Good Timing

One great reason to visit the Oregon Coast in Winter is the Dungeness crab . This pacific Northwest delicacy is at its prime in the winter months . Traditionally the season begins December 1st but can be delayed to harvesting requirements . This year the Harvest began on January 15th ..the season extends to the Ist of August and is heavily regulated . The number of fishing permits are controlled ( only 450 ) Only Male crabs over 6 1/4 inches across the backs can be harvested females and smaller males are returned to the Ocean and the Bays.
Dungeness crab is best served cold . A little clarified butter can be used ..but the meat is so sweet and tender it needs nothing but itself to make for a great meal. Most often the crab is served in the shell , Crab crackers are usually supplied . You can also purchase the crab directly , and take it home. or back to the motel . If you do this ask the vendor to take the back off the crab , you can't eat it and its quite messy .

As wonderful as they are Crabs do not come ready to eat . I was reminded of this last night .Lee and Corrine belong to the Elks . We were with them for dinner last night . ( taco night ) and before we could leave just after Lee was serenaded by another round of happy Birthday , and the cake was cut . We were advised that their was help needed in the kitchen , the Crab had arrived for the Next days Crab fest.

We were planning to go with our hosts to this event , an all you can eat Crab fest is the West coast version of a Louisiana Shrimp boil . And I was looking forward to this ...the Arrival of the crabs a day early was cause for celebration ...and a little prep time as well .

Several hundred pounds of crab had arrived , packed in ice , separated into easily handled smaller boxes . The crabs were off loaded outside in the 38 degree comfort of the loading dock. Several trash buckets ,five of us ,, and a bucket of warm water waited for them .

Crabs are prepared by Immediately boiling them . Once the Crab is boiled , it is placed in the crushed Ice . The next step ( our Job ) is to remove the back and offal , lungs and snap the crab in half . This is the messy part , as wonderful as the edible part of the Crab is the Undedibal part is in a word disgusting . In order to remove the Back you slip your thumb under the shell at the base of the crab and pull it off . this reveals all the nasty stuff which you scoop out with your thumbs and fingers . You peel off the lungs , give the crab a shake and grab another . Last night I was able to do about three crabs before I would warm my hands up in the hot water .

With five of us working it went pretty fast and we had the Crabs backed in about 45 minutes or so . Inside another crew were finishing the cleaning process , and bagging the Crabs for the dinner tonight.

A dinner I might add I am really looking forward to. There is something about participating in the process that makes the food taste all that much better .

Sometimes I take things for granted , I either overlook , or ignore the labor that goes into the things and food I enjoy. Like wise often I over look thanking the One who made all this possible . We have so much to be thankful for ...Praise God for the Dungeness crab.