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Here is some research a fellow crabber found for me. I wanted you to see what corn oil can possible do to the crabs.

Corn oil is high in polyunsaturated fat and tends to undergo oxidation more readily than some other oils (e.g., olive). Oxidized fats generate free radical damage to cells, a process that is implicated in various degenerative diseases, especially certain cancers. For example, corn oil is used experimentally to promote tumor growth in some laboratory models of breast, colon, and other cancers.
Corn oil may also impair immune function. I typically recommend to my patients that they try and limit or avoid corn oil and use olive or other monounsaturated or essential fats instead.

This was taken from this website: Is Corn Oil unhealthy to use in your cooking ?
It states the following:
"It is a major error to put corn oil among the healthy macrobiotic oils to consume regularly. Corn oil is too high in polyunsaturates to be healthy and when it is heated, it becomes toxic."

If the last one doesn't make you change your mind, this one will: The Acute Oral Toxicity of Corn Oil -- Boyd et al. 9 (3): 137 -- The Journal of Clinical Pharmacology and the Journal of New Drugs
It states:
The Acute Oral Toxicity of Corn Oil

Eldon M. Boyd M.D.1, M. A. Boulanger 1, and E. Carsky 1

1 Department of Pharmacology, Queen's University, Kingston, Ontario, Canada.

When corn oil was given by intragastric cannula to young male albino rats in doses of 60 ml/kg and over, part of the oil was immediately evacuated. When given in single daily doses for 5 successive days, the cumulative median lethal dose or LD50 (5 days) was found to be 256±28 Gm/kg, the maximal LD0 (5 days) 89 Gm/kg and the minimal LD100 (5 days)393 Gm/kg. Clinical signs of toxicity were inhibition of growth, anorexia, oligodipsia, a slight hyperthermia, oliguria, aciduria, hematuria, diarrhea, fur soiling, epistaxis, listlessness, pallor, ataxia, cyanosis and prostration. Death occurred in deep hypothermic coma following a period of complete anorexia, adipsia, anuria, proteinuria, hemorhinorrhea and hemodacryorrhea. At autopsy there was found a marked local inflammatory reaction in the gastrointestinal tract which apparently permitted absorption of droplets of oil which were found in many organs where they appeared to be responsible for capillary-venous congestion, circulatory stasis, thrombosis, hemorrhage, dehydration and loss of weight. There was a stress reaction in the adrenal and thymus glands and in the spleen, hepatitis, nephritis, and degenerative changes in the testes. Recovery was rapid in survivors and at one month organ weights and water contents were within normal limits. The toxic reaction did not appear to be peculiar to corn oil but to be probably characteristic of food oils in general.

This website is awesome about explaining the corn oil. I recommend you checking this one out as well. CORN OIL

Here is what was found about Vegetable Oil:Food fried In Vegetable Oil May Contain Toxic Compound

It states:
Food fried In Vegetable Oil May Contain Toxic Compound


A. Saari Csallany and Christine Seppanen University of Minnesota researchers A. Saari Csallany, a professor of food chemistry and nutritional biochemistry, and graduate student Christine Seppanen have shown that when highly unsaturated vegetable oils are heated at frying temperature (365 F) for extended periods—or even for half an hour—a highly toxic compound, HNE (4-hydroxy-trans-2-nonenal), forms in the oil. Previously, vegetable oils such as soybean, sunflower and corn were regarded as heart-healthy because of their high levels of linoleic acid, a polyunsaturated fatty acid. HNE is incorporated into fried food in the same concentration as it forms in the heated oil. Also, Csallany and her colleagues have found three toxic HNE-related compounds (known as HHE, HOE and HDE) in heated soybean oil. They will present their work at a poster session from 9 a.m. to 2 p.m. Wednesday, May 4, at the 96th annual meeting of the American Oil Chemists Society in the Salt Lake City Convention Center.

“HNE is a well known, highly toxic compound that is easily absorbed from the diet,” said Csallany. “The toxicity arises because the compound is highly reactive with proteins, nucleic acids--DNA and RNA--and other biomolecules. HNE is formed from the oxidation of linoleic acid, and reports have related it to several diseases, including atherosclerosis, stroke, Parkinson’s, Alzheimer’s, Huntington’s and liver diseases.” Csallany’s work underscores the risk of repeated heating, or reusing, highly unsaturated oils for frying because HNE accumulates with each heating cycle. In future studies, Csallany and her colleagues plan to determine how long polyunsaturated oil must be heated at lower temperatures in order to form HNE and its related compounds. The study was funded by the University of Minnesota.

I'm sooo glad I changed over to Olive Oil in all my cooking needs. This is before I found out all of this today. I didn't even know how bad this stuff can really be for you, can you imagine how it would effect animals?