Crab sticks, also known as imitation crab meat or surimi, are safe to consume during pregnancy, provided the product has been handled and stored correctly. Concerns about consuming seafood while pregnant relate primarily to mercury content and foodborne pathogens. Crab sticks are distinct from raw seafood and pose a much lower risk. This processed food product is a safe option when simple food safety rules are followed.
What Crab Sticks Are Made Of
The primary component of crab sticks is surimi, a Japanese term for a refined fish paste. This paste is typically made from lean, white-fleshed fish, most commonly Alaskan pollock. To create surimi, the fish is deboned, minced, and repeatedly washed with chilled water. This process removes fat and undesirable substances, leaving behind a concentrated myofibrillar protein base.
This purified fish protein is then mixed with a variety of non-fish ingredients to achieve the desired texture and flavor. Common additives include starches, such as tapioca, potato, or corn starch, along with egg whites, sugar, salt, and crab-like flavorings. Coloring, such as paprika extract or carmine, is applied to the outside to mimic the pink-red hue of cooked crab shells.
A crucial step in the manufacturing process is the cooking and pasteurization of the formed fish paste. The surimi mixture is cooked, often by steaming or baking, at high temperatures to set the protein structure and create the final fibrous texture. This cooking step is what makes the product inherently safe from raw fish pathogens at the time of packaging.
Addressing Real Seafood Risks
One common concern about eating seafood during pregnancy is the potential exposure to mercury, which can negatively affect a developing fetus. However, the fish most often used in surimi, Wild Alaskan Pollock, is classified by health organizations as a “Best Choice” due to its very low mercury levels. The washing process used to create the surimi paste minimizes the already low amount of mercury and other environmental contaminants present in the fish flesh.
Pregnant individuals should consume 8 to 12 ounces of low-mercury seafood per week for the developmental benefits of omega-3 fatty acids. Pollock is an approved choice within this recommendation. Since crab sticks contain only a portion of fish, the actual exposure to mercury from this product is negligible. Although the product is an imitation of shellfish, it is made from finfish, meaning it does not pose the same risk to those with true shellfish allergies. Individuals with finfish allergies, however, should still avoid the product.
Safe Preparation and Storage
While the cooking process makes crab sticks safe at the point of manufacture, the primary safety consideration involves microbiological risks after processing, particularly Listeria monocytogenes. Listeria is a bacterium that can grow even in refrigerated conditions and poses a significant risk for ready-to-eat foods with long shelf lives.
To mitigate this risk, purchase crab sticks only from reputable sources and adhere to the product’s expiration date. If the package appears damaged or has been stored improperly, it should be avoided. Storing the product at the correct cold temperature, below 40°F (4°C), is necessary to prevent bacterial growth.
If the crab sticks are used in dishes prepared outside the home, such as in a deli case or a sushi restaurant, the risk of cross-contamination with other raw ingredients or from improper handling increases. If there is any uncertainty about how the product has been stored or prepared since opening, reheat the crab sticks to an internal temperature of 145°F (63°C). Once the package is opened, the contents should be consumed within three to five days, even if the listed expiration date is further out.