Crab & Rice Porridge

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.

Ingredients

Crab1 tbsp cooked meat

Rice2 tbsp uncooked

Instructions

1. 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.
2. 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.
3. 3Use pre-cooked crab meat (from a can or freshly steamed). Carefully check for and remove any shell fragments.
4. 4Finely shred the crab meat and stir into the warm rice porridge.
5. 5Let cool to a safe temperature. Serve warm. Start with a very small amount of crab.

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