Video: Phillips Seafood showcases crabs


JENNIFER: JUST BECAUSE IT IS SUMMER AND WE WANT TO, WE INVITED PHILLIPS TO JOIN US. YOU GUYS GO WAY BACK. WHEN DID YOU START?>>1914. A LITTLE CRAFT PRODUCTION FACILITY, RIGHT DOWN AT THE SOUTH END OF THE CHESAPEAKE BAY. WE PRODUCED OYSTERS, CRABMEAT, THIS WONDERFUL JUMBO LUMP CRAB MEAT THAT WOULD BRING UP TO OUR RESTAURANT IN BALTIMORE. JENNIFER: THIS IS WHERE YOU GUYS GO THROUGH ALL THESE CRABS AND MAKE HIS WONDERFUL MEET.>>THAT IS BEAUTIFUL HAND-PICKED MEET. JENNIFER: ABOUT 40 CRAB IT TAKES — 40 CRAB’S IT TAKES.>>80 PER 90 PER TUB. YOU COULD HAVE A LITTLE BIT OF BREAKFAST. JENNIFER: AS YOU HAVE JUST ME AND MY MOST STYLISH APRON. THIS IS AWESOME. YOU HAVE YAN GOMES CRABS IN FRONT OF US. NEXT WE HAVE A –>>WE HAVE A CRAB DECK AND WE OPENED UP IN 2012, IT IS BEAUTIFUL OUTSIDE SEEING AN AREA. WE HAVE A 10 SECTION. HAVE YOUR CRABS RIGHT DOWNTOWN. YOU DON’T HAVE TO GO ANYWHERE ELSE. JENNIFER: YOU ARE THE MAN IN — WHEN IT COMES TO CRACKING CRABS. ASK MYSELF THE GOT SOME GOOD ONES. JENNIFER: WHAT DO WE START WITH YET OMAR JUST LEARNED HOW TO CRACK A CRAB.>>I BREAK ALL THE LEGS OFF. YOU KEEP THE CLAUSE ON THE SIDE. LACEE: LEAVE NO MEET BEHIND.>>YOU HAVE TO TAKE EVERYTHING WHEN YOU’RE DOING THESE. YOU CAN HOLD HIS BACK KNUCKLE AND BREAK IT OFF. JENNIFER: I CAN USE A KNIFE WHEN I DO IT. LACEE: YOU HAVE TO GET YOUR HANDS CUT, JEN.>>YOU TAKE THE KNIFE INTO HIS STUFF OUT OF THE INSIDE. THESE LITTLE BILLS. YOU DON’T WANT EAT THOSE. THOSE ARE NOT REALLY AS TASTY. JENNIFER: THE MUSTARD IS GOOD.>>MY DAD TOLD ME TO TAKE THESE KNUCKLES OFF THAT CONNECT THE CRAB LEGS TO THE BODY BECAUSE IT MAKES THE EXTRACTION OF THE MEAT A LITTLE EASIER. JENNIFER: I LIKE THAT, YOU ARE LIKE A SURGEON.>>MY DAD ALWAYS SAYS AN ICE CIRCULAR MOTION. YOU HAVE THE BODY OF THE CRAB RIGHT THERE. THESE ARE THE TWO TOPS. YOU TAKE A KNIFE AND CUT THROUGH THE TOPS. JENNIFER: THAT IS A PROFESSIONAL SURGEON OVER HERE.>>THIS IS WHAT YOU REALLY WANT TO END UP WITH. JENNIFER: HOLD THAT.

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