First published in 1997, About Crabs was written as a family effort when Tim was at the height of his crab fishing career. It's an intriguing and humourous look at life through the lens of a fisherman's daily slog. It features the Fisheries University, aka F.U. and goes downhill from there.

We have sold out of the first edition ("sold" is being generous, we gave a lot away to make room in the basement) but the glorious news is that it's soon to be available on Amazon.ca. Watch this space for developments. You will also be thrilled to note that our new book, "Crabitalism, One Family's Struggle to Survive in an Uncertain World" will also soon be available through Amazon as well. It feature a new and improved, degree offering university known as F.U.2.

Your life will not be complete without copies of both. Very handy if you have a wobbly table for instance.

View select recipes from 'About Crabs - The Book' below.




In a large mixing bowl combine the eggs, celery, saltines, mustard, old bay seasoning, pepper flakes, Worcestershire, parsley, green onion, salt & pepper - and blend well.

Add the crabmeat, folding it in lightly without breaking it up.

Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

Heat approximately 2 tbsp. of the oil in a non-stick skillet over medium heat. Sauté the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tbsp. oil if necessary.

Drain on paper towels immediately.

' Makes 12 crab cakes.


2 large eggs, well beaten

1/2 cup chopped celery

1 cup crushed saltines

1 tbsp. Dijon mustard

1 IS!). old hay seasoning

1/4 tsp. red pepper flakes

2 tsp. Worcestershire Sauce

2 tbsp. finely chopped parsley

1/2 cup finely chopped green onion

salt and pepper to taste

1 lb. crabmeat

1/2 cup fresh bread crumbs

1/4 cup vegetable oil



1/2 green pepper, chopped

1/2 tbsp. vegetable oil

1- 14 oz. can artichoke hearts, drained & chopped fine

1 cup mayonnaise

1/4 cup thinly sliced green onion

1/4 cup drained & chopped bottled pimento or roasted red pepper

1/2 cup freshly grated parmesan

1 tbsp. fresh lemon juice

2 tsp. Worcestershire Sauce

dash of hot-pepper sauce

1 tsp. celery salt

8 oz. crabmeat

1/4 cup sliced almonds, toasted lightly


In a small heavy skillet cook the green pepper in the oil over moderate heat, stirring, until it is softened and let it cool.

In a large bowl combine the green pepper, artichokes, mayo, green onion, pimento (red pepper), Parmesan, lemon juice, Worcestershire, hot-pepper sauce & celery salt.

Blend until it is combined well and stir in crab meat gently.

Transfer mixture to a buttered ovenproof dish and sprinkle with almonds.

Bake at 375° F. for 25 to 30 minutes, or until top is golden and the mixture is bubbly.

Serve with crackers or pita or baguette...



1. Combine olive oil, garlic and pepper

2. Rub mixture into steaks

3. Let sit for 6 hours

4. Heat grill of barbeque

5. Place steaks on grill for 15 seconds

6. Rotate steaks 90 degrees

7. Turn upon appearance of blood

8. Repeat step 6

9. Remove and serve with crab


4 best-quality New York steaks

3 oz. olive oil

4 cloves garlic

rough-ground pepper

lots of crab sauteed in lemon butter