stonecrabs

2 photos tagged stonecrabs, from 1 member of Flickr Commons.

When were these photos taken?

1
1967
1982

 

Where were these photos tagged?

None of these photos are geotagged.

Tags that often appear on the same photos:

Members using this tag

Photos

Photos tagged stonecrabs:

Loading photos…

See more on flickr.com →

Recent uploads

The last upload was February 2015.

Conversations

Here’s a selection of the conversations happening on these photos:

Pulling stone crabs out of the crab pot - Tampa

from Florida Memory

  • acoustic fang said:
    Those are "Blue Crabs" as the have back fin / flippers for swimming in and out with the tides. Stone Crabs are rock climbers and frequent oyster beds and mangroves.
  • Florida Memory said:
    Thanks for the observation and comment. I think you are right!!
  • Ed Dempsey said:
    [https://www.flickr.com/photos/sheepbackcabin] They sure are, as a transplanted Marylander, I grew up eating these tasty little critters. We were delighted to find that we could catch them in some little coves near Chucaluskee, on the Gulf. We'd catch em, steam em, and eat em, right there on the beach.
  • acoustic fang said:
    Hi Ed, we'd steam up a pot of a dozen or so and pick them clean. All of the meat was made into a stuffing and placed back into the top-shells and baked. I have my grandparents recipe that dates back to the late 30's that they served in their restaurant in Sarasota called "The Chowder Bowl". We make them the same way today!
  • Ed Dempsey said:
    Tropic 7---When I was a kid, back on the Chesapeake, I would crab in the early morning and late evening, all through the summer vacation from school. We would accumulate the hardshells in a live box ( with a screened lid to keep the herons from picking them off) and either sell the softshells to the seafood distributor or turn them over to Mom for conversion into softcrab sandwiches for Dad. After we had accumulated a bushel or so of hardshells, Mom would steam them on Friday or Saturday night, according to OUR old family recipe. Those that weren't eaten were picked and the meat became delicious golden brown crabcakes for dinner the next evening. The other types ( beyond the hard and soft shells) were the "peeler" and the "buster." Peelers had a new leathery shell forming inside their hard shell, but were not yet "busters" in which the old hard shell had begun to split open, exposing the new shell. Busters could be placed in a separate live box to "sluff out" and become saleable or edible softshells. Peelers were the Cadillac of fishing baits. A kid could make himself a nice piece of change selling the softshells, over the summer.