FabulousFusionFood's Crustacean-based Recipes 5th Page
top: Grilled lobster, crab curry. Bottom: garlic prawns, boiled gooseneck barnacles.
Welcome to FabulousFusionFood's Crustacean-based Recipes Page —Crustaceans (from Latin meaning: "those with shells" or "crusted ones") are invertebrate animals that constitute one group of arthropods that are traditionally a part of the subphylum Crustacea (/krəˈsteɪʃə/), a large, diverse group of mainly aquatic arthropods including decapods (shrimps, prawns, crabs, lobsters and crayfish), seed shrimp, branchiopods, fish lice, krill, remipedes, isopods, barnacles, copepods, opossum shrimps, amphipods and mantis shrimp. The crustacean group can be treated as a subphylum under the clade Mandibulata. It is now well accepted that the hexapods (insects and entognathans) emerged deep in the crustacean group, with the completed pan-group referred to as Pancrustacea. The three classes Cephalocarida, Branchiopoda and Remipedia are more closely related to the hexapods than they are to any of the other crustaceans (oligostracans and multicrustaceans).
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.
top l to r: edible brown crab, lobster. crayfish/crawfish; centre l to r: prawn/shrimp. langoustine;bottom l to r: gooseneck barnacle, krill and West African dried prawns.
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 793 recipes in total:
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| Kriibsen (Crayfish, Luxembourg Style) Origin: Luxembourg | Lobster Cutlets Origin: British | Matelotte of Salmon Origin: British |
| Krill Sweet Potato Cakes Origin: Fusion | Lobster Patties Origin: British | Matsavo (Pumpkin Leaf and Peanut Flour Stew) Origin: Mozambique |
| Krokèchi (Prawn Croquettes) Origin: Aruba | Lobster Quenelles Origin: British | Mauritian Prawn Curry Origin: Mauritius |
| Kwacoco with Banga Soup Origin: Cameroon | Lobster Salad Origin: British | Mazavaroo Origin: Mauritius |
| Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Lobster Sauce Origin: Britain | Mbanga Soup (Palm Nut Soup) Origin: Cameroon |
| La Salsa de Cacahuete (Peanut Sauce) Origin: Equatorial Guinea | Lobster Sauce for Fish Origin: Britain | Mbolo Origin: Equatorial Guinea |
| Laksa Origin: Malaysia | Lobster Soup Origin: British | Mchuzi wa Kamba (Zanzibar Prawn Curry) Origin: Tanzania |
| Laksa Paste Origin: Singapore | Lobster Soup Origin: British | Megrim Sole Olives with Squat Lobster Stuffing Origin: Britain |
| Laksa Paste Origin: Malaysia | Lobster with Lemon Origin: Senegal | Meygoo Dopiyazeh (Persian Prawn, Pepper and Onion Curry) Origin: Iran |
| Laksa Paste II Origin: Malaysia | Locusta Elixa cum Cuminato (Boiled Lobster with Cumin Sauce) Origin: Roman | Microwave Jambalaya Origin: Britain |
| Langouste à la Vanille (Lobster with Vanilla Sauce) Origin: Comoros | Locustam et Scillas (Lobsters and Prawns) Origin: Roman | Microwave Prawn Gumbo Origin: Britain |
| Langouste à la Vanille (Lobsters with Vanilla Sauce) Origin: Comoros | Locustas Assas sic Facies (Roast Lobster is Made Thus) Origin: Roman | Microwave Three Fish Soup Origin: Britain |
| Langoustes grillées au beurre vanillé (Grilled Lobsters with Vanilla Butter) Origin: New Caledonia | Logosta Assada (Roasted Lobster) Origin: Guinea-Bissau | Mines Frites Origin: Mauritius |
| Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce) Origin: Sint Maarten | Louisiana Cajun Pizza Origin: American | Mini Crab Cakes Origin: Fusion |
| Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce) Origin: Saint Barthelemy | Lourenço Marques Prawns Origin: South Africa | Miti Hue (Fermented Coconut Sauce) Origin: Tahiti |
| Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce) Origin: Saint-Martin | Lucky Prawns and Lotus Seeds Origin: China | Monkfish Skewers with Coconut and Coriander Origin: Britain |
| Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter) Origin: France | M'Boa com Xima (Pumpkin Leaves in Peanut Sauce with Prawns) Origin: Mozambique | Monlar Oo Chin Ye Hin (Myanmar Tangy Soup) Origin: Myanmar |
| Lao Tam Som (Lao Green Papaya Salad) Origin: Laos | Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce) Origin: Welsh | Monterey Jack Cheese, Olive and Prawn Dip Origin: American |
| Laska Origin: Malaysia | Maffi Hakko Bangtura (Sweet Potato Leaf Sauce) Origin: Guinea | Montserrat Jerk Prawns Origin: Montserrat |
| Le cassoulet de la mer à la bretonne (Breton seaside cassoulet) Origin: France | Mala Long Xia (Chinese Spicy Crayfish) Origin: China | Moqueca de Camarão (Prawn Stew) Origin: Angola |
| Le Chao Men (New Caledonian Chaw Mein) Origin: New Caledonia | Mala Long Xia (Chinese Spicy Crayfish) Origin: China | Moyin-Moyin Origin: Nigeria |
| Le Ndolé Camerounais (Cameroonian Ndolé) Origin: Cameroon | Malaysian Goat Rendang Origin: Malaysia | Mozambique Prawns Origin: Mozambique |
| Lemon Chilli Chicken Origin: Cocos Islands | Malaysian Kapitan Chicken Origin: Malaysia | Mrs Beeton Boiled Turbot Origin: British |
| Lemongrass Curry Origin: Cambodia | Malaysian Laksa Origin: Malaysia | Mrs Beeton's Shrimp Sauce Origin: British |
| Liberian Prawn Bisque Origin: Liberia | Malaysian Lamb Rendang Origin: Malaysia | N'dolé (Bitterleaf Stew) Origin: Cameroon |
| Liberian Red Oil Okra Soup Origin: Liberia | Mallow Leaf Gumbo Origin: Britain | N'dolé avec Poulet (Chicken N'Dolé) Origin: Cameroon |
| Liberian Spaghetti Origin: Liberia | Mandarin Prawns Origin: Fusion | Nam Prig Pow (Roasted Chilli Paste) Origin: Thailand |
| Liberian-style Fried Cabbage Origin: Liberia | Mangalorean Prawn Sukka Origin: India | Nam Prig Pud (Fried Chill Paste) Origin: Thailand |
| Lime-cured New Caledonian Blue Prawn Salad Origin: New Caledonia | Mangoé Rafalari (Spicy Mango Stew) Origin: Guinea | Nam Prik Pao (Thai Chilli Paste) Origin: Thailand |
| Lobster à la Mode Française Origin: British | Manhattan Seafood Stew Origin: American | Nasi Goreng Istimewa (Fried Rice Breakfast) Origin: Indonesia |
| Lobster and Clotted Cream Tart Origin: Britain | Masak Lemak (Cabbage in Coconut Milk Gravy) Origin: Malaysia | Nasi Lemak Origin: Christmas Island |
| Lobster Butter Origin: British | Massaman Curry Paste Origin: Thailand | Nasi Lemak Origin: Cocos Islands |
| Lobster Croquets Origin: Britain | Matapa Origin: Mozambique | |
| Lobster Curry Origin: Britain | Matapa de Abóbora (Pumpkin Matapa) Origin: Mozambique |
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