Central Park Boathouse

" Alright chef, I ran over as fast as I could."

" I know."

" I came for you so how about an expresso. I have to look grand for you, but what are we doing today?"

" We're gonna do some seasonal cooking, which we'd like to do at your boathouse."

" Oh."

" We've got a little crab. They're social crabs, which are basically a standard blue crab that have molted when they're brought there. They're just out of a hard shell and you will be able to beat the whole thing to make it soft and tender."

" Wow, look at that."

" Okay."

" They are very soft. It looks like they're still moving. Honey, let's get this done before he starts getting there."

" Okay. Okay."

" We're gonna saute those"

" And you'll see the technique is no different than cooking a chicken cutlet maybe."

" Okay."

" Minus the extra set of the bread."

" Right."

" And it's all 1 time pickup, which we all love in this time of the year because you wanna get in and out of the kitchen."

" Right, right, right."

" So that's the main idea."

" Okay. So where do we start?"

" Okay, we have salt. We're just gonna, we have pan that's getting warm."

" Uh huh."

" Which is gonna go soft with a little flower which has been speed with some salt and pepper."

" Okay."

" If you wanna get dirty. If not,----"

" They're all healthy."

" Alright, we'll just leave them here to shake off the excess."

" I can't believe how small they are. Literally."

" Put on medium heat, medium to high heat. Alright, we're gonna start with a little bit of oil. You don't want much and do you hear that sizzle?"

" And how long would you leave these in there for?"

" 4 to 5 minutes. Again, back in the pan with some amount of oil."

" Uh hmm."

" A pinch of salt, a pinch of white pepper, and we'll let that sit. I kind of like this to sit on top and set aside just so they, well, I won't let them cook all the way down. So if it's this small, we'll let them cook for 4 to 5 minutes on either side."

" Okay."

" Once the color is tainted to like orangy red,"

" Right."

" you're pretty much done. Here you go."

" I'll bring this over. Wanna make a hand over?"

" I'll bring in those for you."

" Oh, okay. Put those right there."

" Sorry, little guy. It smells so good. Kinda make it look pretty on this plate, Jeff."

" And then we'll put that pan right back on the corner."

" Okay."

" We're making our sauce. What we have here is the remnants of the crab juice."

" Okay."

" And just scanning all the plate with some of that a little bit of the brown butter."

" So you're gonna mix it, right?"

" It was an actual part of the sauce."

" Okay."

" But you're gonna put a little bit if you want a piece of fresh butter in there."

" Okay."

" We're gonna let that for now."

" This is what you get if you really wanna let brown."

" Yeah, but not too brown; otherwise, it's gonna burn. There."

" Wow."

" And that will be your lunch."

" So from this to this. Pretty little guys and quick."

" Yeah."

" Good job, man."

" That goes with it."

" Back onto the kitchen to make some meals, right?"

" Thank you so much."

" My pleasure."