Update...
We do live on the north coast of BC, and many in town are familiar with cooking and cleaning crabs. In fact the organizers (part of the original graduating class) know that my hubby and a few others have propane crab cookers for cooking outside, and the crabs are donated by a fisherman classmate.
However the mess and time is very impractical for serving hot freshly cooked crab at a golf clubhouse. DH has contacted the other volunteer, the crab will arrive early at either our or someone else's house. The boys can cook the crab while socializing, clean them, and bring them cold over ice to the event. If people want crab at the event, they can pick/crack them there.
One of his classmates came over for a visit yesterday, and it seems there is a bit of disorganization for this event. But for a small town, they are expecting over 50 graduates, plus guests so over 100 people.
He is happy to assist knowing it can be done in advance, so we can go to the event dressed nicely and ready to socialize. We did pay for the event, which includes a Friday cocktail meet and greet, Saturday dinner/dance and Sunday BBQ.
I personally find crab a big mess. We do occasionally get them, hubby cooks and cleans them outside , then picks the meat after I lay a large cloth in the kitchen. I thought it was pretty cheeky for the planners to ask, and would have thought the caterers at the event could be asked to cook them, but apparently they don't have the capability in the smaller kitchen of the golf course club house.
Problem resolved, but I won't be eating crab at the event!