Sargo and Crabs

[MCerieiro]

Hi guys,

After several weeks with waves reaching 4 to 6 mts in some places, yesterday we had an opening so i manage to run from the office and went for a quick afternoon spearing session.

The visibility was about 3/4 mts, water temp around 15,5ºC. I was hoping to get some bass, but i didn't see even one to be honest the lack of fish was impressive in this area :twisted: just mullet and small sargos.

After more than 3 hours in the water i managed to get a good sized Sargo at - 9mts (deep for this area, usual we can see them around -3) and 2 Spider crabs (i believe this is how its called in English).

Sorry for the bad picture, but it was taken with a phone camera.

Cheers,
Marco

 

[spaghetti]

Good appetite!
Hows' the story about the sargo? (holed up? aspetto? agguato?)

 

[alexrom1207]

We have spider crabs in the US but no one eats them. They're usually considered an annoyance, something for the birds to eat. However, ours look just like those in your picture except they're smaller and grayish brown. Do you eat those crabs?

 

[MCerieiro]

Thanks!

I was waitting hide behind a rock hoping to see a bass when this guy got curious and approached...well the rest of the story you already know

 

[MCerieiro]

Do you eat those crabs?

They are delicious mate! try this:


Ingredients:

Crabs
Mayonaise
eggs
Whisky
Grated Bread


Preparation:

Put a big pan of water in the fire with 2 soop spoon's of salt, when the water boil insert the crab and close the pan, leave it for more or less 20 min.

After those 20 min, take out the crab and leave it to cool for another 20 to 30 min.

Separate all the crab "legs" from the shell. After this open the shell.
Mix 1 soop spoon of mayonaise, 1 yellow part of the egg, 1 tea spoon of greated bread and a few drops of whisky to the crabs "meat" that is inside the shell and mix it all.

Put in the refrigerator for 1 hour and enjoy it.