Crabbing at Lake Entrance
- re-tyred
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Re: Crabbing at Lake Entrance
We use fish frames. That is the bit left after filleting. Anything smelly and dead will work. You can either cable tie large bits to the bottom of the net or place smaller bits in a mesh bag and attach the bag to the bottom of the net.
There's nothing . . . absolutely nothing . . . half so much worth doing as simply messing around in boats.
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
Re: Crabbing at Lake Entrance
The lads are spot on, chicken and squid work great. Another good bait is Pilchard, but that needs to go in a mesh cage/bag as they are too soft on their own to tie/cable tie on their own.
Re-tyred is right, almost anything would do, Crabs are scavengers and would eat anything.
Some Fishos even use tinned Catfood with holes punched in them (the tins, not the Cats )
Cheers, Bugs
Best idea those bait cages, you can put anything in them without fussing to tie each bait/scrap.
Re-tyred is right, almost anything would do, Crabs are scavengers and would eat anything.
Some Fishos even use tinned Catfood with holes punched in them (the tins, not the Cats )
Cheers, Bugs
- Gultch78
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Re: Crabbing at Lake Entrance
Crabbing at lakes right now any one got a good recipe to cook em
I was a premium member before it was cool #aheadofthepack
- re-tyred
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Re: Crabbing at Lake Entrance
Boil them for 5 minutes then bake in warm oven for 5 minutes to dry them out. Plenty of salt in the water you boil them in. Picking the meat out is slow.
There's nothing . . . absolutely nothing . . . half so much worth doing as simply messing around in boats.
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
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Re: Crabbing at Lake Entrance
Lightly fry garlic (a lot) and tomatoes, add crabs, then drizzle with white wine, olive oil (be generous on the oil) and top with basil for a beautiful seafood pasta sauce. Add in other seafood like mussels and prawns with the crab
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- Rank: King George Whiting
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Re: Crabbing at Lake Entrance
Oh and cut up the crabs before putting them in. At least lift off the top. But keep the roe inside the head, that's where all the flavour is! Season with salt (cracked pepper and cheese optional) to taste.
You can do this with the European shore crabs too. They have hard shells and it's hard to pick out the meat, but all the flavour gets released into the sauce so just eat the easy bits.
You can do this with the European shore crabs too. They have hard shells and it's hard to pick out the meat, but all the flavour gets released into the sauce so just eat the easy bits.