When you’re pregnant, you probably have a lot of questions, and one of the most common ones is whether it’s safe to eat seafood.
On the one hand, grilled and broiled seafood are excellent sources of lean protein that are also rich in brain-boosting omega-3 fatty acids.
Conversely, your loaded filet of sole may contain additional ingredients beyond breading. In actuality, it might harbor contaminants, parasites, and mercury. Do you prefer it with broth or salad? Alternatively, have you entirely lost your appetite?
Given this, there is no reason for anyone to criticize you for selecting imitation crab the next time you are perusing the deli counter. Is it not the finest of both worlds? Can you enjoy the benefits of seafood without all the toxins?
Alternatively, do you? The following provides a comprehensive guide on consuming imitation crab while pregnant, including its actual composition and the appropriate time to consume it.
What is imitation crab?
It’s important to be clear: imitation crab is not really crab. Not at all. We mix fish paste, spices, starch, egg whites, and crab flavors together. When we chop and transform fish into surimi, a type of fish paste, we typically use pollock. People use surimi to create imitation crab meat.
Pros of imitation crab in pregnancy
In all honesty, fake crab meat isn’t very good for you nutritionally. Real crab meat is considered beneficial during pregnancy due to its high protein content, omega-3s, vitamins D and A, and other nutrients.
But once more, the fake stuff is just that—fake. We are not bestowing these benefits upon you here. When you eat something, though, it’s:
- Low in fat and mercury.
- Inexpensive and easy to use.
- We always cook it ahead of time to ensure it’s germ-free.
Cons of imitation crab in pregnancy
If you store and cook the dish with fake crab meat correctly, there is no real risk of eating it. Still, there are better options out there. In terms of processing, some people have compared eating fake crab meat to eating hot dogs, and we pretty much agree with them.
Here are some bad things that can happen if you eat fake crab while you’re pregnant:
- It only has 6 grams of protein per 3 ounce amount, which is less than crab meat.
- Not only does real crab meat have a lot of sodium, but so does fake crab meat. Processing adds sodium to fake crab meat.
- Usually, it has a long list of ingredients that don’t do anything good for you. Instead, they add taste and color to the meat, keep it fresh, and make the texture better. Preservatives, fake colors, sweeteners, and everything else are included.
Is it safe?
While pregnant, you should ask two questions about every type of seafood: Is it a low-mercury food? Was it cooked? Imitation crab flesh meets both criteria, so it’s safe to consume while pregnant.
Pollock, the fish used to manufacture imitation crab meat, is low in mercury and safe to consume in moderation.
There are many more fish varieties available, but you should avoid mixing some, like shark, swordfish, king mackerel, and a few others, with crab flesh.
However, when pregnant, you should never consume uncooked fish.
Even if your imitation crab flesh has been cooked in a seafood meal (such as sushi or stuffed lobster), you must ensure that everything is properly cooked before eating it. Does the California roll have imitation crab but raw tuna on top? It is a no-go.
If you eat raw fish or meat, you risk eating bacteria (or parasites) that can make you very sick. The immune system tends to weaken throughout the duration of pregnancy.
Other Considerations
When eating crab meat, it’s important to consider the other ingredients in the dish.
For instance, when consuming sushi, it’s crucial to pay close attention to the other ingredients and their level of cooking.
The full cooking of the imitation crab does not guarantee its shelf-stable quality. Always keep it cool or refrigerated.
Additionally, you must consume a product within three days of opening. If the product smells or appears “off” in any way, discard it immediately; the risk of food illness during pregnancy is simply not worth it.
Finally, when dining out, don’t hesitate to inquire with the waitress or chef about the ingredients used to produce the imitation crab. It’s usually pollock, but make sure it doesn’t contain any high-mercury additives.
The bottom line
When offered a choice, choose the actual crab. It is not only safe to ingest but also high in protein, omega-3 fatty acids, and vitamins. The same cannot be true about fake crab meat, which contains no actual crab.
However, if you don’t have a choice and prefer imitation crab, there’s nothing wrong with eating it. It is completely safe as long as it is stored properly, made using low-mercury fish, and all other ingredients in the dish are fully cooked.
