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#15203004 09/07/20
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woodson Offline OP
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Went out with my cousin crabbing Saturday. Running 1200’ trotline baited with necks with 6’ spacing with snoods. Started at legal time, half hour before sunrise. It was a grind and took till 3:30 till we filled a bushel. Nice mix, some real nice, dark/hard 7” crabs and a couple legit 8” beasts.

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]
Sorry no pics of the finished steam. That’s about 3lb of meat we finished picking Sunday after giving away 2 dozen and having a crab feast with friends and family.

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it would be nice to drive the nor'east sometime sampling seafood


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woodson Offline OP
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Pic from a previous steam. My pot can do a full bushel and 12-15 ears of corn in one pass.

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Wow. Makes me want a crab Benedict for breakfast. Thanks for sharing.

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Nice grocery shopping trip bud. Looks dandy! 👍


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How are you seasoning them?

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never had a softshell, either...time is shading the bucket list


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sse,
Softshells...that’s a must. Get er done!!
Good luck and good eating!


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I like all $eafood.


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Old Bay, I presume?

I like Blues, a lot. When I visited relatives in FL last, I made sure to get some. More expensive than I would have guessed though. Have eaten the most in MD, where I got hooked.

Living in the PNWet, we have some really good Dungeness crabs, especially the seasonal fatties. But right now, I still lean towards the Blues grin


Last edited by 4th_point; 09/09/20.
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Nice!

Bring me some crab and I'll take you swimming at Deep Eddy.



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Hey man, you ever get them big golden colored donuts at Round Rock down there...?


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Originally Posted by antlers
Hey man, you ever get them big golden colored donuts at Round Rock down there...?


Yes we still have Round Rock Donuts but I live in south Austin so I don't get them very often. I'm more of a Shipley's guy.



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Originally Posted by 4th_point
Old Bay, I presume?

I like Blues, a lot. When I visited relatives in FL last, I made sure to get some. More expensive than I would have guessed though. Have eaten the most in MD, where I got hooked.

Living in the PNWet, we have some really good Dungeness crabs, especially the seasonal fatties. But right now, I still lean towards the Blues grin



Old bay is decent, J.O.'s is better IMHO. Virginia part of the chesapeake it's the go to
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Get some Zatarain's, and boil them so the seasoning is in them not on them.

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Originally Posted by jackmountain
Old bay is decent, J.O.'s is better IMHO. Virginia part of the chesapeake it's the go to


Hell yeah, I need to give that J.O. a try! Thanks for the posting that, jack.

Did a quick search, and it seems like J.O. is used by more restaurants. I'm ignorant on the Bay spices, but like options.

Jason

Last edited by 4th_point; 09/10/20.
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Originally Posted by mathman
Get some Zatarain's, and boil them so the seasoning is in them not on them.


For whatever reason, Blues seem to be steamed and not boiled. I think partly, to keep from getting the natural crab juices diluted with boil water. And the meat is pretty sweet and delicate, so it doesn't need spices infused in the meat. For something like a mud bug, I can see doing a boil.

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I had them both ways and I like them boiled and seasoned. Not over seasoned mind you. People sometimes have a false impression of Cajun country cooking being laden with cayenne and whatnot. I don't like seasoning overdone.

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Oh man,I love those crabs.


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woodson Offline OP
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Originally Posted by mathman
How are you seasoning them?



JO #2, it has a higher salt content than #1. Superior to Old Bay IMO.

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