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Can I eat crab cake while pregnant?

US pregnancy food safety guidance. Educational only.

Evidence checked by Doola Research Team Source reviewed May 2026 · Based on FDA, ACOG, CDC, Mayo Clinic published guidance

What Guidelines Say

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According to FDA guidelines, fully cooked crab cakes are safe to consume during pregnancy.

Source basis: FDA, ACOG, CDC, Mayo Clinic

Read more details

According to the FDA and ACOG, crab is categorized as a 'Best Choice' seafood due to its low mercury content. Crab cakes are generally considered safe for consumption during pregnancy provided they are thoroughly cooked to an internal temperature of 145°F. This temperature is necessary to eliminate potential foodborne pathogens such as Listeria monocytogenes and Vibrio. While crab itself is low in mercury, the safety of crab cakes also depends on the freshness of the ingredients and proper storage. Guidelines suggest limiting seafood intake to 2-3 servings (8-12 ounces) per week. Commercial crab cakes often contain pasteurized crab meat, which further reduces the risk of bacterial contamination compared to raw preparations. It is important to ensure that any accompanying sauces, such as hollandaise or aioli, are made with pasteurized eggs to avoid Salmonella risks.

Avoid

Raw or Undercooked Crab

Caution

Cook crab cakes to an internal temperature of 145°F (63°C).

Safe Options

Fully Cooked Crab Cakes

Expert Pick

Baked or Broiled Crab Dishes

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Updated: Sources: Food Safety for Pregnant Women and Their Unborn Babies | FDA +6

Can you eat crab cake while pregnant?

Cooked seafood can be a pregnancy-friendly choice when it is low in mercury, cooked thoroughly, and served fresh. Raw, undercooked, or poorly chilled seafood is riskier. Doola's evidence summary: According to FDA guidelines, fully cooked crab cakes are safe to consume during pregnancy. Avoid: Raw or Undercooked Crab Use caution: Cook crab cakes to an internal temperature of 145°F (63°C). Safer option: Fully Cooked Crab Cakes Quick checks: Cook crab cakes to an internal temperature of 145°F (63°C). Avoid raw or undercooked crab. Choose pasteurized crab products. Source basis: FDA, ACOG, CDC, Mayo Clinic.

Safer Choices

Fully Cooked Crab Cakes

  • Ensure they reach an internal temperature of 145°F (63°C) to eliminate harmful pathogens.

Baked or Broiled Crab Dishes

  • Cooking methods that achieve high temperatures help ensure the seafood is safe to eat.

Pasteurized Crab Meat

  • Opt for pasteurized products, which have been heat-treated to kill bacteria, reducing the risk of contamination.
  • Using canned or refrigerated pasteurized crab meat significantly reduces the risk of Listeria
  • Commercial pasteurization processes are designed to kill pathogens while maintaining food quality

Thoroughly Cooked Crab Cakes

  • Internal temperature reaches 145°F to ensure destruction of harmful bacteria
  • Preparation methods include baking, broiling, or frying until the center is steaming hot

Low-Mercury Seafood Fillers

  • Combining crab with other 'Best Choice' seafood like shrimp or pollock maintains a low mercury profile
  • Following the FDA's 'Best Choices' list ensures minimal exposure to heavy metals

Risks & Limits

Raw or Undercooked Crab

  • Consuming raw seafood increases the risk of foodborne illnesses, such as listeriosis.

Unpasteurized Crab Products

  • These may harbor harmful bacteria; always choose pasteurized options.

Crab from Unreliable Sources

  • Seafood from questionable sources may be contaminated; purchase from reputable suppliers.

Raw or Undercooked Preparations

  • Raw shellfish carries a high risk of Vibrio, Norovirus, and Listeria infections
  • Inadequate heating fails to neutralize parasites that may be present in fresh seafood

Unpasteurized Egg-Based Sauces

  • Homemade aioli or tartar sauce using raw eggs poses a risk of Salmonella
  • Guidelines recommend using only commercially processed or pasteurized egg products

Key Points from Health Guidelines

Based on FDA, ACOG, CDC, Mayo Clinic published guidance

  • 1
    Cook crab cakes to an internal temperature of 145°F (63°C).
  • 2
    Avoid raw or undercooked crab.
  • 3
    Choose pasteurized crab products.
  • 4
    Purchase seafood from reputable suppliers.
  • 5
    Store seafood at proper temperatures to prevent bacterial growth.
  • 6
    Practice good hygiene when handling and preparing seafood.
  • 7
    Consult healthcare providers with any dietary concerns during pregnancy.

Common Questions About Crab Cake While Pregnant

Can I eat crab cake while pregnant?
According to FDA guidelines, fully cooked crab cakes are safe to consume during pregnancy.
Is it safe to eat crab cakes during the first trimester?
Yes, fully cooked crab cakes are safe during the first trimester when prepared properly, as they are low in mercury and provide beneficial nutrients.
How often can I eat crab cakes while pregnant?
The FDA recommends consuming 2-3 servings (8-12 ounces) of low-mercury seafood per week during pregnancy.
What are the risks of eating undercooked crab during pregnancy?
Undercooked crab may contain harmful bacteria and parasites, increasing the risk of foodborne illnesses like listeriosis, which can be severe during pregnancy.
Are there safer alternatives to crab cakes during pregnancy?
Fully cooked seafood options like salmon, shrimp, and tilapia are safe and provide essential nutrients during pregnancy.
What is the safest way to prepare crab cakes while pregnant?
Ensure crab cakes are cooked to an internal temperature of 145°F (63°C) and sourced from reputable suppliers to minimize health risks.

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References & Guidelines

Evidence checked by Doola Research Team and source reviewed against public health guidance. This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy.