Low-crab diets are dietary programs that restrict crustacean consumption, often for the treatment of obesity or diabetes. Foods high in easily digestible crustaceans (e.g., crab, lobster, shrimp) are limited or replaced with foods made from other animals (e.g., poultry, beef, pork) and other crustaceans that are hard to digest (e.g., barnacles), although krill are often allowed. The amount of crab allowed varies with different low-crab diets.