There is nothing better than crab you caught yourself a few hours earlier. Here is how I cook mine, plus what to do with the meat once it is cooked. If you want to catch your own, I run crabbing trips out of Astoria and Tillamook Bay — call or text me at 503-314-5087.
How I Cook My Crab
I boil salt water in a turkey fryer with a big pot. I put plenty of salt and water in there and bring it up to a boil. In my turkey fryer I can usually get 12 to 14 crab in there at a time.
I cook my crab with the guts in them, still alive. Some people like to clean them first. I prefer to keep them with the guts in.
Once the water is at a boil, I put the crabs in the pot and put the lid on. I do not start the timer until the water comes back to a boil. Once the water comes back to a boil, I let them boil for 22 minutes.
When I pull the crab out, I instantly throw ice on them to keep them from cooking in the shell, and then I hose them down with water to get them cold quickly.
Cooking a Big Batch in Hammond
If I am crabbing in Hammond, Oregon, we take them up to Big Game Fishing, and she can cook up to probably 120 crab at a time in her giant pots — doing it the same way, salt water and then ice and water. That is the way to go when you have a whole boatload to deal with.
Cleaning Crab After Cooking
Flip the crab on its back and pull off the triangular apron. Lift off the top shell. Scoop out the gills — the feathery “dead man’s fingers” — and anything else you do not plan to eat. Rinse gently, break the body in half, and twist off the legs and claws. Crack the claws with a light tap and snip the leg shells lengthwise with shears to free the meat.
What to Do With the Meat
Crab Cakes
Per pound of lump meat: 2 tablespoons mayonnaise, 1 egg, about 1 tablespoon of breadcrumbs (panko if you want crunch), a little Dijon, Worcestershire, Old Bay, and lemon. Fold gently — never stir, or you break the lumps. Chill at least 30 minutes, then pan-fry 4 to 5 minutes a side without moving them until the crust sets. Two 2-pound crabs give about a pound and a quarter of meat, roughly a dozen cakes.
Crab Omelet
3 eggs, 3 to 4 ounces of picked meat, butter, chives, and a little Gruyere if you want it. Dry the crab first, and add it only once the eggs are mostly set so it warms through without drying out. Fold and cook just long enough to finish the eggs — about 10 minutes total.
Crab Louie
The old San Francisco classic: cold crab on lettuce with boiled egg, tomato, asparagus, and Louie dressing made from mayonnaise, chili sauce, lemon, a little relish, and Worcestershire.
Crab Eggs Benedict
Toasted English muffin, a quarter cup of crab, a poached egg, hollandaise, and chives.
Creamy Crab Pasta
Butter, garlic, cream, Parmesan, and red pepper flakes. Fold the crab in last so it does not break up.
Crab Bisque
The rich soup version, good for a cold night.
Garlic-Butter Grilled Crab
Steam first, then grill cut-side down 4 to 5 minutes with garlic butter.
Book a Crabbing Trip
If you want to catch the crab yourself, I run Astoria crabbing charters — $160 a person, covered heated boat, out of Hammond — and crabbing trips out of Tillamook Bay too. Call or text me at 503-314-5087.
More Fishing Trips With Marvin’s Guide Service
Along with crabbing, I guide Portland spring salmon trips, Columbia River salmon trips, Astoria fishing trips, and sturgeon trips. Call or text me at 503-314-5087 to talk about your trip.
