Crawfish (Crayfish)

Yes. Crawfish and shellfish can be tough for babies to chew, especially when their jaw lacks strength and endurance. To minimize the risk, shred or finely chop crawfish meat and serve on its own or incorporate into casseroles and other soft dishes. As always, be sure to create a safe eating environment, stay near baby at mealtime, and check out our age-appropriate serving suggestions.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Yes. Crawfish are a type of shellfish, which are among the most common food allergens. Babies with an allergy to one shellfish are more likely to experience reactions to other shellfish in the crustacean (crawfish, crab, lobster, shrimp) and, to a lesser degree, mollusk (clam, mussel, octopus, oyster, scallop, snail, squid) families. If you have a family history of seafood allergies, or suspect baby may be allergic to shellfish, consult an allergist before introducing crawfish.

Interestingly, shellfish allergy commonly develops in adulthood, but for those who develop it in childhood, most will not outgrow it. As you would do with all new allergens, introduce crawfish by serving a small quantity at first, and watch closely. If there is no adverse reaction during the first couple of servings, gradually increase the quantity over future meals.

Note: Being allergic to shellfish doesn’t automatically mean that baby 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 contaminating finned fish prepared outside of the home, as they are often prepared in the same kitchens.

Yes. Crawfish contain important nutrients to aid baby’s growth, including B-vitamins to power the brain and cellular health, vitamin E to boost the immune system and protect cells, copper to facilitate absorption of iron, selenium to fuel cell growth, and zinc to energize the body and help fight against germs. Crawfish are also full of protein and omega-3 fatty acids, plus the crustaceans contain dietary cholesterol to build healthy cells.

Due to pollution, all fish and shellfish contain varying levels of mercury, a toxic metal that can harm the central nervous and neurological systems, particularly in babies and young children. While crawfish generally are typically low in mercury and safe for babies, you may want to avoid crawfish from Northern California, which have been shown to have higher mercury levels as well as farmed crawfish from China, due to concerns over environmental contaminants and lack of regulatory oversight. When possible, purchase crawfish from the Gulf Coast of the United States, particularly Louisiana.

Crawdads, crayfish, mudbugs, koura, kräfta, yabbies, zarigani—no matter what you call them, the crustaceans are the same little critters found lurking under silt and stones in lakes, paddies, rivers, streams, and other bodies of fresh water all over the world. They resemble small lobsters—some with sandy brown shells, others the color of black ink, even some that are cobalt blue—but like their larger cousins, all turn blazing red when cooked. Crawfish are prized for their meaty tails, which are mildly sweet. They are also the star of the show at crawfish boils, a time-honored American and Scandinavian tradition that features large piles of the tiny crustaceans cooked with aromatics, spices, and vegetables and shared during a raucous communal meal. In the United States, crawfish boils and the crustacean’s popularity can be traced back to the Cajuns—the French Canadian people who migrated from Acadia to the bayous of Louisiana in the 18th century. The Cajuns called the tiny creatures by their French name—écrevisse—a word that gradually evolved in American English to become crawdad, crawfish, or crayfish depending on where one lives in the country.