Most crustaceans are free-living aquatic animals, but some are terrestrial (e.g. woodlice, sandhoppers), some are parasitic (e.g. Rhizocephala, fish lice, tongue worms) and some are sessile (e.g. barnacles). The group has an extensive fossil record, reaching back to the Cambrian. More than 7.9 million tons of crustaceans per year are harvested by fishery or farming for human consumption, consisting mostly of shrimp and prawns. Krill and copepods are not as widely fished, but may be the animals with the greatest biomass on the planet, and form a vital part of the food chain. The scientific study of crustaceans is known as carcinology (alternatively, malacostracology, crustaceology or crustalogy), and a scientist who works in carcinology is a carcinologist.

The body of a crustacean is composed of segments, which are grouped into three regions: the cephalon or head, the pereon or thorax, and the pleon or abdomen. The head and thorax may be fused together to form a cephalothorax, which may be covered by a single large carapace. The crustacean body is protected by the hard exoskeleton, which must be moulted for the animal to grow. The shell around each somite can be divided into a dorsal tergum, ventral sternum and a lateral pleuron. Various parts of the exoskeleton may be fused together.

The name "crustacean" dates from the earliest works to describe the animals, including those of Pierre Belon and Guillaume Rondelet, but the name was not used by some later authors, including Carl Linnaeus, who included crustaceans among the "Aptera" in his Systema Naturae. The earliest nomenclatural valid work to use the name "Crustacea" was Morten Thrane Brünnich's Zoologiæ Fundamenta in 1772, although he also included chelicerates in the group.

The traditional classification of Crustacea based on morphology recognised four to six classes. Bowman and Abele (1982) recognised 652 extant families and 38 orders, organised into six classes: Branchiopoda, Remipedia, Cephalocarida, Maxillopoda, Ostracoda, and Malacostraca. Martin and Davis (2001) updated this classification, retaining the six classes but including 849 extant families in 42 orders. Despite outlining the evidence that Maxillopoda was non-monophyletic, they retained it as one of the six classes, although did suggest that Maxillipoda could be replaced by elevating its subclasses to classes. Since then phylogenetic studies have confirmed the polyphyly of Maxillopoda and the paraphyletic nature of Crustacea with respect to Hexapoda. Recent classifications recognise ten to twelve classes in Crustacea or Pancrustacea, with several former maxillopod subclasses now recognised as classes (e.g. Thecostraca, Tantulocarida, Mystacocarida, Copepoda, Branchiura and Pentastomida).

Many crustaceans are consumed by humans, and nearly 10,700,000 tons were harvested in 2007; the vast majority of this output is of decapod crustaceans: crabs, lobsters, shrimp, crayfish, langoustine and prawns. Over 60% by weight of all crustaceans caught for consumption are shrimp and prawns, and nearly 80% is produced in Asia, with China alone producing nearly half the world's total. Non-decapod crustaceans are not widely consumed, with only 118,000 tons of krill being caught, despite krill having one of the greatest biomasses on the planet. Krill are, however, a speciality in China and Japan and are used pickled in Korea. They are also consumed in Artic regions and are being introduced to new consumers as fusion recipes using frozen and tinned krill. Gooseneck barnacles (Pollicipes pollicipes) are a speciality of Spanish cuisine (recipes including krill and gooseneck barnacles can be found in the links below). The Pacific goose barnacle, Pollicipes elegans is also consumed, particularly in Alaska. The Japanese goose barnacle, Capitulum mitella is eaten in Japan. The Chilean giant barnacle or picoroco (Austromegabalanus psittacus) is routinely fished for food. Woodlice are sometimes consumed by foragers. Dried prawns (locally known as crawfish) are used as a flavouring and thickener in West African stews.

The alphabetical list of all the Crustacean-based recipes on this site follows, (limited to 100 recipes per page). There are 671 recipes in total:

Page 1 of 7

Abacha Ncha (Dried Cassava with Garden Eggs)      Origin: Nigeria	Ayimonlou et N'gbagba (Togolese Rice and Beans with N'gbagba)      Origin: Togo	Buttered Crab      Origin: England
Abadejo a la Pimienta Verde (Pollock with Green Pepper)      Origin: Spain	Bahamian Crab and Rice      Origin: Saint Barthelemy	Cabbage Egusi Soup      Origin: Ghana
Achaari Jhinga (Indian Pickled Prawns)      Origin: India	Bahamian Lobster Curry      Origin: Bahamas	Cabbage Kootu (Cabbage in Coconut Milk Gravy)      Origin: Malaysia
Adalu (Bean and Sweetcorn Pottage)      Origin: Nigeria	Baked Crab Rangoon      Origin: America	Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh
Afang Soup      Origin: Nigeria	Balachaung Gyaw (Fried Dried Shrimp with Chillies)      Origin: Myanmar	Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt)      Origin: Welsh
Afia Efere (White Soup)      Origin: Nigeria	Balchão de Camarão (Goan Prawn Pickle)      Origin: India	Cajun Chicken and Seafood Gumbo      Origin: Cajun
Afia Efere Unen (White Soup with Chicken)      Origin: Nigeria	Banankou Fida (Sokossoko with Kidneys)      Origin: Guinea	Cajun Crayfish Bread      Origin: Cajun
African All Purpose Seasoning      Origin: Nigeria	Banga Soup      Origin: Nigeria	Cajun Crayfish Cornbread      Origin: Cajun
Agushi Soup (Ghanaian Egusi Soup)      Origin: Ghana	Barbecued Goose Barnacles with Garlic Butter      Origin: America	Cajun Shrimp-stuffed Pistolettes      Origin: Cajun
Air Fryer Egg Fried Rice      Origin: Britain	Barbecued Prawns and Scallops with Curry-apricot Sauce      Origin: American	Calalou (Beninese Callaloo)      Origin: Benin
Air Fryer Meat-stuffed Mushrooms      Origin: Britain	Baru Fida (Spinach Sauce with Peanuts and Beef Shank)      Origin: Guinea	Calalou      Origin: French Guiana
Akume with Ademe Sauce      Origin: Togo	Beurre de crevettes grises (Brown shrimp butter)      Origin: France	Calalou aux crabes (Crab Callaloo)      Origin: Guadeloupe
Alaskan Goose Barnacles      Origin: America	BIR King Prawn Karahi      Origin: Britain	Calalu      Origin: Benin
Alcapurrias de Jueyes (Crab-Stuffed Fritters)      Origin: Puerto Rico	Black Fungus Okra Soup      Origin: Nigeria	Caldo de Camarâo de Cabo Verde (Cape Verdean Prawn Stew)      Origin: Cape Verde
Aliter in Locusta (Another Sauce for Lobster)      Origin: Roman	Black-eyed Pea Gumbo      Origin: Cajun	Caldo de Camaron (Prawn Soup)      Origin: Mexico
Almondigas (Filipino Meatball Soup with Sotanghon Noodles)      Origin: Philippines	Blackberry Jelly      Origin: Britain	Camarâes à Guineense (Guinean Prawns)      Origin: Guinea-Bissau
Ambuyat Tempoyak      Origin: Brunei	Bladderwrack Soup      Origin: Britain	Camarão na Abóbora (Prawns in Pumpkin Shells)      Origin: Mozambique
Amiwo au Poulet 2 (Amiwo with Chicken)      Origin: Benin	Blue Bayou Jambalaya      Origin: Cajun	Camarões à Moda do Nacional (National-style Prawns)      Origin: Mozambique
Amok Trey Khmer (Cambodian Fish Amok)      Origin: Cambodia	Boeuf aux Chocolat Gabonnaise (Beef with Gabon Chocolate)      Origin: Gabon	Camaro Grelhado com Molho Cru (Grilled Prawns with Raw Sauce)      Origin: Angola
Anardana Jheenga (Pomegranate-flavoured Prawns)      Origin: India	Bolu Foo (Prawns with Peppers)      Origin: Togo	Camarones al Ajillo (Garlic Prawns)      Origin: Uruguay
Antiguan Curried King Prawns      Origin: Antigua	Boogong Alamang (Fermented Krill)      Origin: Philippines	Camarones Guisados (Stewed Prawns)      Origin: Puerto Rico
Antiguan Curry Butter Prawns with Plantain Grits      Origin: Antigua	Botvinia (Green Vegetable Soup with Fish)      Origin: Russia	Camarones Salteados (Sautéed Prawns)      Origin: Ecuador
Antiguan Pepper Shrimp      Origin: Antigua	Bouillabaisse      Origin: France	Cantonese Braised Pomelo Skin with Fish Stock      Origin: China
Antipasto di Funghi e Gamberetti (Mushroom and Prawn Antipasto)      Origin: Italy	Bouillabaisse with Rouille and Croutons      Origin: France	Carabineiros (Barbecued Prawns)      Origin: Guinea-Bissau
Apelsin och timjansfisk (Orange and Thyme Fish)      Origin: Sweden	Bouillon d'awara (Awara Broth)      Origin: French Guiana	Caranguejo Grelhado (Grilled Crabs)      Origin: Guinea-Bissau
Apelsinfisk (Fish with Orange)      Origin: Sweden	Bouillon de Crabes (Swimmer Crab Bouillon)      Origin: Mauritius	Carapachos Rellenos (Stuffed Crab Shells)      Origin: Ecuador
Arroz com Camarão (Rice with Prawns)      Origin: Brazil	Bouillon de Petits Crabes (Stew of Small Crabs)      Origin: Mauritius	Cardinal Sauce      Origin: Britain
Arroz con Calamares (Rice with Squid)      Origin: Spain	Braaied Balti Prawn Parcels with Spinach Rice      Origin: South Africa	Cari Langoustes (Lobster Curry)      Origin: Reunion
Arroz con Camarón (Rice with Prawns)      Origin: Ecuador	Braaied Giant Wild Prawns with Peanuts and Coconut      Origin: South Africa	Caril de Camarão (Prawn Curry)      Origin: Mozambique
Aruba Sambal Tomat (Tomato Sambal)      Origin: Aruba	Braised Egg Dumplings in Chilli Broth      Origin: China	Caril de Camarão (Portuguese Prawn Curry)      Origin: Portugal
Asaro II (Yam Porridge)      Origin: Nigeria	Brown Shrimp Soup with Crisp Sesame Croûtons      Origin: Britain	Caril de Caranguejo (Crab Curry)      Origin: Mozambique
Asparagus and Crab Strata      Origin: Britain	Bulgur Wan Pot      Origin: Sierra Leone	Causa Croquettes      Origin: Peru
Ayam Begana (Malaysian Chilli Paste)      Origin: Malaysia	Burmese Curry Paste      Origin: Myanmar
Ayam Panggang      Origin: Christmas Island	Burrida Ligure (Genoese Fish Stew)      Origin: Italy

Page 1 of 7