Crayfish

• Hives or skin rash
• Itching or tingling in or around the mouth
• Swelling of the lips, tongue, face, or throat
• Gastrointestinal symptoms like nausea, vomiting, or diarrhea
• Nasal congestion, wheezing, or difficulty breathing
• Dizziness, lightheadedness, or fainting
• Anaphylaxis in severe cases

People with a crayfish allergy often have allergies to other types of shellfish. Cross-reactivity can occur with:

• Shrimp, prawns, and lobster
• Crabs and other crustaceans
• In some cases, mollusks such as clams, mussels, and oysters

• If you experience symptoms suggestive of an allergic reaction after consuming crayfish.
• If you have a known allergy to other shellfish, as there’s a higher risk of cross-reactivity.
• If you have experienced symptoms while cooking or being near cooking crayfish.
• If you’re introducing shellfish into your or your child’s diet and there’s a family history of food allergies.

• Strictly avoid crayfish and any foods that might contain crayfish as an ingredient.
• Be cautious when dining out, especially at seafood restaurants, and inform the staff of your allergy.
• Read food labels diligently to ensure they do not contain crayfish or other shellfish.
• Be aware of cross-contamination in kitchens where shellfish is prepared.
• Carry an epinephrine auto-injector if prescribed, especially if you’ve had a severe reaction in the past.
• Consult with an allergist for a definitive diagnosis and personalized management plan.