Welcome to Norway.

This place houses some of the best shellfish anywhere on the planet on those waters, their pristine.

Now, I know it's only early afternoon and we're losing lights and we'll show you a Norwegian king crab sandwich.

First off, when you get the legs, I'm just literally with scissors and go through them like that and then with that amazing little bird blonde.

Okay, let's get over to the grill.

Yeah, crab legs off.

And then from there, I'm just gonna grill a little touch of olive all on the just a touch.

Now she lots in the thanks.

They've just been pickled.

Don't do a re nice sort of pickled shallot.

Burr block.

They come back such a crazy in to the shallots.

Just a touch.

Okay.

Yeah, it's not being up to a boil.

A nice thing about the people.

Schlatter is gonna make it a little bit more acidic.

Okay.

When she reduced that, they pull up to the boil with a little touch of equity.

Okay, Which is there?

Incredible botanical cure which will put more hairs on your chest.

You'll ever need touch of that in there.

Beautiful.

He's a turning on this girl.

I'm so quickly peaceful.

Really beautiful.

Trust me.

Doesn't get any fresher than this.

Pretty laughing.

Uh huh.

But now with Russia.

Okay, so I've got this incredible seaweed butter just started.

I'm whisking at it.

Contract now.

What's that bird?

Long?

It starts to melt.

Look, a seaweed.

We're gonna act as I really nice sort of salt that crab.

It will come to the legs land when we start to open.

He's really beautiful, My lord.

Once the booth has melted, you'll see that very nice thick, actually.

Delicious Bir belong on the secret is to keep it really nice.

An acidic the Norwegian king crab are incredibly sweet.

So in need that kind of acidity that needs that kind of seasoning.

Okay, so on the not the butter in, literally, just straight up panel.

Did you shake the pan?

It melts the butter beautifully on, then to season it.

I've got some seaweed stole here, right at the very end.

That's gonna make it sort of pulp.

So no, There you go.

Delicious.

Amazing.

Mhm.

Yeah.

Get your crap that belongs.

Yeah.

No.

Then I'm so quickly open those buns.

Unlikely.

Drizzle them with a touch of oil.

Okay, lightly toast those months.

Just get nice and crispy back on that grill.

Okay?

Yeah.

Beautiful.

Yes.

Hoping Peter, my friends.

Nicely toasted burb long started to cool down, and then from there, look, working them.

Open that up there.

Poor straight out.

And look at that.

Beautiful.

Done looking that up.

Feel that back.

I mean, just very carefully.

Pull that off.

So those little spines sit there.

This one.

Open it up there, Slice that.

This is just do the work from the secret here is to make sure you don't let them cool down.

If you do this when the warm well, that meat just pops out a lot.

Finger.

A beautiful prize.

So tasty, especially grilled like that now just finishes off.

No touch of lemon zest.

Muss assumes that crap comes out the show.

We're squeezing that with lemon.

Yeah, we'll sit that on there.

Damn over here.

I've got some local parsley and dill.

Shut that up.

Question.

Okay, next to that, a little touch Scallion e.

And then some pickled still flower just to give it a bit of something.

And, uh, so mix that up like a little salad on.

Then I want to sit back on top off my brioche, then sit that back on top off that pond.

Yeah.

No knuckle knuckle.

It's still nice and warm this on.

Then take your source and then literally just drizzle that down.

Over.

There's a nice equity.

Burb long.

Please remain again on this one.

I want the facility from the pickled shallots from then Uh huh.

Sorry, the I'm not find me just a little touch a green over the top.

And then the guy the most amazing grilled, delicious Norwegian King crab sandwich.

Trust me.

A sandwich to die for.

Let me know in the comments what you think of that amazing dish on if you missed uncharted Trust me, you can watch it on the link below or on the Nat Geo app.