March
30
23:06

Is It Safe To Eat Crab During Pregnancy?

Crab During Pregnancy

Image: iStock

Do you enjoy your plate of exotic food, but are unsure about the safety of eating crab during pregnancy? Do you want to know whether you can enjoy those succulent crustaceans during gestation? Have you stopped eating crab during your pregnancy because you were unsure about the safety of it?

If you can relate to the above questions, or you know someone who can, read our post and learn all about how eating crab can affect your pregnancy.

Is It Safe To Eat Crab While You Are Pregnant?

Crabs fall into the fish and shellfish category of foods, so you need to pay special attention to FDA warnings that you may come across. As with anything you eat or drink while you are pregnant, it is extremely important for you to consult your doctor about it. All pregnancies are special, and what may be right for someone may not be good for you. Your doctor will give you the best answer; she has been your guide and friend all through this time. Here is a quick look at whether or not you can continu

e to eat crabs while you are pregnant: (1)

  • Eating fish and shellfish while you are pregnant can be good for your unborn baby as well as for you. Eating crabs provides you with a good dose of protein as well as various omega-3 fatty acids that are good for the health of your heart.
  • Eating crabs can also help you overcome depression, both while you are pregnant as well as post-natal depression, once your baby is born.
  • According to some researchers, eating foods that are rich in omega-3 fatty acids can also help in the overall healthy development of your unborn baby’s eyes and brain.
  • To make sure you can benefit from all its health components, it is important that you have about 12 ounces of fish per week while you are pregnant.
  • You can safely eat cooked crabs about two servings per week as they are low in mercury or have no mercury content at all (2).

Health Benefits Of Eating Crabs:

Once your doctor gives you the go-ahead to eat crab while you are pregnant, here are a few health benefits that you may experience:

1. Has Less Calories:

  • Crab meat contains a low amount of calories, which is good because it means that you will eat it without being too full of empty calories. In fact, most calories in the crab meat come from the protein that it has, making up for about 80 to 85 percent of the total calories. Most remaining calories come from fat while a few calories come from the carbohydrates that are found in crabs.
  • Blue crab meat contains only 70 calories in a three-ounce cooked portion while Alaska king crab has about 80 calories in a three-ounce cooked portion. Dungeness crabs have about 95 calories in a serving portion of three ounces.

2. Low Cholesterol Levels:

  • While many people worry that eating crab meat can increase their cholesterol levels, those who do not have any cholesterol issues should not have a problem. If you do suffer from high cholesterol, check with your doctor and find out how much crab meat you can safely eat, so that it does not affect the already high levels of cholesterol.
  • Steamed blue crab has about 80 mg of cholesterol in a three-ounce serving while Dungeness crab has about 65 mg of cholesterol in a serving of three ounces. On the other hand, a three-ounce portion of Alaska king crab has only about 45 mg of cholesterol.

Easy To Make Crab Recipes At Home:

Once you check with your doctor and have a confirmation that it is safe for you to eat crab, try some delicious crab recipes we list below. If you feel there are any ingredients that you are not eating while you are pregnant, or the ingredients can make you feel uncomfortable, make sure to substitute it with something else.

1. Crab Cakes:

Crab Cakes

Image: Shutterstock

You Will Need:

  • 1/3rd cup of dry bread crumbs
  • ¼thcup of seeded and diced green bell pepper
  • ¼thcup of seeded and diced red bell pepper
  • 2 thinly sliced green onions
  • 4 chopped sprigs of fresh parsley
  • ½ tsp of hot pepper sauce
  • 1 egg white
  • 2 tbsp. of mayonnaise
  • 1 tbsp. of freshly squeezed lime juice
  • ½ a tsp of Worcestershire sauce
  • 2 tsp of Dijon mustard
  • ¼thtsp of seasoning
  • ¼thtsp of dry mustard
  • ¼thtsp of onion powder
  • 6 ounce of drained and flaked crab meat
  • ½ a cup of dry bread crumbs
  • 1 cup of canola oil to fry the cakes

How To:

  • Mix 1/3rd of the bread crumbs, the green bell pepper, the red bell pepper, the green onions and the parsley in a big bowl. Add the egg whites, the mayonnaise, the lemon juice, the Worcestershire sauce and the Dijon mustard.
  • Next, add the seasoning and the dry mustard and give it all a toss. Now add the onion powder and mix it all up again. Make sure you mix everything well so that everything is coated in properly.
  • Now add the crab meat into the mix and toss up again. Using your hands, take the mix in your palms and roll it up into small balls. Now flatten the balls to form small cakes.
  • Place the remaining breadcrumbs on a plate and roll the crab cakes in the bread crumbs to get a crunchy texture once they are fried.
  • In a big pan, heat the oil and add the flattened crab cakes one by one. Do not add too many at a time, as it will make it difficult to turn the cakes in the oil while you are frying them. Cook it on one side till it turns golden brown, and then flip to the other side and fry till it turns golden brown too.
  • Take the cakes out of the pan and dry them on a paper towel before serving.

2. Garlic Crab Legs:

Garlic Crab Legs

Image: Shutterstock

You Will Need:

  • 3 and a ½ pounds of legs of Alaska king crab along with the shell
  • 6 ears of fresh corn
  • 1 and a ½ cups of butter
  • 3 tsp of minced garlic
  • 1/8thtsp of crushed red pepper flakes
  • 1 tsp of seasoning or as per taste
  • Water

How To:

  • Add water in a large pan and bring it to a boil. Once the water starts to boil, add the crab legs and the corn in the pan. Keep boiling it till the corn has turned tender, and the crab legs turn opaque and are flaky.
  • Sometimes, the crab can finish cooking before the corn does, so make sure you keep checking about once every five minutes for the same. Once it is done, drain off the water. Using a sharp knife, make a slit in each of the crab leg shells so that it is easier to eat.
  • In another pan, melt the butter and add the garlic, the red pepper, and the seasoning. Stir it all together and then add the cooked crab and the corn. Mix everything well and sauté it for about five to ten minutes.

3. Chicken Breasts Stuffed With Crab Meat:

Chicken Breasts Stuffed With Crab Meat

Image: Shutterstock

You Will Need:

  • 3 ounces of softened cream cheese
  • 2 tbsp. of minced onion
  • 2 tbsp. of chopped fresh parsley
  • 1 tsp of chopped fresh dill
  • 1 tsp of minced garlic
  • 1/8thtsp of lemon pepper
  • 4 ounces of fresh Dungeness crab meat
  • 4 skinless and boneless chicken breasts
  • 1 cup of all-purpose flour
  • 2 beaten eggs
  • 3 cups of fresh bread crumbs
  • 2 tbsp. of butter
  • 2 tbsp. of vegetable oil
  • Salt as per taste
  • Pepper as per taste

How To:

  • Take a bowl and add the cream cheese, the onion, the dill, the parsley, the garlic and the lemon pepper. Make sure you give it a nice mix to stir the spices together. Now add the crab meat and mix it all together again.
  • Cover the mix and place it in the refrigerator for about two hours.
  • Take a sharp knife and make horizontal slices in the center of the chicken breasts, to make a sort of pocket for the filling. Once the pocket is created, take the stuffing you made using the crab meat and fill it in the chicken opening.
  • In a plate, place the breadcrumbs, in a separate plate place the flour and another plate place the eggs. Dip the chicken pieces in the flour, and then dip it in the eggs and lastly, roll it around in the plate of bread crumbs. Make sure you cover the chicken pieces completely while dipping them in the three plates.
  • Place a pan over heat and add the butter and oil. Once the butter melts and the oil heats, add the stuffed chicken breast pieces to the pan. Cook one side till it turns a nice golden brown. Once it is done, turn the piece over and cook it till the other side also turns a nice golden brown. It should take about ten minutes for each side to be done properly. Once both the sides are cooked, remove from the pan and wipe off the excess oil and butter on a paper towel.

4. Mini Crab Melts:

Mini Crab Melts

Image: Shutterstock

You Will Need:

  • 3 to 4 ounces of bread slices
  • ¾thcup of mayonnaise
  • ¾thtsp of lemon zest
  • 3 and a ½ tbsp. of chopped fresh dill
  • ½ tsp of salt
  • 12 ounces of drained and picked lump crab meat
  • 2 tbsp. of finely chopped red onion
  • Slices of tomatoes
  • 1 cup of grated Gruyere cheese
  • ¼th tsp of freshly ground black pepper or as per taste

How To:

  • Preheat your broiler.
  • Take a baking sheet and place the bread slices in a single layer on the same. Now broil it for about one to two minutes on each side, or till they turn a nice golden brown and are properly toasted. Make sure that they do not turn a dark brown color or become overly toasted or burnt.
  • In a bowl, add the mayonnaise, the lemon zest, and three tbsp. of dill and ¼th tsp of salt and mix it all well. Now in a different bowl, add the crab meat, the onion and ¼th of the salt. Mix it well so that it completely coats the crab meat. Add two tbsp. mayonnaise in the mix of crab meat and stir it all together to coat the crab meat.
  • Take the remaining mayonnaise mixture and spread it evenly on the toast. Next, add a layer of the crab meat mixture and add a final layer of tomato slices. Sprinkle the cheese on top.
  • Broil the toast for about three minutes or till the cheese melts nicely. Once it is done, sprinkle with black pepper as per taste on top and add the remaining dill as garnish. Serve it immediately or while it is still warm.

5. Crab And Shrimp Nachos:

Crab And Shrimp Nachos

Image: Shutterstock

You Will Need:

  • 1 tsp of olive oil
  • 1 pound of peeled and deveined shrimp
  • 2 to 3 tsp of toasted ground cumin
  • 1 tsp of minced garlic
  • 1 pound of cleaned and picked jumbo lump crab meat
  • ¾thcup of sour cream
  • 1 bunch of sliced green onions
  • 9 ounces of yellow, white or blue corn tortilla chips
  • 3 cups of grated pepper cheese
  • ½ cup of sliced and pickled jalapenos

How To:

  • Place a big pan on the heat and add the oil. Once it heats, add the shrimp, the cumin, and the garlic. Sauté it for about three minutes or till the shrimp turns pink.
  • Once the shrimp is properly cooked, take it out of the pan and place it in a bowl. Add the crab, the sour cream, and the green onions and mix it again to ensure that everything is coated properly.
  • Use aluminum foil to line a baking sheet and place the tortilla chips on the same. Add the shrimp and crab mix on top of each chip and sprinkle with the cheese. Top the tortilla chips with jalapeno.
  • Broil the tortilla chips with the mix for about two minutes and make sure you place them at least five to six inches away from the heat. Do it till the cheese melts. Serve immediately or while it is still warm.

6. Crab Salad With Mango Salsa:

Crab Salad With Mango Salsa

Image: Shutterstock

You Will Need:

For The Mango Salsa:

  • 1 cup of drained and cut tropical fruits
  • 1 tbsp. of roughly chopped fresh cilantro leaves
  • 1 finely chopped scallion
  • The juice of ½ of a lime
  • 1 small seeded, and minced jalapeno with the ribs removed
  • Salt as per taste
  • Freshly ground black pepper as per taste

For The Crab Salad:

  • 2 cups of shredded lettuce
  • 1 cup of lump crab meat
  • ¼thcup of sour cream
  • Sliced lime for garnish

How To:

For The Mango Salsa:

  • In a big bowl, mix the cut tropical fruits and all the other ingredients of the mango salsa. Mix everything well and keep it aside.

For The Crab Salad:

  • Take a parfait glass and layer it with half a cup of shredded lettuce, a ¼th cup of lump crab meat and two tbsp. of sour cream. Keep repeating the layering in the same way till you finish up all the ingredients.
  • While serving, place the sliced limes on top.

7. Corn And Crab Chowder Pot Pies:

Corn And Crab Chowder Pot Pies

Image: Shutterstock

You Will Need:

  • 1 tbsp. of extra virgin olive oil
  • 3 to 4 slices of chopped or thinly sliced bacon
  • 2 handfuls of chopped baby potatoes
  • 3 to 4 chopped small ribs celery
  • 1 finely chopped onion
  • 2 chopped or thinly sliced large cloves of garlic
  • 1 finely chopped mild chile pepper
  • 2 tbsp. of chopped fresh thyme
  • 1 tbsp. of crab oil seasoning
  • 3 cups of chicken stock
  • 3 cups of whole milk
  • 4 tbsp. of butter
  • 3 rounded tbsp. of flour
  • 1 rounded tbsp. of Dijon mustard
  • 3 to 4 scraped ears of corn on the cob or 2 cups of frozen and defrosted organic corn kernels
  • 1 sheet of frozen and thawed puff pastry
  • 1 tub of fresh lump crab meat
  • A few drops of any hot sauce of your choice
  • Salt as per taste
  • Black pepper as per taste and freshly grounded

How To:

  • Place a pan over medium to high heat and add the oil.
  • Once the oil is hot, add the chopped bacon and cook it for a few minutes. Next, add the potatoes, the celery, the onion, the garlic, the chile pepper, the chopped thyme, the crab seasoning, salt and pepper as per taste.
  • Stir everything and cover the pan, and cook for about ten minutes. Make sure to stir it occasionally. Now add the chicken stock and the milk and let it all come to a boil.
  • Place a small skillet over medium heat and add the butter. Once it begins to melt, add the flour and keep stirring to avoid forming any lumps. Do this for about a minute and add the mustard. Stir together. Now add this to the pan in which the chicken stock is cooking and stir everything together. Once it all mixes well, add the corn and let the chowder start to boil and bubble. Once it starts to bubble over, reduce the heat and keep cooking it till the mix starts to thicken. Remove from heat and set it aside till it completely cools down.
  • Now heat the oven to 425 degrees F. Take the sheet of pastry dough and cut shapes using a sharp knife. Place the pastry dough in a deep set bowl or shallow casseroles so cut the shapes accordingly.
  • Place the baking sheet on a non-stick baking sheet. Beat the egg adding a splash of water and brush the egg on the dough. Bake it for about ten to 12 minutes or till it turns golden.
  • Place the chowder back on heat and start to heat it up. Keep it covered as you heat it over medium heat till the chowder starts bubbling again. Now remove the cover and let it cook for some more time on simmer.
  • Sprinkle the hot sauce on the crab meat and add it to the chowder. Keep stirring till the crab meat mixes in with the chowder and is thoroughly heated.
  • Once done, pour the chowder into the bowls and add the pastry on top.

8. Devilled Eggs With Crab:

Devilled Eggs With Crab

Image: Shutterstock

You Will Need:

  • 4 ounces of lump crab meat
  • ½ a stick of finely chopped stick celery
  • 2 tbsp. of mascarpone cheese kept at room temperature
  • 1 tbsp. of mayonnaise
  • 1 tbsp. of sour cream
  • 1 tbsp. of Dijon mustard
  • 1 tbsp. of freshly squeezed lime juice
  • 3 tbsp. of freshly chopped chives
  • Salt as per taste
  • Black pepper as per taste and freshly grounded
  • 6 hard-boiled eggs with the peels removed, halved and the yolks removed

How To:

  • In a bowl, mix the crab meat, the celery, the mascarpone cheese, the sour cream, the Dijon mustard, the lemon juice and the chives.
  • Add the salt and pepper and give it a stir. Put the crab meat mix into the eggs. Serve immediately.

Go ahead and enjoy some delicious crab recipes once your doctor gives you the nod.

Did you enjoy crab while you were pregnant? What was your favorite recipe? Tell us here. Leave a comment below.