Mary Ann Hayes

It’s almost crab time. That time of year we crab people live and breath for. When the pots are finagled free from the clutter of the shed, lines untangled, buoy’s relabeled. This  is when the bottom of the dilapidated crab boat gets a little fiberglass repair just to keep it afloat for one more season. The little motor gets a pretend tune-up, life-jackets are thrown into the mess, and the licenses are bought. We’re just about ready!

Now, as for the crabs. Stupid critters, really. They are easily coerced by a rotten piece of chicken into an obvious trap only to pinch each others claws off struggling to get into the impenetrable bait box. They’ll eat anything, as long as its disgusting. Which brings me to this: what makes them taste so good? Crab is an amazing food! Rich and sweet and delectable. How is it that what goes in is so different from what comes out? Not to worry, we crabbers say; the unspoken agreement being we’re better off not giving it much thought.

So, the crab crackers are resurrected from the back of the drawer, we’ve stocked up on butter and Old Bay, all the propane tanks are full, and the cooker is spotless and has passed a trial run. All up and down the beach, neighbors are starting up their salt encrusted outboard motors and praying their little crab boats pass the float test. New bait boxes are being purchased and round traps versus square traps is the talk of the beach. How will the season be? we wonder. As good as that one year…you know the one – the one where Patrick came up with the term “rodeo crabs” because he said  they were big enough to ride!

Maybe it will be like that year, we sigh with dreamy eyes and salivating glands. Or maybe even better!.

Later,

Mary Ann