Crab

Cooked crab is safe and nutritious during pregnancy. Almost all crab sold is already fully cooked — the main thing to check is that it has been stored and handled properly.

Safe to eat

Crab meat is a good source of protein, vitamin B12, and selenium, and is safe to eat during pregnancy in the same way as other cooked shellfish. Unlike oysters or clams, crab is very rarely eaten raw, and most crab you'll encounter — whether whole, in dressed crab, crab sticks, or crab meat sold in tubs — has already been cooked as part of preparation. The main safety consideration is freshness and handling rather than cooking status: crab spoils relatively quickly, so it should be bought from a reputable source, kept properly chilled, and eaten within its use-by date. Crab sticks, despite the name, are typically made from cooked and processed white fish (surimi) rather than crab meat itself, and are also safe.

What to be aware of

Make sure crab meat is thoroughly cooked — this is the standard for almost all crab sold in shops and restaurants.
Buy crab from a reputable fishmonger or supermarket and check use-by dates carefully, as it spoils faster than many other seafood.
Avoid crab that has been sitting out at room temperature, such as at a buffet.
Soft-shell crab, which is eaten whole including the shell, should still be fully cooked — this is standard preparation.
As with other seafood, limit to a couple of portions a week as part of a varied diet rather than eating it daily.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

US guidance

US guidance from the FDA lists crab among the 'best choices' of seafood during pregnancy due to its low mercury content, with the same emphasis on ensuring it is fully cooked and properly refrigerated before eating.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Crab linguine with chilli and lemon

A quick, elegant pasta dish that makes the most of sweet, delicate cooked crab meat.

Pregnancy tip: Use good-quality cooked white and brown crab meat from a trusted fishmonger, and add it to the pasta off the heat so it just warms through without overcooking.

Ingredients

350g linguine
200g cooked crab meat (white and brown mixed)
2 cloves garlic, thinly sliced
1 red chilli, deseeded and finely sliced
Zest and juice of 1 lemon
3 tbsp olive oil
Handful of fresh parsley, chopped
Salt and black pepper

Method

Cook the linguine in salted boiling water until al dente; reserve a cup of pasta water before draining.
Gently warm olive oil in a large pan and cook garlic and chilli for 1 minute until fragrant, without browning.
Add the drained pasta to the pan with a splash of pasta water, tossing to coat.
Remove from the heat and stir through the crab meat, lemon zest, lemon juice, and parsley.
Season well and serve immediately.