Home Can I eat

Can I eat crab while pregnant?

US pregnancy food safety guidance. Educational only.

What Guidelines Say

i

According to FDA guidelines, consuming cooked crab during pregnancy is safe when properly prepared.

Read more details

The FDA and ACOG categorize crab as a 'Best Choice' seafood for pregnant women due to its low methylmercury content and high nutritional value, including protein, zinc, and omega-3 fatty acids. Guidelines recommend consuming 8 to 12 ounces (approximately 2 to 3 servings) of low-mercury seafood per week to support fetal neurodevelopment. Safety is strictly dependent on proper preparation; crab must be cooked to an internal temperature of 145°F to eliminate pathogens such as Listeria monocytogenes, Vibrio, and Salmonella. While commercially harvested crab is generally low in contaminants, the hepatopancreas (tomalley or 'mustard') should be avoided as it can accumulate environmental toxins. Following these preparation and portion guidelines allows for the safe inclusion of crab in a prenatal diet.

Avoid

Raw or Undercooked Crab

Caution

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

Safe Options

Cooked Crab

Expert Pick

Pasteurized Crab Meat

Not sure about other foods?

Snap a photo to check instantly

Get the App
Updated: Sources: Dietary Advice Before and During Pregnancy | FDA +3

Safer Choices

Cooked Crab

  • Ensure crab is cooked to an internal temperature of 145°F (63°C) to eliminate harmful bacteria.

Pasteurized Crab Meat

  • Opt for pasteurized crab meat, which has been heat-treated to kill pathogens, reducing the risk of foodborne illness.

Variety of Low-Mercury Seafood

  • Incorporate other low-mercury seafood options like salmon, shrimp, and catfish to diversify nutrient intake.

Thoroughly Cooked Crab

  • Steamed, boiled, or grilled crab reached an internal temperature of 145°F
  • Meat appears pearly and opaque throughout

Canned or Pouched Crab

  • Shelf-stable products are heat-processed and safe for immediate use
  • Ideal for use in salads, crab cakes, or pasta dishes

Pasteurized Refrigerated Crab

  • Found in airtight containers in the refrigerated seafood section
  • Heat-treated to destroy harmful bacteria while maintaining freshness

Imitation Crab (Surimi)

  • Processed white fish that is fully cooked during manufacturing
  • Low in mercury and safe for cold consumption in sushi rolls or salads

Risks & Limits

Raw or Undercooked Crab

  • Avoid consuming raw or undercooked crab to prevent exposure to harmful bacteria and parasites.
  • Raw preparations like crab sashimi or ceviche carry risks of parasitic infections
  • Undercooked shellfish may contain Vibrio or Listeria bacteria

High-Mercury Seafood

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

Crab Tomalley (Mustard)

  • The green substance in the body cavity can accumulate PCBs and other environmental toxins
  • Health advisories recommend avoiding this organ during pregnancy

Key Points from Health Guidelines

Based on FDA published guidance

  • 1
    Cook crab to an internal temperature of 145°F (63°C).
  • 2
    Consume a variety of low-mercury seafood.
  • 3
    Limit total seafood intake to 8-12 ounces per week.
  • 4
    Avoid raw or undercooked crab.
  • 5
    Choose pasteurized crab meat when possible.
  • 6
    Avoid high-mercury fish.
  • 7
    Consult a healthcare provider for personalized dietary advice.

Common Questions About crab in Pregnant

Can I eat crab while pregnant?
According to FDA guidelines, consuming cooked crab during pregnancy is safe when properly prepared.
Is it safe to eat crab during the first trimester of pregnancy?
Yes, consuming cooked crab during the first trimester is considered safe when properly prepared. Ensure the crab is cooked to an internal temperature of 145°F (63°C) to eliminate potential pathogens.
How much crab can I eat per week while pregnant?
The FDA recommends that pregnant women consume 8 to 12 ounces (about 2 to 3 servings) of a variety of low-mercury seafood per week, which can include cooked crab.
What are the risks of eating raw crab during pregnancy?
Consuming raw or undercooked crab poses a risk of foodborne illnesses, such as listeriosis, which can be particularly harmful during pregnancy and may lead to serious health complications for both mother and baby.
Are there safer alternatives to crab during pregnancy?
Yes, other low-mercury seafood options like cooked salmon, shrimp, and catfish are considered safe and provide essential nutrients beneficial during pregnancy.
How should I prepare crab to ensure it's safe during pregnancy?
Cook crab thoroughly to an internal temperature of 145°F (63°C). Use a food thermometer to verify the temperature, and avoid consuming raw or undercooked crab to minimize the risk of foodborne illnesses.

Keep Reading Pregnancy Food Guides

Raw seafood and fish

Seafood overview Sushi Smoked salmon

Deli meats and cured meat

Prosciutto Salami Pepperoni

Soft cheese and dairy

Soft cheese Halloumi cheese Ricotta cheese

Caffeine, drinks, and desserts

Matcha Tiramisu Runny egg

Top Guides

Can I eat seafood while pregnant? Can I eat sushi while pregnant? Can I eat smoked salmon while pregnant? Can I eat soft cheese while pregnant? Can I eat prosciutto while pregnant? Can I eat salami while pregnant?
Browse all food safety guides
References & Guidelines

Disclaimer: This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy. Doola AI aggregates data from public health guidelines to provide these summaries.