That hopeful anticipation when pulling up a Dungeness crab pot never gets old. As it gets closer to the surface, before we can see if we’ve caught any live crab at all, we find ourselves making bets. How many will we catch? How many of them will be females that we’ll have to throw back? And most importantly, How many keepers? That is the big question. Will we get keepers?
During the summer months, red and white crab pot buoys dot the opening of the bay at the Port Ludlow Resort on the Olympic Peninsula of Washington State. Crabbing season is in full force, but some years are more fruitful than others. There have been weekends where get skunked time after time – having to toss the whole lot of crabbies back in because they were either all female or all to small to be considered keepers. But other times, we’ve hit the jackpot. And just like gambling, when you hit that jackpot, it’s hard not to go back for more.
From the pot to the plate
Although it can be tedious, there is something satisfying about eating fresh crab out of the shell you just cracked. It makes for a fun, social meal at the same time. But if we get so many we can’t eat them all in one weekend, I make crab cakes out the remaining cooked crab meat and put them in the freezer.
Recipe for Crab Cakes:
Directions: In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When the oil is hot, carefully place crab cakes in pan and fry until browned, about 4-5 minutes on each side.
Ingredients:
- 1 pound cooked crabmeat
- 1/3 cup crushed ritz crackers
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 2 TBSP fresh citrus juice
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- dash cayenne pepper
- flour for dusting
- 1/2 cup olive oil
Or if you feel like eating out…
The area has some really great restaurant options. The Fireside Restaurant at The Inn at Port Ludlow has a really nice deck overlooking the marina and the food is great.
Just down the street in Port Hadlock, you can find the best burger around at The Valley Tavern. On Saturday nights you will hear a live dixieland band, The Dukes of Dabob. Those old guys are a proven hit with older generation in the area. The average age in the tavern when the Dukes of Dabob perform is around 80.
If you’re looking for bounty of the sea, Scampi and Halibuts has a large menu of deep-fried seafood. But you’ll also want to try their thick and delicious milkshakes.
For a slightly more upscale dining experience is the Ajax cafe. And by experience, I mean, do not be alarmed when you walk in and everyone is wearing a strange hat. They have hats of all types for you to try on an alter persona. The menu is on old LP record covers, and their dishes, glasses, utensils, and chairs are all different, making the Ajax a fun, eclectic atmosphere.
