The Family Crab Boil

Many years ago blue crabs were plentiful. So plentiful in fact, it was very common to catch 100’s of male crabs in a matter of hours. Even before it was illegal to keep female crabs we never did. We knew taking the females would hurt the harvest. We used to fill large igloo coolers with male blue crabs and clean them in the surf.

Catching blue crabs was a family event. Everyone would participate. Our primary method of catching blue crabs was to push a round stick about the length of a broom handle into the sand with a thick twine tied to it and a chicken neck and weight attached to the twine. We would set out about ten of these lines at a time. When the twine straightened out we would slowly pull the twine in and scoop up the blue crabs with a crab net. This method was very effective and produced many blue crabs for the boil pot.

After the big haul we all would sit around the dinner table as the crabs went into the boiling pot. The smell of crab boil spices would fill the air and the table was covered in newspaper patiently awaiting the first batch of crabs. When the crabs were done they would be deposited in the middle of the table and everyone would go to work cracking and peeling and eating crab meat. After a few batches we all would have our fill and begin to pick the crabs and deposit the meat in a container. The meat would be used for various other dishes. Gumbo, stuffed flounder, bisque, sauce picante, etouffe, pico de gallo are just a few dishes we loved with crab meat.

The many gatherings during the catch and at the dinner table were good times. As a family we enjoyed both catching and eating what we caught. The time we spent together will long be cherished. Crabbing is a great way to spend time with the family.