My number one thing is selling blue
crabs. Eat his food. He could cook all day
for me. Oh yeah. I like to cook. I’ve always been in a kitchen. I’ve always experiment with things. You know just to be good at my craft. You know. Well I’ve been in the seafood industry for about twenty five years. I worked for a gentleman for a long time running his seafood market. And in 2013 we built this market up and then decided to go retail with it. Give me one medium and a half of
small. I sell to a lot of restaurants, a lot of local fish markets. Even other wholesalers. In the state and out of state. I’m going to clean these crabs. And then we’re going to take them out and steam them. So when you when people generally do it they take it pushed the apron back. They call this the apron right here. Like that. They peel this back and they flip the crab and open it. I can’t do it with gloves on. They open it like that. So that’s tearing the face off. These are the dead men fingers or the lungs on the crab. Remove those things. After we complete that process we spray the insides out of them. I try to provide all flavors for them. This sauce right here. It’s a situation where you wouldn’t put the two together. You would never pair this with that in a million years. Until you taste it and you realize. Oh.
That does work. I just want you guys to try these crabs. Eat some of these crabs. I know you down for it so I’m not even going to worry about it. I just cooked. Yeah I know. You too. Come on. You know I’m going to eat it. That’s
my best cook right here, man The best man right here in Tampa. This is good. I’m going to eat all of this. That’s my buffalo fried crab. So this is how I eat it. I peel them back. Each piece by
piece. I am peeling off the shell of the
crab. Unfortunatly the legs on blue crabs or not like snow crab legs were there’s a lot of meat in them. So. This is all the body meat. This is good.