CrabSeafood
87
kcal / 100g
74
kcal / 3 oz
4 things to watch for
Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.
Allergens
This food directly contains the following allergen, declarable under EU Regulation 1169/2011 Annex II (the EU’s 14 major allergens) — not a “may contain” cross-contact warning.
Nutrition Facts (per 100g)
| Nutrient | Amount | %DV |
|---|---|---|
| Energy | 87kcal | — |
| Protein | 18.06g | 36% |
| Total lipid (fat) | 1.08g | 1% |
| Fatty acids, total saturated | 0.222g | 1% |
| Cholesterol | 78mg | 26% |
| Carbohydrate, by difference | 0.04g | 0% |
| Fiber, total dietary | 0g | 0% |
| Sodium, Na | 293mg | 13% |
Vitamins & Minerals
Potassium contributes to normal functioning of the nervous system EU register →
Potassium contributes to normal muscle function EU register →
Potassium contributes to the maintenance of normal blood pressure EU register →
Phosphorus contributes to normal energy-yielding metabolism EU register →
Phosphorus contributes to normal function of cell membranes EU register →
Phosphorus contributes to the maintenance of normal bones EU register →
Phosphorus contributes to the maintenance of normal teeth EU register →
Zinc contributes to normal DNA synthesis EU register →
Zinc contributes to normal acid-base metabolism EU register →
Zinc contributes to normal carbohydrate metabolism EU register →
Zinc contributes to normal cognitive function EU register →
Zinc contributes to normal fertility and reproduction EU register →
Zinc contributes to normal macronutrient metabolism EU register →
Zinc contributes to normal metabolism of fatty acids EU register →
Zinc contributes to normal metabolism of vitamin A EU register →
Zinc contributes to normal protein synthesis EU register →
Zinc contributes to the maintenance of normal bones EU register →
Zinc contributes to the maintenance of normal hair EU register →
Zinc contributes to the maintenance of normal nails EU register →
Zinc contributes to the maintenance of normal skin EU register →
Zinc contributes to the maintenance of normal testosterone levels in the blood EU register →
Zinc contributes to the maintenance of normal vision EU register →
Zinc contributes to the normal function of the immune system EU register →
Zinc contributes to the protection of cells from oxidative stress EU register →
Zinc has a role in the process of cell division EU register →
Copper contributes to maintenance of normal connective tissues EU register →
Copper contributes to normal functioning of the nervous system EU register →
Copper contributes to normal hair pigmentation EU register →
Copper contributes to normal iron transport in the body EU register →
Copper contributes to normal skin pigmentation EU register →
Copper contributes to the normal function of the immune system EU register →
Copper contributes to the protection of cells from oxidative stress EU register →
Selenium contributes to normal spermatogenesis EU register →
Selenium contributes to the maintenance of normal hair EU register →
Selenium contributes to the maintenance of normal nails EU register →
Selenium contributes to the normal function of the immune system EU register →
Selenium contributes to the normal thyroid function EU register →
Selenium contributes to the protection of cells from oxidative stress EU register →
Niacin contributes to normal psychological function EU register →
Niacin contributes to normal energy-yielding metabolism EU register →
Niacin contributes to normal functioning of the nervous system EU register →
Niacin contributes to the maintenance of normal mucous membranes EU register →
Niacin contributes to the maintenance of normal skin EU register →
Niacin contributes to the reduction of tiredness and fatigue EU register →
Folate contributes to normal amino acid synthesis EU register →
Folate contributes to normal blood formation EU register →
Folate contributes to normal homocysteine metabolism EU register →
Folate contributes to normal psychological function EU register →
Folate contributes to the normal function of the immune system EU register →
Folate contributes to the reduction of tiredness and fatigue EU register →
Folate has a role in the process of cell division EU register →
Vitamin B12 contributes to normal energy-yielding metabolism EU register →
Vitamin B12 contributes to normal functioning of the nervous system EU register →
Vitamin B12 contributes to normal homocysteine metabolism EU register →
Vitamin B12 contributes to normal psychological function EU register →
Vitamin B12 contributes to normal red blood cell formation EU register →
Vitamin B12 contributes to the normal function of the immune system EU register →
Vitamin B12 contributes to the reduction of tiredness and fatigue EU register →
Vitamin B12 has a role in the process of cell division EU register →
Diet Compatibility
- VeganNo
No — Crab is not vegan.
Based on Open Food Facts ingredient analysis. How we set this
- VegetarianNo
No — Crab is not vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
- Palm Oil FreeYes
Yes — Crab is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
- Gluten-FreeYes
Yes — Crab is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Dairy-FreeYes
Yes — Crab is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Nut-FreeYes
Yes — Crab is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
- Soy-FreeYes
Yes — Crab is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Egg-FreeYes
Yes — Crab is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- KetoYes
Yes — Crab is keto-friendly (0.04 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-CarbYes
Yes — Crab is low-carb (0.04 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-SugarUnclear
We can't determine whether Crab is low in sugar from the available data — worth a quick check against the label before you buy.
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
- High-ProteinYes
Yes — Crab is high in protein (18.06 g protein per 100g, meets the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
- Low-FatYes
Yes — Crab is low-fat (1.08 g fat per 100g, within the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
- Low-CalorieNo
No — Crab is not low-calorie (87 kcal per 100g, over the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this
Read the sourced research
Raw crab meat contains just 0.04g of carbohydrate per 100g, per USDA FoodData Central. That makes plain crab meat a fit for ketogenic and low-carb eating patterns. [3]
Shellfish allergy — which includes crab — affects an estimated 0.5-2.5% of the general population, according to Woo et al. in Clinical and Translational Allergy. That range reflects variation across different studies rather than one precise figure. [4]
Health Benefits
FDA monitoring of 93 crab samples (blue, king, and snow) collected 1991-2009 found a mean mercury level of just 0.065 ppm, with a median of 0.05 ppm. For comparison, swordfish averaged 0.995 ppm in the same monitoring — over 15 times higher. [1]
Storage & Buying Tips
Fresh picked crab meat keeps for 2-4 days in the refrigerator at 40°F (4°C) or below, per U.S. federal cold-storage guidance. It also freezes well, holding quality for 2-4 months.
Live crab is far more perishable — refrigerate it for no more than 1 day before cooking. [2]
Frequently Asked Questions
Is it safe to eat crab during pregnancy?
Yes, as long as it's fully cooked — raw crab (like in sushi) should be skipped during pregnancy, since pregnancy weakens the body's defenses against foodborne microbes.
Cooked crab sits on the FDA/EPA 'Best Choices' list of low-mercury seafood, and current guidance recommends 2-3 servings a week from that list for people who are pregnant, might become pregnant, or are breastfeeding. Eating this kind of low-mercury fish during pregnancy is also linked to modest support for a baby's cognitive development. [5]
Can you eat crab raw, or does it have to be cooked?
It has to be cooked through. Raw or undercooked crab can carry Paragonimus, a parasitic lung fluke that causes paragonimiasis — early symptoms are diarrhea and abdominal pain, later fever, chest pain, and fatigue.
In rare cases the infection spreads to the central nervous system. Undercooked crab can also carry foodborne bacteria, which is why thorough cooking is the standard food-safety recommendation here. [6]
Is crab allergy common, and what are the symptoms?
Shellfish allergy, which covers crab, shows up in roughly 0.5-2.5% of people. It's actually more common in adults than kids, and tends to stick around for life once it develops.
Symptoms run a wide range — mild hives, itching, and swelling on one end, up to gastrointestinal distress, wheezing, or full anaphylaxis on the more severe end. These are IgE-mediated reactions, the same immune pathway behind most classic food allergies. [4]
What is the nutritional difference between imitation crab and real crab?
Quite a bit. Real crab is essentially carb-free and gets most of its calories from protein, while imitation crab — surimi made from minced pollock plus starch, sugar, egg white, and flavorings — leans on added carbohydrate instead.
One 85g-serving comparison found about 12.8g of carbs in imitation crab versus 0g in real Alaska king crab, with real crab also carrying roughly double the protein and noticeably more vitamin B12, selenium, and omega-3s. Sodium tends to run higher in real crab than imitation, though that swings by brand and how it's prepared. [7]
Can babies eat crab as a first food?
Current pediatric guidance says yes, once a baby is already established on solids and has handled a few lower-allergen foods first. That's typically sometime in the second half of the first year, not held off until later childhood.
Crustacean shellfish is one of the FDA's recognized major allergens, so it's best introduced alone, not mixed into other new foods. Serve it well-cooked, shell-free, and in a texture appropriate for the baby, and watch for any reaction afterward.
Raw or undercooked crab should never be given to an infant. [8]
Why does crab sometimes smell like ammonia?
An ammonia smell — even a faint or passing one — is a sign the seafood has spoiled, not a normal crab characteristic. The FDA specifically warns against eating cooked seafood that has any ammonia odor, and that smell typically gets stronger after cooking rather than fading away. [9]
Found in these products
None of the products in our database currently contain Crab.
Sources & Last Updated
Nutrition data: USDA FoodData Central, “Crustaceans, crab, blue, raw” (SR Legacy, fdcId 174204), updated 2026-08-27.
Research reviewed 2026-08-27.
- FDA — Mercury Levels in Commercial Fish and Shellfish (1990-2012)
- US Department of Health and Human Services — Cold Food Storage Chart (2023-09-19)
- Crustaceans, crab, blue, raw - Nutrients - SR Legacy | USDA FoodData Central
- Woo et al., Clinical and Translational Allergy (2011-06-09)
- FDA — Advice about Eating Fish
- About Paragonimiasis (2024-09-09)
- Healthline Media — What Is Imitation Crab and Should You Eat It? (2018-11-20)
- What to Expect — When Can Babies Eat Shellfish? - Preparing Shellfish for Baby-Led Weaning (2021-05-04)
- FDA — Selecting and Serving Fresh and Frozen Seafood Safely