Crawfish

Crawfish can start when your baby is ready for solids, around 6 months. Take care when buying shellfish. Mercury levels and regulation standards vary widely. Cook crawfish thoroughly. Harmful bacteria can live in shellfish and cause food poisoning.

Crawfish go by many names. Crawdad, crayfish, mudbug, koura, kräfta, yabby and zarigani are some. They are all the same small creature hiding beneath mud and rocks in lakes, rice paddies, rivers and streams around the world. It looks like a small lobster. Its shell can be sandy brown, ink black or cobalt blue. All turn bright red when cooked. The mildly sweet, meaty tail is prized. It is also the star of crawfish boils, an American and Scandinavian tradition. In these boils, the crawfish are cooked with spices and vegetables and shared in a crowd.

Nutrition

Protein and omega-3 fats are abundant in crawfish. B vitamins support the brain and cell health. Vitamin E helps immunity and protects cells. Copper helps iron absorption. Selenium supports cell growth, and zinc supports energy and the fight against germs. It also holds dietary cholesterol.

Cooking

Cook crawfish thoroughly. Raw or undercooked shellfish can carry bacteria.

Mercury

Because of pollution, all fish and shellfish hold varying amounts of mercury. Mercury is a poisonous metal, and it can damage the nervous system, most of all in babies and small children. Crawfish are usually low in mercury and fine for babies. Crawfish from Northern California have shown higher mercury. Farmed crawfish from China raise worries about environmental contaminants and weak oversight. You may want to avoid both. When possible, buy from the US Gulf Coast, especially Louisiana.

Salt

The liquid used in a crawfish boil can be very salty. For now, do not let your baby eat from the boil.

After 12 months

Balls, burgers and patties suit this age. You can raise the seasoning. For a Cajun twist, try paprika, cayenne, oregano or garlic powder.

After 18 months

Keep offering finely chopped crawfish. Form it into patties, burgers and balls, or stir it into pasta, grain and vegetable dishes. Once your child follows instructions, invite them to crack the shells of cooked crawfish with you.

Babies often find crawfish and other shellfish hard to chew, because jaw strength and endurance are still low. Chop the meat finely or pull it into shreds. Serve alone or with soft dishes like casseroles. Stay near your baby at meals.

Crawfish counts as shellfish, one of the most common food allergens. A baby allergic to one shellfish is more likely to react to other crustaceans (crawfish, crab, lobster, shrimp) than to mollusks such as clams, mussels, octopus, oysters, scallops, snails and squid. If seafood allergy runs in your family, or you suspect it in your baby, talk to an allergist before giving crawfish.

Shellfish allergy mostly starts in adulthood. Most cases that start in childhood are not outgrown. Start with a small amount, as you would with any new allergen, and watch closely. When the first servings cause no reaction, raise the portion slowly over later meals.

Fish and cross-contact

Shellfish allergy does not mean finned fish allergy. They are not close relatives. But fish prepared outside the home may pick up shellfish protein, since both are often handled in the same kitchen.