Exploring the Rich Tradition of Crab in Coast Salish Culture

The Coast Salish people have long forged a deep connection with the bounty of the sea, and ‘ey’x or musuqw - the crab - holds a special place in our traditions and heritage.

For millennia, our livelihoods and cultural practices have been intricately intertwined with the natural resources that abound in our coastal waters. Among these resources, the ‘ey’x has been revered as a symbol of abundance, sustenance, and spiritual significance. While not as intertwined into our physical and spiritual lives as the salmon, we have harvested, traded and shared this resource since time immemorial.

“When the tide is out, the table is set”

Cultural Significance:

‘Ey’x holds a multifaceted significance within Coast Salish culture. Beyond its nutritional value, crab plays a role in family and traditional ceremonies that teach resilience, and interconnectedness with nature. The act of harvesting crab is not just a means of sustenance but a profound expression of respect for the delicate balance of the ecosystem and the reciprocal relationship between humans and the natural world. As with all communal harvests, the act of gathering this food together builds connections within our families and communities.

Harvesting Techniques:

Historically, ‘ey’x were collected at ebb tide on beaches or by spearing them from canoes in shallow water. Crabs were normally carried back to camp in cedar baskets, similar to the ones used for clams, with holes allowing water and sand to drain out. Of course now, with dwindling populations, it’s more convenient to use a variety of commercially available traps. Early spring was an optimal time for harvest, right before the molting and mating season as crabs with soft shells (smul’sh) were not generally considered good for eating.

Culinary Delights:

The Coast Salish people honor the crab's bounty by incorporating it into communal feasts and gatherings, where food serves as a conduit for sharing stories, fostering community bonds, and honoring cultural heritage.  Crabs were cooked in similar ways to other beach food: roasted on a fire, steamed or boiled.  The meat was ready when it no longer stuck to the shell. Crabs were always eaten fresh; they were not preserved. Even today, most Coast Salish people prefer to eat their ‘ey’x simply – boiled in salted water and picking the meat right from the shell!

Conclusion:

As we reflect on the rich history and cultural significance of ‘ey’x in Coast Salish culture, let us take a moment to appreciate the profound wisdom embedded in the traditions of indigenous peoples. The humble crab serves as a poignant reminder of the intricate relationship between humans and the natural world—a relationship rooted in respect, reciprocity, and reverence for the earth's bounty. So, the next time you savor the sweet, succulent meat of a freshly caught ‘ey’x, remember the centuries-old traditions and cultural heritage that have shaped its journey from sea to table.

Until next time, may your hearts be as full as your bellies, and may you continue to explore and celebrate the diverse cultures and culinary treasures that enrich our world.

Interesting crab facts

·         Mature Dungeness crabs are typically 6 to 7 inches across at their widest point at about 4 to 5 years old

·         Crabs are able to regrow lost appendages

·         They can live between 8 to 13 years

·         They range from Alaska all the way south to Mexico, but are most plentiful in the Pacific Northwest

·         After molting, it takes about 6 weeks for the new shell to harden completely.

·         Everybody loves crab – sea otters, octopus, halibut and dogfish, as well as other crabs are their natural predators

·         Crabs are carnivores who scavenge on the sea floor for their food

Crab is delicious and nutritious, and many people like to eat it plain, or dipped in melted butter. But if you want to try something a little different, we are sharing a recipe for easy-to-make crab cakes (with no fancy ingredients, because we’re basic like that):

Ingredients  

• 1 pound lump crab meat

• ¼ cup mayonnaise

• 1 large egg beaten

• 1 tablespoon Dijon mustard

• 1 teaspoon Old Bay seasoning (or ¼ tsp each celery salt and paprika)

• ½ cup panko or regular bread crumbs

• 1 ½ tablespoons finely chopped fresh parsley

• 1 teaspoon lemon zest

• ½ teaspoon salt or to taste

• ½ teaspoon pepper or to taste

• ¼ cup canola oil

• lemon wedges for serving

Instructions 

1.                   In a bowl, whisk together mayonnaise, beaten egg, mustard, and Old Bay seasoning.

2.                   Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.

3.                   Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.

4.                   Heat the oil in a large nonstick pan over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.

5.                   Serve immediately with tartar sauce and lemon wedges.