Shore crabs are present year-round and are generally classified as a pest due to their bait-stealing behavior. As winter turns to spring and the water temperature begins to rise, the shore crabs will begin to peel or burst. When the crabs begin the peeling process, they are probably the most productive and preferred bait by sea anglers.
Many crabs are skinned 3 times a year, usually in their juvenile life stages. Peeling is when a crab sheds its current shell to allow it to grow. Crabs do this by drinking and storing large amounts of seawater, which in turn swells the inside of the body, forcing the shell to crack, revealing a new, soft shell underneath. They do so under the cover of brush or a safe hiding place, as this is when the crab is most vulnerable to predators.
Skinner crabs are usually collected on the beach when the tide is out. They can be found under rocks, around groynes, walls, and pier struts.
There are several ways to tell if a crab is a peeler. The first is if it is losing its shell and is dull in color and brittle, prone to cracking. Another way is to rub its back with a small amount of pressure to see if the shell begins to crack. If the shell hasn’t burst yet, you can remove the last segment of the penultimate leg. If a fully formed leg segment is left, then it is a skinning crab. If all you get is a white strand of slime, then the crab isn’t peeling and reattaching.
To keep your skinning crabs in top condition, ready to use as bait. Skinner crabs should be kept refrigerated and checked daily. Store peeler crabs in an ice cream type container, keep in a refrigerator at all times and cover with seaweed soaked in fresh seawater, this should be changed 3 times a week. Another method is to use shredded newspaper placed in a secure tub and spray them daily with fresh seawater just to keep them moist.
The presentation of the peeler crab is as important as its collection and conservation, they can be used as bait alone or as a tip with a rag or barb, larger peeler crabs can be cut in half and used on smaller hooks.
To prepare a skinning crab, the legs and hard parts of the shell are first removed. Do this: twisting the legs at the leg joint, twist to one side and then to the other side pull carefully, and try not to twist the joint or you will tear the flesh from the body.
One of the bottom of the main body with your fingernail, lift the top edge of the back plate. Now locate the top of the center body plate, it is the V shape that intersects the mouth guards, gently pull up and then lower by lifting the entire plate.
The lateral cheek plates are next to be removed and are often the easiest part to do on the entire crab. On the mouthguards, twist and pull gently, don’t worry if it doesn’t all come out or you end up pulling a bit of the meat.
last bit! Flip the crab over so that the top and back are facing each other. Gently insert your fingernail or thumbnail under the trailing edge of the top (main) shell and apply a small amount of pressure to the meat below with the other hand and lift the shell. turning on the front edge with eyes.
If you are going to freeze the crab, you will need to remove the dead man’s lungs or fingers. They are the bits of brown/pink feathers on the side of the crab.
And that’s it, you have a juicy crab bait that can almost be cut in half and put upright and tied with elastic bait. Remember that the peeler crab can be used to sharpen rags, lugs, and other baits.