Conveniently located just 3 minutes from Ocean City, NJ in Somers Point


The weather is nice, but the crabbing is hot!

We have had quite a run of beautiful weather.  And now the crabbing is really on.  While we can never make promises about what you will catch, the last few days have seen trips with 3 dozen, 4 dozen, even 5 dozen keepers.  Late July, August and September are the times to crab.  And if you are on vacation here and you don’t have a pot large enough to steam crabs, just let us know.  We can lend you one to use on your stove top or we even have one that attached to a propane tank like you have for your grill.  We make it fun.  And we make it easy.

Hurricane Arthur has no effect on Fun Time Crabbing….

The beach might be windy.  Sort of like getting sandblasted…..while sitting in your underwear.  And there will be nasty surf.  Does not sound like very much fun.  But Fun Time Crabbing operates in creeks off of the bay.  The storm will have no effect on us and we still have various times open on Friday afternoon, Saturday and Sunday.

Fun Time Crabbing vs. iPad

On the boat you will often hear Capt. Don refer to the idea that what we are about is “beating the iPad”.  Sure, it is a great tool. but will it lead to great stories or an interesting life?  Think of everyone you know that you like to listen to – your grandfather, that crazy uncle, your Mom’s friend from college.  All those people tell good stories based upon experiences – good, bad, nutty, whatever.  What is this next generation going to talk about, the time they saw such-and-such on an iPad?  No.  They need experiences.  And we offer that.  In the future, you will hear, “Mom., remember when we went crabbing…..”  And from there, maybe they will find a life to be lived and loved outdoors, where real adventure and real stories start.  Fun Time Crabbing is a great beginning.  No one is bored.  There is plenty to do and always something going on.

When it is windy and sand-blown at the beach….

…it is just fine where we crab.  The conditions you experience on the beach have little to no effect on where we crab.  We operate on the tidal creeks on the far side of bay.  They are not usually affected by the wind.  For example, yesterday it was too windy to be comfortable at the beach.  Even the bay had whitecaps on it.  And yet, we were out and all was fine.  No choppy ride or white caps at all.  Please keep us in mind when the forecast calls for winds over 15 mph.  THe beach might be uncomfortable, but we will be fine.

Crab Mac-N-Cheese

Mrs. Capt. Don’s Crab Mac-N-Cheese

16 ounces corkscrew or elbow pasta
6 tablespoons melted butter, divided
2 large garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup all-purpose flour
3 cups milk, at room temperature
1 1/2 cups (6 ounces) grated sharp Cheddar cheese
1 1/2 cups (6 ounces) grated Gruyčre cheese
1 tablespoon Dijon mustard
1/2 cup minced fresh chives
1/4 teaspoon sal
1/4 teaspoon freshly ground black pepper
1 pound cooked crab meat
1 1/2 cups panko crumbs or oyster crackers, crushed

1. Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.
2. Place 4 tablespoons melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
3. Remove from heat, and whisk in cheeses, mustard & chives. Stir in 1∕4 teaspoon salt and 1∕4 teaspoon pepper. Fold in pasta and crab. Pour into a greased 3-quart baking dish.
4. Combine panko crumbs or crushed crackers and remaining 2 tablespoons melted butter. Sprinkle over casserole.

Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.

How to get the most out of the crabs you catch….

Let’s say you leave with 2 dozen keepers – not a bad trip at all, but not great either – what can you do to maximize your use of them?  First, use the legs and smaller claws to make crab tomato sauce.  You can just take a decent jar sauce and bring it to a simmer, cooking the legs and small claws in it for 15 minutes or so.  Add the meat from larger claws and the “arms” (connect the claws to the body) AFTER THEY ARE COOKED SEPARATELY to the sauce and now you have a crab sauce for your favorite pasta or…….homemade pizza (mmmmm).  Then you still have the bodies with all lump meat to eat or use in any recipe.  As far as recipes go, it all depends on how many people you are trying to feed.  One of our favorites is Crab-Mac-N-Cheese.  To be posted next…..