FabulousFusionFood's Crustacean-based Recipes 7th 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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| Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia | Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea | Shito (Dark Chilli Sambal) Origin: Ghana |
| Prawn, Scallop and Horn of Plenty Sauce Origin: Britain | Sambal Belacan Origin: Malaysia | Shito (Ghanaian Black Chilli Sauce) Origin: Ghana |
| Prawn, Sweet Cicely and Tomato Risotto Origin: Italy | Sambal Telur Origin: Malaysia | Shitor Din Origin: Ghana |
| Prawn-stuffed Trout Origin: Britain | Sambal Tomat (Tomato Sambal) Origin: Aruba | Shorshe Chingri (Bengali Prawns and Sea Blite) Origin: Bangladesh |
| Prawns Origin: British | Samilolo (Fermented Coconut Sauce) Origin: American Samoa | Shrimp and Corn Chowder Origin: American |
| Pressure Cooker Jambalaya Origin: American | Samilolo (Fermented Coconut Sauce) Origin: Samoa | Shrimp Sauce Origin: Britain |
| Prig Gang Som (Sour Curry Paste) Origin: Thailand | Samphire and Crab Salad Origin: Britain | Shrimp Sauce Origin: Britain |
| Prik Gaeng Panang (Panang Red Curry Paste) Origin: Thailand | Samusa aux Crevettes Réunionaise (Reunion Shrimp Samosas) Origin: Reunion | Sierra Leonean White Okra Draw Soup Origin: Sierra Leone |
| Prince of Wales' Canapés Origin: British | Sao Tomean Calulu Origin: Sao Tome | Sigá (Prawn and Okra Stew) Origin: Guinea-Bissau |
| Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece | Satay Origin: Indonesia | Simple Prawn Laksa Origin: Fusion |
| Pudding Egusi (Egusi Pudding) Origin: Cameroon | Sauce à L'Aurore Origin: British | Singapore Hokkien Mee Origin: Singapore |
| Quiabos com Camarão (Okra with Prawns) Origin: Mozambique | Sauce à la Matelote Origin: British | Sint Maarten Crab Backs Origin: Sint Maarten |
| Quiche au Saumon et Crevettes (Salmon and Prawn Quiche) Origin: France | Sauce d'Adémé aux Fruits de Mer (Seafood with Adémé Sauce) Origin: Togo | Skate Origin: British |
| Quizaca (Cassava Leaf Stew) Origin: Angola | Sauce Gbanbouda (Tô with Okra Sauce and Peanuts) Origin: Guinea | Smoked haddock with Potato Mash Origin: Ireland |
| Ragout d'Igname (Yam Porridge) Origin: Burkina Faso | Sauce Gombo Togolaise (Togolese Okra Sauce) Origin: Togo | Smoky Fish Skewers Origin: Britain |
| Red Curry Risotto with Prawns Origin: Fusion | Savoury Party Bites Origin: Britain | Smoky Prawn Jollof Rice Origin: Nigeria |
| Red Mullets à la Chesterfield Origin: British | Scallop and Prawn Chu Chee Origin: Thailand | Smoky Prawns with Tomato and Coriander Origin: Fusion |
| Red-red Origin: Ghana | Scillas (King Prawns) Origin: Roman | Smörgåstårta (Swedish Savoury Sandwich Cake) Origin: Sweden |
| Rendang Daging (Malaysian Beef Rendang) Origin: Malaysia | Scolloped Lobster Origin: British | Smørbrødterte (Norwegian Savoury Sandwich Cake) Origin: Norway |
| Renga Renga (Burundi Sweet Potato Leaf Stew) Origin: Burundi | Scrambled Eggs with Woodlice Origin: Britain | Sneezewort Arroz de Jambú Origin: Britain |
| Rice, Florentine Fashion Origin: British | Sea Blite with Crab and Vanilla Mayonnaise Origin: Britain | Soft-wrapped Pork and Prawn Rolls Origin: Fusion |
| Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns) Origin: Welsh | Seafood Amok Origin: Cambodia | Sole à l'Aurore Origin: British |
| Rosehip and Crab Apple Jelly Origin: Britain | Seafood and Bacon Kebabs Origin: Britain | Sole avec La Sauce Joinville (Sole with Joinville Sauce) Origin: France |
| Rosehip and Rowan Marmalade Origin: Britain | Seafood Chili Origin: American | Sole Fillets Stuffed with Mixed Wild Mushrooms and Ricotta Cheese Origin: Britain |
| Rowan Jelly Origin: Britain | Seafood Chowder Origin: Ireland | Sole Normande Origin: British |
| Russian Salad Origin: British | Seafood Curry Origin: Scotland | Som Tam (Thai Green Papaya Salad) Origin: Thailand |
| Saba Callaloo Origin: Saba | Seafood Pastechi Origin: Aruba | Somlar Kari Saek Mouan (Chicken Red Curry) Origin: Cambodia |
| Sacha Sauce Origin: Taiwan | Seafood Pastechi Origin: Curacao | Soupe Kandja Origin: Mali |
| Saimin (Hawaiian Noodle Soup) Origin: Hawaii | Seafood Pastechi Origin: Saba | Spanish Prawns Origin: Britain |
| Saka Saka du Mali (Malian Sweet Potato Leaf Sauce) Origin: Mali | Seafood Pastechi Origin: Sint Eustatius | Special Efo Riro Origin: Nigeria |
| Salada de Logosta à Moda de Cabo Verde (Cape Verdean Lobster Salad) Origin: Cape Verde | Seafood-stuffed Morel Mushrooms Origin: America | Spiced Crab Apples Origin: Britain |
| Salade de la mer (Seafood Salad) Origin: France | Sewin Gyda Saws Perlysiau (Sea Trout with Herb Sauce) Origin: Welsh | Spiced Guinea Fowl Peppersoup Origin: Nigeria |
| Sallets for fish daies (Fish-day Salad) Origin: Britain | Shacha Sauce Origin: China | |
| Salmon à la Regence Origin: British | Shacha Sauce Origin: Taiwan |
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