The Charleston Crab Feed is coming up and we thought we'd give you an inside look on where the crabs on your plate this weekend come from! Yesterday, we got a glimpse on how crabs are processed and talked to three crabbers on what their lifestyle is like.
Pictured on the right is Tyler, the owner of The Harvester which he and his crew call the “Porsche” of crab boats. He’s been crabbing for 16 years and when asked about what it’s like, he says it’s a lot of getting up early and getting in late. He tells us the best spots for crabbing are usually at sandy spots, away from the rocks.
Burt (on the left) is also a crabber and went to high school with Tyler. They met at a wine festival in Elkton, reconnected and that’s when he got into crabbing. According to him “crabbing is where it’s at!” Burt likes crabbing because it’s pretty straightforward. “When you run 300 pots, it’s either good or bad. If it’s bad, you move somewhere else. There’s no indecisiveness to it.” It's the bread and butter of his family but during the off season, he is also involved in tuna, salmon and halibut fishing.
Crabbing however, does involve a lot of physical labor and hours without pay. For example, the gear takes about a month to get ready for the crabbing season. In addition, crabbing involves a lot of long hours. A good day to run 300 pots will be 12 hours if everything goes smoothly and that’s a good day.
A crabber at heart, Burt says that despite the long hours, crabbing is the best life and he wouldn’t trade it for any other job. In his words, “I love crabbing!”
Thank you to all the crabbers and fishermen out there who are a big part of our local economy! Don't forget to get crackin' this weekend at the Charleston Crab Feed!