Recreational crabbing is now open along the coast from the Columbia River down to Cape Blanco in southern Oregon.
Crab samples indicated that domoic acid levels have decreased, according to the state Department of Agriculture and Department of Fish and Wildlife, which monitor the marine biotoxin.
The reopening applies to crab harvested in the ocean, bays and estuaries, beaches, docks, piers and jetties. Crabbing in areas south of Cape Blanco remains closed.
Crabs viscera and guts, also known as the “butter,” should not be consumed, officials said. Crab and shellfish sold in stores and restaurants are still safe for consumers.