Hi, my name is Dan, and this video supports
my online sushi course on Udemy.com. And you can learn more about the video lectures
in the link below. As many of you know, Soft-shell crabs are
a real delicacy and they’re very popular in sushi restaurants. And compared to hardshell crabs, they’re
much easier to handle. So In this lecture, I wantta show you how
to prep them before it can be cooked. So these are domestic blue crabs and were
harvested right after they molted. Normally, the seller will put them in ready
to ship boxes once they lose their hardshell, because if they stay too long in the saltwater, they'll actually begin to harden up quite quickly. Now If you live up in the northeast...you
might be able to buy them alive, since many of these are produced there. If not... they’ll most likely be frozen
depending on where you get them in the country….. which is totally fine if that’s the only
thing available. But just make sure you’re buying from a
reputable store that takes pride in their seafood. Because when it comes to crabs, unlike any other protein, they tend to spoil very fast if they’re mistreated. So to clean them, you’ll need to remove
the gills and scrape out the innards inside. To start, go ahead and left up each corner
of the top shell and pull the gills out with your fingers. This part is tasteless and is usually full
of dirt from filtering the water, so its not edible. Next you’ll need to remove part of the intestinal
tract on the bottom of the crab. Again, this part is normally discarded. And then go ahead and cut out the mouth and use a small spoon and scope out the innards inside. This is the best method if you plan on cooking the crab whole. But Another way is to split them in half and then scope it out. This is typically what I do since I only use
half a crab to make a sushi roll at a time. And also it frys up faster when its cut in
half. And by the way, some people enjoy this part which is called the mustard, so if you’ll one of them, just left it in, and remember to
cook it longer than normal so that way all the excess water has a change to cook off. The flavor is quite intense and its not for
everyone, I would describe it as briney, fishy, creamy, and savory. So once you clean out the inside, The only
thing left is to dry them off as much as you can…. and store them the fridge asap. It’s also a good idea to put paper towels
on the bottom of your plate to help keep it dry.. And since crabs are so perishable, I suggest using them within a couple of days after they’ve been prepped, if not, wrap them up in saran wrap and freeze right away until you need them. Arite guys, I hope you enjoyed this short
video. If you want to learn more on how to fry crabs
with tempura batter, check out the rest of my course on Udemy. Over there, you’ll get to see different
video lectures that go into more details, especially if you want to learn more on how
to roll different types of sushi with other ingredients such as with tempura shrimp or
with raw fish. And the course covers a lot of sushi making fundamentals from basic to advance level. With over 40 video lectures, includes pdf
files with recipes and guidelines to help you along the way. So if you’re interested! Checkout the link below, and watch some of
the previews to get an idea of what to expect. And feel free to reach out to me in the comments
below or thru Facebook. And if this is your first time on this channel,
I hope enjoy the content and that you’ll subscribe for more! Okay, Thanks for watching!