At my age I have to restrict my fishing adventures to easy access fishing platforms like boats or very short hikes to the edge of a river or lake. So I pretty much limit my activities to crabbing and digging clams. In early December my crabbing adventures were interrupted by the Cold from Hell. Today I took advantage of a break in the weather to plan a crabbing trip to the Embarcadero Resort Hotel.
Armed with five pounds of chicken legs and three Crab Max crab traps each we arrived at the Embarcadero crabbing dock. We crabbed for several hours until running out of chicken. We scored on six Dungeness Crabs and seven red rock crabs. The next time I crab with a friend I will bring ten pounds of chicken legs. Bill
Click on the images to enlarge them. Zach from Big Spruce R/V Park in Netarts shared the method he uses to clean crabs. 1. Center the knife blade over the body of the crab. 2. Strike the knife blade with the rubber mallet to cut through the crab's body but not through the crab's shell.
Click on the images to enlarge them. Photos by Dustin: 3. Hold the crab carapace down with your left while grasping the crab's legs and claw with your right hand. 4. Wrap your fingers around the crab's legs and claw segment and push and pull the left side of the crab's body and legs away from the crab's carapace. Practice makes perfect. the more crabs you clean the easier and faster cleaning crabs becomes.
Click on the images to enlarge them. 5. While holding the left side of the crab's legs knock the crab butter from the crab's body by rapping the palm of your hand against the edge of the trash container jettisoning the crab butter into the trash container. 6. Pull the gills from the crab's body and discard them into the trash container.
Click on the images to enlarge them. 7. Remove the mouth part by pulling and twisting the mouth part from the crab's body. 8. The left half of the crab is ready to cook. Double check the crab making sure you have removed all of the gills. 9. Repeat the steps to clean the right side of the crab.