A totally clawsome time of year

By Sabine Wilson

For the TODAY

Anyone who lives at or frequents the Oregon Coast would find it difficult to miss just how embedded crabbing season is within coastal culture.

And with last year’s crab landings totaling just under 20 million pounds for Oregon Dungeness crab alone it is no wonder crab season is such a big deal.

The crab market has certainly come a long way since 1937 where, as stated in “Cutler City: Wild Rhododendron Capital of the Oregon Coast,” crabs were sold by the size and not the pound and were measured by a stick with notches indicating if it was big enough to be sold for between 25 and 45 cents.

And, based on the multitude of boats out at sea until the wee hours of the night or the number of fresh crab-based dishes our coastal restaurants have to offer, crabbing is now in full swing.

If you are looking to go crabbing for the first time, Cameron Rauenhorst has some valuable advice to share. Rauenhorst, aka “Captain Clameron,” has more than a decade of extensive experience with Oregon State Parks and running his own business providing marine tours, ranging from clamming and mussel excursions, to crabbing, tide-pooling, mushroom hunting and fishing. 

First things first:

“Call the shellfish safety hotline, 800-448-2474, first to make sure where you’re going is safe,” he said. “They will tell you about any closures in the area and inform you if any shellfish might contain harmful biotoxins.”

Another safety tip?

“You should definitely start in a bay or estuary,” Rauenhorst said. “Don’t jump right out on a boat. Always start from the shore.”

Crabbing is typically done at or around high tide depending on the equipment you are using.

When it comes to the tools, Rauenhorst says it is important to figure out the trap you want to use.

“You can use a fishing pole with a snare or a crab pot that will soak overnight,” he said. “There are many options, but it depends on your preferences as well as the tide.”

When it comes to bait, it depends on what you’re targeting.

“You can use chicken, mink, grandpa’s old sock,” Rauenhorst said. “Whatever works best for you!”

The ODFW requires crabbers aged 12 and older to have a shellfish license, which is available online. Go to myodfw.com/ to get your license and find out more about the limits.

Educating yourself before you go can help avoid unintentional and potentially expensive mistakes.

“It is important to know how to sex and size your crab to make sure you stay within the limits,” Rauenhorst said. “Also knowing how to dress and other safety information.” 

While COVID-19 has impacted his tours, Rauenhorst is still just as zealous and eager to help anyone who has an interest in marine adventures.

“I’ve been doing a lot of phone calls with people,” he said. “I love talking to people. If anyone wants to call me and tell me where they are, I will do the research for them and tell them everything they need to know.”

“If you learn once with me, you won’t ever need to learn again,” he added.

The crabbing season typically lasts until mid-August.

Another of the many benefits of the Oregon Coast is that, during crab season, we can look to our local restaurants and shops to get our delicious crab fix.

The Schooner Restaurant & Lounge in Netarts offers a whole Dungeness crab in-shell served with herbed butter and a warm fresh baguette.

The restaurant also prepares a creamy Dungeness crab mac and cheese with Tillamook Creamery extra sharp cheddar and even provides crab as a protein add-on for their delicious Farmer’s Market Bowl which includes farm-fresh stir-fried vegetables with yakisoba noodles, topped with umami and a Zweifel Farm egg.

In Lincoln City, Kenny’s IGA Seafood & Grocery sells live whole Dungeness crabs and finger-licking-good cooked Dungeness crab legs and body meat.

So, whether you want to catch your own, buy it pre-caught to cook or leave all the catching and cooking to a chef, now is the perfect time to learn a valuable skill and indulge in some mouthwateringly-fresh crab.

To learn more about marine adventures in clamming, crabbing, mushroom hunting and tide-pooling, go to captainclameron.com or call 541-654-1633.

The Schooner Restaurant & Lounge is open Tuesday-Sunday from noon to 8 pm at 2065 Boat Basin Road in Netarts. For more information, go to www.theschooner.net.

Kenny’s IGA Seafood & Grocery is located at 2429 NW Hwy. 101 in Lincoln City open every day from 8 am to 9 pm. For more information, go to kennysiga.com.