Crabbing is one of our most memorable family pastimes. We grew up with late summer crab feasts at the dining room table – we caught them, stored them, prepared them, and ate them. It’s a great way to pass an August day or evening here on the east end.
Although crabbing doesn’t require elevated skill levels, it does take patience and a little bit of know how.
If you’ve got time on your hands you can set up a crab trap. We have one that’s basically a galvanized wire cube with four sides that open when released with bait fastened in the center. These need to be watched over, because when the crab crawls in, you need to pick up the trap quickly to snag it. I believe evolution has suited the blue claw well, as they seem to be more clever and adept than I recall, able to snatch their snack and make their escape at warp speed. There are other types of traps you simply leave unattended, as there is a way in but no way out. You can check these once a day to retrieve your crab prizes. There can be one or several caught at a time this way.
The other way is to “catch as you go” with either a net or bait tied to a string. The string method of crabbing is simply a hand line of fishing wire or string (crabs don’t weigh all that much, so almost anything will do) with bait attached to the end. You just lower it into the water until it hits bottom, wait for the light tugging of a feeding crab, and slowly pull the line in. Have your net ready to take it retrieve it. The most basic way involves just you, a net, and lot of proficiency. This is just a “spot and scoop” method that works well in shallow water. Many people crab at night this way with a flashlight, as nocturnal crabs can be easily spotted swimming near the surface. Some people even claim that shining a bright light into the water will attract curious crabs.
Crabs are fickle; they’re not like seagulls, who will poke and pick at rotten carcasses and spoiled produce. I’ve secured leftover filet mignon, pickled herring, even a hot dog into a crab trap, only to have the many a crab pass by without so much as a curious glance. Raw chicken is still one of their menu favorites, and if you can get to the bait store, an oily fish such as bunker is a good bet.
Where to go crabbing? Crabs can be found in any creek, cove, or canal, and along any kind of bulkhead. Some hotspots on the east end include Mecox Bay, Sagaponack Pond, and the Shinnecock Canal on the south side, and Hallock’s Bay, Goose Creek, and Corey Creek on the north fork. Remember, there are regional limits – around here we can pull 50 crabs at a clip, and the hardshells have to be 4.5 inches spike tip to spike tip (3.5 inches for softshells).
Once you’ve captured a blue claw, the resulting challenge is transferring it from its trapped position to the holding tank of your choice, usually a bucket. I’ve witnessed many a macho man go in for the crab grab, including my dad who tried to outsmart the crustacean and seize him from behind. Don’t underestimate the crab’s wit or dexterity – they are fast on their claws. The beast reached around and clipped my father’s finger like the karate kid.
Wearing a pair of thick gloves wouldn’t be a bad idea. But if you must go in bare handed, pick up the crab from behind, grabbing it at the base of its swimming fin where it connects to the main body. This puts it in a very precarious situation, restricting its range of motion. It is unable to make contact with you.
How to store the crabs once you get them – crabs can live for a day or two out of water as long as they are look healthy and are kept cool by putting them in the refrigerator. Caution: they are still mobile and wander around your fridge if you don’t have them in a tall container.
Though I love to catch them and eat them, cooking crabs was not a chore I relished in. Boiling them is the most popular and easiest way. I’ve heard that there is a humane way to do it by stroking its head and putting it to sleep, then dropping it into the boiling water. Hmmm…
You can add just a little salt to the water, or some OldBay if you’re feeling spicy. The crab's shell should turn a bright orange when done. Eating crabs takes as patience as catching them, so sit back and enjoy.
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