I think you would be totally safe if you cleaned them before cooking. Even if you cooked them whole still probably OK, I had DA poisoning in Singapore about 10 years ago from some scallops, it hit about 3 hours after eating them, it was seriously not fun...The higher toxin concentrations in Crabs seems to be farther south than Siuslaw bay, but certainly worth considering. I ate crab on Thursday so the die is cast for me. Fortunately, I don't eat the "butter" or gills, so maybe I dodged a possible bullet?
this is where I get the lastest info, Oregon Dept. of Agriculture has the lead on these things, ODFW follows:It just closed yesterday, they usually don't post these things because you're supposed to call the hotline everytime before you go for shellfish, it is constantly updated with closures for all shellfish. The info you need can be found via search on the ODFW website. I'd post a direct link but I'm on my phone and its a PITA
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