Sustainable Living Center Oregon
Step 1 …. Attend a Weekly Free or Private Crab Cline CLICK HERE for Dates, Times and Location OR
Go to videos at the bottom of this page
Step 2 … Rent Three (3) Crab Trapper 24 hour rental Package CLICK HERE @ $40/3 Traps for 24 hours
Step 3 …. Call 541-294-5064 … To have your Crab cleaned and cook for Dinner @ $2.50/Crab
This video tells the story of how Dinginess Crab are caught commercially , how it’s processed and what it looks like when it reaches your plate.
CLICK HERE for 24 hour online “Do it your Crab Dinner Reservation”
At the Crab Clinic will show our favorite Crab location that does require a dock, pier, or dock. You will be showed how to catch Crab, explain the Oregon Crab laws and everything about Crabbing for $20 with no limited on the size of the group.
We provide the kitchen equipment to cook Crab and show you how to clean & cook the Crab…. ready to eat…. $2.50/crab
If you’ve never cracked a crab yourself, we’ll have you performing like a pro in no time. Crack in the privacy of your kitchen. Or, throw a crack-it-yourself crab feast and invite your guests to participate with gusto! Just follow these easy steps.
1. Twist off each leg (including the two large legs with claws) where they join the body. Break off a small pincer and discard. Use your fingers and a self-assured manner.
2. Break large claws in two at the dotted line and crack with a nutcracker. Or place on a cutting board and give a light whack with a mallet or small hammer. Most purists consider this the choicest meat in the entire Crab, so oohs and ahs are appropriate. You may wish to nibble as you go, dipping your crab meat in drawn butter or cocktail sauce, or squeeze on a spritz of fresh lemon juice.
3. Crack the next two joints of the largest legs with a nutcracker or mallet and remove juicy, succulent meat. It’s perfectly acceptable – if you’re carried away with the proper amount of adventure – to suck the meat out of the shell as if using a straw. Or if you feel timid, use a nut pick or cocktail fork to remove.
4. Repeat the cracking procedure on the top two joints of rest of legs. Don’t miss a single piece of flavorful meat.
5. Smaller joints of legs can be snapped with fingers and meat either sucked out or removed with pick or fork. Or, show a little creative flair and use the pointed joints at the tip of crab legs as picks!
6. Grasp the main body of the Crab with two hands and firmly snap in two. Place each section on a cutting board and strike with a mallet to break small bones and loosen the meat. Or, the more striking and independent crackers may use their fingers to separate and remove meat. A pick or cocktail fork comes in handy, too.
To store the Crab for devouring later, be sure to cover the meat and keep refrigerated until use; if you wish to keep longer than two or three days, pack in moisture and vapor-proof container (a glass jar is perfect). Crumple plastic wrap or lightweight foil and place on top of the container to exclude all air. Cap container tightly and freeze.
About one-quarter of the crab’s weight is meat. The flesh has what is a delicate flavor and a slightly sweet taste.
Live crabs can be cooked simply by dropping them into boiling salt water, waiting for a boil to return, and then allowing it to continue for 15 minutes, after which time the crabs are removed and placed into cold water to cool, and then cleaned.
Warning Dominic Acid
When the whole crab is cooked in liquid, Dominic acid may leach into the cooking liquid. It is recommended to discard the cooking liquid, and do not use it in other dishes, such as sauces, broths, soups, etc.
Refrigerate your whole cooked Crab until ready to eat. Then follow these simple steps.
To remove the back, hold the Crab base with one hand, place thumb under the shell at mid-point, and pull off the shell.
The leaf-like gills are now exposed. Gently scrape them away with thumb or spoon edge.
Wash away the “crab butter” (viscera) under a heavy stream of cold water.
Many feel the Oregon Dungeness Crab is best when served warm, straight from the shell, and dipped in drawn butter or seafood cocktail sauce. It also makes an excellent ingredient for a wide variety of delicious dishes.
It is called half backing. Half backing is done by flipping the crab upside down and chopping it in half (from head to “tail”), after which the guts and gills can be scooped or hosed out. Many consider half backing to be superior to cooking the entire crab because the meat is not contaminated by the flavor or toxins of the guts. Furthermore, half backed crabs boil faster or can be quickly steamed instead of boiled.
Oregon Department of Fish and Wildlife’s shellfish program monitors recreational crab harvest in a number of Oregon’s bays. Click Here …. for Current crabbing reports
Releasing “soft shell” crab is strongly recommended. Soft shell crab is newly molted. The volume of meat is low and the quality is usually stringy and less palatable.
Recreational crabbing also is open in the ocean off Oregon, but the bays are open all year long. There is a seasonal ocean crabbing closure from Oct. 16 through Nov. 30. Ocean crabbing requires larger boats and higher skills, and better conditions, so bay crabbing is more popular with larger boaters.
Dungeness crab best season on the Oregon Coast from mid-November to June, and is eaten with delight in worldwide, and shipped to other locales as well. The finest crab is caught between November and March, so try to get meat early in the season, if you can. The meat is rich, savory, and so delicious that many people enjoy eating Dungeness crab plain, although there are a variety of tasty preparations for it including salads, sandwiches, crab cakes, and seafood stews like cioppino.
The important thing to remember when cooking this type of crab is that the meat has an excellent and unique flavor which should not be overwhelmed by other ingredients; less really is more. Taste the meat plain before adding seasonings, and use a light hand to dress crab, allowing your guests to actually taste it. Preferably, crab should be cooked live, so clean it after it comes out of the boiler or steamer by splitting it down the middle and removing the center section, along with scraping away the gills on either side.
When you think of crabs on North America’s West Coast, you think of Dungeness crab — the giant, meaty crustacean, but the Dungeness lives with another crab: the Pacific red rock crab The red rock crab (also known as just the red crab or rock crab) lives in and around rocky places such as Depoe Bay which is very rocky — thus the name “rock crab.” These crabs are mean and will pinch you and are predators to hard-shelled clams and oysters.
Although the meat of the red rock crab is as delicious as the Dungeness, the red rock crab is smaller, making the body meat in rock red crabs more difficult to extract than that in Dungeness crabs. Most of the meat is in the giant crusher claws these critters are armed with.
This crab has tender flesh with good crab flavor. It’s best as an “eat from the shell”crab because the flaky flesh is a bit difficult to remove. Serve it in halves as shown below. Yield is very low with a 1 pound crab yielding 2.6 ounces of crab meat (16%) but that’s better than some other crabs. If you are fortunate enough to get a hold of large red rock crabs, meaning the shell is wider than 6 inches, treat them as Dungeness and pick out all the meat for any crab recipe that suits your fancy.
How to Cook Red Rock Crab
Crabbing is one of the Oregon Coast’s most enjoyable pastimes. The thrill of pursuing these cagey creatures is justly rewarded with savory table fare. A sport that can be shared with the entire family, crabbing continues to grow in popularity
Reservation Office Hours …. noon – 9 pm …. Everyday … 541-765-2109
Cooking hours – 8am – 6pm (by Reservation Only)