Yes, pregnant women can eat crab legs as long as they are fully cooked. Crab legs are a good source of protein, omega-3 fatty acids, vitamin B12, zinc, and other nutrients that support fetal growth and development. They are low in mercury, making them a safer seafood option during pregnancy. It is important to avoid raw or undercooked crab legs to reduce the risk of foodborne illnesses, and to limit consumption to about 8-12 ounces of low-mercury seafood per week. Cooking crab legs to an internal temperature of 145°F (63°C) ensures safety for both the mother and baby. In summary:
- Crab legs are safe and nutritious during pregnancy.
- They must be fully cooked.
- Limit intake to moderate amounts within recommended seafood consumption guidelines.
- Avoid raw or undercooked crab legs due to risk of bacteria or parasites.
These recommendations hold for all trimesters of pregnancy.
