Crab samples taken from the area of Cape Blanco, north of Port Orford, to the California border indicate that levels of the marine biotoxin domoic acid have dropped below the closure limit. Two consecutive tests below the limit are required to open a closed area.
When cooking crab, it is always recommended that crab be eviscerated and the guts, or butter, discarded prior to cooking. When whole crab are cooked in liquid, domoic acid may leach into the cooking liquid. It is recommended to discard the cooking liquid, and do not use it in other dishes, such as sauces, broths, soups, roux, etc. The consumption of crab viscera is not recommended.
For commercial crabbing, ODA and ODFW have lifted the requirement that all crab harvested from Cape Blanco to the California border be eviscerated (gutted). An evisceration requirement will remain in place for all crab harvested from any area outside of Oregon with crab viscera samples for domoic acid of 30 ppm or higher, which includes all crab harvested off California at this time. For commercial crabbing information visit the ODA commercial crab biotoxin information webpage.