Dr. In New Orleans, LA, Reena Mehta is a board-certified allergist who can help you figure out if you have shellfish allergies and how to deal with them.
Myths & FAQs A shellfish allergy is a type of seafood allergy. It occurs when the body produces an immunological response to tropomyosin and other muscle proteins found in shellfish. Shrimp, crab, and lobster are crustacea, and they cause most shellfish reactions. A shellfish allergy can also be caused by mollusks like clams, mussels, oysters, and scallops. However, allergies to mollusks are not as common as allergies to crustacea. Shellfish allergy is an immunoglobulin E (IgE) antibody-mediated allergy. This means that when you eat shellfish, your immune system reacts too strongly and makes IgE antibodies that bind to mast cells. When the allergen from shellfish binds to the IgE antibody on the mast cell, the mast cell releases histamines that make allergy symptoms happen. Shellfish allergy is different from fish allergy. Shellfish might make you sick, but fish with fins and a backbone, like salmon, trout, halibut, cod, or tuna, might not. Unlike many other allergies, shellfish allergies usually start in adults instead of kids, and they usually last a person’s whole life.
As someone with a shellfish allergy, I often get asked if imitation crab is safe for me to eat This ubiquitous surimi-based product graces sushi rolls, seafood salads, and more. But with the word “crab” in the name, is it a risky choice for those allergic to shellfish?
In this article, I’ll explore what exactly imitation crab contains and whether it’s a wise pick if you’re avoiding real shellfish Let’s dive into the science and safety behind this popular seafood alternative!
Surimi – The Foundation of Imitation Crab
First, it helps to understand what surimi is and how it becomes imitation crab meat. Surimi originated centuries ago in Japan as a paste made of minced fish meat and salt. This allowed inland populations to enjoy fish even without access to fresh seafood.
Modern surimi still contains mild white fish like pollock or hake. But sugar, egg whites, MSG, and other additives get mixed in to improve flavor and texture. The minced fish paste then gets shaped and colored to mimic real crab or lobster.
While pure surimi would likely be safe for shellfish allergy sufferers, that’s rarely what you’re getting when you eat “krab.” Additional ingredients like real crab often get thrown into the mix.
Potential Cross-Contamination with Shellfish
Imitation crab recipes vary by brand and manufacturer. But most contain some percentage of real crab meat or crab extract to better approximate the taste, smell, and texture of genuine crab.
Even amounts as low as 2% real crab could trigger a reaction in those with shellfish allergies. And recipes can have as much as 30% real crab and lobster mixed into the surimi base
Cross-contamination also frequently occurs when the imitation and real deal get prepared alongside each other in restaurant kitchens. So while the base is surimi, exposure to allergens during processing remains a real risk.
Risky Menu Items and Red Flags
Imitation crab lurks as an ingredient in many popular restaurant dishes and prepared foods. This makes it difficult for those with shellfish allergies to confirm its safety. Some particularly risky items include:
- California rolls or other sushi containing “krab”
- Seafood salads utilizing imitation crab chunks
- “Crab” rangoons or other fried appetizers
- Fish cakes and crab cakes made with imitation crab
- Pre-made sandwiches with imitation crab salad
If a menu doesn’t specify 100% surimi imitation crab, it’s safest to avoid. Even trusting restaurants can make mistakes. And packaged seafood products rarely list if shellfish get mixed into their surimi.
When in Doubt, Ask Questions
If you want to enjoy imitation crab, the wisest course is asking detailed questions to stay safe:
- Ask exactly what imitation crab brand or recipe a restaurant uses. Research the ingredients.
- Request allergen information sheets from manufacturers of packaged imitations.
- For pre-made items like crab rangoons, confirm no cross-contamination occurs with shellfish.
- Check that sushi chefs sanitize preparation areas and tools between real and imitation crab.
Without fully understanding what goes into imitation recipes, those with shellfish allergies should steer clear. Even if a restaurant promises their version is “shellfish free,” it’s not worth the risk.
Tips for Safely Enjoying Imitation Crab
If you want to eat imitation crab without worry, follow these tips:
- Make it yourself using 100% surimi and no added shellfish.
- Opt for vegan imitation crab made from carrots, soy protein, and seaweed.
- Try real alternatives like mushrooms, jackfruit, and hearts of palm to replicate the texture.
- Focus on dishes that traditionally lack shellfish, like tempura surimi and krab salad sandwiches.
- Always ask about ingredients and preparation practices when dining out.
The Bottom Line
So can people with shellfish allergies safely eat imitation crab? While the surimi base itself does not contain shellfish, the additives and cross-contamination risks pose real threats. For those avoiding seafood due to allergies or other dietary needs, pure surimi and non-seafood alternatives remain the safest options.
But with careful label reading and selective ordering, non-allergic diners can certainly continue enjoying imitation crab worry-free! Just don’t assume it’s seafood free without verifying first. Whether ordering sushi, seafood salads, or crab dip, make sure to ask the right questions to avoid unwanted reactions.
What About Imitation Crab Meat? Imitation crab, also known as surimi or crab stick, was developed in Japan as a cheaper alternative to genuine crab. It is highly processed with Alaska Pollock being the main ingredient. However, imitation crab also contains 2% or less of natural King Crab meat and extracts of blue crab, snow crab, and lobster–making it problematic for individuals with shellfish allergy. Refined anchovy and sardine fish oil is found in imitation crab as well.
- Calamari and squid
- Clam chowder
- Scallops
- Oysters
- Clams
- Mussels
- Escargot
- Oyster sauce found in Asian cuisine
- Fish oil supplements (may contain trace amounts of shellfish proteins)
Shellfish allergy tests include skin and blood tests to help aid in the diagnosis of a shellfish allergy. But neither test is for sure because a positive result for a food doesn’t always mean that you will react to it when you eat it. Furthermore, neither the size of the wheal nor the number of IgE antibodies can tell you how bad your allergic reaction to shellfish will be. Negative skin and blood tests are most useful because they can help rule out a shellfish allergy.
How Common is Shellfish Allergy? You can develop a shellfish allergy at any age and this is true even if you’ve previously eaten shellfish without issues. However, shellfish allergy appears to be more prevalent in adults than children and 60% of all individuals with shellfish allergy first became symptomatic in their adulthood. In the US, survey studies have attempted to further quantify the proportion of the population with shellfish allergy. In one study by Sicherer et al., the authors found that 1 in 50 Americans self-reported a shellfish allergy.
- Urticaria (hives), an itchy skin rash of raised red spots
- Angioedema, or swelling under the skin
- When many parts of the body’s immune system react strongly, blood pressure drops quickly, and a life-threatening circulatory shock may happen. This is called anaphylaxis.
- GI symptoms such as nausea, vomiting, cramping, and diarrhea
- Lightheadedness and fainting
Sometimes, patients can have shellfish asthma reactions. For instance, vapors from cooking or processing shellfish may make people with asthma sick if they are in the same room. In addition, shellfish allergy symptoms can be triggered by exercise or exertion following ingestion. But if someone isn’t doing a lot of physical activity, they might be able to eat shellfish without getting sick.
A lot of foods, including some very popular ones here in New Orleans, contain shellfish products that can make people allergic.
- Lobster bisque
- Lobster roll
- Crawfish boil
- Crab dip
- Crab cakes
- Crawfish boil
- Imitation crab
- Sushi
- Cocktail shrimp
- Shrimp scampi
- Shrimp chips
- Prawns
- Jambalaya
- Creole or Cajun gumbo
Food Allergy 101: Shellfish Allergy | Shellfish Allergy Symptom
FAQ
Can I eat imitation crab with a shellfish allergy?
What seafood can I eat if I am allergic to shellfish?
Does shellfish allergy mean iodine allergy?
Are people with shellfish allergies allergic to crab?
Can you eat imitation crab if you have a shellfish allergy?
Worse news still, many states allow grocers and food manufacturers to simply label foods “imitation crab” without offering contextual ingredient warnings. So shellfish allergy sufferers take heed, it’s best to play it safe and avoid the imitation along with the real thing.
Are coconut crabs healthy to eat?
Crabs are rich in omega 3 fatty acids, protein, vitamins like riboflavin and minerals like selenium, copper, phosphorus. Coconut crabs are not known to be poisonous. The fat in the abdomen and the egg inside the female are the delicious edible parts. It is prepared by steaming or boiling them in coconut milk. Consuming coconut crab along with sea mango, cerbera manghas may make the coconut crab toxic due to the presence of cardiac cardenolides(cardiac active steroids). This causes electrolyte imbalance that affects the electrical conductivity of the heart.
Does imitaion crab meat actually contain any shellfish?
Unlike real crab, imitation crab is not derived from crustaceans and does not fall into the shellfish category .However, some brands of imitation crab may contain egg whites, wheat, and starch, so those
Can I eat crab If I’m allergic to shrimp?
For example, if you’re allergic to crab you’re likely allergic to shrimp too. However, most people who are allergic to one shellfish family are allergic to both. For this reason, don’t eat any shellfish from either family without talking to your healthcare provider about your allergy first.