Captain Mason Newsham has been in, on, or around the water for as long as he can remember. Born and raised in Lewes, summer days were spent fishing and crabbing with his dad, learning a lot along the way.
By the time high school rolled around, Newsham was working any job that would keep him near the water. He cleaned fish and worked on boats at Lewes Harbour Marina, and assisted on charter and head boats from here to Ocean City.
After graduating from Cape Henlopen High School, he broadened his horizons for college in the faraway lands of Pennsylvania at Millersville University. Not knowing what he wanted to do for a living (what college kid does?), but knowing he wanted to spend time outside, he pursued a major in Emergency Management with a focus on Environmental Hazards. After graduating, he still wasn’t quite sure what he wanted to do (what college graduate is?), but found the water calling, so he headed home.
The Birth of Crab Burner Charters
Back in Sussex County, Newsham returned to his old ways, working on crabbing and fishing charters. After visiting and accompanying a good friend, who ran a charter in Jacksonville Beach, Florida, on a crabbing excursion, Newsham discovered he had a knack for the business. With newfound confidence and encouragement, a plan to kickstart his own charter was set in motion.
Newsham always knew he wanted to be his own boss. The name, Crab Burner Charters, is a nod to his childhood, as “crab burner” is what he used to call an outdoor propane stove. The crabbing season picks up around mid-April, and, much like the weather, his business has only been heating up since launch last August. Like any entrepreneurial pursuit, the adage “with a little help from my friends” resonates with Newsham. He credits others in the industry, like Kane Bounds with Fish Bound Charters and DJ Churchill with Double Trouble Charters, both out of Ocean City, who have answered countless questions and shared a wealth of helpful tips, for giving him the support he needed to get started.
A Day on the Water
Leaving from its home base at 136 Rodney Avenue in Dewey Beach, Crab Burner Charters sets out on a 27-foot Coastal Skiff rated for 12 passengers. However, Captain Mason takes up to six at a time for a more spacious, less crowded experience. The boat is equipped with everything needed for a productive day, including tackle boxes, bait, gear, life jackets, and a cooler full of water. It’s worth noting that these trips are BYOB, in case you want to add a few barley pops or White Claws (felt fitting) to said cooler. Depending on the time of year, fishing charters can reel in bass, black drums, tautogs, bluefish, flounder, perch, sheepshead, and more. Assuming they are the proper size and in season, you’re permitted to keep whatever you catch—Captain Mason will even clean it for you!
Crabbing charters last around four and a half hours and use the trot line method. You’ll head out into Rehoboth Bay, sometimes one mile, sometimes five—it just depends on where the crabs are. Once you get settled, Captain Mason will drop a 900-foot rope with a buoy and an anchor on each end. Every six feet or so, bait is tied onto snoods. As the line is slowly lifted from the water by the boat, crabs going after the bait will rise to the surface, where they are snagged with a net and brought aboard. Captain Mason keeps the jimmies, also known as males, as it’s better for the ecosystem and crab populations to return the females. If it’s a successful pull, you’ll probably end up dropping the line there again. If not, onto greener pastures—or crabbier parts of the bay, I should say.
A Favorite for Families
When starting this business, Newsham expected a lot of crabbing and fishing expeditions but wasn’t sure what clientele to expect. He finds himself booking more and more “kid’s charters” for families with kids of all ages. He’s discovered that kids are a lot of fun. “They are full of wonder and love to learn about each individual fish and crab they catch,” Newsham remarks on the experience with youth, “they’re not stressed out about how many fish or crabs they’ll bring in or competing to reel in the biggest one of the day, like some of their adult counterparts. And that’s always a highlight for me.”
Mason has found that much of his business comes from those vacationing in the surrounding areas like Bethany, Dewey, Lewes, and Rehoboth Beach. His charter provides an ultimate alternative to the typical beach day and offers a different look into the lower slower. That said, it’s an ideal jaunt for locals, too. Jennifer Reiske, of Lewes, heard of Crab Burner Charters through a mutual friend and decided to give it a whirl. From the jump, Captain Mason was super responsive and easy to work with, gathering all the details needed to ensure Jennifer and her family had a great experience.
Her two oldest daughters (ages 6 and 8) left the trip raving. “I was a little bit nervous about having them out on the boat and if they would be able to stay out for our entire trip or if they would be asking to go back after 30 minutes,” Jennifer said. Those fears were quickly abated. “Mason blew me away with how well he interacted with them. He was eager to teach them about the process of how we were crabbing and ready to answer all of their questions in ways they could understand,” she added. Jennifer couldn’t say enough good things about Mason, his patience, and his knowledge of the area and the crabbing process. Instead of wanting to end the trip after 30 minutes, the girls were upset when they pulled up to the dock and the trip ended. They were hooked. In fact, Jennifer has already booked another trip for her family. She does recommend bringing what you might need for a typical day on the boat like sunglasses, sunscreen, towels, snacks, and a life jacket for the kiddos if needed.
The Local Advantage
Having a local lead your charter has its advantages. Growing up here, Newsham has discovered some of the best spots for catching crabs and is quickly earning a reputation for it. A quick Google search shows countless 5-star reviews and photos with baskets full of crabs and many smiling faces. Growing up on the water, Newsham has grown accustomed to many of the coastal sights and sounds that are constant counterparts to being out in nature, but locals are constantly surprised at the new perspectives being on the boat provides. He finds it gives them a new admiration and appreciation for the place they get to call home.
“Whether you are on vacation or here year-round, you will head home with more than just memories.” Newsham exclaims, “on a good day, the typical charter will bring in a bushel of crabs.” Split among only six people, you’re making out like a bandit. Be sure to bring an extra cooler along if you plan on taking your crabs home with you. Charters hit Rehoboth Bay and/or Indian River Bay, and run from mid-April to mid-October. They range from $300 to $475 depending on which package you go with and the length of the trip. He personally loves the morning charter, which usually departs around 7 a.m.
When Mason reflected on the past year, you could see the pride on his face. “It’s a beautiful thing to love waking up to go do something you love,” he said. He thinks about all the time spent crabbing and fishing with his dad, Mike Newsham, over the years and credits him for teaching him everything he knows. He now gets to spend his days on the water, passing that knowledge and passion along to the next generation. Life
is good.
The easiest way to see available charters and book with Captain Mason is through the FishingBooker app or website. Crab Burner Charters is also on Facebook and Instagram, where you can message him directly. It’s worth noting that Captain Mason is a flexible guy, so if you don’t see a charter or a time that meets your needs, give him a shout and he will do his best to accommodate you.
Mason’s Local Faves
- Beach: Herring Point
- Restaurant: Henlopen City Oyster House
- Breakfast: Egg
- Coffee: Wawa
- Dessert: Big Fish Grill’s Peanut Butter Pie
- Shop: Quiet Storm
- Sunset spot: Anywhere on the water
- Trail: Gordon’s Pond Trail
- Lunch Spot: Henlopen Pizza Kitchen
- Happy Hour: Dewey Beach Country Club
- Meal: Soft Shell crabs
- Beach activity: Fishing
- Ice cream spot: Vanderwendes
- Live music scene: Bottle & Cork
- Brewery: Dewey Beer Co
Pick ’em & Dip ’em
After a successful day on the water with a brimming bushel of fresh crabs at the ready – what’s next? A darn good dinner, that’s what. Ask a local the most idyllic summertime tradition they can think of and they’ll likely say a good ol’ crab feast. And if you ask me (the beer guy), one alongside some cold brews is better yet. Just like the rest of us, my good buddy (and fellow beer lover, himself) Ted Deptula, Director of Culinary Operations at Crooked Hammock Brewery, has his own experience growing up with crabs, one that might sound similar to many Delawareans:
I grew up fishing and crabbing on the Indian Bay River with my grandparents. My grandmother taught me how to pick my own crabs and no child was allowed to eat crabs if they weren’t willing to pick ’em themselves. My family is from Wilmington and our tradition stems from a former Wilmington institution in Littly Italy called DiNardo’s. DiNardo’s was known for giant crabs served with a unique dipping sauce. My grandmother was lucky enough to snag the recipe before they closed and we have eaten blue crabs with it ever since. My grandmother makes this sauce by the gallon and it lasts several crab feasts with all the family. We will sit out on a screened-in porch picking crabs for hours. We will also have corn on the cob, hot dogs for the kids and ice cold beer. The next day any leftover crabs are picked and the meat is saved for crab dip.
Crack open a cold one and see Deptula’s recipe for a tasty beer-infused crab sauce below. Cheers!
Crab Sauce
Yields 1 gallon of sauce.
- 1 pinch dry oregano
- 1 cup sugar
- 1 quart cider vinegar
- 1 small bottle hot sauce
- 4 oz. beer
- 1 teaspoon paprika
- 1 teaspoon MSG
- 1 teaspoon celery salt
- 1 teaspoon cayenne pepper
- 4 oz. chili powder
- Water to fill to a gallon
Grab an empty gallon size jug. Add all the ingredients into the jug but only half the water. Put the cap on the jug and shake it up to mix together. Add the rest of the water and mix some more. Pour the contents out into a large pot and bring to a boil, turn the heat down and let simmer for 10 minutes. Allow to cool. My grandmother usually stores the sauce in reused jars in the fridge and it lasts for months if you’re comfortable with that sort of thing. No need to heat up, we always serve it cold. Just dip your crab meat in and enjoy. My dad likes to pick an entire crab and soak the meat in the sauce then eat it all together. I like to dip and eat it as I go. We save the butter for the corn.
