guys welcome to Nova Scotia welcome to
Canada
welcome to this beautiful snow crab
fishery look behind me still to see some
ice on top of it but we have caught some
beautiful snow crab for you and we’re
going to make it beautiful Dishman is
are we going to french fry the legs in a
bit of butter with tarragon and drive it
off with a bit of lemon juice parsley
pepper and salt so easy but so delicious
so this is snow crab see the legs I’m
going to cook them in salted water and I
use seawater but at home you use some
salt water I cook them like 8 minutes 7
8 minutes the legs you can see they are
quite thin I would love to show you this
is actually a live animal this is the
smoked rep we’re going to cook and this
is a very sustainable specie here in
these surroundings here in Nova Scotia
Nova Scotia is well known for their
sustainable management on fisheries it’s
really simple
I love pure seafood in the simplest way
because then you taste a real real
flavor of the sea so my crab legs have
been cooked for eight minutes now time
to take them out cooked crab legs now
we’re going to bend fry the legs
his frying-pan we’re going to serve it
in a pen to write David because we’re
making this beautiful
cuckoo David and I we are traveling the
world to which the most sustainable
fisheries around the globe and this is
one of them are we making this cookbook
based on storytelling and recipes so
David is here to to make some images
some snap of the final recipe okay so
the first part is I take out take off
the legs and I break them at the joints
so we have all the black parts separated
so what I’ll do right now I’m going to
crush the legs actually I’m going to cut
them in into house so we allow older
juices flavours of the butter mix up
with tarragon and parsley lemon pepper
and salt to mix up with this beautiful
crab meat this sweet crab meat actually
good next step we’re going to cut the
tarragon I love tarragon tarragon’s goes
tarragon goes really well with different
kind of seafood going to cut off quite
roughly so what I’m going to do light my
fire whoa
okay I have some butter like this so we
we melt the butter we have the crab legs
chop some parsley roughly add it to the
big do
at a bit of lemon some pepper and salt
so I not turn up the heat here it’s
sizzling
when you smell the NSC to smell well you
smell all these flavors the lemon and of
course the crap guys this is it you need
it with a nice piece of bread or just
like this and if you’re going to eat it
you take like the half of this length
you take your thumb so which is done
should press and then the meat will come
and look at this with beautiful white
color the juiciness
okay guys look at this the beautiful
orange to red the green could even serve
a part of lemon with it and if you like
seafood please visit my channel Bart’s
fish tails for example I made there
another crab recipe a crab sandwich
we’re going to make crab cakes and much
more than that if you have any comments
any questions leave them in the box down
below and hope to see you soon back
you
Canada
welcome to this beautiful snow crab
fishery look behind me still to see some
ice on top of it but we have caught some
beautiful snow crab for you and we’re
going to make it beautiful Dishman is
are we going to french fry the legs in a
bit of butter with tarragon and drive it
off with a bit of lemon juice parsley
pepper and salt so easy but so delicious
so this is snow crab see the legs I’m
going to cook them in salted water and I
use seawater but at home you use some
salt water I cook them like 8 minutes 7
8 minutes the legs you can see they are
quite thin I would love to show you this
is actually a live animal this is the
smoked rep we’re going to cook and this
is a very sustainable specie here in
these surroundings here in Nova Scotia
Nova Scotia is well known for their
sustainable management on fisheries it’s
really simple
I love pure seafood in the simplest way
because then you taste a real real
flavor of the sea so my crab legs have
been cooked for eight minutes now time
to take them out cooked crab legs now
we’re going to bend fry the legs
his frying-pan we’re going to serve it
in a pen to write David because we’re
making this beautiful
cuckoo David and I we are traveling the
world to which the most sustainable
fisheries around the globe and this is
one of them are we making this cookbook
based on storytelling and recipes so
David is here to to make some images
some snap of the final recipe okay so
the first part is I take out take off
the legs and I break them at the joints
so we have all the black parts separated
so what I’ll do right now I’m going to
crush the legs actually I’m going to cut
them in into house so we allow older
juices flavours of the butter mix up
with tarragon and parsley lemon pepper
and salt to mix up with this beautiful
crab meat this sweet crab meat actually
good next step we’re going to cut the
tarragon I love tarragon tarragon’s goes
tarragon goes really well with different
kind of seafood going to cut off quite
roughly so what I’m going to do light my
fire whoa
okay I have some butter like this so we
we melt the butter we have the crab legs
chop some parsley roughly add it to the
big do
at a bit of lemon some pepper and salt
so I not turn up the heat here it’s
sizzling
when you smell the NSC to smell well you
smell all these flavors the lemon and of
course the crap guys this is it you need
it with a nice piece of bread or just
like this and if you’re going to eat it
you take like the half of this length
you take your thumb so which is done
should press and then the meat will come
and look at this with beautiful white
color the juiciness
okay guys look at this the beautiful
orange to red the green could even serve
a part of lemon with it and if you like
seafood please visit my channel Bart’s
fish tails for example I made there
another crab recipe a crab sandwich
we’re going to make crab cakes and much
more than that if you have any comments
any questions leave them in the box down
below and hope to see you soon back
you
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