Crab

Yes. While crab can be soft and tender, it can also be chewy, round, and slippery, which are qualities that can increase choking risk. To reduce the risk, ensure that the shell is fully removed, consider boiling or steaming the crab to help the meat stay tender, and prepare and serve crab in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Crab is a type of crustacean shellfish, which is classified as a common allergen by the World Health Organization. Individuals with crab allergy are more likely to experience reactions to other shellfish in the crustacean shellfish family (crawfish, lobster, shrimp, prawn) and, to a lesser degree, the mollusk shellfish family (clam, mussel, octopus, oyster, scallop, snail, squid) families. Interestingly, crustacean shellfish allergy commonly develops in adulthood, and for those who develop it in childhood, most will not outgrow it. If you suspect baby may be allergic to shellfish, consult an allergist before introducing crab.

Note that imitation crab (surimi) can contain a number of common allergens, such as egg, finned fish, sesame, soy, and wheat. Read the ingredients when shopping for imitation crab. 

Being allergic to shellfish doesn’t mean that an individual will also have a finned fish allergy, as they are not closely related. However, you may need to be careful about the risk of shellfish proteins cross contaminating finned fish and other seafood, as they are often prepared in the same facilities using shared tools and cooking materials.

Crab may be preserved with sulfites. While sulfites are not a common allergen, certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites.  If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite to name a few.

As you would do with all new allergens, introduce crab by serving a small quantity at first, and watch closely for signs of any adverse reaction. If all goes well, gradually increase the quantity over future meals.

Once successfully introduced into the diet, common food allergens like crustacean shellfish should be ingested regularly (at least once weekly, if possible) throughout the toddler years. However, as the crustacean shellfish are closely related, it is not necessary to serve each different variety of shellfish separately - simply serve what is most accessible to you locally.

Yes. Crab offers protein and omega-3 fatty acids, as well as calcium, choline, folate, magnesium, potassium, selenium, zinc, and vitamins B6, B12, and E. Together, these nutrients support baby’s growth, development, bone density, brain function, electrolyte balance, taste perception, metabolism, immunity, and more.

Fortunately, no. Even though crab is rich in cholesterol, research has shown that cholesterol from foods has little impact on overall blood cholesterol levels for the majority of people. Cholesterol management is also not a common concern for babies and young children. Lastly, crab is rich in omega-3 fatty acids, which can help promote overall healthy total cholesterol and lipid levels in the body.

It can be. Fresh and frozen crab are typically the lowest in sodium, while canned, imitation, and other processed crab products tend to contain more sodium. While crab can be high in sodium, the amount of sodium that babies eat tends to be low as they learn the skills to feed themselves, and some sodium is important for supporting baby’s electrolyte balance, hydration, and movement.

Canned crab may be offered as soon as baby is developmentally ready for solids, typically around 6 months of age.

Baby can have a taste here and there as soon as they are developmentally ready for solid food and once any relevant allergens in imitation crab have been introduced on their own and an allergy has been ruled out. Imitation crab is often made of finned fish (typically pollock), egg, soy, and/or wheat, all of which are common food allergens.

There is no age at which eating raw crab is without risk, so whether or when to serve it is a personal decision for which you must make an informed decision in the context of your child. Raw crab poses a high risk of foodborne illness, especially salmonellosis and vibriosis, which are harmful bacterial infections for babies, children, and adults alike, with more risk of severe symptoms in babies. Cooking shellfish like crab to an internal temperature of 145 F (63 C) helps to kill concerning bacteria in the food.

There is no age at which eating crab fat is without risk, so whether or when to serve it is a personal decision for which you must calculate risk. The hepatopancreatic organ, also known as brown meat, crab fat, crab mustard, or tomalley, tends to accumulate whatever toxins or contaminants that exist in the crab’s environment, so many health advisory groups strongly recommend that people of all ages avoid consuming this organ. If where you live offers more specific guidance for when adults and children can eat crab fat based on conditions specific to that region, feel free to defer to those recommendations.