Despite being delicious, nutritious, and popular among consumers, crustaceans and their derivatives can induce serious allergic reactions and even death, which has become an increasingly serious food safety issue worldwide. The study outlined the structures and immunological properties of the identified crustacean aquatic product allergens, and the principles and research progress of their mitigation abatement techniques. The reported crustacean aquatic product allergens include tropomyosin, arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, triosephosphate isomerase and hemocyanin, among which tropomyosin is the major allergen of crustacean aquatic products, which can produce specific IgE reactions with 72%-98% of the sera of crustacean food allergy patients. The allergenicity of crustacean aquatic products could be reduced by physical processing, mainly by inducing protein denaturation through traditional heat treatment, microwave, ultra-high pressure, low temperature plasma and irradiation, which can damage the epitopes of proteins. Chemical modification mitigating techniques, such as acid treatment and glycosylation, could mask or directly destroy the allergenic epitopes by changing the structure of allergens and forming new chemical bonds. Enzyme treatment and fermentation treatment could be used to reduce the allergenicity of crustacean aquatic products. Biological modification mitigating techniques such as enzymatic and fermentation treatments could directly degrade allergenic epitopes. Future research will be needed to investigate the mechanism of allergen structure and epitope modification through targeted allergen epitope reduction, synergistic multiple reduction techniques, and animal and human trials to promote the practical application of allergen reduction techniques and provide reference for the development of hypoallergenic and even desensitized crustacean foods.