Feeling Crabby

Oh, my goodness

We're gonna get the crabs today. Ooh, doggies. Paula! Yeah! Where is that woman

Josh! Josh Capen is the renowned seafood chef in New York City

And you know what? He's a right, lively character, too. Stand back, Russ Brown

Do you stop hurting my Paula? I'm here to show Miss Paula how to make my world-famous lobster croutons with golden garlic and chili oil

and I am excited to do so. I'm going to make Josh my Brussels sprouts

with a hot bacon vinaigrette and my own Savannah-style blue crabs. Hey, Miss Paula, what are you doing down there

Hey, darling, I'm baiting some crab traps. Come on down. I am coming on down

I don't know if you're going to be able to stand the smell. They love old fish heads

They love chicken necks. Hey, darling. This is special. Don't worry about it

Oh, I'm sorry. Forget about it. Well, I'm going to be out on my dock today, y'all, trying to trap some crabs

Because I want to show Josh how we harvest our seafood here and how we cook it

What are you doing? Can you let me do this for you, please? Yes. Come on. Give me those gloves and let me do this

I will give them to you. Precious gloves. Huey. Your hands aren't supposed to smell it

That's why you're wearing gloves. These are rather sexy, I must say. Aren't they sexy

That traps. You want me to get this one going? Yeah, we need to get this one going. What you got in your sack, boy

A couple little treats, you know? You never come empty-handed, right? Oh, honey, yes

All right, load it up. Now, you've just got to shut that up

This is kind of cool, little city boy crabbing in Savannah, Georgia. Let me tell you something

When I crab, I pick up the phone, and you know what I say? I need two pushers of crabs tomorrow, please

There you go. I want to see what's in that sack right there

Listen, all good things come to those who wait. But I'll tell you what

I hear you, baby. I'll give you a little taste. Look at that beauty, huh

These boys are actually for me. I bought you some beautiful hard shells. We're going to cook them up

It's so nice to eat you, Mr. Lobster. Come on, let's go

Let's go. I'm thrilled. I'm excited to be cooking with Miss Paula Dean

because I grew up watching Paula. So this is the dream come true. It would be such an honor to cook in your kitchen with you

To cook for me, baby? For you in your kitchen. I am not deserving

Yes. Remember this guy? Yes. You know what's very important? What? Never cook a dead lobster

Right. We know that. Yeah, don't cook a dead crab either. No dead crabs, no dead lobsters

Look, you even brought your own chopped garlic. Listen, you gotta be prepared

You are the kind of guest I like. You gotta be prepared. So, you brought your lobster, radishes, lemon, bread

Where are we going with this? Where are you going with this? We're going to do a little lobster croutons with golden garlic and chili oil

Is that all right with you? Is that all right? Are you talking to me? You know what's also very important

The first thing you must do is put it in a pot of boiling water for at least four minutes

We're going to go about five minutes. All right? All right. So, we're going to make a golden garlic and chili oil

You know what I do need because I forgot to bring it? Tell me, tell me. Olive oil. You got a nice extra virgin? Yes

Beautiful. Love. Well, actually, I like butter. I prefer butter better. You

Butter? Come on. Never heard such a thing. All right, so we got about three quarters of a cup, yeah

I really do like you. Well, I appreciate that, Paul. I really do like you

Now, what we're going to do is we're going to toast some of this garlic. Okay. All right? You don't want to put it into scalding hot oil because then the garlic's just going to burn

It'll burn. And I'm going to finish it with some chopped jalapeno peppers. Be careful of the seeds, obviously, because that's where the whole heat is

Yes. Also be careful, you know, when you're touching them. You don't want to rub your eye. Your nose, oh my gosh, your nose will pick up the heat like that

You watch that. Make sure that doesn't turn around. Okay, I'll watch this. I got my eye on it. We're up in five minutes

I'm going to pull these out. We're going to shock them, yeah? Yeah

Look at those beautiful bright red. Oh my gosh. All right, we're going to throw these in our ice bath

I'm going to turn this off, okay? Turn that off. Let's finish up with the chili oil

We're going to hit this with a little salt. Yes. A little kosher salt. Yes. You got a beautiful peppermint over here

Yes. That's a nice peppermint, Paula. I collect peppermint. Do you really

Yeah. So if you're looking for that thing later on, you're going to... Damn that Joshy took my peppermint

I can go to New York and find it. All right. A little bit of fresh lemon

I like acid. A little bit of pop. Yes. Let's take this off the heat

Okay. And leave it aside. Now, this is a beautiful sourdough loaf

You can use whatever you want. Traditionally, there's nothing better than steamed lobster

A little bit of butter, some corn, some potatoes, right? Nothing. So we're going to turn that into a little hors d'oeuvre and eventually a little salad

All right? We're going to reserve that for a little later. What we have to do now is break down the lobsters

You know, some people may be intimidated by the lobster. I mean you got these big old claws and you got those eyes looking at you And you think oh rather not Look at that Look at that tail coming out of there Oh yeah Yes I probably should be wearing an apron but at this point I just accepted all my clothes

are stained because I come. Yes, me too. But they're very easy to prepare

There's so many things you can do with them. You also know you got that little vein in the back

Same as shrimp. You just want to make sure there's nothing back there. Red out on mine

Sand veins. Red out on mine. The black, you don't want the black. Yes

But these happen to be beautiful lobster, so we are good to go. We are going to chop these up

I think that you cooked those like perfect. Thank you very much

We're gonna do two different perfumations. Okay, is this bowl big enough? Is this bowl big enough

This bowl is perfect. Okay. We're gonna leave that there. Now watch this one

We're gonna slice it into what they call medallions. Medallions. We're gonna try and keep the shape of the tail

Don't go eating this part, are you, Liam? I'm gonna try not. Don't you eat this one

All right, we're gonna put that right there. Okay. All right, and we are going to garnish that with a couple of the claws

Okay. All right, and then we have some beautiful lobster, all right? Okay, yes, we do

Oh! Lobster's one of those things you can eat all day long, right

Coming up next... I love Brussels sprouts. Even more when I start with bacon

And later... Ay, caramba! Mmm, mmm! If food is good, it should make you dance

Mm-hmm. Josh, what do you need, baby

There's a question that I've been wanting to ask you for a long time. Miss Paula, do you have any butter

I'm just wondering if you have any butter. Do me a favor

Give me a little butter in there because we're going to toast up those. Look at that. It's right there. It's right here

You know what's also nice about that? Room temperature. Yes. Don't do it. If you ever work with butter, room temperature

Room temperature, honey. That's perfect. room temperature. Do me a favor. Throw that bread in there

Uh-huh. We're going to brown them up nice. Oh, gosh. All right? How happy are you right now

I'm so... You know, I said, what am I going to make for Miss Paula? I am so stinking happy

Look, would you look at that. So we've got to have something

to go along with all this wonderful meat that you've supplied. So I thought I'd fix this up

some Brussels sprouts. Love it. I love Brussels sprouts. But I also love Brussels sprouts even more when I start with bacon

Oh, we got that on my menu, too. I like it, too

Cold pan, so you render it. You always start with a cold pan for your bacon

Or else it burns, right? Our buttered bread's coming. Look at that

See that color? Huh? Golden. Golden. Golden. You know, we make all of our croutons at the restaurant

You got to make your own croutons. We deep fry them. What's wrong with that

All right, so our bacon is doing nicely. I'm going to take these little croutons, by the way, right

Uh-huh. And what I'm going to do is I'm going to take this lobster meat, and I'm going to get as much on here as I possibly can

Yes. So it kind of holds its shape a little bit. And you're going to put that other piece on top so I can have a lobster sandwich

Well, that would be a lobster roll. To me, this is almost an updated version, if you will

without the mayo and all that kind of stuff. It just lets the lobster speak for itself

Wow, kabow. I can't believe you don't have a cookbook. I could just spank you right now

And what I want you to do is I want you to drizzle a little bit. Just a little bit of love

Get that garlic. Get that... Is that like enough? Is that perfect or what

A little bit of parsley on there. And you know what else I'm going to do

Great minds think I like. A little bit of salt. Just a little bit because, you know, we like our seasonings down south

Yes! Right? Yes! And just a few drops of acid. Yes. Give me that pop

Pop, pop. Let's eat. Tell me what you think. Okay, I'll tell you what I think

Bouillier. Bouillier. That's an hors d'oeuvres, right? The lobster croutons were incredible

You want me to cut your Brussels sprouts, madame? Please, in half. They've already been washed, so it finally just came to me

Who do you remind me of? You remind me of emerald. Oh

Let me tell you something. That is a compliment of compliments. We all owe Emeril a lot

Ow! For sure. Ow! You need a new smile. Look at this

Would you just look? Stand back! Stand back, Mr. Brown! You stop hurting my polar

All right, get in there. So it's funny. You were telling me I remind you of Emeril? You remind me of a younger Emeril

Funny you say that. Because you know where and who I had dinner with last night? Hey

Oh, my God! That's you and Emeril! That's me and Emeril. Show it to him

That's me and Emeril. We had dinner at Emeril's last night, and Emeril was cooking himself

And I said to Emeril, I said, I gotta be honest with you. This is a highlight of not only my career, but my life

Were you, like, blown away? It was one of those moments. You know, life is about memories

Very surreal. No question. You know what I might do? Oh That called a little cross right That using different ingredients same ingredients in different recipes Yes Why not

Can't hurt, right? So what are you doing down there, Josh? I'm just tossing my arugula over here

I'm tossing my salad, olive oil, extra virgin, of course. Yes. A little lemon juice

Just a touch of salt and pepper. Good to go. Light, healthy, beautiful

The salad looks delicious. I'm really excited to see what Josh is gonna do

with this lobster meat. So we're gonna have a wonderful, well-rounded meal, aren't we, Josh

We're gonna have a good time tonight. All right, now I'm gonna deglaze my pan

Deglaze! About a half a cup balsamic. And I'm gonna put about a tablespoon of Dijon

Now you can crumble my bacon for me, Josh. Crumble? Yes, and leave it so we can taste it

Oh, yeah. Just finish it off with a little salt and pepper

And then you can start plating our lobster salad while I plate our Brussels in bacon

All right, now look at this meal. Look at that. Is this not fit for a king

You know what you gotta do? You gotta make sure you get a piece of bacon. Yes. I don't think I can pop that in my mouth the way you did

I gotta tell you, they're delicious and they're perfectly cooked. Are they really? Perfectly cooked

All right, put it in your mouth already, woman. Put a little south in your mouth. Delicious

They're good. That's combo. Mmm. It's like screaming fresh

A little piece of lobster. Yes. With a golden garlic and chili. Yes. All right

So maybe. Yes. Yes. Dun, dun, dun. Dun, dun, dun, dun, dun, dun

Ay, caramba. Mmm, mmm. See, that's what food's all about. If food is good, it should make you dance

Mm-hmm. Coming up next. This baby's loaded. It feels heavy. It's either going to be license plates and boots or loaded with crabs

And later, you know blue crabs is some sweet meat. You're on fire, Paula

I am on fire, baby, in the kitchen with you. So, are you up for pulling Josh

You know, it's pulling them against some... See these guns? Let me see. See these guns

I think you're ready. All right, so let's pull them up and see what we got

I am so excited. I am ready to get out there and check our traps

I got myself a pot. Hopefully, the crab gods will be there today

Look at that jackpot! Nothing. 0 for 1. Number 2, you know what they say

Number two's a charm. I heard it was number three. Ready? Listen, I'm getting really nervous

I feel like I'm going to be going in this water. No! There's no need for you to be nervous

Oh, this is a heavy one. This baby's loaded. It feels heavy

It's either going to be license plates and boots or loaded with crabs

Look at that! Nothing! All for two! You know what, Josh? I'm grabbing my fishing pole

You already throwing in the towel. Come on over here, Mildred. Let's fish

You say so. The traps were empty, y'all. What do I do

What do I do? There we go. That was a very impressive cast, Mrs. Dean

Thank you. So we'll fish. Maybe we'll cook fish. This thing's backwards from me

Oh, yours wasn't as pretty as mine, Josh. Not bad for a city boy, though. Give me a little respect

Sitting on the dock of the bay. Wasting time. Hey, who's this guy

Who that? Say who that. Who that? You know this guy? Yes, it's one of them mad to the bone Matthew boys

Trey. You got any crabs? We're dying over here. We got a few. Do you really

I hadn't seen you. Jackpot! Trey just lives right down the creek from us

And boy, was I glad he showed up today. Look at that

This is what, a bushel? Bushel. They call these things a bushel? Yes. Whoa

Look at these guys. Blue crabs. Don't make him mad. These are beautiful, though, huh

Did you just grab these or what? I'm not. We're good. Trey happened to have in his basket, y'all, Savannah blue crabs

To me, a blue crab's meat is sweeter, certainly more tender than lobster

Well, this is wonderful, because let me tell you something. Thanks, man. Perfect timing

Those traps were as empty as my brain, honey. What did she use to catch them

Stinking fish heads. Unsalted butter. Really? You didn't know that? The queen of butter and you didn't know that

You should be ashamed of yourself. Thank you, darling. We would have been sitting there all day long

Enjoy. You saved me about three hours of aggravation. All right. Thanks, guys

Enjoy the rest of your day. It my turn to cook for Josh and I going to show him how we do it here with my Savannah blue crabs All right Get this pot right there please

Now, don't burn yourself. It's hot, hot, hot. Now, I'm taking lessons from you. Oh

Yes. And we're going to get our crabs in the pot, baby boy

Let's get it going on. All right. Now, but first, we got to get our water right. See, this is what

Because when you cook your lobsters, you cook them naked with nothing. Naked

Just a little salt. All right. So, what do you got there? I got a crab boil here

Then we're gonna add a teaspoon of black peppercorns, a couple of dried bay leaves

some sliced lemon. Oops, excuse me, did I get you? That's okay

And we're gonna top it off with two heads of garlic and some chopped parsley

All right, so let's just dunk them in. Bye-bye. Look at that

He is... Oh, my God, crab boil. I have scalded my face, Josh

Listen, you owe me a new green sweater. We are trying to set an example. When you do place it, you should place it like that

so we don't hurt anybody. All righty. Yum, yum. You know what

My water's not red enough. And a little more spice. Is my skin peeling off that

I think you look good. I think you look good. Oh. You know, I'm trying to figure out

why I feel so comfortable in this kitchen, and I think it's half because of you

and half because I got my people over here. Do you know what my last name is

Capon. Do you know what a capon is? It's a little rooster. It's a castrated male chicken

and I figured that's why I feel I'm so at home. You're like a little Benny rooster

How long? 10, 12 minutes. So keep the clock. All right, now we're going to put the lid on these

Okay. You're on fire, Paula. I am on fire, baby, in the kitchen with you

Coming up next. Yum. I feel like you're seasoning me every time you season your food

You can throw me in the oven pretty soon. Those are as good as it gets

Mm-hmm. Those are the best crabs I've ever had. All right, so Josh

What do you got? While the crabs finish cooking, I'm gonna melt us some butter

Because that's all I like with my crabs, just a different little butter. But while I've got a minute, tell me how you got in the restaurant business

I have no idea. I was a busboy at a local diner, and the breakfast cook didn't show up

And the owner of the restaurant was running around freaking out. He's got a bunch of 100 people coming in on Saturday morning

I looked at him, I said, I can do it. How old were you? 16

He looked at me and said, what do you mean you can do it? You're a busboy. I said, I'm telling you, eggs and French toast and pancakes, I could do it

And not only do I do it, did it, I did it, I killed it. You know, I love Josh's story about how he got started

You know, it really reminds me of my experiences. Look at that

Look. That's a party in the pot right there. All right, yes, it is. I remember about a month ago, Michael and I had caught about 45 crabs

Oh. And I called all the kids. You know, I say that's how I get them there

Well, guess what? Everyone of them was, no, they were all busy. Really

Michael and I sat at the table, and we ate every one of those crabs, Josh

Party time! This is what you do, right? Everybody's gathering around, and you go hoo-ha

Hoo-ha, hoo-ha. Look at that. Look, look-a, look-a. Now we've got some more of our good old spice

And you can get out the butter, Josh. I knew you had some butter sitting around it somewhere

Yaza, yaza, yaza. A little lemon. Yum. I feel like you're seasoning me every time you season your food

You can throw me in the oven pretty soon. I'm so marinated over here

Now, look at that. Party time. I always go for this guy

My little dog loves these things. I like that, too. Take that

Yes. And then what you're supposed to do is you take a little bit of that. Oh, my gosh

Then you do a little bit of that. As good as those lobsters are

These are pretty good, too, huh? Now, see, I like to suck this right here

Getting dirty. Getting dirty. Hank Groover will fight you for that right there

That mustardy looking stuff. The mustard. Look at that. Oh! Moneyball! Look

Well, that is love right there. You know, blue crabs is some sweet meat

Those are the best crabs I've ever had. You know, I was so glad to have Josh in the kitchen with me today, y'all

he could be a dean if he'd get rid of that accent. Oops

My hands are so buttery. That's good. Yum. If your friend didn't show up on that boat

we would have been eating that chicken that we put in those nets