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Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies

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FST-199NP

Authors as Published

Created by Joell Eifert, Extension Specialist, Food Science and Technology, Virginia Tech, Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center, and reviewed by Lester Schonenberg, Associate Extension Specialist, Department of Food Science and Technology, Virginia Tech First published April 2021, last reviewed April 2026.

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

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