Seafood Knowledge I Want to Share With Y’all
Hey y’all! Today I want to share some things I’ve learned about seafood — especially from my experience eating King Crab and the challenges of finding lobster. I hope this will be helpful for all the seafood lovers out there!
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About King Crab
The Challenge of Buying It
Let me tell you — finding a whole King Crab is not easy at all! I searched everywhere, made tons of phone calls, and still had trouble getting one. Sometimes they’re sold out because of high demand, and sometimes it’s just not crab season. So here’s my advice: if you want a whole King Crab, call around and check who’s got them in stock! It’s really a hit-and-miss situation — pure luck!
How I Cook It
I prefer steaming over boiling. When you steam, there’s not as much water in the pot, so the crab keeps more flavor. I bought a 57-quart steamer pot on Amazon — it’s HUGE and perfect for family seafood boils. They also sell smaller ones if you don’t need something that big.
What to Watch Out For
Warning y’all: King Crab shells are crazy sharp! Seriously, they can cut you easily. I’ve heard stories of people bleeding from those spikes. So be extra careful when breaking the shell open!
But it’s so worth it. The meat inside — especially in the claws and legs — is sweet, juicy, and tender. I love squeezing a little lemon on top; it brings out that fresh flavor beautifully.
The Parts of the Crab
When you open a crab, you’ll notice a few different parts:
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White meat – This is the best part! It’s in the claws and legs.
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Roe (eggs) – Orange or red in color, very flavorful. I heard most of it comes from Florida, where it’s famous.
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Lungs – They look like thin filaments. That’s the crab’s breathing system, and I always marvel at how God designed these creatures — it’s amazing!
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Brown/green stuff – That’s the “doo-doo” (waste). I always clean it out and never eat it. Make sure to rinse the crab well before eating.
About the Price
To be real, King Crab is expensive! So sometimes I think, why not just make a “vegetable boil” instead? It’s way cheaper and still delicious!
About Lobster (Larry the Lobster)
Lobster Season
So y’all, I tried to order Larry the Lobster but couldn’t — turns out it wasn’t lobster season! The seller explained everything in detail (though I barely understood half of it — they talked like I was a marine biologist!). They said the lobsters were way down deep in the ocean — too deep for divers or traps to reach. Lobsters only come up when the weather or ocean conditions change.
My Lobster Plan
I called Maine Lobster because I wanted a jumbo lobster — 15 to 20 pounds! Can you imagine that?! A monster lobster! They told me I’d have to wait until late October, so that’s my plan. Y’all stay tuned to see me eat that big lobster when it comes in!
The “Vegetable Boil” Idea
Since seafood can be pricey, here’s a fun idea: do a vegetable boil! A fully vegetarian boil can still be super flavorful and satisfying.
Here’s what you can include:
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Broccoli
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Bell peppers
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Cucumbers
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Eggs
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Potatoes
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Corn
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Zucchini
I’ve seen people throw everything in their seafood boil — even chicken! So why not veggies? Broccoli, bell peppers, and cucumbers all soak up flavor beautifully when boiled this way.
Dipping Sauces
You can’t forget the dipping sauce! There are so many great ones out there thanks to the mukbang/ASMR community:
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Dame’s Flavor
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Kim’s Bees
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Ayo Trey Tribe (hope I said that right!)
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Baddie Twins
…and plenty more!
There’s really no reason not to find a sauce that fits your taste — or just get one of the ready-made ones!
Why I Make Seasoning Mix Instead of Sauce
A lot of people ask me why I don’t sell homemade sauce. Well, here’s why:
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I don’t have the manpower to produce sauce in large batches.
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Not everyone likes butter in their sauce.
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A seasoning mix is more flexible — it works for everyone!
With my Seasoning Mix, you can:
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Use it with regular butter if you like.
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Use vegan butter if you’re plant-based.
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Or skip butter altogether — just mix it with chicken broth and cornstarch to thicken the sauce.
The flavor is already bold and delicious! Butter just adds thickness — but cornstarch or other thickeners work fine too.
Final Thoughts
Through this video, I want y’all to know that eating seafood — especially King Crab — takes time and effort. It’s not easy cracking those shells, but the sweet, fresh crab meat makes it all worth it.
And every time I look inside one of these sea creatures — from crab lungs to their intricate design — I can’t help but admire God’s creation. It’s truly a miracle!
If y’all have any seafood tips, or if you know some great gospel songs, email me at [email protected] — I’d love to learn from y’all!
Love y’all! Peace out! ❤️
P.S. Always keep God at the center of everything you do!
