Oregon Dungeness Crab and Domoic Acid

Was thinking of targeting dungies for Thanksgiving but after doing some research on the domain acid (algae bloom) problem, I am having second thoughts. Currently southern Oregon south of Coos Bay is closed and all of California. That didn't bother me too much as I was planning on crabbing the Tillamook area. Then yesterday Washington closed Willapa Bay...

http://www.chinookobserver.com/co/free/20151106/willapa-bay-closed-to-crabbing-due-to-marine-toxin-levels

So do think it is really safe to crab the Tillamook area if Willapa is not safe?

Thanks! Scott

Southern Oregon isn't closed, there is an advisory to not eat the butter:

http://www.oregon.gov/oda/programs/foodsafety/shellfish/pages/shellfishclosures.aspx

I'm definitely planning on heading up to Coos Bay for crab in the next couple weeks unless the situation deteriorates.  A new closure in WA is cause for concern, for sure.

We're moving a little too slowly on this in Oregon, IMHO.  Keep your eyes on the warnings and closings.

It doesn't accumulate in the muscle tissues. Don't eat the butter. Cleaning them before boiling leaves a better tasting product DA or no DA.

I ate some crab caught off Hammond in August.  It was closed on the WA side but not OR.  I felt pretty sick for a few days.  Not saying it was DA,  but I am also not getting my pots out of storage until it is very clearly a non-issue.  I did break em up,  and clean well before cooking.

I thought this was interesting. (From the Oregon Dept. of Agriculture)

"Crab harvesting from Heceta Head north to the Columbia River remains open, although it is recommended that crab always be eviscerated prior to cooking. Evisceration includes removal and discard of the internal organs and gills."

How come all of the crab sold is cooked against this recommendation?

http://odanews.wpengine.com/news-release-portion-of-oregon-coast-closed-to-crab-harvesting/

Selling (cooking)  the crab whole allows the retailer to charge the customer for the "inedible" parts.  Not on them to have to dispose of the back and innards.   There is also the marketing image aspect.