Which animals count as crustaceans?

Crustaceans include prawns, shrimp, crabs, crayfish, lobster, spiny lobster and scampi — and any products made from them.

Is surimi a crustacean allergen?

Surimi consists mostly of fish, but frequently contains crustacean extract as a flavouring — in which case it has to be declared as both fish and crustacean. Checking the ingredient list is mandatory.

Are crustaceans the same allergen as fish or molluscs?

No. Annex II lists three separate seafood allergens: crustaceans (no. 2), fish (no. 4) and molluscs (no. 14, e.g. mussels and squid). Each has to be declared separately.

Guide · Allergens

Crustaceans — allergen no. 2 under the FIC Regulation

2 July 2026 · about 5 min read

Prawns, crabs, lobster — crustaceans are a powerful allergen and often hide in stocks, soups and Asian sauces. Worth knowing: crustaceans, fish and molluscs are three different entries among the 14 allergens — not one catch-all called “seafood”.

What is the crustaceans allergen?

Annex II of the FIC Regulation (Regulation (EU) No 1169/2011) lists as number 2: “Crustaceans and products thereof”. No exceptions are attached — every crustacean and every product thereof has to be declared.

Three separate seafood allergens

No.	Allergen	Examples
2	Crustaceans	Prawns, shrimp, crabs, lobster, crayfish
4	Fish	Salmon, tuna, anchovies …
14	Molluscs	Mussels, oysters, squid, snails

Where crustaceans hides

Obvious — prawns and shrimp, crabs, lobster, spiny lobster, scampi, crayfish.
In stocks & soups — shellfish stock, bisque, lobster and crab soup.
Asian cooking — shrimp paste, some curry pastes, wonton fillings, seafood mixes.
Surimi — mostly fish, but frequently with crustacean extract as a flavouring.
Ready meals — paella, seafood pizza and pasta, deli salads.

How to label crustaceans correctly

In the list of ingredients on prepacked food, the ingredient has to be named (“prawns”, “crustaceans”, “crustacean extract”) and the Annex II name has to be emphasised. Article 21(1)(b) puts it like this: the name “shall be emphasised through a typeset that clearly distinguishes it from the rest of the list of ingredients, for example by means of the font, style or background colour”. In practice that is almost always bold type.

Pay particular attention to compound ingredients such as stocks and surimi. For food sold without prepackaging, Article 44(1)(a) makes the allergen particulars mandatory, while Article 44(2) leaves it to each Member State to decide “the means through which the particulars … are to be made available”. In Germany that national measure is § 4 LMIDV; see allergen labelling in restaurants and how to write a menu.

This article is general information and does not replace legal advice. What counts is the wording of the regulation as it applies at the time (Annex II no. 2 of Regulation (EU) No 1169/2011). The English text of the Regulation is quoted from the consolidated version of 1 January 2018 on EUR-Lex.