A chicken neck, a length of twine, and a dip net — the canal behind the cottage is full of blue crabs, and catching them is about as simple, cheap, and kid-friendly as island fishing gets.
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Warm months are crab season. The sweet spot is the last two hours of a falling tide through the first hour of the rising tide, and dawn and dusk beat midday every time — the crabs are more active and the sun's off your back. Midday works, just slower.
Tie the chicken neck so it hangs just off the bottom, a few feet out from the bulkhead — not in the boat slip if a neighbor might be docking.
You'll feel a steady tug when a crab locks on. Lift the line slowly. Jerk it and the crab lets go.
As the crab nears the surface, slide the net underneath it and scoop. Keep your fingers well clear of the claws.
Keepers are hard crabs 5 inches or more point-to-point across the shell. Immature females (pyramid-shaped apron) go back, always. See the rules below.
Into the covered basket, out of direct sun. Don't submerge them in standing water — they'll drown. Cook the same day.
| Minimum size | 5 inches point-to-point |
| Daily limit | 50 per person |
| Immature females | Never keep |
| Dark sponge crabs (eggs) | Never keep April 1–30 |
| Crab pots on a private dock | 1 max without a gear license |
Steamed with Old Bay over a newspaper-covered table is the whole point. See our island recipes for the steamed-crab method and a seafood boil, plus sound fishing for what else moves through the canal.
Crab regulations change through the Fishery Management Plan review process. These official sources have the latest:
Last reviewed for the current season. If you spot something out of date, let us know.
Surf, sound, inshore charters, kayak, and the island's freshwater ponds.
Back to Beach & Water GuideBook your week — the dock, and the crabs, are waiting.
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