Seattle is bursting at the seams. Growing pains are being felt in all sorts of ways. Besides the traffic, an increase in fishing pressure is not just the stuff of grumbling old salts at the local. Take crabbing. According to the Washington Department of Fish and Wildlife’s web site, “Catch estimates for Puget Sound as a whole show that recreational [crab] harvest more than doubled from 1996 to 2005.” I can only imagine what the last ten years show.
The good news is that lots of people are getting outside and connecting with their natural heritage; the bad news is that this means shorter seasons, smaller bag limits, and increased competition. Fish and Wildlife manages the fishery carefully so that the tribes, commercials, and sports all get a piece of the action. In part, the agency depends on ever more accurate data to effectively balance the quotas, which is why crabbers now must purchase a crab endorsement (it cost me $8.75 the other day) in addition to a license and return a crab catch record card at the end of the season, just the way you would for salmon and steelhead. Then the number crunchers take over.
Summer crab season opened this past week for much of Puget Sound. I suppose I should feel lucky that I got a few. My usual spot was swarming with scuba divers. Every year their numbers increase. Out beyond the scuba crowd, a phalanx of small boats was busy dropping pots. On shore, guys were using spinning rods to cast miniature crab traps (the traps, about the size and shape of a suet bird feeder, are baited and rigged with loops of fishing line to snare the crabs). It was crabpalooza out there!
Meanwhile, a free diver such as myself just has to hope he can find some crabs in between the scuba crowd and the bank anglers.
It wasn’t easy. I had to get resourceful. I only nabbed a single keeper Dungeness (a couple others were just shy of the 6 1/4-inch size limit and got tossed back). For the first time ever I decided to keep some good-sized rock crabs (pictured above and below). The size minimum is 5 inches across the carapace and these measured 6 inches, which is decent. Rock crabs have less meat than Dungeness, but they have large claws and their meat is sweet and delicious. And while rock crabs aren’t as good as Dungies for a West Coast crab feed—their shells are thicker and require more effort to pick—they’re still really tasty.
New England has the Lobster Roll. Out here on the Left Coast, we have the Dungie Roll—unless you want to take advantage of an underutilized seafood and treat yourself to a Rock ‘n’ Roll.
3 large rock crabs, shelled
4 soft French rolls or hot dog buns
1 cup shredded lettuce
1 thinly sliced tomato
1 dollop mayonnaise
1/4 cup diced celery tops (the leafy parts)
1 green onion, thinly sliced
1 heaping tbsp chopped parsley
squeeze of lemon
seasoning, e.g., paprika, white pepper, salt
Gently mix together the crab meat, mayonnaise, diced celery, green onion, parsley, lemon juice, and seasonings. Lightly toast French rolls or hot dog buns, slather with mayo, and assemble with shredded lettuce, sliced tomato, and dollops of the crab salad. I had to use hamburger buns from the Columbia City Bakery because they were sold out of hot dog buns and potato rolls—my bad for waiting until 4 p.m. on July Fourth to go bread shopping.