Daring diners get lung infection from raw crab

by Sarah J. Gim, Posted Sep 9th 2006 @ 1:32PM

Sawagani crabs are usually served flash fried, but at two sushi restaurants in Orange County, CA, a few diners started a tradition where, after having a few drinks, they would reach into a jar of live crabs and eat them raw as their friends cheered them on.

Aside from the immediate gross "Fear Factor"-ness of eating something while it's still alive, eight diners felt the repercussions six to 10 weeks later. The live crabs were carrying a parasite that migrates from the intestines to the lungs. The resulting disease is the lung fluke infection, which manifests itself as coughing, diarrhea, breathing problems, abdominal pain, fever and hives. If the infection is left untreated, "it can turn into a very serious lung infection or, in fact, impact the brain," according to Deanne Thompson from Orange County Health Care Agency.

Filed Under: Health & Medical, Ingredients, Chefs & Restaurants, Restaurants
Tags: america, crab, crabs, crutaceans, dinner, live crabs, LiveCrabs, lung fluke infection, OC, orange county, shellfish, sushi, west coast