the mention of ginger has me thinking pickled ginger would be a good PU.
Sad I missed the Los Angeles show, but I'm glad the tour is going so well! I also see you creeping up on 50k subscribers on this channel. Keep up the great work, Barry!
Bread of choice, mayo both sides but on one half spread Dijon mustard and put a slice of craft cheese on the mustard side which gets topped with leftover sliced thanksgiving ham, banana peppers 5 rings or more then a heavy zig zag of balsamic glaze, lettuce, and finally fresh cracked pepper on the mayo side of bread and it's finished, now tell me if pork, banana peppers and balsamic glaze form an amazing flavor or not
Hi, I just love your videos. You have so many spices, spice blends, and sauces to choose from. Can you do a video showing us your stash and maybe where to get them?
I don't know about the Japanese BBQ - it's been on my list to play with, just haven't yet - but BBQ sauce and mayo is a hidden gem. That stuff is delicious.
Thank you! Did you use canned, frozen or fresh crab meat? I wonder what this would be like with the old school tuna salad treatment (mayo, boiled egg, sweet pickle) treatment? And, what soup would pair well with this, besides the obvious crab bisque, chowders, etc? I am enjoying your exploration of something perceived as simple \ or boring could be interesting?!
I would plus up with a hefty squeeze of lemon
Agree, definitely needs some acidity.
oooh that sounds good
good call!
I'm pretty basic when it comes to crab. Just some old bay and a squeeze of lemon for my plus up. Thanks Barry. 👍👍
I also grew up in Maryland... I mean, that sounds good! 😁
Portsmouth, VA, Summer '80. Fished from a pier every weekend & dropped a crab trap. More crabs than fish. Ate this sandwich every day for lunch at work. Good times.
The way this recipe treats mayonnaise is mildly disrespectful.
LOL
Not pertaining to this sandwich in particular but I thought you would get a kick out of this
I finally found some Calabrian chili peppers
Reading the jar it stated spicy and jamy
On Thanksgiving I decided to "plus up" my charcuterie spread and put a good sized dollop on on some of My snack
MAN IT FELT LIKE MY HAIR WAS ON FIRE
Hope you had a good Thanksgiving shout out from the east bay
Thx for the video , seeing these old recipes is fascinating , really happy you are actually tasting them so your public doesn't have to 🙂
It seems simpler to just make a crab salad with the mayo and cayenne and put it on plain bread with the lettuce.
this, and a squeeze of lemon. would be a gem
Always impressed you follow recipes so exactly. I could not have put a dollop of mayo on top. Sauce was a good PU and the mention of ginger has me thinking pickled ginger would be a good PU.
I would mix the crab and mayo together. The pinch of cayenne or dry mustard or both was used alot to "devil" dishes back in the day.
I could see my dad thrilled to eat these
Crab,meat sandwich.Sandwich,crab.
I plus up everything with Old Bay. And I mean EVERYTHING.
JO is better, imo
Banana split?
@@dbone3356 Yes.
Sad I missed the Los Angeles show, but I'm glad the tour is going so well! I also see you creeping up on 50k subscribers on this channel. Keep up the great work, Barry!
Bread of choice, mayo both sides but on one half spread Dijon mustard and put a slice of craft cheese on the mustard side which gets topped with leftover sliced thanksgiving ham, banana peppers 5 rings or more then a heavy zig zag of balsamic glaze, lettuce, and finally fresh cracked pepper on the mayo side of bread and it's finished, now tell me if pork, banana peppers and balsamic glaze form an amazing flavor or not
Hi, I just love your videos. You have so many spices, spice blends, and sauces to choose from. Can you do a video showing us your stash and maybe where to get them?
The haphazard mayonnaise application in this sandwich would make me crabby. Thanks!
Surely they were thinking more of a thin mayonnaise dressing, not our modern thick mayo.
I don't eat seafood, but I had to watch because, new video.
I don't know about the Japanese BBQ - it's been on my list to play with, just haven't yet - but BBQ sauce and mayo is a hidden gem. That stuff is delicious.
Expected a vinegar plus up for the richness, appreciated the pivot to the BBQ sauce.
Thank you! Did you use canned, frozen or fresh crab meat? I wonder what this would be like with the old school tuna salad treatment (mayo, boiled egg, sweet pickle) treatment? And, what soup would pair well with this, besides the obvious crab bisque, chowders, etc? I am enjoying your exploration of something perceived as simple \ or boring could be interesting?!
That BBQ sauce looks awesome. Your channel looks cool.
Wow super tasty recipe nice presentation my dear friend
I'd toast that bread, and apply the mayo like a normal person 😄
Pickly pop with the mayo, babycakes!
I still don't understand why so many of these old sandwich recipes say to smear the mayo on the ingredients rather than the bread.
Knives hadn't been invented yet.
@@burtbacarach5034 table knives have been around since the 1600s
@@timhutchinson8485 Indeed,it was sarcasm.Sorry you missed that.
Thank you
I was sure either Old Bay or BBQ potato chips would be involved in the plus up....d'oh
Just knew the plus up was going to be Old Bay but foiled again.
They don't know how to use mayo.
Not enough mayo for my taste.
When they say "butter" what do you usually use? Just curious as I usually use Kerrygold rather than like a stick of generic butter or a spreadable.
Thanks! Today is my bday.
Happy birthday! 🎈
Something about that slice of lettuce looked very sad to me, maybe it’s just the type of lettuce I’m used to, but that slice looked very limp.
your lav mic is so good and you've had it for a minute, how come whenever you've done voiceovers it's sounded so ass?
asking for your book for christmas!
pickled ginger wouldve been good with this
If anything it sounds like it needs a minus up on the mayonnaise.
Third…. I’m allergic to crabs, but somehow king crab is fine.
Oh god mayonnaise has only one place it’s in deviled eggs and potato salad
Bro you need to put your mayonnaise in a squeeze bottle. Like Japanese mayo comes in.
If only you could work in a little butter and mayo
I love mayonnaise, but I’m having a hissy fit about the placement..
Is this really the second daft recipe that has asked you to dip lettuce into mayonnaise?
This is an odd recipe. Why dip lettuce in mayo if you're just going to add mayo afterwards?
Why so adverse to spreading mayonnaise?
Honestly I wish more sandwiches would dress their lettuce
My apologies that was 2
revisit it with imitation crab meat.