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post #7 of Old 04-13-2012
Capt Len
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Join Date: Oct 2011
Location: Nanaimo B.C.
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Re: Crabs

I cut the live crabs in half over the edge of the deck bucket ( back shell down)and clean lungs and guts and shell off the whole legs and body meat. Get more in the pot and less goop. Chopped ginger or rosemary is nice in the boil.Have a designated cooker on the aft rail beside the barbecue.Dungies and the occasional rock.Garlic butter dip on the aft deck.Or sometimes a major picking and canning event in half pint jars Cheers.
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