Crabbing season reopens on the Oregon Coast

State regulators postponed the opening of crab season because the crabs didn't have enough meat. Now, it's delayed again as fishermen and processing companies negotiate prices. (KATU Photo)

The entire Oregon coast has reopened for crabbing.

Oregon Department of Agriculture and Oregon Department of Fish and Wildlife have lifted the requirement that all crab harvested from Cape Blanco to the California border be gutted.

The decision was made after crab samples taken from the area show levels of domoic acid have dropped below the dangerous level.

RELATED | Crabbing season closed along S. Oregon Coast to N. California border

For recreational harvesters, it is always recommended to gut the crab before cooking.

When cooking the whole crab in liquid, domoic acid may leach into the cooking liquid, so it's also recommended the liquid be thrown out.

Consumption of the crab guts or butter should not be eaten.

Both agencies will continue to monitor marine toxins in crab and shellfish.

For more information on ODA's shellfish safety call 800-448-2474 or visit

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