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ADD
CRABBING TO YOUR NEXT FISHING TRIP |
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Experience a mini form of the
"Deadliest Catch" by catching
Dungeness Crab on the Oregon
coast. Once thought by some to
be trash crab, Dungeness Crab
are now coveted by many
throughout the world. You have
an opportunity to catch fresh
Dungeness Crab either as a part
of your Oregon coast related
charter or by chartering for a
3-4 hour experience to catch
these very tasty shell fish!
Charter Rates
1. Add Crab catching to any
coast related charter for just
$50 per person.
2. Charter the boat for up to
four people with shell fish
licenses for a 3 to 4 hour
experience catching these
crustaceans for $600.
CLICK ON ANY PHOTO
TO SEE A LARGER VERSION |
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Salmon & Crab Combo Trips
Add Crabbing To Your Trip |
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HOW TO FREEZE CRAB FOR AN EXTENDED
PERIOD OF TIME |
This is how I
freeze my crab so I can eat them for up
to a year after catching them. For each
crab, you will need two heavy duty 8"
paper plates (not a coated style plate),
one or two paper towels, a vacuum packer
and one gallon size vacuum bag. All Crab
should have been cooked and cleaned
prior to freezing.
1. Place the crab on the paper towel
that is also on one paper plate.
2. Fold the crab legs within the border
of the paper plate and place the second
paper towel and paper plate on top of
the Crab.
3. Slide all inside the gallon sized
vacuum bag.
4. Vacuum pack the crab.
With the crab legs between the two paper
plates, these protect the vacuum bag
from being punctured by the Crab shell
and legs and the paper towels soak up
the moisture from having cooked the
Crab. |
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HOW TO MAKE YOUR OWN TARTER SAUCE |
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This is my simple recipe for making
Tarter Sauce. Just remember that many
people create different tastes of Tarter
Sauce however this is just a simple and
inexpensive recipe that I regularly use.
You will need ketchup, lemon juice and
horseradish sauce. Mix the three
together to your desired taste. It's
that simple! |
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GARLIC CRAB LEGS |
GARLIC
CRAB LEGS
Original recipe makes 8 servings
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3 1/2
pounds Alaskan king crab
legs with shell
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6 ears
fresh corn
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1 1/2
cups butter
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3
teaspoons minced garlic
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1/8
teaspoon crushed red pepper
flakes
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1
teaspoon Old Bay Seasoning
TM, or to taste
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Directions
1. In a very
large stock pot, bring a large
amount of water to boil. Place
crab legs and corn in the pot of
boiling water. Boil until the
corn is tender, and the crab
legs are opaque and flaky. The
crab may finish cooking before
the corn, check the corn and
crab every 5 minutes to see if
they are finished cooking. When
finished cooking, drain well.
Cut a slit into each of the crab
leg shells to make it easier for
your guests to get to the meat.
2. In a large saucepan, melt
butter or margarine, garlic, red
pepper, and Old Bay ™ seasoning.
Stir in the crab and corn, and
sauté them for 5 to 10 minutes. |
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CRAB LEGS WITH GARLIC BUTTER SAUCE |
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Crab Legs
with Garlic Butter Sauce
Ingredients
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Original
recipe makes 2 servings
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1 pound
Snow Crab clusters, thawed
if necessary
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1/4 cup
butter
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1 clove
garlic, minced
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1 1/2
teaspoons dried parsley
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1/8
teaspoon salt
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1/4
teaspoon fresh-ground black
pepper
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Directions
1. Cut a
slit, length-wise, into the
shell of each piece of crab.
2. Melt the butter in a large
skillet over medium heat; cook
the garlic in the butter until
translucent; stir in the
parsley, salt, and pepper.
Continue to heat mixture until
bubbling. Add the crab legs;
toss to coat; allow to simmer in
the butter mixture until
completely heated, 5 to 6
minutes. |
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