u/Vinolazurus23

I’m heading back out for another crabbing run. I’ve been analyzing the tide movement to identify my exact drop window.

Based on the chart, the tidal exchange will only be a 1.6ft differential over about 5 hours. I usually prefer the incoming tide, but plan to drop crab pots around 10:30 AM. I usually do not do more than 4 rounds of pots pulls, so that is a span of about 2-2.5 hrs, so ending about 1:00 PM (or earlier if I get my daily limit).

My logic is that a softer exchange would mean a weaker current to allow more crab to be out and about looking for food. Sound logic? How would you crab this specific tide?

Got rained out on 9/4 & 9/5 (we really needed that rain tho, so not complaining too much 😆)

Went out 9/18 & 9/19, both days were super overcast and dreary, but it didnt detour me (nor all the salmon fisherfolk). Limits both days while dodging boats!! Heres a couple photos (sorry the first one looks like 💩).

If anyone’s wondering, yea, thats a bottle of hair conditioner…, I use rando containers filled with water to freeze to keep my crab cool for the trip home. Tight lines, crab people!!

Last year (2025) it was sometimes a struggle to pull my daily limit (12 Dungies), but this year has been strong so far! Went out Thurs & Fri and pulled limits after just 2 rounds of pulls (about an hour or so). Im running 3 collapsible box traps, chicken as bait.

Hope your season is going strong too! Tight lines crab fam!! 🎉

Been seeing a lot of crab cakes getting posted, but personally I’ve never been a huge fan.

Decided to grill up some burgers and add bacon with fresh Dungeness as a topper. Just sweet, lump crab meat gently warm-tossed in garlic butter sitting right on top of some bacon and a beef patty. It hits that sweet and salty and the garlic butter adds richness.

For me, this surf-and-turf burger the superior move over traditional crab cakes? What do you all think? How do you guys like to use up your lump crab meat?

When I talk about cooking crab, there seems to be a couple schools of thought when it comes to prep: cracking and cleaning before cooking vs. cooking them whole.

Which method do you swear by, and does your answer change depending on the species (Dungeness, Blue Crab, Stone, etc.)?

Do you notice a real difference in sweetness or meat texture between the two?

So heavy had to roll that pot onto the boat!

Pulled up my first limit of Dungies for 2026. Feels good to be back on the water and to smell that salty air.

Tight lines y’all!