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Can I eat crab while breastfeeding?

US breastfeeding food safety guidance. Educational only.

What Guidelines Say

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Consuming cooked crab while breastfeeding is safe and provides beneficial nutrients, according to FDA guidelines.

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According to the FDA and EPA, crab is classified as a 'Best Choice' seafood for breastfeeding women due to its low mercury content and high nutritional value. Guidelines suggest consuming 8 to 12 ounces (approximately 2 to 3 servings) of low-mercury seafood per week to provide essential nutrients like omega-3 fatty acids, protein, and zinc. While the risk of mercury transfer through breast milk is minimal with crab, proper preparation remains necessary to prevent maternal foodborne illness. Shellfish must be cooked to an internal temperature of 145°F to eliminate pathogens such as Vibrio bacteria. Unlike pregnancy, the risk of Listeria affecting the infant through breast milk is extremely low; however, maintaining maternal health is vital for milk production and infant care. Consuming crab is considered beneficial for both maternal health and infant neurodevelopment when prepared safely.

Avoid

Raw or Undercooked Crab

Caution

Consume 2 to 3 servings (8 to 12 ounces) of low-mercury seafood per week.

Safe Options

Cooked Crab

Expert Pick

Variety of Low-Mercury Fish

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Updated: Jan 2026 Sources: FDA Issues Revised “Advice about Eating Fish for Women Who Are or Might Become Pregnant, Breastfeeding Mothers, and Young Children” | FDA +4

Safer Choices

Cooked Crab

  • Ensure crab is thoroughly cooked to an internal temperature of 145°F to eliminate harmful bacteria.

Variety of Low-Mercury Fish

  • Incorporate other low-mercury seafood such as salmon, shrimp, and tilapia to diversify nutrient intake.

Fresh Crab from Reputable Sources

  • Purchase crab from trusted suppliers to reduce the risk of contamination.

Home-Cooked Crab Dishes

  • Preparing crab at home allows control over cooking methods and hygiene practices.

Crab in Moderation

  • Consuming crab as part of a balanced diet ensures a variety of nutrients while minimizing potential risks.

King, Snow, and Blue Crab

  • These common varieties are consistently listed as low-mercury 'Best Choices' by the FDA.
  • They provide high-quality protein and essential minerals like selenium and B12.

Thoroughly Cooked Crab

  • Steaming, boiling, or baking crab until the internal temperature reaches 145°F ensures the destruction of harmful bacteria.
  • The meat should appear pearly and opaque rather than translucent.

Canned or Pouched Crab Meat

  • These products are commercially heat-processed and shelf-stable, making them a safe and convenient low-mercury option.
  • They are typically pre-cooked and ready for use in salads or sandwiches.

Imitation Crab

  • Usually made from surimi (processed white fish like pollock), this is a low-mercury alternative that is fully cooked during processing.
  • It provides a similar flavor profile while adhering to safety guidelines for breastfeeding.

Risks & Limits

Raw or Undercooked Crab

  • Consuming raw or undercooked crab increases the risk of foodborne illnesses.

High-Mercury Seafood

  • Limit intake of high-mercury fish such as shark, swordfish, king mackerel, and tilefish to reduce mercury exposure.

Excessive Crab Consumption

  • While crab is low in mercury, excessive consumption may contribute to cumulative mercury exposure; adhere to recommended serving sizes.

Crab from Unverified Sources

  • Avoid crab from sources where the safety and quality are uncertain to prevent potential contamination.

Raw or Undercooked Shellfish

  • Raw crab can harbor Vibrio vulnificus or other pathogens that cause severe gastrointestinal illness in the mother.
  • Maternal illness can lead to dehydration, potentially impacting milk supply.

High-Mercury Seafood Substitutions

  • While crab is safe, guidelines advise against replacing it with high-mercury fish like shark, swordfish, or king mackerel.
  • Mercury can accumulate in breast milk and potentially affect the infant's developing nervous system.

Key Points from Health Guidelines

Based on FDA, CDC, Mayo Clinic published guidance

  • 1
    Consume 2 to 3 servings (8 to 12 ounces) of low-mercury seafood per week.
  • 2
    Ensure all seafood, including crab, is fully cooked to an internal temperature of 145°F.
  • 3
    Diversify seafood choices to include various low-mercury options.
  • 4
    Purchase seafood from reputable and trusted sources.
  • 5
    Avoid raw or undercooked seafood to minimize the risk of foodborne illnesses.
  • 6
    Limit consumption of high-mercury fish to reduce mercury exposure.
  • 7
    Maintain a balanced diet to support overall health during breastfeeding.

Common Questions

Is it safe to eat crab during the first trimester of pregnancy?
Yes, according to FDA guidelines, consuming cooked crab during pregnancy is safe due to its low mercury content and nutritional benefits. ([fda.gov](https://www.fda.gov/food/hfp-constituent-updates/fda-issues-revised-advice-about-eating-fish-women-who-are-or-might-become-pregnant-breastfeeding?utm_source=openai))
How much crab can I safely eat while breastfeeding?
The FDA recommends that breastfeeding mothers consume 2 to 3 servings (8 to 12 ounces) of low-mercury seafood, including crab, per week. ([fda.gov](https://www.fda.gov/food/hfp-constituent-updates/fda-issues-revised-advice-about-eating-fish-women-who-are-or-might-become-pregnant-breastfeeding?utm_source=openai))
What are the main risks of eating crab while breastfeeding?
The primary risks include potential exposure to mercury and foodborne illnesses from undercooked or contaminated crab. Ensuring crab is fully cooked and consumed in moderation minimizes these risks.
Are there safer alternatives to crab for breastfeeding mothers?
Yes, other low-mercury seafood options include salmon, shrimp, tilapia, and catfish, which provide similar nutritional benefits.
What is the safest way to prepare crab while breastfeeding?
Ensure the crab is thoroughly cooked to an internal temperature of 145°F, sourced from reputable suppliers, and handled with proper hygiene practices to prevent contamination.

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