saltlord

I spent Wednesday night in prep for crabbing on Thursday. We took a couple of friends out on Netarts Bay looking for dungeness crab. So of course I had to make up some of my special bait. The requires a food processor and all of my scrap seafood, plus chicken hearts and liver if I can find it cheap. Whipping this mess, mostly clam and squid, into a slurry is not for the weak of stomach. I did it once with a raging hang-over and almost turned green.
I was all worth it. The coast was 65 degrees and we had a blast pulling rings around the bay.
We came back with 27 crabs. Even though it is August, we didnt see as many soft shells, which was a great thing.
We drove back to town and I set up the cooking and clean station out side. Cooking that many big crabs in your kitchen can wreck a place. The five of us wacked 10 crabs that night. It was fantastic. I need to go out again soon to make sure my freezer is full and I can start dreaming about crab cakes!