How to Cook Blue Crab - Chinese Style
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- Опубліковано 17 чер 2017
- Get it here:
Cast Iron Wok: amzn.to/2Dr82hJ
Wok Spatula: amzn.to/2FcIiaB
Wok Spoon: amzn.to/2JT5rxv
Wok Spider: amzn.to/2qCaLw1
With about a half dozen large blue crabs I decided to try a cooking recipe I saw on UA-cam for stir fry lobster. It came out FANTASTIC! Thank you 'Cooking and Fishing' channel.
• Lobster Stir Fry at home
Dance, Don't Delay by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: www.twinmusicom.org/song/303/d...
Artist: www.twinmusicom.org - Спорт
Looks good
looks damn good, thanks for sharing!!
Watching you with that spider is like watching kindergarten kids finger paint. Just kidding, I'm making that recipe today.
Yep, that's damn close to how i make it and how i enjoy my crabs. Thanks for adding a little culture to a local favorite.
my only suggestion is to use the cornstarch as a light coating on the crabs before you fry it instead in a seperate slurry.
@@buntychea2616 I dusted the crabs with it but I think you're right - a little slurry would help to coat them better. Cheers!
I cant wait to try this recipe!! Yum!!
It's shell sucking good!
im ready to go crabbing for real.. theres a lot of great spots in Jersey
Nice video please keep them coming!! People who give negative comments are haters and only wish they can be doing what your doing.
No problem your vids are great
I was watching your crabbing video before coming here to see this incredible dish. I wanted to tell you I was planning a design like on your standing board in 2010 for my double seat slide rower I keep on my parents property in Long Island - Great South Bay. My wife an I were going to try it for night crabbing since that's the best way to catch them quick and have a fun time at it. Sad to say the design never made it to build since I suffered a major hand injury and haven't even rowed a boat since then. But I guess watching your video showed me it would've worked so thanks. I like the cast Iron wok too! I'll look into getting one because I bet it keeps the heat up beautifully.
Also that music you are using sounded familiar to me and I soon realized what it was. It is a simplified auto loop sample which is directly influenced from the Phantasm soundtrack. It's one of Fred Myrow's rare music scores. Anyway I thought if you like that kind of music you might be interested in the original source so I am attaching a link. You might also want to check out the movie if you haven't already since judging by the title of your "Night of 1000 Crabs" video one can assume you to already be a horror movie buff. Phantasm is a bit campy, but it's true 70 low budget except for the primo music score.
ua-cam.com/video/C9vpG_b8beQ/v-deo.html
Thanks for taking the time to write such a nice comment on this and a few of my other videos. It's nice to see that occasionally someone finds my 'stuff' and has similar interests. That's why I do this and that's what UA-cam is all about for me. Thanks for going the extra mile and giving me the score link. I know the movie well. Hope you get out sometime this summer for some night crabbing. It's one of my most loved activities. So calm and peaceful on the water at night and there's always some suprise out there in the dark.
Great vid, thx! How do you chop the crabs - dead or alive?
saltwater ice bath. then clean and chop
Turn the heat down
Hoooo...I am Gleat Chinnese crook. You Bling Gleat Disholol to famiry! Hai! No but for real, it looks good.
Ha! I can't berieve how many food critics bash me because I call it 'Chinese style' Thanks for the comment and making a joke about it. It is REALLY good.
@@SurvivorDiet Dude, I'd eat the hell out of it and all of them would too. They're lying through their teeth if they say otherwise.
it looks interesting. i just wonder if all the flavor seeped thru the shell. Old Bay seasoning would have turned it up a notch.
well done, you're quite the chef. which is your favorite way to eat them? chinese style, in a marinara sauce, white wine-garlic-butter or just old bay?
old bay
The cornstarch coating on the crabs in the beginning helps the delicious sauce to stick to the shells. You'll just want to lick it all off. So good.
This could be my new favorite. Although it's hard to beat garlic crabs with fresh basil and tomatoes and corn in the summertime in NJ.
Music not needed
Noted. Thanks.