Just A Crab

Misc

Knots, steaming, and other practical how-tos that are not official WDFW rules.

How do I tie crabbing knots?

Two knots cover the basics for spooling up and completing a simple crabbing rig.

Arbor knot — spool the reel

  1. Wrap the line once around the reel arbor (the center of the spool) and bring the tag end back over the main line.
  2. Tie a loose overhand knot with the tag end around the standing main line.
  3. Tie a second overhand knot near the tip of the tag end as a stopper so the first knot cannot slip free.
  4. Pull the main line so the first knot slides down tight against the arbor; the stopper knot jams against it. Trim the tag, then wind line under light tension.

Palomar knot — main line to the swivel

  1. Double about 6 inches of main line and pass the loop through the eye of the swivel.
  2. Tie a loose overhand knot with the doubled line, leaving the swivel hanging below the knot.
  3. Open the end loop and pass it completely over the swivel.
  4. Wet the knot, pull the standing line and tag evenly to cinch it, then trim the tag end short.

Diagrams and animations: Arbor Knot · Palomar Knot.

How do I steam crab?

Simple steaming and ice-brine cooling so meat pulls clean from the shell.

  1. Heat 2–3 inches of water in a large pot. Add any seasoning you like except salt (salt does not evaporate in steam). Bring the solution to a steaming boil.
  2. Steam crab halves for 18–20 minutes.
  3. While the crab are steaming, prepare a container of salted ice water large enough to quench all the crab. Salt the cooling water with as much salt as dissolves (sea salt works well). The salt lowers the temperature of the cooling water and adds a nice salty flavor to the crab.
  4. After steaming, immediately submerge the crab in the salty ice water until all the crab is cool to the touch. Quick cooling stops the cooking and helps release the meat from the shell, making it easier to pick.

Keep harvested crab cool and moist until cooked. Washington DOH advises killing and cleaning crab before cooking for the cleanest, safest product. If you clean crab in the field, keep the carapace to show it was legal size. Also see WDFW recreational crabbing tips.