Up next in 10
3 Seafood Dinner Recipes - Paula & Josh Capon have plenty of seafood dinner ideas! They're making some Josh Capon lobster recipes, boiled blue crab recipes, and Brussels sprouts with bacon. Paula’s Best Dishes, Season 12, Episode 7.
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00:00 Intro
3:00 Lobster Croutons with Golden Garlic Chiles & Sourdough Recipe: https://www.pauladeen.com/recipe/lobster-croutons-with-golden-garlic-chiles-and-sourdough/
11:21 Brussels Sprouts with Hot Bacon Vinaigrette Recipe: https://www.pauladeen.com/recipe/brussels-sprouts-with-hot-bacon-vinaigrette/
16:14 Paula's Savannah-Style Blue Crabs Recipe: https://www.pauladeen.com/recipe/paulas-savannah-style-blue-crabs/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Oh, my goodness.
0:01
We gon' get the crabs today.
0:04
Ooh, doggies.
0:06
- Paula!
0:07
- Yeah.
0:08
- Where is that woman?
0:09
- Josh!
0:10
Josh Capon is the renowned seafood chef in New York city.
0:15
And you know what?
0:17
He's a right lively character, too.
0:20
- Stand back, Brussels sprout.
0:21
You stop hurting my Paula.
0:23
I'm here to show Ms. Paula
0:24
how to make my world famous lobster crouton
0:27
with golden garlic and chili oil,
0:29
and I am excited to do so.
0:30
- I'm going to make Josh my Brussels sprouts
0:33
with a hot bacon vinaigrette
0:35
and my own Savannah style blue crabs.
0:39
(lively music)
0:50
- Hey, Ms. Paula, what are you doing down there?
0:52
- Hey darlin', I'm baitin' some crab traps.
0:54
Come on down. - I am coming on down.
0:57
- I don't know if you're going to be able
0:58
to stand the smell.
0:59
They love old fish heads,
1:01
they love chicken necks.
1:03
Hey, darling. - Nice to see you Ms. Paula.
1:05
This is special.
1:06
Don't worry about it.
1:07
- Forget about it.
1:10
Well, I'm gonna be out on my dock today y'all
1:12
trying to trap some crabs
1:14
because I want to show Josh
1:16
how we harvest our seafood here and how we cook it.
1:20
- What are you doing?
1:21
Can you let me do this for you, please?
1:23
- [Paula] Yes.
1:24
- Come on, give me those gloves and let me do this.
1:24
- I will give them to you.
1:26
- Precious gloves.
1:27
- Pew wee! (Paula laughs)
1:29
- Your hands always hold the smell,
1:30
that's why you're wearing gloves.
1:31
These are rather sexy, I must say.
1:33
- Aren't they sexy?
1:34
That traps.
1:35
- Do you want me to get this one going?
1:35
- Yeah, we need to get this one going.
1:37
What you got in your sack, boy?
1:39
- A couple little treats, you know?
1:40
You never come empty handed, right?
1:42
- Oh, honey, yes.
1:43
All right, load it up.
1:45
Now you just got to shut that up.
1:47
- This is kind of cool,
1:48
little city boy crabbing in Savannah, Georgia.
1:50
Let me tell you something,
1:51
when I crab, I pick up the phone
1:53
and do you know what I say?
1:53
"I need two bushels of crabs tomorrow, please."
1:57
- There you go.
1:58
I want to see what's in that sack right there.
2:01
- Listen, all good things come to those to wait.
2:04
But I'll tell you what?
2:05
I'll give you a little taste.
2:07
(Paula gasps)
2:08
Look at that beauty, huh!
2:10
These boys are actually from Maine.
2:12
I brought you some beautiful hard shells,
2:13
we're gonna cook them up.
2:14
- It's so nice to eat you, Mr. Lobster.
2:16
(laughing)
2:17
- [Josh] Come on, let's go have some fun.
2:19
- Let's go.
2:21
- I'm thrilled.
2:22
I'm excited to be cooking with Ms. Paula Dean
2:24
because I grew up watching Paula,
2:25
so this is the dream come true.
2:27
It would be such an honor
2:28
to cook in your kitchen with you.
2:29
- To cook for me, baby? - For you, in your kitchen.
2:32
- I am not deserving.
2:35
Yes.
2:35
- Remember this guy? - Yes.
2:37
- You know what's very important?
2:38
- What?
2:39
- Never cook a dead lobster.
2:40
- Right. - We know that.
2:41
As far as shellfish goes,
2:43
no dead crabs, no dead lobsters.
2:45
- Look, you even brought your own chopped garlic.
2:48
- Listen, you gotta be prepared.
2:49
- You are the kind of guest I like.
2:50
- [Josh] You gotta be prepared.
2:52
- So you brought your lobster, radishes, lemon, bread.
2:56
- Where are we going with this?
2:57
- Where are you going with this?
2:59
- All right, so what we're gonna do, we're gonna do a little
3:00
lobster croutons with golden garlic and chili oil.
3:02
Is that all right with you?
3:03
Are you talking to me? (Paula laughs)
3:05
You know what's also very important?
3:07
The first thing you must do is put him
3:09
in a pot of boiling water for at least four minutes.
3:12
(joyful guitar music)
3:17
We gotta go about five minutes.
3:18
- Yes, okay. - All right.
3:19
All right, so we're gonna make
3:20
a golden garlic and chili oil.
3:22
You know what I do need?
3:22
'Cause I forgot to bring it.
3:23
- Tell me, tell me. - Olive oil.
3:25
- You got a nice extra virgin?
3:26
- Yes. - Beautiful.
3:27
- Well, actually I like butter.
3:29
I prefer butter better. - You? Butter?
3:32
Come on, never heard such a thing.
3:34
All right, so we got about three-quarters of a cup here.
3:36
- You know, Josh, I really do like you.
3:38
- Well, I appreciate that, Paula
3:40
- I really do like you.
3:41
- Now, what we're going to do is we're gonna toast
3:43
some of this garlic. - Okay
3:44
- You don't want to put it into scolding hot oil
3:46
'cause then the garlic is just gonna burn.
3:46
- It'll burn.
3:47
- I'm gonna finish it with some chopped jalapeno peppers.
3:50
Be careful of the seeds obviously,
3:51
'cause that's where all the heat is.
3:52
- [Paula] Yes.
3:53
- Also be careful when you're touching them.
3:55
You don't want to rub your eye.
3:56
- Your nose.
3:57
Oh, my gosh, your nose will pick up the heat.
3:59
- You watch that, make sure it doesn't turn brown.
4:00
- Okay, I'll watch this, I got my eye on it.
4:02
- We're up to five minutes, I'm gonna pull these out.
4:04
And we're gonna shock them, yeah?
4:06
- Yeah.
4:07
- Look at those, beautiful bright red.
4:09
- Oh, my gosh.
4:10
- All right, we're gonna throw these in our ice bath.
4:12
- I'm going to turn this off. - Turn that off.
4:14
Let's finish up with the chili oil.
4:16
I'm gonna hit this with a little salt.
4:17
- Yes! - A little kosher salt.
4:19
- Yes!
4:20
- You got that beautiful pepper mill over here.
4:22
That's a nice pepper mill, Paula.
4:24
I collect pepper mills.
4:25
- Do you really?
4:26
Yeah, so if you're looking for that thing later on,
4:28
"Damn that Josh, he took my pepper mill."
4:32
- I can go to New York and find it.
4:33
- A little bit of fresh lemon.
4:38
I like acid, a little bit of pop.
4:40
- Yes, yes.
4:40
- Let's take this off the heat and leave it aside.
4:44
Now this is a beautiful sourdough loaf.
4:46
You can use whatever you want.
4:49
Traditionally, there's nothing better than steamed lobster,
4:51
a little bit of butter, some corn, some potatoes, right?
4:54
- Nothing, nothing in this world.
4:56
- So we're going to, we're going to turn that
4:57
into a little hors d'oeuvre, and eventually a little salad.
5:00
All right, we're gonna reserve that for a little later.
5:02
What we have to do now is break down the lobsters.
5:05
You know, some people may be intimidated by the lobster.
5:08
I mean, you got these big old claws
5:10
and you got those eyes looking at you,
5:12
and you think, "Oh, rather not."
5:15
Look at that, look at that tail coming out of there.
5:17
- Oh yeah. - Yes!
5:18
- Probably should be wearing an apron
5:19
But at this point I've just accepted,
5:20
all my clothes are stained because I cook.
5:21
- Yes, me too.
5:23
But they're very easy to prepare.
5:25
There's so many things you can do with them.
5:28
- You also know you got that little vein in the back,
5:30
same as shrimp.
5:31
Just want to make sure there's nothing back there.
5:33
Red, I don't mind.
5:34
- Sand veins.
5:36
- Red, I don't mind, the black?
5:37
You don't want the black.
5:38
These happen to be beautiful lobsters, so we are good to go.
5:41
We are going to chop these up.
5:43
- I think that you cooked those like perfect.
5:46
- Thank you very much.
5:49
We're going to do two different presentations.
5:50
- Okay, is this bowl big enough?
5:52
- Is this bowl big enough?
5:53
This bowl is perfect.
5:54
We'll leave that there, now watch this.
5:55
We're going to slice it into what they call medallions.
5:59
All right, I'm going to try and keep the shape
6:02
of the tail, and don't go eating this part on me, will ya?
6:04
- I'm gonna try not to.
6:05
- Don't you eat this one.
6:07
All right, we're going to put that right there.
6:09
- Okay. - All right.
6:10
And we're gonna garnish that with a couple of the claws.
6:13
And then we have some beautiful lobster, right?
6:15
- Yes we do.
6:17
- Oh, lobster's one of those things
6:20
you can eat all day long, right?
6:23
- Coming up next.
6:24
I love Brussels sprouts, even more when I start with bacon.
6:28
- Oh!
6:29
- And later...
6:30
(singing) They're done, done, done, done, done, done.
6:32
- Ay caramba!
6:34
If food is good, it should make you dance.
6:39
I so hope y'all are enjoying the show.
6:42
And if you do.
6:44
Be sure to click like, subscribe and
6:47
notification bell so you'll never miss a video.
6:51
And we'll be right back after the break.
6:56
(lively music)
7:00
- Josh, what do you need, baby?
7:02
- There's a question that I've been wanting to ask you
7:04
for a long time.
7:05
Ms. Paula, do you have any butter?
7:10
I'm just wondering if you have any butter, right?
7:13
Do me a favor, give me a little butter in there
7:14
'cause I'm going to toast up those-
7:15
Look at that, it's right there.
7:16
- It's right here.
7:17
- And you know what's also nice about that?
7:18
Room temperature.
7:19
Whenever you work with butter, room temperature.
7:22
- Room temperature, honey, room temperature.
7:24
- Do me a favor, throw those, that bread in there?
7:28
And we're going to brown them up nice.
7:29
- Oh gosh. - All right?
7:30
How happy are you right now?
7:32
- I'm so-
7:33
- I said, what am I going to make for Ms. Paula?
7:35
- I am so stinking happy.
7:37
Look, would you look at that.
7:40
So we've got to have something
7:42
to go along with all this wonderful meat
7:45
that you've supplied.
7:46
So, I thought I'd fix us up some Brussels sprouts.
7:49
- Love it. - I love Brussels sprouts.
7:52
But I also love Brussels sprouts even more
7:56
when I start with bacon.
7:57
- Oh, we got that on my menu, too.
8:02
I like it, too.
8:03
Cold pan, so you render it, right?
8:05
Just like the garlic?
8:06
- Always start with a cold pan for your bacon.
8:08
- [Josh] Or else it burns, right?
8:09
- How are our buttered breads coming?
8:12
- Look at that, see that color?
8:14
Golden. - Golden.
8:16
You know, we make all of our croutons at the restaurant.
8:19
- You gotta make your own croutons.
8:21
- We deep fry 'em.
8:22
- [Josh] Nothing wrong with that.
8:25
- [Paula] All right, so our bacon is doing nicely.
8:28
- I'm gonna take these little croutons, by the way, right?
8:30
And what I'm gonna do is I'm gonna take this lobster meat
8:33
and I'm gonna get as much on here as I possibly can.
8:36
So it kind of holds its shape a little bit.
8:38
- And you gonna put that other piece on top
8:39
so I can have a lobster sandwich.
8:40
- Nope. Well, that'd be a lobster roll.
8:43
To me, this is almost an updated version, if you will,
8:46
without the mayo and all that kind of stuff.
8:47
It just lets the lobster speak for itself.
8:50
- Wow cabow, I can't believe you don't have a cookbook.
8:54
I could just spank you right now.
8:57
- Now what I want you to do is
8:58
I want you to drizzle a little bit, right?
9:00
Just a a little bit of love.
9:01
Get that garlic, make sure you get that chili over there.
9:04
- [Paula] Is that like enough?
9:05
- Is that perfect or what?
9:06
A little bit of parsley on there.
9:08
- [Paula] And you know what else I'm gonna do?
9:10
- Great minds think alike.
9:11
A little bit of salt.
9:13
- Just a little bit, 'cause you know,
9:14
we like our seasonings down south.
9:17
Yes!
9:17
- Right? - Yes!
9:18
- Just a few drops of acid, give you that pop!
9:23
- Let's eat.
9:24
- Tell me what you think.
9:25
- Okay, I'll tell you what I think.
9:30
- Boo-yeah.
9:31
- Boo-ya!
9:32
- That's an hors d'oeuvre, right?
9:34
- The lobster croutons were incredible.
9:38
- You want me to cut your Brussels sprouts, madame?
9:40
- Please, in half.
9:41
They've already been washed.
9:42
So, it finally just came to me, who you remind me of.
9:47
You remind me of Emeril.
9:50
- Let me tell you something.
9:52
That is a compliment of compliments.
9:54
We all owe Emiril a lot. Ouch!
9:56
- Oh, for sure.
9:57
- Ouch!
9:59
- You need a new shirt.
10:01
- Look at this, would ya just look.
10:04
- Step back, step back Brussels sprouts!
10:06
You stop hurting my Paula.
10:09
All right, get in there.
10:10
So it's funny, you were telling me I remind you of Emeril?
10:12
- You remind me of a younger Emeril.
10:14
- It's funny you say that.
10:16
because you know where and who I had dinner with last night?
10:19
- Who? - Who's that?
10:20
- Oh my God, that's you and Emeril!
10:22
- That's me and Emeril.
10:23
- Show it to them.
10:24
- That's me and Emeril.
10:25
We had dinner at Emeril's last night,
10:26
and Emeril was cooking himself.
10:28
And I said to Emeril, I said "I gotta be honest with ya."
10:30
This is the highlight of not only my career, but my life.
10:33
- Were you like blown away?
10:34
- It was one of those moments.
10:35
You know, life is about memories.
10:36
- Surreal, very surreal.
10:37
- No question.
10:38
- You know what I might do?
10:40
Oh, that's called a little cross utilization, right?
10:45
That's using different ingredients,
10:46
the same ingredient in different recipes.
10:49
- Yes. - Why not?
10:50
Can't hurt, right?
10:51
- So what are you doing down there, Josh?
10:53
- I'm just tossing my arugula over here,
10:54
I'm tossing my salad.
10:55
Olive oil, extra virgin of course, little lemon juice.
10:59
Just a touch of salt and pepper, good to go.
11:01
Light, healthy, beautiful.
11:03
- The salad looks delicious.
11:05
I'm really excited to see what Josh is gonna do
11:08
with this lobster meat.
11:13
- You know, just another-
11:14
- We're gonna have a wonderful well-rounded meal,
11:16
aren't we Josh?
11:17
- We gonna have a good time tonight.
11:19
- All right, now I'm gonna deglaze my pan
11:21
- [Josh] Deglaze!
11:22
- About a half a cup balsamic.
11:25
And I'm going to put about a tablespoon of Dijon.
11:29
Now, you can crumble my bacon for me, Josh.
11:31
- [Josh] Crumble.
11:32
- [Paula] Yes, and leave it so we can taste it.
11:34
- [Josh] Oh yeah.
11:35
- [Paula] Just finish it off with a little salt and pepper.
11:39
And then you can start plating our lobster salad
11:41
while I plate our Brussels and bacon.
11:45
Alright. Now look at this meal.
11:47
Is this not fit for a king?
11:50
- You know what you gotta do?
11:51
You gotta make sure you get a piece of bacon.
11:52
- Yeah, I don't think I can pop that in my mouth
11:54
the way you did.
11:57
- I gotta tell you, they're delicious
11:58
and they're perfectly cooked.
11:59
- Are they really?
12:01
- Perfectly cooked.
12:02
All right, put it in your mouth already, woman.
12:04
Put a little south in your mouth.
12:06
- Delicious. - They're good.
12:09
Nice combo.
12:14
- It's like screaming fresh.
12:16
- Yep, get a little piece of lobster
12:18
with that golden garlic and chili.
12:20
- Yes. Yes.
12:22
- Duh duh duh duh duh da.
12:25
- Yes, duh duh duh duh duh duh da.
12:28
- Ay caramba!
12:30
See, that's what food's all about.
12:31
If food is good, it should make you dance.
12:35
- Coming up next.
12:36
- This baby's loaded.
12:38
- It feels heavy.
12:39
- It's either gonna be license plates and boots,
12:41
or loaded with crabs.
12:43
- [Paula] And later.
12:44
You know, blue crabs are some sweet meat.
12:46
- You're on fire, Paula!
12:48
- I am on fire baby, in the kitchen with you.
12:55
I hope y'all are enjoying the show
12:57
and I want to hear from you.
12:59
Tell me what recipes or videos you'd like to see me
13:02
make by just leaving a short comment below.
13:06
Now, let's get back to the show, y'all.
13:10
(lively music)
13:19
- So are you up for pulling, Josh?
13:21
- That's why I'm here.
13:22
You see these guns? See these guns?
13:26
- Let me see. I think you're ready.
13:28
Alright, so let's pull them up and see what we got.
13:31
I am so excited.
13:33
I am ready to get out there and check our traps.
13:35
- [Josh] I got myself a pot.
13:37
- [Paula] Hopefully the crab gods will be there today.
13:42
- Look at that, jackpot!
13:46
Nothing, oh for one.
13:49
Number two, you know what they say?
13:50
Number two's the charm.
13:52
- I heard it was number three.
13:54
- Ready? I'm getting really nervous.
13:56
I feel like I'm gonna be going in this water.
13:58
- No, there's no need for you to be nervous.
14:04
- Oh, this is a heavy one, this baby's loaded.
14:07
- It feels heavy?
14:08
- It's either gonna be license plates and boots,
14:11
or loaded with crabs.
14:13
Look at that! Nothing.
14:17
Oh for two.
14:19
- You know what, Josh?
14:20
I'm grabbing my fishing pole.
14:22
- You're already throwing in the towel?
14:25
- Come on over here, Mildred, let's fish.
14:26
- All right, if you say so.
14:28
- The traps were empty, y'all.
14:30
What do I do, what do I do?
14:33
There we go.
14:34
- That was a very impressive cast, Mrs. Dean.
14:36
- Thank you.
14:37
So we'll fish.
14:38
Maybe we'll cook fish.
14:41
This thing's backwards for me.
14:44
Oh, yours wasn't as pretty as mine, Josh.
14:45
- Not bad for a city boy, though.
14:47
Give me a little respect.
14:50
Sitting on the dock of the bay.
14:53
- [Paula] Wasting time.
14:56
- Hey, look at this guy.
14:57
- Who dat? Say "Who dat."
14:59
- Who dat?
15:00
Do you know this guy?
15:01
- Yes, it's one of them bad to the bone Matthew boys.
15:06
Trey!
15:07
- You got any crabs? We're dyin' over here.
15:09
- We got a few.
15:09
- Do you really? Jackpot!
15:13
- Trey just lives right down the creek from us.
15:16
And boy, was I glad he showed up today.
15:19
- Look at that.
15:20
Well, this is what, a bushel?
15:21
- A bushel.
15:22
- Like closing the bushel.
15:23
- Yes, whoa!
15:24
- Look at these guys, blue crab.
15:26
- [Paula] Don't make him mad.
15:27
- [Josh] These are beautiful though, huh?
15:28
Did you just grab these or what?
15:29
- About an hour ago.
15:30
- Trey happened to have in his basket, y'all,
15:33
Savannah blue crabs.
15:35
To me, a blue crab's meat is sweeter,
15:38
certainly more tender than lobster.
15:41
Well, this is wonderful
15:43
'cause let me tell you something.
15:44
- Thank you. - It was nice to meet you.
15:44
- Perfect timing.
15:45
- Those traps were as empty as my brain.
15:48
- But what did you use to catch them, though?
15:50
- Stinking fish heads, I mean really.
15:51
- Unsalted butter.
15:53
- Really? You didn't know that?
15:55
The queen of butter and you didn't know that?
15:57
You should be ashamed of yourself, woman.
16:00
- Thank you, darling.
16:01
- Talk about the right time at the right place.
16:01
We would have been sitting there all day long.
16:03
- Take care, enjoy.
16:04
- You saved me about three hours of aggravation.
16:06
- All right, good.
16:07
- Thanks guys, enjoy the rest of your day.
16:09
- It's my turn to cook for Josh.
16:12
And I'm going to show him how we do it here
16:13
with my Savannah style blue crabs.
16:17
Alright. Get this pot right there, please.
16:21
Now don't burn yourself, it's hot, hot, hot, hot.
16:22
- Ooh, I like it, I like it.
16:23
I'm taking lessons from you.
16:25
Yes, and we gonna get our crabs in the pot, baby boy.
16:29
- Let's get it going on.
16:31
- All right now, but first we got to get our water right.
16:33
- See, this is what-
16:33
- 'cause when you cook your lobsters,
16:35
you cook them naked, with nothing.
16:37
- Naked, just a little salt.
16:38
So what do you got there?
16:39
- I got a crab boil here.
16:42
Then we're going to add a teaspoon of black peppercorns,
16:45
a couple of dried bay leaves, some sliced lemon.
16:51
Oh, excuse me, did I get ya?
16:52
- Squirt me with the lemon, that's okay.
16:54
- And we're going to top it off with two heads of garlic
16:57
and some chopped parsley.
16:59
All right, so let's just dunk 'em in.
17:02
Look at that, he is (water splashing), Oh God!
17:06
- Oh, I got a crab boil.
17:09
- [Paula] I have scalded my face, Josh.
17:11
- And you owe me a new green sweater.
17:13
We are trying to set an example.
17:15
When you do place it, you should place it like that.
17:17
So we don't hurt anybody.
17:18
- Alrighty, yum yum.
17:21
You know what?
17:23
My water's not red enough.
17:26
- Add a little more spice.
17:28
- Is my skin peeling off yet?
17:29
- I think you look good, I think you look good.
17:33
You know, I'm trying to figure out
17:34
why I feel so comfortable in this kitchen.
17:37
And I think it's half because of you,
17:39
and half 'cause I got my people over here.
17:41
You know what my last name is?
17:43
- Capon
17:44
- Do you know what a capon is?
17:45
- It's a little rooster.
17:47
- It's a castrated male chicken,
17:48
and I figure that's why I feel I'm so at home.
17:53
- You're like a little Benny rooster.
17:54
- How long?
17:55
- 10, 12 minutes, so keep the clock.
17:59
All right, now we're gonna put the lid on these.
18:02
- You're on fire, Paula!
18:04
- I am on fire, baby, in the kitchen with you.
18:08
Coming up next.
18:10
- It's like you're seasoning me
18:11
every time you season your food.
18:13
You can throw me in the oven pretty soon.
18:16
Those are as good as it gets.
18:18
Those are the best crabs I've ever had.
18:23
I so hope y'all are enjoying the show.
18:25
And if you do.
18:27
Be sure to click like, subscribe and
18:30
notification bell so you'll never miss a video.
18:34
And we'll be right back after the break.
18:39
(lively music)
18:43
All right, So Josh.
18:44
- What do you got?
18:45
- while the crabs finish cooking,
18:47
I'm going to melt us some butter.
18:50
'Cause that's all I like with my crabs,
18:52
- Sounds good. - Just dip 'em in butter.
18:53
But while I got a minute,
18:55
tell me how you got in the restaurant business.
18:58
- I have no idea.
19:00
I was a bus boy at a local diner
19:04
and the breakfast cook didn't show up.
19:06
And the owner of the restaurant was running around,
19:08
freaking out.
19:08
He's got a bunch, a hundred people coming in
19:10
on Saturday morning.
19:11
I looked at him and I said, "I can do it."
19:13
- How old were ya?
19:15
- 16.
19:16
He looked at me and said,
19:17
"What do you mean, you can do it? You're a bus boy."
19:18
I said, "I'm telling you,
19:19
eggs and french toast and pancakes.
19:21
I can do it."
19:22
And not only did I do it, did it.
19:24
I did it, I killed it.
19:26
- You know, I love Josh's story about how he got started.
19:30
You know, it really reminds me of my experiences.
19:34
- Look at that, that's a party in the pot right there.
19:37
- All right, yes it is.
19:39
(lively music)
19:46
I remember about a month ago,
19:49
Michael and I had caught about 45 crabs.
19:53
And I called all the kids.
19:56
You know, I say this and that'll get them there.
19:58
Well guess what?
19:58
- They came running. - Every one of 'em was-
19:59
No, they were all busy!
20:01
- Really?
20:02
- Michael and I sat at the table
20:05
and we ate every one of those crabs, Josh.
20:09
- Party time, this is what you do, right?
20:11
Everybody's gathered around, and you go, "Hoo-ha!"
20:14
- Hoo-ha, hoo-ha.
20:17
- Look at that.
20:17
- Look, looka, looka.
20:19
Now we've got some more of our good old spice
20:23
and you can get out the butter, Josh.
20:25
- I knew you had some butter sitting around here somewhere.
20:27
- Yowser, yowser, yowser.
20:29
- A little lemon. - Yum.
20:30
- I feel like you're seasoning me
20:31
every time you season your food.
20:33
You can throw me in the oven pretty soon.
20:35
I'm so marinated over here.
20:37
- Now look at that.
20:38
- Party time.
20:40
I always go, I always go for this guy.
20:42
My little daughter loves these things.
20:45
- I like that too.
20:46
- Take that. - Yes.
20:47
- And then what you're supposed to do
20:48
is you take a little bit of that.
20:50
- Ooh, my gosh.
20:51
- And then you go a little bit of that.
20:54
- Mm.
20:55
- As good as those lobsters are,
20:56
these are pretty good too, huh?
20:58
- You see, I like to suck this right here.
21:00
- Gettin' dirty, gettin' dirty.
21:04
- Hank Gruver will fight you for that right there.
21:07
That mustardy looking stuff.
21:09
- The mustard.
21:12
- Look at, look.
21:13
- Oh, money ball!
21:15
- Look.
21:19
- Now that is love right there.
21:20
You know, blue crabs are some sweet meat.
21:23
- Those are, those are the best grabs I've ever had.
21:24
- You know, I was so glad to have Josh
21:26
in the kitchen with me today, y'all.
21:31
Hey, y'all, it's Paula Deen.
21:33
Now, if you enjoyed this video, be sure to like it
21:37
and click the subscribe button as well as the notification
21:41
and bail to be alerted when I post a video.
21:44
Love and Best Dishes Y'all.
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