Dungeness crabs, K’ust’áan, are caught all year except in March. The main way of catching them is with crab pots. In earlier days, they used a rock. First they tied a rock to a line, and then tied the line to a kelp. Then they put bait such as fish, clams, or just anything in between the rock and the kelp. Then they let this whole thing stand in the water for awhile. Then they quickly pulled up the line and took the crab off.
Dungeness crabs can also be caught by pulling them into the boat with a hook. The hook is attached to the end of a stick. They are also collected by hand when you find them buried in the mud, or the sand of the beaches at low tide. It is also a lot of fun, using hand held dip-nets and hip-waders catching crabs in the surf at low tide.
Cooking
Cook them by boiling them in salted water for about 15 minutes. The shell will be red after it is cooked. Take the crabs out and clean the meat from the shell. Use it in salads or as the main dish for dinner. Dip it in melted butter and lemon. Make a white sauce and cream the crab meat in it, and then put that on toast.
If you have too much meat, freeze some. You can also can the crab meat. Dungeness crabs are really delicious to eat.
More Natural history info:
http://www.pac.dfo-mpo.gc.ca/fm-gp/commercial/shellfish-mollusques/crab-crabe/bio-eng.htm
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