Crab

Crab, thoroughly cooked, can start when your baby is ready for solids, around 6 months.

Crabs are shellfish. Thousands of species live in fresh and salt water around the world. Some are too small to see easily. Some giants measure nearly 3.6 meters (12 feet) across. Like their relative the lobster, all have a hard shell. They shed it and regrow it throughout life. The new shell is soft. Shore crabs and blue crabs, for instance, are commonly eaten at this stage.

Nutrition

Crab meat brings protein and omega-3 fats. Minerals include calcium, magnesium, potassium, selenium and zinc. Choline and folate are in it, along with vitamins B12, B6 and E. These nutrients work together to support growth, bones, brain, immunity and metabolism.

Cooking

Heat the crab until the center reaches 63 °C, which is 145 °F. That step helps destroy harmful bacteria in the food. Boiling or steaming keeps the meat tender.

Crab fat (brown meat)

The hepatopancreas is known by names like tomalley, brown meat and crab mustard, or simply crab fat. It gathers toxins and contaminants from the crab's environment. Many health bodies advise people of every age to avoid it.

Canned and imitation crab

Canned crab can be offered when your baby is ready for solids, around 6 months. Fresh and frozen crab are lowest in sodium. Canned, imitation and processed products hold more. The amount a baby eats is usually small. Some sodium is needed for electrolyte balance.

Surimi, the imitation crab, usually contains pollock or another fish, plus egg, soy and wheat. Each of these is a common allergen. Once your baby is ready for solids, and the relevant allergens have been given one at a time with allergy ruled out, an occasional taste is fine.

Cholesterol

Crab is rich in cholesterol. Cholesterol from food has little effect on blood cholesterol for most people. Managing cholesterol is rarely a concern for babies. Crab also provides plenty of omega-3 fatty acids.

Crab can be soft but also chewy, round and slippery. These raise the choking risk. Make sure the shell is fully removed. Boil or steam to keep the meat tender. Stay within arm's reach at meals.

Crab is a crustacean shellfish. The World Health Organization counts it as a common allergen. People with crab allergy react more often to other crustaceans (crawfish, lobster, shrimp). They react less often to mollusks (clam, mussel, octopus, scallop, snail, squid). Crustacean allergy often starts in adulthood. Most cases that start in childhood are not outgrown. If you suspect shellfish allergy in your baby, talk to an allergist before giving crab.

Fish and cross-contact

Shellfish allergy does not mean finned fish allergy. They are not close relatives. Yet processors often handle both in one facility with shared tools, so cross-contact can occur.

Sulfites

Sulfites may be added to crab as a preservative. Sulfites rarely cause allergy. Added sulfites can trigger allergy-like reactions in people with asthma. If this is a concern, look in the ingredient list for names such as sulfur dioxide, sodium or potassium bisulfite and metabisulfite, and sodium sulfite.

As with every new allergen, start small and watch closely. If all goes well, increase slowly over later meals. Once introduced, serve common allergens such as crustaceans regularly through the toddler years, at least once a week if possible. Crustaceans are close relatives, so each type need not be served separately. Serve what is easiest to find locally.