Crustaceans can sometimes be hidden in foods you wouldn't expect. Being aware of these potential hidden sources is crucial for people with crustacean allergies.

In Foods:

• Seafood Stock and Broth: Seafood stock and broth are often used as a base for soups, sauces, and other dishes. These can contain crustaceans, even if they aren't explicitly listed on the label.
• Imitation Seafood: Imitation crab meat, lobster, and other seafood products are often made with fish and other ingredients, but they may also contain crustacean extracts or flavorings.
• Bouillabaisse and Cioppino: These seafood stews typically contain a variety of shellfish, including crustaceans.
• Asian Cuisine: Some Asian dishes, especially those containing seafood, may contain hidden crustaceans in sauces or as flavoring.
• Fish Sauce: While made from fish, some fish sauces may be processed in facilities that also handle crustaceans, leading to potential cross-contamination.
• Surimi: Surimi is a fish paste often used in imitation seafood products and may contain crustacean ingredients.

Other Potential Sources:

• Restaurant Food: Restaurants may use shared cooking equipment for different types of seafood, leading to cross-contamination. Always ask about ingredients and preparation methods when dining out.

Tips for Identifying Crustaceans:

• Scan Food Labels With Mealeez: Highlight the "Crustaceans" category in your profile, and Mealeez will flag ingredients that may contain crustaceans.
• Read Labels Carefully: Always check the ingredient list for crab, lobster, prawn, shrimp, crayfish, and other crustacean names. Look for terms like "shellfish" or "seafood."
• Ask About Ingredients: When eating out, always ask if crustaceans are present in dishes, especially soups, sauces, and seafood dishes.
• Contact Manufacturers: If you're unsure about the ingredients in a product, contact the manufacturer for clarification.

Important Note: This list is not exhaustive, and new hidden sources of crustaceans may be discovered. Always read labels carefully and be vigilant about potential cross-contamination.