Sea to Your Plate

Crab Traps can be pickup at the Siletz River Location 82 Siletz Hwy South of Lincoln City for availability CHICK HERE

Rent Three Trap Option Set of (3) Crab Traps, a bucket, and a crab gauge @$50/set.  With Club Discount $40/set. Can make reservations online.  Reservations are No Deposit or Obligation Online at CLICK HERE  Crab Traps can be pick-up 8 AM – Dark with reservations.

Rent One Trap Option Set of  (1) Crab Traps, a bucket, and a crab gauge @$30/set  With Club Discount $24/set. Can make reservations online.  Reservations are No Deposit or Obligation Online at CLICK HERE  Crab Traps can be pick-up 8 AM – Dark with reservations.

PURCHASE Three Trap Option  CLICK HERE Three (3) Crab Trappers, a bucket, and crab gauge @$125/set. With Club Discount $100/3 Traps

PURCHASE Three Trap Option  CLICK HERE One (1) Crab Trapper, a bucket, and a crab gauge @$50. With Club Discount $40/One Trap.  The office sales & reservation staff is only available to ask questions and sales from noon – 9 PM… 541-765-2109

Crab License … must-have.  Available at our Siletz River Location. Instate @$10/year….  Out of State @$19/3 days.

Crab Bait not provided … we recommend you buy raw dark meat chicken for bait, seals do not like chicken, but crab do.

You rent crab traps, you catch the crab, and we will teach you how to clean and cook the crab ready for your dinner for $2.50/Crab.

Three (3) steps to have a Crab Dinner your caught yourself

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 Reservation Form

For the year of 2020 we helped people catch, clean, and cook, more 956 Crab for their Dinner.

New to Crabbing? …. Private Crab Clinic $25/per group Available by Appointment 7 days a week. You pick the date and time.

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 $25 with no limited on the size of the group. 

Private Crab Clinic Details

1. http://asktaxmoms.com/1-clinic/Twenty ($25) for the entire group, no limit
2. The location will change depending on the size of the group and the weather.
3. The location will be given after your reservation has been received. To make a reservation CLICK HERE
4. Complete the reservation with your phone number and email address to contact you if you were exposed to the virus.

Where can you Cook Crab?  …. We help you fix your dinner

We provide the kitchen equipment to cook Crab and show you how to clean & cook the Crab…. ready to eat…. $2.50/crab

How to catch, clean cook and eat 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 take Crab home for Dinner

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.

Clean & Cook yourself ….. Dungeness Crabs to Eat

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.

How to clean Crab

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.

Another method of preparing crab

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.

Cooking Crab

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.

Do it yourself …….. Red Rock Crabs

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

1. Fill a large lobster pot with very cold water, add a couple of trays of ice and set it aside. …
2. Once the crabs have been added and the water stops boiling, cover the pot. …
3. Cool the cooked crabs in the ice water for 3-4 minutes. …
4. Put any unused whole cooked crabs into plastic sealable food storage bags.
5. Eat the claws — boiled in a seasoned broth and eaten with butter or mayo — and then use the bodies of all but the largest crabs to make stock or sauces.

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

Click Here to Make a Reservation or Call 541-765-2109

There is No cost or obligation to make a Reservation

Reservation Office Hours …. noon – 9 pm …. Everyday … 541-765-2109