Whoa, I'm setting
fire to that towel.
Look at this, whoa,
fire, fire, fire!
[MUSIC]
Hi, I'm Thom Beers,
creator and
executive producer
of Deadliest Catch.
[SOUND] And I'm gonna
make my favorite
Bering Sea meal for
you today.
It's crab macaroni and
cheese with crab
coming straight from
the Bering Sea [LAUGH].
[MUSIC]
>> That's awesome.
>> I don't know if any
of you are very familiar
with what it's really
like to be on a crab
boat in the Bering Sea in
the middle of December
and January but
you're talking about
20 degree weather,
icy deck,
bouncing, falling.
Even standing up in
a toilet in a rough seas,
you put your head against
the wall just to pee.
You know, so this is
a brutal, brutal place.
And so what we would
do is we would come up
with the greatest comfort
foods in the world,
because it was so
miserable up there.
And to me a little bit
a home is mac and cheese.
I want to show you
something I went to
the supermarket that
was their crab,
and this is mine [LAUGH].
So I'm just saying
I think we're
a lot better off with
Alaskan king crab.
Then we are with the
local opilio snow crab.
This is fresh
caught crab.
It's perfect and
it's pristine.
So let's get started.
I always like to
work with great big
elbow macaroni.
There, there, you know,
pretty well done.
So these are about
ready to go.
What I need to
do first and
foremost is I gotta
start sauteing.
Drop in about a quarter
stick of butter.
These are my these
are just my kitchen crab.
They're not real crab.
It's just I thought they
were so attractive.
I keep them around until
they start smelling up
the house.
It gets a little brutal.
So I'll
tell you a funny story
about heating the butter.
The first time I got on
a crab boat, I worked for
36 straight hours on the
deck basically crabbing,
shooting, crabbing,
and shooting.
But, after about two or
three days your hands,
the cold.
You get a thing
called the claw and
you're actually, your
fingers start to curl up.
I remember after about
three days you know,
the skipper's
saying to me.
You know Thom,
there's there's two ways
to get rid of that.
One is you can take some
pills and medication.
The other way to do it,
he says,
is it's uric acid.
I'm gonna stick
the onions in here.
We'll start sauteing.
Onion.
Uric acid basically
is urine, all right?
So I'm like,
oh that's great, but
where do you get
uric acid from?
We'll clearly the best
place to get uric acid he
said is from your penis.
And then I'll throw
in the mushrooms.
These are about
eight large
button brown
mushrooms I like,
and that was a small
Vidalia onion.
So I go to the deck and
I am peeing in my hands,
and all of a sudden.
I look up and I hear
these guys laughing.
And the entire crew
is standing up in
the wheel house laughing
their asses off at me and
taking pictures.
Because what an idiot
I am standing out on
the deck of a ship
peeing on my hands.
It wasn't a cure it
was just them
making fun of me.
Now what you're gonna
do is you're going to
take some [SOUND]
freshly cracked pepper.
Liberal with
cracked pepper.
I think macaroni and
cheese deserves a lot
of cracked pepper.
Okay.
Now, while
that's cookin',
my mac's ready,
good to go.
I'm gonna turn
the mac off,
because I don't wanna
get it too soft.
Now, this comes
the flavoring part.
I'm a big fan of,
chicken consume.
So, I'm gonna
use just about
three tablespoons
of this.
Next.
I'm a huge fan
of liquid smoke.
This is hickory.
I'll use about
a tablespoon and
a half, two tablespoons
of liquid smoke.
The next step,
what I'm gonna do is,
it's time to basically
dump the pasta, and
I think it's
at this point,
let's just start
cooking this crab.
This again is
Alaskan king crab.
Caught from
the Northwestern, and
you just drop it in.
We need to strain
this pasta.
[SOUND] It's really
important to,
throw the cheese in when,
the pasta is hot.
So, work with, this is
about a pound of cheddar.
And I got about.
A quarter a pound
of swiss.
So and then, a little
kicker, of parmesan.
Arrrr.
Again, I like to put
pepper directly into
the mac and
cheese [SOUND].
And, Parmesan acts to
me like salt anyway.
So, you don't really have
to salt this as much as
work with Parmesan.
So, now it's all ooey and
gooey and
stuff and, ar, ar,
ar, ar, this is good.
Now I'll throw
a little bit of,
just a touch of heavy
cream into that.
I'm gonna dump
that mushroom and
onion mix right into
this, then give it,
ooh that's smelling good,
arr, arr, arr, arr, arr.
You know that's the
smoke, hitting with that
cheese, and hitting the,
arr, oh this is good.
Look at that.
Mm-hm, mm-hm.
That's nice, isn't it?
About 7,000
calories a bowl.
Okay.
What we're doing here is,
again, we're just
heating that crab.
We don't need it to cook.
Because it's already
been cooked.
We're basically trying
to unfreeze it and
make it cool.
Now lemon.
Oh, is really important
when you're working
with seafood.
We're gonna pull
this out now.
Here we go.
Argh, argh, argh.
And it's time basically
take the crab and
shell this crab.
So, see those?
Those are tendons.
So we try to get,
you know, get rid of
those cuz they're just
not even fun to eat.
So, we're just gonna
work with this part of
the crab today.
And the knuckle,
as they say,
which is the bottom half.
Now, it's a lot
better to work,
when you're
working with crab,
when you're cutting crab,
with a serrated edge.
So, if you have
a bread knife,
any type of serrated
knife whatsoever,
it's a lot easier to
cut through this crab.
If you do this right
it's like a great,
big, crab hotdog.
Yo, look at that.
That's just a beautiful
piece of meat.
So I'm gonna cut that
up into about half inch
pieces, so all you need
is just basically one or
two big legs.
This is just, again, for
four people, so basically
you're just gonna.
Stir that up.
And then, you're gonna
put in a baking dish.
Argh.
Argh.
Argh.
There it is.
A little messy but
it's in the dish.
The last thing I'm
gonna do before I
throw that in
the oven is again,
do some grated
parmesan over the top.
And for color and
contrast I really love
working with these
little buggers.
What are they called?
They're all whispering.
>> Chives.
>> What?
What are they?
>> Chives.
>> That's it,
that's the dish.
It's a comfort dish.
We're gonna go in
the oven with this
at about 350.
For about a half an hour
and then we'll eat it.
Ta da!
Look, all done.
Crispy on top,
brown, sweet.
It smells fantastic.
Let's eat.
Whoo hoo hoo.
I'm gonna get me
a manly fork for this.
And I'm gonna go
outside on the deck and
eat a little of this.
Gee, I wish you could
join me but [LAUGH]
[MUSIC]
Oh, thanks for
watching my how to.
For the rec, for
the recipe click on
the link below [LAUGH]
[MUSIC]
