Updated September 2024
Crustaceans are animals that have many jointed legs, a hard shell, backbone and lives in water. Crustaceans include crabs, lobster, prawns, shrimp, crayfish, and yabbies.
An allergy to seafood affects approximately 1% of the population. It is usually life long and is more common in teenagers and adults than in children. Over time, about 20% of people will outgrow their seafood allergy.
People who are allergic to crustacean can usually tolerate finned fish but care must be taken because of the risk of cross contamination in storage, preparation and cooking of the seafood.
When crustacea are being cooked, crustacea proteins can be released into the air with the cooking fumes (smoke/steam). Some people with crustacean allergy may show signs of anaphylaxis if they are in the same room where crustacea is being cooked. Speak to your allergy doctor about cooking crustacea at home.
Please note: People who are allergic to crustacean are often allergic to crickets.
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What foods and products contain crustaceans?
Avoidance of crustaceans is important if you have a crustacean allergy. Crustacean can be found in many foods and as an ingredient in many products. Download our food allergen card to your phone or print and place on your refrigerator at home. This allergen card contains examples of the foods and products that may have crustacean.
REMEMBER: You cannot tell what ingredients foods contain by looking at them, smelling them or tasting them. ALWAYS read labels when eating packaged food and when eating out, ALWAYS tell people preparing and serving food you have a food allergy. ASK about food content after you have told them about your food allergy.
To make eating out a little easier, A&AA has developed a chef card. You can write or print your allergens on the card. When telling the wait staff at a cafe or restaurant about your allergies, hand over your chef card and ask for it to come back with your specially prepared meal.
More information on seafood allergy is available from the ASCIA website.
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