Crab & Rice Porridge

Name: Crab & Rice Porridge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp cooked meat Crab; 2 tbsp uncooked Rice

12+ monthsPorridge

10 minPrep

15 minCook

2Servings

MediumDifficulty

An allergen introduction recipe for shellfish. Tender crab meat stirred into soft rice porridge for a mild and comforting shellfish introduction. Recommended for 12 months and older.

Allergens

Shellfish

Ingredients

Crab1 tbsp cooked meat
Rice2 tbsp uncooked

Steps

1Start with a very small amount (1/4 teaspoon) and wait 2–⁠3 days before offering a full portion. Watch for signs of allergic reaction.
2Cook 2 tablespoons of white rice in 1 cup of water on low heat for 15 minutes, stirring often, until very soft and porridge-like.
3Use pre-cooked crab meat (from a can or freshly steamed). Carefully check for and remove any shell fragments.
4Finely shred the crab meat and stir into the warm rice porridge.
5Let cool to a safe temperature. Serve warm. Start with a very small amount of crab.