From Trap to Table

From Trap to Table

The harbour in Vancouver BC has an outstanding Dungeness crab fishery. One of the great things about fishing our local harbour is that before you start fishing for salmon for the day you can always drop a couple crab traps and if on some rare occasion the salmon don't show you can always count on a few crabs in your crab pots with a few keepers to take home for a crab feast!

Recently my friend Jeremy and I did just that ... unfortunately the salmon didn't co-operate and it may just have been a little early to have some Coho show in our usual area ... the good news was at the end of slugging it out on the water for most of the day ... our traps reaped an awesome bounty. I also included some helpful info on harvesting your traps if you're new to crabbing.

Check out the video :

We managed to get our limit and the traps were so full we managed to be able to keep only the biggest male specimens. At eight keepers, four between the two of us, this made for an amazing amount of crab. I was lucky to take the catch home. With so much crab on hand, I thought it would be a great opportunity to do some cooking.Here are a couple recipes I'm sure you'll enjoy. I also touch quickly on how to cook your raw crab ... check out the video. I have also included the recipes below.

Crab Cakes (


  • 8 saltine crackers, finely crushed
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon seafood seasoning ( Old Bay )
  • 1/4 teaspoon Worcestershire sause
  • 1 egg
  • salt
  • 1 pinch cayenne pepper
  • 1 pound fresh crab meat
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter


  1. Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worchestershire sauce, egg, salt, and cayenne pepper in large bowl.
  2. Stir in crab meat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  3. Sprinkle bread crumbles on a plate.
  4. Shape chilled crab mixture into 4 small thick patties; coat completely with bread.
  5. Melt butter in skillet over medium heat; cook crab cakes until golden brown, about 4 minutes per side.

Crab Tacos (


  • 4 Roma tomatoes, halved, seeded, and sliced
  • 1 large garlic clove, minced
  • 2 large jalapeño chiles, halved, seeded, and sliced, divided
  • 1/2 cup fresh cilantro leaves, divided
  • 3 tablespoons fresh lime juice
  • salt and freshly ground black pepper
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 8 ounces shelled cooked crab
  • 8 taco shells or tortillas
  • 1 cup Iceberg lettuce, thinly sliced
  • 1 cup shredded jack or cheddar cheese
  • 1 avocado, thinly sliced
  • 1/4 cup chopped green onion


  1. Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop. Add salt and pepper to taste. Set salsa aside.

  2. In a large skillet, heat oil over medium heat. Sauté onion and remaining jalapeño until soft, 4 minutes. Add crab and cook just until crab is warm, about 2 minutes.

  3. Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes. Arrange on a platter and fill with crab mixture, dividing evenly. Top crab with lettuce, cheese, and avocado. Sprinkle tacos with green onion and remaining 1/4 cup cilantro. Serve immediately, with salsa on the side or on top.

Made for an awesome dinner ... I cleaned my plate!

Luisa and I have a ton of fun filming these cooking videos ... believe it or not it's not all serious ! Here's some of our footage from the cutting room floor ... hope you have some laughs!

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