Learn How to Clean a Dungeness Crab!

[@harveyh3696]

A Vegas buffet technique I learned years ago. Save the pointy part of the claw to act as a pick when eating the crab and grab extra lemon wedges and squeeze in your hands to clean them after your meal.

[@cerescop]

Thanks for the video. I have watched several videos with people saying they know how to clean a crab. Your way is the correct way as I was taught. It's the easiest way to disassemble one those crustaceans and make them dinner.

[@gordongitchel3107]

It always makes me happy to see how much people respect and enjoy the fine product we work hard to go catch. Thank you.

[@MoniquaWilliams]

Where are you?

[@777Skiing]

The video was excellent. I love Dungeness, live in Nor Cal and just cleaned my first crab thanks to your video. It was super simple! I normally have the seafood department do it. No more. I will try buying live next time. Thanks for the information Andrew!

[@sanguisvinum]

This is the first time I see a Video where someone explains in detail what's edible and what's not. Finally I'm able to to eat Dungeness Crab and enjoy it at fullest! Thank you, legend!

[@debbiepowers4743]

I just bought two dungenous crabs and used your techniques. What a game changer. Thanks so much for the lesson. I adore the cute little boat. You made to cook your sauce in what a great idea next time I won’t have that seller clean my crab for me, I’ll clean it myself and use your boat idea.

[@kevinfoley7704]

Shellfish mustard is flavor overload. I can't even imagine it with your butter as a dip. That has to be delicious.

[@0xFF48]

Perhaps, but dungeness crabs, especially from San Francisco bay area, reside in an ocean floor polluted with mercury, PCBs, and other heavy metals and stuff from gold mining and ww2 era ship building. So limit how much you eat. But it's your stomach, your life, so eat what you want.

[@bartonthom4166]

I have caught, cooked, cleaned and eaten a lot of crabs--yet I really enjoyed this video

[@stoweman34]

I catch these every other week in Netarts Bay, Oregon and this by far the best video out there explaining the cook/clean/serve process. Nice work👍🏼

[@chuyocaca4153]

Andrew Zimmern Huge fan here of you Bizarre foods /delicious destinations / TV shows! we still watch all the re-runs wherever we can find them! ( loved all of them ) still remember the One in SF and Us watching you cook Dungeness Crab brought Us memories. God Bless!@

[@5757Beth]

Coming from an Oregonian...Bravo... I have been eating dungeoness crabs my whole life and look forward to them each and every year!!! But your technique takes the cake!!! Thank you so much for sharing this

[@Driver8takeabreak]

Agreed. He even got the tip of using the end of a claw to "claw" out some of the meat scraps.

[@KatieOkeeDokie]

Dungeness is one of my favorite! I use it for sandwiches, and top my baked potatoes with it!

[@QUANGNGUYEN-de5bd]

Thanks, Andrew. Today I bought 6 LIVE crabs that is on SALE for only $4.99 per lb at only ONE ASIAN GROCERY among 30 ones around our location. As Asian, the majority people are boiled ( some people are steam). I still want to learn from the chef the way to take out the meat. We do eat the juice the way it is.... Now, we know the better way. Thanks so much, Andrew.

[@vincentrussell7246]

I've been asking U-Tubers who crab fish shrimp to do exactly what you're doing now to implement this part in their videos i mean you catch them then you clean and cook them and then, for me,the best part showing in detail how good they really taste just like you're doing awesome 👍

[@OneOut1]

The peices he pulled off at the last are the beginings of a new shell. That crab was preparing to molt. The new skin is tasty and very edible along with the mustard. Serve it on a peice of toasty buttered garlic bread and you will never throw it away again.

[@thereview8607]

My mouth is watering.....I have ordered from Fathom...Best crab ever. Thanx for sharing, I may have to order more now after watching this. Warning ⚠️ this video will make you hungry for crab 🦀 LOL. Loving the beard brother🤙🏼

[@wanderlustspirit4607]

Dungeness is some of the BEST crab. Especially when dipped in hot clarified butter

[@cherriaydelotte8327]

Yes it is😁😁😁👍

[@candirockstar135]

Dungeness is my favorite period

[@iakkatz128]

I live in Newfoundland and we're right in the middle of crab season. I personally much prefer crab over lobster. Its tastier, its easier to access the meat and cheaper (almost half price sometimes). It isn't Dungies or snow crabs but they do quite nicely.

[@cerescop]

What you are getting is probably Jonah crabs. When cooked they are orange with black tips on the claws. Very good eating.

[@tubularfrog]

Thanks so much for showing us how to use the "mustard" of the crab. I've always discarded this portion just because I didn't know what to do with it. I've always heard that some folks like to save it. So now I know!

[@marzsit9833]

in the pnw we don't eat the "mustard" because it tends to accumulate the toxins in the local waters. if you're brave, go for it.....

[@Happyface1981]

Try eating the crab meat with just the mustard. It has a sweet flavor that is so delicious. I like to dip the meat with garlic butter too but I’m definitely not wasting my mustard by making it into a butter. That’s liquid gold.

[@Cali-Girl]

I grew up (in Tampa) picking whole blue crab steamed with Maryland style bay seasoning piled on the whole crabs.. These are among my best memories of eating crab and it took hours to fill your belly. Of course I was a kid and nothing more important do than eating crab for hours. I now live in CA and Dungeness crabs what we have and easier to ge your fill, with bites instead of bits, and you may just get tired of it due to the abundance - some years if not restricted by CA regulations. OR doesn't do the same way as CA. I take a medium sized mallet and just hit hard enough to crack, not crush, the legs/claw and I do not get fragments. This way I can get whole pieces rather than when using shears which 'dig into' the chunk of meat inside the leg. I think the flavor of blue crab may be sweeter than Dungeness, but haven't done side by side comparison of "fresh" crab. Hard to do this from east to west coast unless you have money to ship live crabs, which I don't. Maybe make this a goal? A taste test.

[@pacificrules]

Ugh, I love the head mustard and juice all mixed in the head with some basmati rice, crab meat, and a little soy-sauce. I called it Crab Stuff Head surprise.

[@pacificrules]

@Antwan Gost You sound like you never grew up near the ocean, and you never swam in your life. Also, did you drop out of school? Because thats not how you spell "fesses." 🤣🤣🤣🤣

[@adimeter]

Thanks for the tip of using the shell to keep the crab warm. I was never fond of picking my crab at the start, warm and then finishing it cold. And love the butter and parsley addition.

[@randalllaue4042]

Never thought about season, always thought the crabs were beautiful. The natural colors fascinating.

[@dmac7403]

Serving them warm right after cooking with butter and a couple other sauces and to eat some as is ,I like shrimp cocktail more than crab cocktail.

[@brianmcwhorter1682]

I have been a chef for over 25 years. You know exactly what you are doing. Bravo! I would do everything the same. Tamale is the fat in 🦞 lobsters and 🦀, and crayfish. Or as I call them as I eat the crap out of them. Literally. Crawfish.

[@cherriaydelotte8327]

Thanks so much for this!! I live on the Central Coast and we have great access to live crab!!! I will be making these for my daughter & my grandkids!!! Crab and Artichokes are their favorite meal for special occasions 😁😁😁👍 Thanks again, Andrew!!!❤️

[@katherinefox6167]

Love Fathom Seafood!!! This looks awesome - thanks!!

[@tahoemike5828]

Those pointy leg tips are the best crab picker ever.

[@donl5158]

your thoroughness is appreciated. Good Vid. Thanks Don

[@LiOnSAvIOR]

genial !!!!! i like the crab !!! in chile exist an crab called jaiva .... is tiny but so ñami.... saludos desde iquique chile ... i like bizarre foods 😊👋

[@leoinsf]

Thank you for your enlightenment about cleaning a crab. Being raised in an Italian family, crab season meant eating crab. Now you have to be a millionaire to eat crab at a restaurant. I always worried that the "mustard" was poo-poo. That was why I discarded it. Meanwhile my grandfather (from the "old country") would drink it gustily! Modern people don't like to "get their hands dirty" and miss the spectacular experience of eating crab.

[@adimeter]

Well Andrew, for me this continues to be a challenge. Just because you make t look easy, I'm here to tell you it's not. Each time I pick a crab it is a lesson that shows I need practice. But as you say it's always fun to do with friends. Thanks Andrew. Love, love seeing you.

[@erikdanewirsing]

Very helpful and will take some of these great pointers!

[@randalllaue4042]

What do you do with Shells? Recycle? Compost? In areas that are indigenous to crabs, do they put back into ocean? Do the crabs eat it?

[@carmenfoster6912]

Andrew when are we gonna see you with a new show on TV?😊

[@EliteteamMontereyJiujitsu]

One of my students brought me some fresh Dungeness crab so I’m here trying to figure out how to make it happen

[@kenshinamuz1800]

Hola como estas? Soy un fan super fan de tus programas éxitos y que Dios te Bendiga....ERES LO MAXIMO.

[@katanaburnerwii]

never met a crab i didn't like. great vid!

[@cutevlogs923]

I always buy dungeness crabs!😀

[@happyhouse329]

Hey used to watch you on fox 9 with my Gma when I stayed home from school.

[@helenollendorff188]

What's the recipe for the dipping sauce?

[@christopherpeninger324]

I live in the PNW and right now Dungeness Crab is super cheap. I bought 3 Whole Cooked Crabs at Costco for $4.99lb. Gonna make Crab Rangoons and Crab Spring Rolls with the meat this weekend. Shout out from That One Blonde Kid Andrew! 😉

[@danc2014]

Crazy low prices now, Normal was almost $15

[@marzsit9833]

i live in the pnw and it's even cheaper and easier to go out and catch them yourself if you have the gear, which isn't expensive. 5 crabs per day per person.

[@nurse_24]

Luv Dungeness crab! 🦀😍

[@darniataylor7749]

Thanks for the tips! My family is planning our very first crab boil and I'll be trying your method. 👍🏾

[@DanaLangford]

Fathom Has the best Dungeness crab! Thanks for the tutorial!

[@Marss13z]

I didn't check the comments to see but I'll just mention that the goop, the tomally, or mustard is the hepatopancreas of the crab. The liver and pancreas in other words. The liver filters out a lot of waste composed of whatever a crab encounters on the bottom? Tastes great though.

[@joezahner9964]

I like to just insert an instant read a cook them to 135. Love Dungeness.

[@dougmphilly]

i live on the east coast, so its small blues for me. but is crab knuckle meat like lobster knuckle meat - the best piece of meat from the animal?

[@MatthewSumi]

Those are some nice looking crabs, Fathom seafoods are the best!

[@gregjohnson720]

Crabs fatten and get heavier during the week prior and into the full moon. Trust me I am a cajun and this ain’t my first crab boil! In Louisiana we normally do not season after boiling or steaming like in Maryland. It just get on you mouth, hands and lips but adds nothing to the crab’s flavor in my opinion. We have eaten lots of them in Baltimore, Dungies in California. We live in Rio de Janeiro, but there are no dedicated crab fishermen in Brazil. They just sell the ones that come up in the shrimp nets. The interesting thing that they do not know is that if crabs are put into ice or in a good cooler when they come out of the sea, they can live dormant for days. When you take them out of the ice, after a few minutes they start moving again (same with crawfish). Crabs that are not chilled when they come out of the sea end up with mealy soft meat and are not really all that safe to eat. They are really only good to make broth.

[@dmac7403]

Said a lot without really teaching anyone anything, 👏👏👏👏

[@brianmcwhorter1682]

My Momma's maiden name is Cerlew. I have been eating Paul Prudhomme, Justin Wilson, Zaterains, Tony Cacheries, shrimp, grits, and biscuits my whole life! No can live without these things.

[@907kilo]

I am an alaskan crab fisherman and this is not necessarily true...

[@AdamDrover-lj1oz]

Hey are you Cajun can you tell us more about how you’re Cajun

[@wjspiak]

I live in Oregon .... what was the company you bought them from ? Those are huge !!

[@celinaturek7154]

Extra! Hello from Poland, from Gdańsk.

[@MISSLOVELY_REE]

Thank you Zimmerman I really miss you on the food channel eating every where I will be ordering from FANTHOM seafood box of 12

[@sergioalejandroleoncortez5767]

Excelente Mr. Zimmern !!

[@douglassauvageau7262]

You have rendered proper respect / reverence toward Dungeoness Crab. Commercial treatment / processing results in surimi, which ain't bad. Your promotion of 'the mustard' is reminiscent of my adolescent mentors telling me that body-meat was trash. 😢

[@douglassauvageau7262]

The modern popularity of Ramen suggests a market opportunity.

[@jessecyr909]

The elastics?

[@XxStrattaGxX]

Hey Andrew I'm A Long Time Fan... I Was Wondering If You Can Do A Video On King Crabs & If There Is Way To Feed The Crab Different Food To Change The Flavor Of The Crab 🦀

[@jade_08]

great video! thank you

[@K.theGamechanger]

What if you don't like the mustard

[@kohort1]

I like the mustard but I read that it can be toxic. Now I don't know what to do. It tastes good on rice.

[@randalllaue4042]

Can you buy “Crab” stock?

[@pinothepirate]

Dungies are really are great

[@jameskoenig7789]

Who is your cameraman, your nephew ? You prove the reasons for rehearsal

[@janach1305]

No need for dipping, no need for salad. Just eat the meat as you pick the crab apart. The food of the gods.

[@williampeek7943]

I love your video's. You should watch Gordon Ramsay's video(s) on how to maximize harvesting meat from a crab or Maine Lobster. It's the most effective hassle free method I've ever seen.

[@usdrytry]

I craved a lot😋

[@impactchefsacademy9561]

WONDERFUL SIR

[@zazbo1]

Did he leave the bands on?!

[@flyinghillbilly999]

Dang, we found your hair! It all migrated to your face. Nice pandemic beard. Regards, Chef Dean

[@makula5543]

Nice video Andrew

[@svberend]

I love that you call it a scissor. I always say I don't need two scissors, only a single scissor. same with a tweezer.

[@jamesormsby9064]

save the shells for stock or bisque

[@weiistone]

great way to clean dungeness crab

[@JB-mm5ff]

Yo Andrew, whatever happened with that show you had going (CNN or MSNBC I think) where you went out to Seattle (with the folks with the needles on the street)? I remember the first 2 episodes showed and then nothing. Really enjoyed it.

[@leoqueen300]

Hey Mr Zimmerman I love💜 yr show on TV I'm a new Subbie I know I am gonna love💜 yr KZbin channel👍

[@YanickGirouard]

Love the beard!

[@Red_Proton]

I like to eat crab with the body split in half and served hot. I enjoy breaking it apart and breaking the shell as I eat.

[@Queenie-the-genie]

Thank you! great video. What IS that brown stuff in the crab that you said is fine to eat? I was told it is crab poop and can contain bad stuff. Also, what are the ingredients in your broth seasoning?

[@bryancable7764]

It's the crab fat mostly

[@danc2014]

Beware the internals may leak and some of the brown you do not want to eat. The yellow is OK if they were from clean waters..

[@nicolenew1708]

AMAZING

[@zeusapollo8688]

20 yrs ago washington state regs said not to cook the body because of heavy metal accumulation.

[@jersonjim3605]

That looks yummy 😋

[@laurahoward3366]

Thank you ❤️😊

[@youssefkayello4347]

Fantastic thank you.

[@daleharsh6424]

Dang... I thought it said "Learn how to clean a carb"... now I'm hungry.

[@farhakhanjui]

Good

[@stevenrich1819]

Crabs don’t have lungs, they have gills. Crabs don’t have tails, that’s the males reproductive organ. There’s also more meat in the body than the legs. If you don’t like crab guts (mustard) and the butter, cut the crab in half, clean and cook the crab in your preferred method.

[@stanleyschultz-s1k]

Try steaming the crabs instead of boiling. Use J O seasoning # 2. Much better than Old bay

[@Trev0r98]

Pure, incredibly delicious, and a pure, frantic visit to the Hospital ER room, where i'll get a butt shot of epinephrine and an IV drip of beniadryl. Or else I'll die. God, this sucks.

[@gotmama2]

Nothing beats Chesapeake Bay blue crab if you grew up on the Bay! I did a summer internship at Horn Point Marine Lab in college... the interns got together and bought an aluminum John boat and set up a trot line for crab. There are elderly ladies on the Eastern Shore who will pick your crabs for you for a price. One of our group paid one of these ladies to show him how to properly pick crabs, and he came back and taught us. Pour a can of beer over a pile of crabs, dump a bag of Wye Mill or Old Bay seasoning on them (beer makes it stick), use tongs to put the on a barbeque. Dump them in a deep pile on a table covered with news paper, a couple of old butter knives to crack the claws (one as a hammer the other as a wedge, makes a nice clean crack, then you break the claw with your fingers). Ice cold beer, pile of crabs... happy memories!

[@jennycraigadventures3314]

I’ve never known anyone who’s had both that thought blue is better than dungeness

[@H.R.H-Amina_Bin_Shafiq-SHAKTI]

YUMMY 💜💜💜💜🤤🤤🤤🤤

[@vissitorsteve]

Dungeness is the best crab in the world!

[@theresas.3109]

Why does he call the yellow stuff mustard, it's misleading. It's one of the best part of the crab and I call it crab butter and is delicious. It's actaully like uni or sea urchin.

[@anthonyordonez228]

I loved your video, thanks for the "lolypop" idea! But...to be clear, I read that the "mustard" that you're guzzling down is called the "hepatopancreas" which acts as the crabs liver and pancreas. Since you're eating an organ that's used for filtering out the bad stuff...well I wouldn't be slurping it down with as much gusto, my friend, tasty as it may be. But what do I know? I'm just a humble cowboy, astronaut, millionaire...

[@dudeduderson3930]

Oh, hello George Santos

[@jamesormsby9064]

I've never had and of the juices or mustard that wasn't unpleasantly bitter, plus the domoic acid concentrates in that stuff hard no for me

[@jdiggitty]

Don't use a thin high carbon steel knife to cut through shells. Learned that the hard way.

[@cherylvanek5990]

I used to work at a cannery. Shaking crab. We didn’t use siccors. Lolol

[@jamesharwell9171]

You look like Mr. Clean's cooler older brother. Keep the beard!

[@randalllaue4042]

Mustard same as “Chili” another name?

[@kenshinamuz1800]

Por sierto yo soy de Ambato Ecuador.

[@dennischiapello7243]

I'm squeamish, 73, and have never cleaned a crab. But today I received a shipment of four cooked crabs, which were supposed to have been cleaned already. But no! They're sitting in the fridge whole, waiting for me to put on my big-boy pants and conquer my fear. I will follow these instructions, but I will--I must--wear plastic gloves! 🥴