Can you be allergic to only one type of shellfish?

Yes, it’s possible. However, most people with one shellfish allergy are allergic to other shellfish species within the same class. Crab and lobster are in the same class of shellfish (crustacean) and so most people are allergic to both.

Can you be allergic to only shrimp and not other shellfish?

It’s even possible to be allergic to just one type of shrimp. – That it is common for people to be allergic to more than one shellfish. Sicherer finds up to 80 per cent who are allergic to one crustacean may be sensitized to others, and “40 per cent may react upon ingestion.”

Can I eat imitation crab if I’m allergic to shellfish?

Most of our imitation seafood products contain some real shellfish, and all are made on shared equipment. While we take rigorous precautions to prevent any risk of cross-contamination, we do not recommend these products be consumed by those individuals with shellfish allergies or sensitivity.

Can you be allergic to shrimp but not lobster?

Within the shellfish family, the crustacean group (shrimp, lobster and crab) causes the greatest number of allergic reactions. Many shellfish-allergic people can eat mollusks (scallops, oysters, clams and mussels) with no problem.

Can I eat imitation crab with a shellfish allergy?

Worse news still, many states allow grocers and food manufacturers to simply label foods “imitation crab” without offering contextual ingredient warnings. So shellfish allergy sufferers take heed, it’s best to play it safe and avoid the imitation along with the real thing.

Can someone allergic to shellfish eat imitation crab?

Is imitation crab a shellfish?

Although the bulk of today’s imitation crab is made from Alaskan pollock, and recipes can vary from manufacturer to manufacturer, most imitation crab labels carry a disclaimer warning that the contents therein may actually contain shellfish.

Is imitation crab made from shellfish?

While imitation crab is made from seafood, it generally contains no crab — other than a tiny amount of crab extract that is sometimes added for flavoring. Pollock, which has a mild color and odor, is commonly used to make surimi. This fish is also used to make fish sticks and other breaded fish products ( 1 ).