The invention discloses a processing method of dried crab meat floss with low allergy, and relates to the field of crab meat processing method. The processing method comprises the following steps: washing crabs to remove sand, mud, and dirt on the surface of crabs, removing crab shell, crab gill, and umbilical part of crab, washing the crab bodies, picking out crab meat; soaking the obtained crab meat in a flavoring liquid, then cooking the flavoring liquid, heating the flavoring liquid by slow fire to keep the flavoring liquid in a boiling state until the flavoring liquid is completely evaporated; baking the crab meat until the water content reaches 50%, tearing the crab meat into filaments, putting the crab filaments into a frying pan containing plant oil, frying the crab meat by slow fire until the crab meat become loose and uniform; baking the obtained crab meat in a preheated baking oven to dry the crab meat floss; sterilizing the dried crab meat floss, packing dried crab meat floss into bags, and finishing to obtain finished products. Polyphenol oxidase and caffeic acid are used to soak crab meat for a short time; at the same time, processing technologies such as boiling, baking, and the like are adopted so as to maximally preserve the unique flavor and nutrients of crab meat; moreover, the allergen of crab meat carries out enzymatic crosslinking reactions, and thus the sensitization is reduced. The processing method has the characteristics of simple operation, low cost, and suitability for massive production.