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Author Topic: 8/7 Weweantic Wareham  (Read 465 times)
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RiBassGuy
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All praise the crab




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« on: August 08, 2018, 04:17:49 PM »

Did some prospecting down in Mashpee ended up with only 5 nice keepers. Stopped at the Weweantic ramp on the way back and caught 15 nice jimmies up to 7” in an hour with my son with 10 throwbacks Left when 2 guys in a tin boat decided to anchor 15 feet in front of us.. was a good supper and had some left to pick for crab Rangoon’s
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king crab 48
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« Reply #1 on: August 08, 2018, 08:16:54 PM »

Awesome day,  Grin Grin
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tattoo
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MY BOAT CRAB TRAP


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« Reply #2 on: August 08, 2018, 08:26:39 PM »

good job
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A CRAB A DAY KEEPS THE DOCTOR AWAY.   

Click Here To Mount Your Crab
Professor_Leakey
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« Reply #3 on: August 08, 2018, 11:56:55 PM »

congrats.  i make a lot of crab rangoon, too.  soooo good with actual crab and not the imitation stuff.
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I would rather have a bottle in front of me than a frontal lobotomy.
caledonn65
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« Reply #4 on: August 09, 2018, 04:42:22 PM »

congrats.  i make a lot of crab rangoon, too.  soooo good with actual crab and not the imitation stuff.

ditto!
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jli36
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« Reply #5 on: August 10, 2018, 08:26:47 AM »

Good job! Smiley
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Craw
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« Reply #6 on: August 12, 2018, 01:15:55 PM »

When you were at the boat ramp was the tide rising or falling?  The weweantic seems to yield more crabs on the rising tide this year. Also, it's unfortunate, but common courtesy is not all that common at that boat ramp.  Lastly, I would love to see your recipe for Crab Rangoon.
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RiBassGuy
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« Reply #7 on: August 15, 2018, 08:59:14 AM »

Tide was high had just turned. Simple recipe. Wontons, cream cheese, scallions chopped fine, crab meat and a splash of Tabasco. Seal wonton with egg white. Cook at 350 in a controlled deep fryer. I like to freeze the Rangoon’s for 2 hours prior to cooking so the wrappers don’t split when they get deep fried to a golden brown
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A D V E R T I S E M E N T


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