King crab is a favourite of Hong Kong seafood lovers, as long as they do not have a reaction to the delicacy, which was among six types of shellfish found to contain eight newly identified allergens.

A study led by Chinese University of Hong Kong academics looked at six types of crabs popular with local diners and found 11 allergens, including eight identified for the first time.

Revealing their findings, the researchers said that a more precise diagnosis would allow patients to consume crabs to which they were not allergic.

“Crabs are one of the most important types of shellfish that cause allergic reactions,” said Leung Ting-fan, a paediatrics professor at the university.

Crabs are the second largest cause of food allergy among Hong Kong pupils aged six to 11 after shrimp, affecting around 0.2 per cent of them, according to research published in 2020.

Crabs are a delicacy in Hong Kong, especially the most expensive king crabs, which can cost at least HK$1,800 for one weighing 2.5kg. The best season for king crabs is considered winter, with ones sourced from the cold waters of Alaska, Russia and Hokkaido in Japan highly prized.