108 crabs caught in 2 hours at spillway

Share barbecue crab recipe

By Bruce McDonald
August 08 at 10:11 am  | Mobile Reader | Pring this storyPrint 

Kenneth Vial (left) and Gene Duhe scoop up crabs at the Bonnet Carré Spillway.
Kenneth Vial (left) and Gene Duhe scoop up crabs at the Bonnet Carré Spillway.
Crabbers have continued to have phenomenal success fishing from the shoreline at the Bonnet Carré Spillway.

Last week, two friends and I managed to catch nine dozen tasty crustaceans in two hours.

All Gene Duhe, former Hahnville head softball coach Kenneth Vial and I needed were two packs of chicken necks, a long handled crab net, some string and a 5-gallon bucket.

We traveled to the Wetland Watchers’ area of the spillway in Norco, which offers access to a peninsula at Lake Pontchartrain. It was a clear morning with a slight breeze out of the northwest. We had the peninsula to ourselves.

“How peaceful is this?” Duhe asked. “A beautiful Tuesday morning for being retired.”

We found some discarded string left behind by other crab fishermen and used it to bait our chicken necks. After putting out six lines, crabs quickly attacked two of them.Vial grabbed the net and I lifted the string slowly so he could scoop up two nice crabs.

“This is all there is to crabbing?” Vial asked.

Looking down the bulkhead, we discovered that we had crabs on the other four lines. We scooped up more crabs and worked together as a team to rebait the lines, sort the grabs and put more lines out.

Two hours later we had caught 108 crabs.

“This is a very easy place to catch crabs,” Duhe said. “I know exactly where to come from now on. This should be on everybody’s bucket list in the summer.”

When we arrived home Vial barbecued some of the crabs in a skillet. His tasty recipe is below.What you need to barbecue crabs:

•2 dozen crabs broken in half•1 cut up onion•1 stick of celery, finely chopped•Olive oil•Barbecue seasoning•Minced garlicDirections:

Sauté onions and celery until clear. Add the other ingredients and stir over medium heat for 30 minutes. Oil and seasoning should be added to suit your personal taste.




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