How To Open Every Shellfish | Method Mastery | Epicurious

Sharpen your tools and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cracking open and cleaning just about every variety of shellfish you might encounter in the kitchen. Not every crustacean and bivalve plays by the same rules, and learning the proper technique can elevate your seafood game to the next level. So, if you’re ready to get cracking, Mike has you covered and then some. 00:00 Intro 00:53 Blue Crab 02:57 Soft-Shell Crab 03:49 Dungeness Crab 07:37 Maine Lobster 09:25 Cooked Maine Lobster 12:12 Crawfish 13:17 Langostino 14:22 American White Shrimp 15:14 Prawn 16:50 Sea Scallop 18:10 Duxbury Oyster 19:48 Baywater Sweet 21:08 PEI Mussel 22:06 Hard-Shell Clams 23:28 Soft-Shell Clam 25:02 Razor Clam 26:35 Geoduck 29:26 Cockle 30:08 Abalone 31:20 Conch 32:46 West Coast Sea Urchin 35:31 East Coast Sea