How To Crack a Crab THE RIGHT WAY | Crab Corner

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  • Published on:  Sunday, November 30, 2014
  • Crab Corner's Maryland Blue Crabs are delicious to eat but can get messy and for many first-timers, they are a puzzle to eat. In this video tutorial, Chef Mark Smolen demonstrates the right way on how to crack and eat a crab.

    Crab Corner Menu:
    http://www.crabcornerlv.com/best-seafood-menu-las-vegas/

    About Crab Corner Maryland Seafood House in Las Vegas:
    http://www.crabcornerlv.com/
    Eat up at the Crab Corner and enjoy the freshest sea food with authentic roots. You may think that the desert is dry but the beers are always running and the crabs are always cooking at the Crab Corner! There are a lot of dining options in Las Vegas so make sure that you choose the right restaurants. Recipes straight out of Maryland cook up mouthwatering, full plates and Las Vegas pub trivia and gaming make the nights exciting and fun. The prices are already super low – forget the overpriced plates on the strip – and there are also weekly specials to save your wallet like $2 Tuesdays. You can’t get $2 blue crabs anywhere else! Crab Corner really has the best seafood in Las Vegas and the atmosphere, price, and food speaks for itself.

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    https://www.thvideos.net/p/PL1cekKO9krGFmiIv0PjJMzriUTX8Pf1nD

    https://www.thvideos.net/video/qROqylUmm8w/video.html
  • Source: https://youtu.be/YofBk3dfNWg
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Comment

  • Skeeter Saurus

    Skeeter Saurus

     18 hours ago

    Trying to figure out when we needed Snap-On to eat crabs...geesh! Twist, break, eat!!!

  • salbeik

    salbeik

     3 days ago

    ok great ...thats like 10-20 grams of meat ...

  • Select Repair

    Select Repair

     3 days ago

    And here's the pecker, its here cause the crab is fresh....

  • jerry robinson

    jerry robinson

     3 days ago

    in Louisiana the seasoning are in the boil..we dont sprinkle seasoning on top of boiled seafood.

  • Travis Whitworth

    Travis Whitworth

     3 days ago

    Seeing that mallet made me sad. We must be savages in Baltimore lol

  • C Pulliam

    C Pulliam

     4 days ago

    How can you not eat as you go! Youre torturing us with this vid. I cant help but break, dip, eat, repeat as i get though the crab. Watching you clean this crab is like trying to lick your way to the center of a Tootsie Pop WITHOUT just saying to hell with it and take a bite. Im trying to reach into the screen and dip a piece in that pile of old bay on the paper!. Great vid though.

  • Crazycraigy

    Crazycraigy

     4 days ago

    Be hell shelling crab meat for a living

  • Matilda

    Matilda

     7 days ago

    Great presentation

  • buffie cornish

    buffie cornish

     7 days ago +1

    He make it look like a lot of work I guess when you’re from Cambridge md you start off eating crabs as a toddler you move much faster 😂

  • steve Lehman

    steve Lehman

     7 days ago

    Not the way...leave the legs before the split..guarantee you

  • theresa bollman

    theresa bollman

     7 days ago

    I've heard they are delicious; I just never knew there was so little meat on each crab. Gotta try some.

  • Melanie Rogers

    Melanie Rogers

     7 days ago +1

    I'm so hungry now and need to buy a plane ticket to fly home to Maryland. LoL, how he cracked it open and didn't eat meat right away is beyond me, that is some self control lol :D

  • TIPTIP 1

    TIPTIP 1

     7 days ago

    That seems lie a lot of work.

  • KBee795

    KBee795

     7 days ago

    We're from MD and pretty much break down the crab the same way but don't forget to mention that some like to dip the meat in butter and Marylander's like our crab meat dipped in vinegar.

  • ZSAZSA RODEO

    ZSAZSA RODEO

     7 days ago +1

    THATZ TOO MUCH WORK FOR THAT LITTLE MEAT.. HECK NAW

  • Michael Altier

    Michael Altier

     7 days ago

    In Georgia the only tool we use is the heel of a butter knife to break the claw right next to the pincer. Over 5k crabs eaten. We only eat the males. Female meat is spongy

  • LynLei Young

    LynLei Young

     7 days ago

    I live in Maryland and no one likes back fin thats not what you what in a crab cake you want LUMP in a crab cake not backfin and no one and I mean no one uses tools this is funny

  • Luis Perez

    Luis Perez

     7 days ago +1

    great video....I'm from the Mid-west, and we get them frozen...how long should I steam them....

  • Stephen Pettegrew

    Stephen Pettegrew

     14 days ago +1

    Too much work for too little meat

  • Jack Bunny

    Jack Bunny

     14 days ago +1

    Good vid. I've been picking the MD crab in sections the same way since I was 5yo in 1974. Grew up on the water 30 miles south of Annapolis, that was nothing but crab and oyster boats back in the day. Only difference, I handle the knife like a fine sushi chef to save raw fingers after 2 dozen. Use it in the same order, same as yours-to cut the apron, pop the top, cut the devilfingers, cut off the mouth, scrape the center, chop in half, chop in quarters, then start picking. Putting the knife down wastes time. after 45 years, I have the same knife movements that never cut fingers. I've tried Hurricane Hazels way, but she's a legend and it just screws up my crabs. lol So I stick with what I learned. I usually take a break, drink some beer and wait for the table to catchup. About to get a half bushel delivered from Crisfield's MD. looking forward to doing some pickin'! Cheers!