Can I Eat Cooked shellfish While Pregnant?
Generally safeGeneral guidance from FDA/EPA. Please always check with your provider.
Thoroughly cooked shellfish like crab, clams, mussels, scallops, and lobster is a safe and nutritious part of a pregnancy diet.
Why
The FDA lists these shellfish among its 'Best Choices' because they are low in mercury, and cooking eliminates the bacteria and viruses that make raw shellfish risky. They count toward the recommended 8 to 12 ounces of low-mercury seafood per week, supplying lean protein and omega-3 fats that support your baby's brain and eye development. The key is full cooking, not avoidance.
How to enjoy it safely
Cook clams, mussels, and oysters until the shells open, and cook scallops, crab, and lobster until the flesh is opaque and firm, reaching 145F. Discard any shellfish whose shell stays closed after cooking, and eat it promptly rather than leaving it sitting out.
When to ask your provider
Ask your Garden OB/GYN provider how cooked shellfish fits into your weekly seafood total alongside fish like salmon and shrimp.
More foods that are generally safe
This page is for general education and is not medical advice. It summarizes guidance from FDA/EPA, which can change, and individual situations vary, so please confirm with your Garden OB/GYN provider.
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