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 633 recipes in total:
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| Ndolé à la Viande (Bitterleaf with Meat) Origin: Cameroon | Panang Curry Paste Origin: Thailand | Prawn Curry Origin: Bangladesh |
| Ndomba de Poisson (Fish Cooked in Banana Leaves) Origin: Cameroon | Partan Bree Origin: Scotland | Prawn Kofta Curry Origin: Anglo-Indian |
| Nettle Greens and Peanut Stew Origin: African Fusion | Pawpaw Stew Origin: Ghana | Prawn Laksa Origin: Malaysia |
| Nigerian Fresh Fish Pepper Soup Origin: Nigeria | Pazun Hin (Prawn Curry) Origin: Myanmar | Prawn Laksa Origin: Cocos Islands |
| Nigerian Groundnut Soup Origin: Nigeria | Pe Kyar Zan Thoke (Glass Noodle Salad) Origin: Myanmar | Prawn Pasanda Origin: Britain |
| Nigerian Guineafowl Pepper Soup Origin: Nigeria | Peanut Soup Origin: West Africa | Prawn Patia Origin: India |
| Nigerian Pancakes with Prawns Origin: Nigeria | Penang Prawn Curry Origin: Thailand | Prawn Patties Origin: Trinidad |
| Nigerian Spiced Chicken Pepper Soup Origin: Nigeria | Pepes Ikan (Fish in Curry Sauce) Origin: Indonesia | Prawn Phall Origin: Britain |
| Nigerian Spiced Goat Meat Pepper Soup Origin: Nigeria | Pepes Ikan (Fish in Curry Sauce) Origin: East Timor | Prawn Powder Origin: Anglo-Indian |
| Nigerian Spiced Grasscutter Pepper Soup Origin: Nigeria | Percebes Tapas (Gooseneck Barnacles Tapas) Origin: Spain | Prawn Puri Origin: Britain |
| Njandu Curry (Kerala Crab Curry) Origin: India | Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique | Prawn Tikka Origin: Britain |
| Njanga Rice Origin: Cameroon | Peri-peri Prawn Pasta Origin: South Africa | Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia |
| Nyeleng (Beef and Peanut Gumbo) Origin: Senegal | Pickled Crabapple Origin: Britain | Prawn, Sweet Cicely and Tomato Risotto Origin: Italy |
| Nyona Penang Assam Laska Origin: Malaysia | Picoroco Tempura Origin: Chile | Prawn-stuffed Trout Origin: Britain |
| Nyonya Curry Paste Origin: Singapore | Piquant Grape Jelly Origin: South Africa | Pressure Cooker Jambalaya Origin: American |
| Obe Ata Dindin (Nigerian Red Sauce) Origin: Nigeria | Plateau de Fruits de Mer (Seafood Platter) Origin: France | Prig Gang Som (Sour Curry Paste) Origin: Thailand |
| Ocopa de Camarones (Prawn Ocopa) Origin: Peru | Poo Pad Pong Curry (Thai Crab Curry Recipe) Origin: Thailand | Prik Gaeng Panang (Panang Red Curry Paste) Origin: Thailand |
| Ofada-Ugba Jollof (Fermented Jollof Rice) Origin: Nigeria | Popcorn Shrimp Origin: Cajun | Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece |
| Ofe-Owerri Soup Origin: Nigeria | Pork and Prawn Dumplings Origin: China | Pudding Egusi (Egusi Pudding) Origin: Cameroon |
| Ogbono Soup Origin: Nigeria | Pork and Yam Pepper Soup Origin: Nigeria | Quiche au Saumon et Crevettes (Salmon and Prawn Quiche) Origin: France |
| Ogbono Soup with Ugwu Origin: Nigeria | Port of Spain Crabs and Dumplings Origin: Trinidad | Quizaca (Cassava Leaf Stew) Origin: Angola |
| Ogbono Soup with Waterleaf Origin: Nigeria | Portuguese Percebes Origin: Portugal | Ragout d'Igname (Yam Porridge) Origin: Burkina Faso |
| Ojojo Origin: Nigeria | Poten Bwmpen (Marrow Pie) Origin: Welsh | Red Curry Risotto with Prawns Origin: Fusion |
| Okro Soup Origin: Nigeria | Potted Morecambe Bay Shrimps Origin: England | Red-red Origin: Ghana |
| Otong Soup Origin: Nigeria | Potted Prawns Origin: Britain | Rendang Daging (Malaysian Beef Rendang) Origin: Malaysia |
| Ouassous dans la nage (Ouassous in the swim) Origin: Guadeloupe | Potted Prawns II Origin: British | Renga Renga (Burundi Sweet Potato Leaf Stew) Origin: Burundi |
| Pâtissons Farcis (Stuffed Squash) Origin: Mauritius | Potted Squat Lobsters with Ginger and Basil Origin: Britain | Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns) Origin: Welsh |
| Pè Thee Thoke (String Bean Salad) Origin: Myanmar | Potted Woodlice Origin: Britain | Rosehip and Crab Apple Jelly Origin: Britain |
| Pad Thai Origin: Thailand | Prawn Balti Origin: Britain | Rosehip and Rowan Marmalade Origin: Britain |
| Paella de Carne de Caza (Bushmeat Paella) Origin: Equatorial Guinea | Prawn Balti Origin: Britain | Rowan Jelly Origin: Britain |
| Paella Valencia Origin: Spain | Prawn Balti Origin: Britain | Saba Callaloo Origin: Saba |
| Palaver 'Sauce' Origin: West Africa | Prawn Biryani Origin: India | Sacha Sauce Origin: Taiwan |
| Palm Butter Soup Origin: Liberia | Prawn Caldine Origin: India | |
| Pan-fried Squat Lobsters Origin: England | Prawn Cocktail Origin: Britain |
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