(1)To keep a crab , it must be at least 4 1/2inches "Point to Point"

(2)a licence is NOT needed if using a hand line or a small crab cage

(3)A license IS needed if you are using an Over-Night/commercial large type Trap , the licence costs $2 here at the Shop

The final molt of a female crab is when she transfers from an immature "she crab" to a mature "sook" and is the only time she mates. She may spawn several times (up to 3 times). Mating usually occurs in the brackish or slightly salty waters of the bay. Shortly there after she migrates to higher salinity (saltier) water of the bay near the ocean. The adult males and immature females remain in the brackish water of the bays and rivers. The eggs are laid 2 to 9 months after mating. They can produce between 700,00 to 2,000,000 eggs in a single spawn. Females carrying the large egg mass are called "sponge crabs". The sponge at first is bright orange and gradually changes to yellow then to a dark brown as they get closer to hatching. When she is done laying eggs (after 3 spawns) her bottom is dirty and you may keep her because she will not make it through the Winter. If the females bottom is nice and clean you should throw her back because she isn't done having babies. You should also throw back all immature females so they can reproduce and keep the cycle going. The larvae will go through two distinctive stages during the first month or so of life. The young crab will molt and grow rapidly during early life, finally attaining the appearance of the adult blue crab after approximately seven molts. The crab will continue to grow rapidly and will be approximately 1/2 inch in size after 7 weeks. As they begin to develop their skills of locomotion, they will begin to migrate away from the high salinity waters near the mouth of the estuary to the more brackish regions, where they will eventually mature and mate. The final size which young crabs reach during their first summer of life depends upon the time of spawing. Crabs hatching out in late summer attain a size of only half and inch before becoming inactive during the Winter. Most of their growth is completed during their second Summer. On the other hand, Spring spawned crabs, with the whole Summer to grow, reach a size of 2 1/2 inces by their first summer. Blue claw crabs grow very quickly and reach maturity in 12 to 18 months. Although the majority do not live beyond 2 years a smaller number survive for 3 years. In New Jersey and other northern states, a large proportion of the adult crabs perish during the Winter. Blue claw crabs are abunant all along the Jersey coast in tidal creeks and in shallow, saltwater bays from the Hudson River to Delaware Bay. Although small boats are ideal for crabbing, any street ends, bulkheads or docks can provide excellent crabbing as well. Popular methods are baited lines with a dip net and traps. The most common bait is mehaden (Bunker). The best method for holding your catch is a bushel basket or clothes basket. Avoid direct sun - water - plastic bags or closed containers. They need oxygen like we do (they breathe air) to survive never keep then in water unless you can give them the oxygen they require by using and aerator with and air stone. You can keep them on ice, in a cooler, left open a crack for air. Before cooking, rinse crabs in fresh water and make sure they are alive. If a crab's legs and claws hang limp and show no signs of movement, it is probably dead and SHOULD BE DISCARDED. Drop the live crabs (a couple at a time so as not to lose the boil) into a large pot of boiling water and cook for 10 minutes. You can use Old Bay Seasoning, Crab Boil, Beer etc. for flavor. After cooking, remove the crabs from the water and allow to cool before picking out the meat. Crab meat spoils rapidly and must be refrigerated as soon as possible. Do not rinse the meat for this will remove its delicate favor. Crab meat can be stored in the refrigerator or can be frozen. To freeze, it should be packed tightly (no air, to ward off freezer burn) in freezer containers and frozen as soon as possible after picking. To also prevent freezer burn during long periods of storage pour a brine solution of 1 teaspoon of salt dissolved in a quart of water and cover the meat. Good Crabbing to all!!!!

• BLUE CLAW CRAB ID