GUIDE
Crab During Pregnancy
YES — cooked crab is safe during pregnancy in moderate amounts.
Most crab varieties are low to moderate in mercury. Cook thoroughly and enjoy 2-3 servings per week as part of your total seafood intake.
Be prepared from day one
The Short Answer
Cooked crab is safe to eat during pregnancy. The FDA classifies most crab species (king crab, snow crab, Dungeness, blue crab) in its "Good Choices" category, meaning you can enjoy one serving per week as part of your total seafood intake. Imitation crab is also safe — it's made from cooked pollock and is low in mercury.
The key is making sure crab is fully cooked to an internal temperature of 145°F. The flesh should be opaque and flaky. Avoid any raw or undercooked crab preparations.
For a complete overview, see our complete food safety guide.
Safe Crab Options
- Steamed or boiled crab legs — king crab, snow crab, and Dungeness are all safe when cooked
- Crab cakes — made with cooked crab meat, safe when fully heated
- Imitation crab (surimi) — cooked during processing, safe in California rolls and salads
- Crab rangoon — deep-fried, fully cooked
- Crab in soups and bisques — fully cooked during preparation
- Canned crab meat — commercially processed and shelf-stable
Count crab toward your total weekly seafood intake of 8-12 ounces.
What to Avoid
- Raw crab — never eat uncooked crab during pregnancy
- Cold pre-cooked crab that's been sitting out — bacteria multiply at room temperature
- Crab from polluted waters — check local advisories for recreational catches
These guidelines are based on FDA and ACOG recommendations.
Why This Matters During Pregnancy
The two main concerns with seafood during pregnancy are mercury and foodborne illness. Crab scores well on both counts when properly prepared.
Mercury-wise, most crab species contain moderate levels that are well within safe limits. According to FDA data, blue crab averages about 0.065 ppm of mercury, king crab about 0.060 ppm, and snow crab about 0.050 ppm. These are all far below the levels found in high-mercury fish like swordfish or shark.
The foodborne illness risk with crab — as with all shellfish — comes from eating it raw or undercooked. Cooking to 145°F kills the bacteria and parasites that could cause problems. Since crab is almost always served cooked (steamed, boiled, or baked), this is rarely an issue in practice.
Crab is also nutritionally valuable during pregnancy. It's high in protein, zinc (important for immune function and cell growth), vitamin B12, and selenium. A 3-ounce serving of king crab provides about 16 grams of protein with only 82 calories.
For a detailed mercury comparison across all fish types, see our mercury in fish pregnancy guide.
Tips for Safe Eating
When ordering crab at a restaurant, it will almost always arrive fully cooked. Steamed crab legs, crab cakes, and crab bisque are all safe options. If you're buying whole crabs or crab legs to cook at home, steam or boil until the shells are bright red and the internal temperature reaches 145°F.
Imitation crab is a convenient, affordable option that's safe during pregnancy. It's commonly found in California rolls, crab salads, and crab rangoon. While it has less protein and omega-3s than real crab, it's low in mercury and fully cooked.
Store leftover crab in the refrigerator and eat within 2 days. Reheat to 165°F before eating leftovers. Don't leave cooked crab at room temperature for more than 2 hours.
Other safe shellfish options during pregnancy include shrimp and lobster. For safe sushi options that include crab, see our sushi during pregnancy guide. For more on building a balanced seafood diet during pregnancy, see our best foods for pregnancy guide.
This guide is for informational purposes only and is not a substitute for professional medical advice. Always consult your healthcare provider with any questions about your pregnancy.
