Eating Crab at The Fish Company - Restaurants & dining in jacksonville, florida

So Bill's also got us some Alaskan King Crab legs, is that what those are.  Alaskan King. Now you guys have a special deal here what's it every Saturday night, you do a buy one get one is that right.  Not on these.  Not on those. Not on these guys. The Alaskan snow.  They're both from the Pacific. They're the same animal though, right? They're both crabs I know that. They look the same. They do look the same.  Until you look at the, oh got you, the claws. The size.  Ones a little bit bigger, and ones a little bit smaller.  The texture of the claw.  So this is a king and this is a snow.  That's right.  Got you. That looks like it would hurt you. This is a little dangerous animal.  So how do you prepare these, tell me how you do this.  Well they've already come in cooked.  Most crabs that come in from the Pacific are cooked either on the boat or immediately at the dock.  So, they're quick frozen, they have a little glaze on them to protect the meat.  And then we just basically are reheating  them, there are several ways you can do it. So you gonna do 'em up? Yeah. I'll be back in 12 minutes, or so. Those are some big crab legs dude. So through the magic of Hollywood we're coming out of the steamer now. I'm gonna have to confess something to you, man. Alright. I don't order crab to often because it intimidates me, I don't know how to eat the stuff.  I'll show you Joe. You gotta have tools.  Do you have to have a chainsaw to get through those things.  No, it's funny you ask, but  you don't.  Take any crab in the ocean and you start at the top, just start pulling it apart . This particular, the King Crab has a softer side and it's the opposite side of the thorns.  So the inside of the leg basically.  Right, and I'm gonna just take a fork and kinda leverage it through.  Oh, that was easy. So no chainsaw necessary.  No you just gotta use common sense.  That's why I couldn't do it, that explains the whole thing, it takes common sense.  I'll work down a whole crab just like that.  A King Crab I need a fork.  That meat wants to come out, it wants to be devoured.  It wants you to eat it. I'm sure everyone knows about the drawn butter.  Yeah, we call it the Paula Deen around our house.  So there you have one leg at the top.  My problem is I'm always bending, I'm kinda bending the middle, that's where I go wrong.  You don't want to do that, cause you're pulling at the muscles.  That was to easy. Now you look like you've done that once before, have you done this ever before?  I've done it a few times, as you can see Joe, I like to eat, crabs are one of my favorite.   Bill moved over to the dungeness crab with the same technique, starting at the top and working his way down the leg. Pretty common sense, huh?  Look at that, nice. That's a crab eating lesson. That looks edible.  It's a bit saltier, may live closer to the bottom, I don't know they all live on the bottom.  That's a saltier crab.  Now, why do you choose to have garlic butter with those, with the dungeness?  Because of the classical presentation out in San Francisco or on the coast. So, that's a tradition.  Yeah, they boil them right out of  the ocean in a pot.  Just pull them out bam!.  Pull them out live, you got live ones over there, and they drop them in a pot and sell them on the street.  That's cool, I haven't seen that.  That's where I was introduced to them. And you gotta keep that tradition alive.  Really you have to do an I Know Jax field trip.  We gotta go, I'm ready. We can do that.  But I think we're the only ones around here that are doing the whole dungeness, you can get dungeness crab the clusters, the whole deal.  The real San Francisco treat is right here, Joe in Jacksonville, FL. Bring your bib and your rubber gloves.  Exactly!  It's a great date night, I hear. So let's try this stuff.  Sure, why not little butter.  I don't wanna get carried away. I shouldn't have made that doctor's appointment tomorrow.  So, that's really, that's a treat for me, the King Crab.  Now, tell me like what would I drink with this? I mean I know what I'd drink, I drink beer with everything, but is there a good wine or beer pairing that goes with these in particular? I'd serve a french muscat de with all the shellfish. Ok. It's real light, it doesn't compete with the flavors of the seafood and it's a nice balance.