On summer vacation, netting is my life. The stunning blue crab population in the Chesapeake is once again healthy. Luring dozens of crabs aboard a wooden boat was almost a cardio sport. Two members of our boat crew were frantically scooping up to three crabs off each twine wrapped chicken thigh while the other three crabbers slowly raised the meat up from the muddy bottom. The males, Jimmies, were biting like mad. The mature females, Sooks, were instinctively resting below since they are in a healthy reproduction cycle.
I always prepare blue crabs by steaming them them with Old Bay. If you don’t have the patience to sit around for a few hours with dirty hands and pick crabs, try another recipe. Marinate chicken legs in old bay, sliced lemons, chopped onions, parsley and a drizzle of olive oil. Then grill. Or, prepare a shrimp, corn and kielbasa boil. Regardless, you'll want to have some chilled beverages on hand to quench your thirst.
-CY
I've never netted crabs or eaten them fresh as you describe! I'm definitely looking forward to the experience next summer at the reunion.
Posted by: Jess | September 12, 2008 at 01:39 AM
Just ask Christy why she knows all about crabs biting(G)!
Posted by: Dave Yates | November 15, 2008 at 08:24 AM
Hi Ya-Tez,
Great looking blog!
Just back from Holland where I found the Dutch version of Scrapple... I always knew the word but never what it was; Balkenbrei. Delicious but not as tasty as the Amish version and a lot darker...
Just had to tell you...
ps. up for making a cake in March (6years)
Posted by: Jacob V. | January 27, 2009 at 02:52 PM