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Cooking the Gem of the Pacific Northwest: Red Rock Crab — Deep Dive

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Red Rock crabs are considered a byproduct catch of the more popular Dungeness crab off the coast of Portland, Oregon. But just because their meat is harder to get at, doesn’t mean they aren’t delicious. Chef Jacob Harth shows us the potential of the smaller, untouched crop of Red Rock crabs, and also makes Dungeness crab tartlets. ---------------------------------------------------------------------------------------------------------- For more episodes of 'Deep Dive,' click here: https://trib.al/NvbDhX9 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge...
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