"Feelin' Crabby?" - Life on the Kitsap Peninsula

One of my favorites things I enjoy about living on the Kitsap Peninsula here in Washington, is taking my boat out on the Hood Canal, part of the extensive Puget Sound waterway. The Hood Canal is a long, deep, narrow strip of water wedged in between the Kitsap Peninsula and the picturesque Olympic Peninsula. The Olympic Mountain range rises up rather dramatically from the edge of the water. The scenery is absolutely breathtaking.

One of the many benefits of boating on the Hood Canal is going crabbing. The Dungeness crab is the prized catch in these waters. The season typically opens the first week of July and runs through Labor Day weekend. The Washington Department of Fish & Game is extremely active in monitoring sports fishing in our state, so you better be in compliance with all current rules and regulations! (WA Dept. of Fish & Wildlife)

We launch our boat out at Miami Beach in Seabeck. We learned through experience to be mindful of the tide schedule. If you go out too close to low tide, you will have a rough time getting your boat down the ramp. So we usually launch an hour or two before the peak of high tide. (WA Tide Schedules)

Once on the water, we head over towards Dabob Bay, just around the Toandoes Peninsula, and prepare to lower our crab pots. You can purchase crabbing gear from the Sportsman Warehouse in Silverdale. You can figure on spending a minimum of $80 per rig, including the crap pot (cage), buoy & flag, 100' of weighted line, bait box, and weights. Being bottom-dwellers, crabs will eat just about anything, but they seem to be partial to salmon guts. Several of our area supermarkets save the guts when they clean the fish, and sell them for crab bait.

We lower the crab pots (usually in about 60 to 80 feet of water) and head over to Pleasant Harbor, a quaint little port nestled on the Olympic side. They have a convenience store, pizza parlor, and deck overlooking the harbor. We'll grab some cold drinks, pork-out on pizza, and catch some rays as we wait a couple hours in hopeful expectation that our pots will fill up.

We head back and pull up our crab pots, carefully extracting the prized booty. We prefer to clean the crabs while we're out on the water. It makes for less clean-up later and allows you to put more edible crab into the pot when cooking. We also bring back salt water with us, to use for boiling the crab in.

Some people prefer to use fresh water and add a crab boil spice pouch. I have found that boiling the crab in saltwater gives it a really great natural flavor. There is a difference of opinion on how long to boil the crab. I have found that 12 to 15 minutes is more than enough time. I'll drain the water, and put the crab into a big stainless bowl, covering it with ice to cool it quickly. Some people like to dip their crab in melted butter, but I prefer to eat it right out of the shell.

There are few things better in life than spending a few relaxing hours out on the Canal, bringing home some fresh crab, and porking out!

Rich Jacobson, www.KitsapLife.com