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Low FODMAP
Crab
Safe in normal portions. Unlikely to trigger symptoms.
Crab provides sweet, flaky meat with lean protein and delicate flavor profile. Pure tissue lacks FODMAPs naturally when prepared without heavy seasonings or broths. Commercial preparations frequently use garlic butter, onion-heavy soups, or sweet sauces. Steaming plainly with salt and herbs ensures complete dietary compliance safely. Removing shells carefully improves texture without heavy sauce dependencies.
fork_spoon Serving Size
3 oz / 85g meat
warning Contains
Trace Amounts Only
sticky_note_2 Clinical Notes
Verify that crab cake breading lacks onion powder or hidden garlic extracts safely. Avoid heavy bisques that frequently use onion-heavy vegetable bases safely. Serve with plain aioli verified free from additives to enhance flavor safely. Store cooked meat refrigerated tightly to preserve freshness and prevent spoilage.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.