Crab (1 piece)

Choose plain steamed, boiled, or grilled crab rather than breaded, fried, glazed, or sweet-sauced preparations.

Check dips and seasonings: avoid sweet chili sauce, teriyaki, honey-based glazes, and sugary cocktail sauces; use lemon, vinegar, herbs, garlic, or mustard instead.

Pair crab with non-starchy vegetables such as broccoli, asparagus, spinach, zucchini, or a leafy salad to slow the meal’s glucose impact.

Include a modest portion of fiber-rich sides such as lentils, chickpeas, or quinoa instead of white rice, fries, crackers, or refined rolls.

Keep carbohydrate portions small if crab is served in cakes, sushi, sandwiches, or pasta, since the added starch is often the main driver of the rise.

Take a gentle 10–15 minute walk after eating, if appropriate for you, and compare glucose responses across different crab preparations and portion sizes.