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Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies

ID

FST-199NP

Authors as Published

Joell Eifert, Extension Specialist, Food Science and Technology, Virginia Tech; Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers. Foods or ingredients to AVOID if allergic to crustacean shellfish: (This is not an exhaustive list.)

Crustacean Shellfish:

Barnacle 

Crab meat 

Crawfish 

Crayfish 

Krill

Langoustine 

Lobster 

Prawns 

Shrimp

Your doctor may advise you to also avoid mollusks or these ingredients:

Abalone

Clams (cherrystone, geoduck, littleneck, pismo, quahog, cockle)

Cuttlefish

Limpet (lapas, opihi)

Mussels 

Octopus 

Oyster

Periwinkle 

Sea cucumber 

Sea urchin 

Scallops

Snails (escargot)

Squid (calamari)

Some Other Sources of Shellfish:

Bouillabaisse
Cuttlefish ink (crab or clam extract)
Fish stock
Glucosamine
Seafood flavoring
Imitation or artificial fish, crab or lobster
Surimi, also known as “sea legs” or “sea sticks,” is made with fish, not shellfish.

Alternative food sources that provide important nutrients if avoiding shellfish

Protein: meats, poultry, dairy products, dried beans, nut butters


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Publication Date

February 3, 2021