The edible meat is contained within the claws and the two thin-shelled compartments on either side of the body. Then snap off the mouthparts, legs and claws. Rinse out the internal organs and finger-like gills. To clean a hard crab, remove the carapace shell by lifting the apron and pulling forward. After cooking, remove the crabs from the water and allow them to cool before picking out the meat. Many people add "seafood boil" or Old Bay seasoning to the water to give the crab meat a spicy flavor. Crabs may be steamed or boiled, depending on your preference.ĭrop the live crabs into a large pot of boiling water and cook for 8 to 10 minutes. If a crab's legs and claws hang limp and show no signs of movement it is probably dead and should be discarded. To transport crabs long distances, put them in a cooler with ice.īefore cooking, rinse crabs in freshwater, making sure they are all alive. Closed containers and plastic bags will also kill your catch. Do not put crabs in a bucket of water for they will soon use all of the available dissolved oxygen and drown. Avoid leaving crabs in direct sunlight, especially during the summer months. Your catch will keep at least a day in this manner. Keep the basket in the coolest place possible. One of the best and easiest methods for holding your catch is a bushel basket with a lid. Crabs can also be scooped from marsh banks and around bridge pilings and bulkheads.
This method works only when the water is clear and calm. After several hours of dunking, the bait will lose much of its attractant odor and should be replaced with a fresh piece.Īnother technique, especially effective for soft or shedder crabs, is to wade the shallows with a scoop net. It is also effective to anchor your boat at the bow and stern to prevent unnecessary movement of the baits and traps. When crabbing from a boat, it is a good idea to use both hand lines and traps for sometimes one will work better than the other. They are particularly effective when used from a bridge. There is also a variety of wire and net traps that are used to catch crabs. Don't lift the crab out of the water with the line. When a crab is felt tugging on the bait, retrieve the line slowly and steadily until the feeding crab is close enough to be scooped up with a long-handled dip net. Most crabbers operate 5 to 10 bait lines, checking them every few minutes. A short stick is tied to the other end and used to secure the bait line on the bank and to store the cord. sinker and a large (8/0) hook to one end of 15 to 20 feet of cord. A very inexpensive bait line can be made by tying a 6 oz. Many crabbers save the racks from filleted fish for crab bait. The most common baits are menhaden (bunker) and chicken necks, but any fresh fish will work well. One of the most popular methods is to use baited lines or traps from the bank or a boat. Although most small boats are ideal for reaching crabbing areas, almost any bank, bulkhead, bridge or pier bordering tidal waters can provide excellent crabbing. The blue crab certainly lives up to its name with brilliant blends of olive-green, blue and red, the ability to dart swiftly through the water and a body of delicate, white meat.īlue crabs are abundant all along the Jersey coast, in tidal creeks and rivers and in shallow, saltwater bays, from the Hudson River to Delaware Bay. The literal translation of this Latin name is the beautiful (calli) swimmer (nectes) that is savory (sapidus). The blue crab is known to scientists as Callinectes sapidus (kal i nek' tes sap' i dus). In addition to its recreational value, the blue crab also supports an important commercial fishery. Crabbing is a family sport that can be enjoyed by everyone regardless of age or sex and when compared to other forms of recreation, it is relatively inexpensive. The crab's abundance, beautiful coloration, pugnacious temperament and delicious flavor make it a favorite of recreational crabbers in New Jersey. Of the wide variety of marine animals on the Atlantic Coast, none is more well-known by people, young and old, then the blue crab. Ban on Consumption and Harvesting of Blue Claw Crabs from Contaminated Waters
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