This is why the FDA can confidently label crawfish as lower in mercury.īut imported crawfish aren’t as well regulated and mercury levels are often listed as unknown. The United States is one of the biggest producers of crawfish, and the industry is closely regulated by both the Environmental Protection Agency (EPA) and the FDA. We’ve specifically been referencing guidelines and measurements as it relates to crawfish sourced in the United States. In contrast, whole crawfish that you’d get at a crawfish boil yield less meat once you remove the shell and would require 6 to 7 pounds to reach the 12-ounce guideline. This usually translates to roughly two to three servings of seafood a week.īecause crawfish are smaller than other crustaceans like lobster and crab, this means that you could easily eat more crawfish and still be within the recommended dietary guidelines.įor example, ready-peeled crawfish in the grocery store usually come in 12-ounce or 1-pound containers. But also: Mind the 12-ounce ruleĪlthough it’s a seafood low in mercury, pregnant people are advised to keep their total seafood consumption to within 12 ounces per week. Of course, if you know you’re allergic to shellfish, pregnancy isn’t the time to try to see if you’ve overcome that allergy.

Just because crawfish is in the “OK to eat” category doesn’t mean you can go wild and eat it all day, every day. For best results, use a cooking thermometer to confirm that your tasty treats have reached the proper temperatures. So, bacterial infections that might be less serious when you aren’t pregnant can be problematic and pose a risk to your baby.Įnsure that crawfish has reached an internal temperature of 165☏ (74☌). Keep in mind that pregnant people have weaker immune systems since their body is now supporting two people. Likewise, be sure to thoroughly wash your hands, utensils, surfaces, and any appliances used after handling raw crawfish. Or at a minimum, thoroughly wash and sterilize utensils and food prep surfaces that might come into contact with the raw seafood to reduce the risk of contamination. This means avoiding chances of cross-contamination by using separate cutting boards and utensils when preparing raw crawfish. When handling and preparing crawfish, you should follow standard food safety guidelines, as outlined by the United States Department of Agriculture (USDA).

Clawfish safe to eat