Hidden sources of Shellfish
Shrimp, crab, lobster and molluscs. (Stop immediately if you have a known allergy.)
Where it hides
- Oyster sauce in Asian cooking — used as a base flavoring in stir-fries and marinades, not always called out on menus
- Imitation crab (surimi) — often contains real crab extract or shellfish flavoring despite being mostly whitefish
- Seafood boil seasoning blends and some Cajun spice mixes — can include shellfish extract for flavor depth
- Glucosamine/chondroitin joint supplements — commonly derived from shrimp or crab shells
- Paella, jambalaya, and gumbo cooking liquid — shared broth means cross-contact even in the non-shellfish portions of the dish
- Shared fryer oil at seafood restaurants — fries or other sides cooked in the same oil as shrimp/calamari pick up residue
Information only — not medical advice or a diagnosis. Settle structures a self-experiment and helps you track what you observe.
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