Crabbing in MD, memories come back from childhood.
How to Catch Blue Crab with a Chicken Neck and a Dream (and Then Steam Those Suckers Like a Pro)
Let’s get one thing straight: blue crabbing with a handline isn’t a sport—it’s a lifestyle. It’s for the folks who enjoy simple pleasures, salty fingers, and yelling “GOT ONE!” like they just landed a marlin, even though it’s a palm-sized sea spider with attitude.
And it all starts with a chicken neck. Yes, a literal chicken neck. Welcome to the magic of the Chesapeake, where we turn poultry scraps into seafood treasure. I grew up with my crabbing with my grandparents down at Fort Smallwood in MD, and frankly I still love handline crabbing.
Part One: Catching Blue Crabs the Old-Fashioned Way
Forget traps, sonar, or some $400 crabbing drone. All you need is:
A few long strings (twine, fishing line, or whatever survived your last move)
Chicken necks (or backs, thighs—crabs aren’t picky)
A net with a long handle
A bucket, cooler, or anything crab-resistant
A dock, pier, or shady shoreline spot
A cold drink, optional but strongly encouraged
Step 1: Tie It Like You Mean It
Tie that chicken neck to the end of your string like you’re sending it off to battle. Bonus points for knots that look like you learned them from a pirate.
Step 2: Toss It and Wait
Toss the neck into the water gently, and let it hit bottom. Tie the other end to a dock piling or hold it yourself like you’re deep-sea fishing with thread.
Now wait. And watch. And sip your beverage.
Step 3: The Slow Drag
Give it a few minutes, then start slowly pulling the line in. Not fast. Not jerky. We’re talking slow like you're trying to sneak leftovers past a dog.
Watch the water. Look for a dark shadow scuttling up with the bait. If you see claws on the line—showtime.
Step 4: Net Game Strong
When the crab gets close, dip your net under and scoop that sucker like you’re rescuing a crab-shaped gold medal. Don’t lunge. Don’t panic. They will let go and laugh at you.
Dump it in the bucket if it is legal size. High-five someone. Repeat.
Part Two: Steaming the Catch Like a Chesapeake Legend
You’ve got a bucket full of blue crabs all of legal size, claws clacking, all angry like they just got evicted. Time to turn them into dinner.
What You’ll Need:
A big ol’ pot with a steamer basket or rack
Water + vinegar + beer (equal parts, about 1–2 inches total)
A mountain of Old Bay or similar seafood seasoning
A lid, preferably one that’s seen things
Tongs (unless you enjoy being pinched into oblivion)
Step 1: Set the Trap
Pour the water/beer/vinegar mix into the bottom of your pot. It should just kiss the bottom of the steaming rack. Heat that bad boy up until it’s rolling like a festival crowd.
Step 2: Stack and Season
With tongs, gently (and bravely) stack the crabs in the steamer, belly down. Layer them like angry seafood lasagna, sprinkling heavy Old Bay between each layer like it’s holy water.
Pro tip: More Old Bay is not a question. It’s a lifestyle.
Step 3: Lid On, Let ‘Em Steam
Lid goes on. Steam for 25–30 minutes until they’re bright red and smelling like the gates of seafood heaven just opened. If the pot stops steaming, add more liquid. If the neighbors knock on your door from the smell, you’re doing it right.
Final Thoughts: You Just Crabbed Like a Local
You didn’t just catch your dinner. You earned it—one clumsy scoop and chicken neck at a time. Now crack those claws and bask in the glory of your hunter-gatherer success.
And if someone asks how you did it, lean in and say:
“Chicken necks, baby. That’s how we do it.”
Cheers to salty hands, full bellies, and one more reason summer on the water is basically a religion.